What's on your Thanksgiving menu?

posted 2 years ago in Food
Post # 2
Member
7531 posts
Bumble Beekeeper

Ctobin:  Salmon this year.  Hubby is allergic to turkey, and daughter has been a vegetarian for about a year.  Hubby will get something special cause he isn’t into salmon and it is our wedding anniversary.  Not sure what else to serve, as this is the first time we are having salmon.  Not to take over your post, but Any ideas anyone-will be welcomed!  😉

Post # 3
Member
985 posts
Busy bee

I don’t think I have ever had a traditional Thanksgiving meal. Well at least not on Thanksgiving, Growing up in an Asian household, we normally had stuff like sticky rice, eggrolls, cornish gam hen or quail on Thanksgiving. Usually also crab aspargus soup and other dishes that I am definitely blanking on other dishes.

Most likely this Thanksgiving we will have the cornish game hens stuffed with long noodles and mushroom roasted, sticky rice, eggrolls, probably a chicken cabbage salad or lotus root salad. Maybe some mash potatoes if someone else would eat them beside me since it would go great with the hen. Thinking about some kind of mini pumpkin pie for dessert.

Post # 4
Member
2001 posts
Buzzing bee
  • Wedding: September 2014

vttp926:  that sounds delicious! 

Post # 5
Member
151 posts
Blushing bee
  • Wedding: August 2016

Ctobin:  We do all the usual things (turkey/stuffing – Giada di Laurentiis’s Ciabatta Bread Stuffing – SO GOOD/ etc.) but my mom and I aren’t big turkey eaters, so we make crab cakes for us. Out of a 1lb can of jumbo lump crabmeat we get four dinner-sized crab cakes for us, and use the remainder to make mini ones for everyone else to enjoy. 

Beginning a few years ago, I started making my own cranberry sauce and now can’t imagine going back to the canned kind! I don’t really have a recipe because it’s mostly to taste. My mom likes a more tart cranberry sauce but my FI needs to have it practically dripping in sugar. However the method is quite simple and easily adaptable. I  usually use about 6oz to serve 4 – more for the holiday, of course!

Using either fresh or frozen whole cranberries, rinse and pick through for stems and bruised or otherwise deflated ones – they should be fairly ‘bouncy’ if fresh. Put the cranberries in a saucepan and add 2tbsp brown sugar (It will be super tart at first, but you can adjust the sweetness later on, once the cranberries have cooked down! Especially if you are planning to use it like gravy, you definitely don’t want it too sweet.) Add 1/4 c. water, splash of orange juice, and a tablespoon of maple syrup. Stir well and then cook over medium-low heat. When the liquid evaporates, add more water. The cranberries will “pop” or smash (kind of like blueberries) as they cook and will gel nicely on their own into an almost syrupy jam. Once they’ve cooked down, try a bit of it (it will be hot!). Add additional maple syrup as needed to sweeten. 

ETA: If using frozen cranberries, don’t thaw. Just rinse and toss right into the pan once you’ve checked them over.

  • This reply was modified 1 year, 10 months ago by  ladybennett.
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