Thanksgiving Dinner 2018
November 23 2018
this is One of my favorite holidays of the year and probably because its main focus is food. THanksgiving dinner was a tradition that i had started in china and has carried over to germany. this was the second thanksgiving dinner but the first one in our new house!
Thanksgiving dinner menu 2018:
Turkey with Cranberry Sauce
Maple Glazed Carrots with Pecans
Brussel Sprouts with Bacon
Roasted Sweet Potato Medallions
Vinegar Green Beans with Caramelized Shallots
Simple Mashed Potatoes
Jalapeno Cheddar Cheese Cornbread
Pumpkin Pie
Apple Pie
Cinnamon Ice Cream
Golden Ice Cream
Here are some of the recipes and there are Not so many step by step pictures this time as well there were so many dishes to make and i kept forgetting to document all. AND MANY OF THE BELOW RECIPES ARE LACTOSE AND/OR GLUTEN FREE, BUT THey ARE all easily CHANGEABLE.
Turkey
as turkey is the main event i have certain steps that i take in order to make sure the turkey isn’t dry and cooked THOROUGHLY. the first step is i do a wet brine for at least 24 hours to add moisture into the turkey, i think this is quite important especially when you have such a big bird (this year we had a 10.6 kg turkey, the biggest i have ever cooked). i have heard that some people do a dry brine, i will maybe try that next year as you don’t use and waste so much water. after that it is important to have enough time to dry the turkey out so that the skin can get brown and slightly crispy. some people don’t like to do wet brines as the skin doesn’t come out so crispy, however I feel that having a moist bird is more important than crispy skin. for my turkey i have not changed my recipe or method for years as my turkey always comes out well (knock on wood), and i don’t want to change what is not broken.
Turkey Brine
Recipe from Thomas Keller https://www.epicurious.com/recipes/food/views/My-Favorite-Roast-Turkey-51258050
Ingredients:
1 1/2 cups kosher salt
5 lemons, cut in half
1/2 cup honey
1 bunch thyme
1 bunch parsley
2 bay leaves
2 garlic heads, sliced in half crosswise
3 tablespoons whole black peppercorns
6 quarts ice water
18- to 20-pound turkey, thawed if frozen
Method:
If using a 12-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.
If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.
Lower the turkey into the brine and refrigerate for 24 hours. (after 12 hours i usually rotate the bird around so that all parts are brined evenly, but that also depends on the size of the bird and type of pot used)
After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.
*As I don’t have such as large pot, I just combined all the ingredients with as much water as I can fit into the pot and then once it’s cooled I place the turkey into a brining bag or large plastic bag then I add the remaining water. It is also good to prepare the brine a couple hours ahead so that it has time to cool before adding the turkey. Ideally it would be best to brine the turkey for 24 hours and then leave it to dry for another 24 hours. but the last two years i didN’t have that much time, so brining for me is more important than drying, so i usually brine for 24 hours and then dry it out for around 15-18 hours.
Roasting the Turkey
Recipe from Tom Colicchio https://www.epicurious.com/recipes/food/views/tom-colicchios-herb-butter-turkey-233118
Ingredients:
For Turkey:
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs
4 cups low-salt chicken broth, divided
1/4 cup all purpose flour
For Gravy:
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings*
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth
Method:
For the Turkey:
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
Set rack at lowest position in oven and preheat to 425F/ 220C. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350F/ 175C. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175F/ 79.5C, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.
For the Gravy:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
*I don’t use turkey legs or wings, all I do is use the remaining herb butter to cook the vegetables until they brown. then i add some chicken broth and slowly cook that down. once the turkey is done, I use the pan juices and add them into pot and then reduce until it becomes thick and if that takes too long, then i speed up the process by adding a bit of corn starch.
Sweet Potato Medallions
Recipe from https://www.tastemade.com/videos/4-four-ingredient-thanksgiving-side-dishes
Serving: 3-4 (definitely double or triple the recipe for more people)
Ingredients:
2 medium sweet potatoes, washed, skin on
1/3 cup coconut oil
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
Sea salt and pepper, to taste
Method:
Preheat oven to 400F/ 205C. Line a baking sheet with parchment paper. Slice the sweet potatoes into 1/4-inch medallions. Toss the medallions with coconut oil, maple syrup, apple cider vinegar and salt and pepper to taste. Arrange the medallions in a single layer on the prepared baking sheet and roast for about 30 minutes until soft inside and beginning to caramelize.
*I added some sprigs of rosemary while baking to add some more aroma.
Jalapeno Cheddar Cheese Cornbread
Recipe from Ina Garten https://barefootcontessa.com/recipes/jalapeno-cheddar-cornbread
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
Method:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350F/ 175C. Grease a 9 x 13 x 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
*This can be made ahead of time and then warmed up slightly in the oven before serving.
Maple Glazed Carrots with Pecans
recipe from https://www.fromourhideaway.com/maple-glazed-carrots-with-pecans/
Servings: 4
Cook Time: 15 minutes
Ingredients:
1 lb carrots sliced or cut into sticks
2 Tbsp butter
salt and pepper
3 Tbsp maple syrup
1/3 cup water
1 cup pecan pieces
Method:
Combine all ingredients except pecans in a saucepan no more than 7 inches in diameter.
Cover; bring to a boil, reduce heat and simmer until carrots are just getting tender.
Uncover, and add pecans. Boil off any remaining liquid, watching closely and stirring occasionally.
This was a new recipe I had tried out as we had a few vegetarians for dinner and wanted to have some variety for them. This was quite a huge hit amongst all the guest as it was both sweet, crunchy, and slightly savory. i will DEFINITELY be making these again next year. i also tripled the recipe in order to have enough for around 14 people.
Pumpkin Pie (Gluten Free)
Recipe adapted from https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/
Prep Time: 1 hour
Cook Time: 1 hour
Serving: 8-10
Ingredients:
For Crust:
6 Tbsp (85g) cold vegan butter (or chilled coconut oil with varied results) (As I was not making this vegan, I just used regular cold butter)
1 1/4 cup Gluten-Free Flour
1/4 tsp salt
4-6 Tbsp ice cold water
For Filling:
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil (or melted coconut oil)
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt
Method:
To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it - just do it.
Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
Cinnamon Ice Cream
Serving: 4 cups (950ml)
Ingredients:
2 cans of coconut milk (This can be SUBSTITUTED with normal milk or any other lactose free milk)
3.5 cups (875ml) unsweetened almond milk
1 cup agave syrup
2 tsp VANILLA
2 cinnamon sticks
4 tsp cinnamon (depends on how much cinnamon flavor you like, add 1 tsp at a time and taste)
1.5 tsp salt
Method:
Combine coconut milk, almond milk, syrup and 2 cinnamon sticks into a pot. Bring to a simmer, stirring occasionally.
Add vanilla, salt and additional cinnamon if needed.
Let it cool before covering and refrigerating. Let it refrigerate for at least 2 hours or overnight before churning.
Add to ice cream maker and churn according to manufacturer’s instructions.
Golden Milk Ice Cream
Recipe from http://www.sondibruner.com/2018/06/08/vegan-golden-milk-ice-cream/
Serving: 2 cups (450ml)
Ingredients:
2 cups coconut milk, or 1 400ml can of coconut milk
¼ cup maple syrup
1 tsp turmeric, or more (or less) to taste
1 tsp cinnamon
½ tsp ground ginger
Pinch of black pepper (optional)
Method:
Add all ingredients to a blender and blend until smooth. If you're worried about turmeric staining your blender, whisk well in a bowl.
Taste and adjust spices or sweetness.
Freeze according to your ice cream maker's instructions, or freeze in a container.