So, as many of you know, every Thanksgiving, I spend a full week cooking up a lovely Thanksgiving meal for my parents and grandparents. I use recipes from a growing collection of cooking magazines that now span two decades.
Sadly, this is the last year of the old classic, Gourmet, and I am heartbroken by the departure of a magazine that I have read since I was a teenager. I decided that this year, I would highlight my favorite recipes from each of the cooking magazines we subscribe to, so that if any of you are looking for ways to experiment with your Thanksgiving dinner or need an idea for something to take to a potluck, you can play along.
To start, Cook’s Illustrated has a great recipe on tips for different ways to prepare your turkey. This is highly recommended, especially for those of you who might be roasting a whole turkey for the first time, or who are taking over roasting chores from an older relative. If any of you aren’t familiar with Cook’s Illustrated, I highly recommend it! They will even send you a free trial issue.
And now, for the menu! I’ve sorted these by dish types and starred the ones I will be cooking or adapting! These are all November, 2009 issues of the magazines in question
Chicken Liver Mousse with Pickled Red Onion, Food and Wine, Page 174* (as finger food)
Scallops with Chestnut Sauce and Crisp Sage, Food and Wine, Page 166* (as sit-down appetizer)
Beet-Pickled Deviled Eggs, Gourmet, Page 96* (With the salad)
Golden Onion Pie, Gourmet, Page 96
Savory Leek and Carrot Tart, Cucina Italiana, Page 23
Oyster Casserole, Gourmet, Page 110*
Creamy Carrot Soup with Scallions and Poppy Seeds, Food and Wine, Page 118
Scarlet Carrot Soup, Gourmet, Page 40
Roasted Fennel Soup with Cranberries and Hazelnuts, Cucina Italiana, Page 55*
Asian Pear and Arugula Salad with Goat Cheese, Food and Wine, Page 102
Escarole Salad with Apples, Candied Walnuts, and St. Andre Cheese, Bon Appetit, Page 68
Shaved Beet and Bitter Green Salad with Garlic Balsamic Vinaigrette, Gourmet, Page 64*
Escarole Salad with Citrus and Grana Padano, Cucina Italiana, Page 21
Sage Butter Roasted Turkey with Cider Gravy,Bon Appetit, Page 105*
(This isn’t to say this was the only good turkey. It’s just that we had a very particular idea about how we want our turkey and didn’t see a recipe, so we’re combining this one with a throwback to a turkey from Bon Appetit 2005
Fig and Almond Bread Stuffing with Fennel, Food and Wine, Page 153
Bacon, Onion, and Rye Bread Stuffing,Food and Wine, Page 124*
Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan, Bon Appetit, page 111
Cornbread Stuffing with Andouille, Fennel, and Bell Peppers, Bon Appetit, page 113
(Bon Appetit has by far the best stuffing selection this year. I only wrote down ones that would go with the meal I envisioned. They have a rice stuffing, a sweet potato stuffing, a cornbread stuffing, and several bread stuffings)
Baby Winter Squash with Spiced Orange-Currant Stuffing, Bon Appetit, page 130*
Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans, Bon Appetit, page 130*
Broccolini with Smoked Paprika, Almonds, and Garlic, Bon Appetit, page 133*
Green Beans and Walnuts with Lemon Vinaigrette, Bon Appetit, page 133
Sauteed Green Beans and Brussels Sprouts with Chile and Mint, Gourmet, page 64
Cauliflower Sformato, Cucina Italiana, Page 60
(I also make the same Mashed Potatoes from Gourmet 2005 every year.
Real Creamed Corn Pudding, Bon Appetit, Page 130
Toasted Sweet Corn Pudding, Gourmet, Page 99*
The crispy shallots from Mashed Potatoes with Crispy Shallots, Food and Wine, Page 128
Jellied Cranberry Sauce with Fuji Apple, Food and Wine, Page 122
Cranberry, Clementine, and Pumpkin Seed Conservem Food and Wine, Page 122*
Cranberry-Mustard Relish, Bon Appetit, Page 119
(I also make an adaptation of this Cranberry-Pomegranate Relish from Bon Appetit 2005 with less sugar.
Cranberry-Vanilla Sorbet, Bon Appetit Special Tear-Out Section (toward the back, no page number)*
Note for those of you who are looking for vegetarian Thanksgiving options: Gourmet has an excellent vegetarian section this year with a vegetarian shepherd’s pie that looks super yummy.
Mirrored from Antagonia.net.