For the first time in years I got a chance to cook Thanksgiving dinner at my house, and it was a blast. I tried something I don’t think I’ve ever done before, and made an entire menu out of a magazine article. I made pretty much the whole Thanksgiving menu from the latest issue of Chow magazine, which is rapidly becoming my favorite foody rag.
I did the “turkey two ways”, which involves removing the legs, brining the carcass, and cooking the legs separately in a confit, i.e. covered in oil in a casserole and baked. The legs especially were a big hit, as it’s something out of the ordinary. I’ve never tried a confit of duck before, but I think now I may give it a try some time. I’ll also never cook a turkey without brining it again. It came out moist and juicy, with a fabulously crispy skin.
The stuffing was also a bit hit. It included some Italian sausage, fresh sage, and chestnuts. Very flavorful, and easy.
I think the biggest hit with the crowd was the corn dish, which involves heavy cream, roasted red peppers, and chevre. Very much more interesting than the standard corn with butter, or creamed corn. (We won’t even talk about corn souflee/hot dish.) I also made the green beans with bacon (can’t go wrong there) and the acorn squash with red onions and currents, which I liked but didn’t go over with the crowd. Winter squash can be a hard sell, which I don’t get, as I love it.
In addition to the magazine recipes, I also made some sweet potatoes, which I chopped into bite-sized pieces and then tossed with some sliced banana and a few prunes in some heavy cream with a little honey, rosewater and cinnamon and then baked until tender.
We rounded out the meal with my Mom’s wonderful pumpkin cheesecake, and her (justly) famous cranberry chutney (which, sadly, is almost gone already).
The menu worked out so well I’m really thinking about trying their Cuban Christmas menu next month.