Monday, November 22, 2004

Talking Turkey

I probably should wait until tomorrow or Wednesday to post this (I won't be blogging on Thanksgiving) in order to stretch my blog mileage, but it's in my mind so I think I'll toss it out there now.

As some of you may know, I love to cook. After the History channel, my favorite network is the Food Network (Alton Brown is a GOD!). But come Thanksgiving, something happens to the network that is, well, disturbing. In the spirit of Thanksgiving and Cuisine, they attempt to show you all these nifty gourmet variatons on traditional dishes -- Pumpkin Soup, Cranberry Souffle', etc.


Don't get me wrong -- many of these dishes sound wonderful. But for Thanksgiving dinner, there are certain dishes that just must be there or I feel... incomplete.

However, I am NOT opposed to adding a slightly new twist to the dish, as long as it's the same dish. In fact, I've come up with a few myself. I submit them for your approval (The ones in italic are the ones I'll be cooking this year):

Pumpkin Pie:
For a twist, use gingerbread cookie dough for the crust. make sure to wrap the crust in foil or it will burn.

Cranberry sauce:
The twist here is to use Orange Juice and Apple cifer in equal parts instead of water and sugar. Add some cinnamon, a dash of vanilla, some orange zst, and a shot of Grand Marnier.

Cornbread Stuffing (We always called it dressing):
Replace the white bread croutons with sourdough. Make sure you saute the onions and celery in butter, and us STOCK, NOT BROTH!!!!!

This one's from The Feared Redhead, with some added help from Alton. Brine the Turkey, butter the skin and add salt, pepper, herbs and spices. Put an apple and an onion, both cut in half, in the cavity, along with a bay leaf and a rosemary sprig, and inject the bird all over with cognac and champagne (or non-French substitutes).

Enjoy. Tell me if you try any of them.

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