Ah, Thanksgiving. We've celebrated our thankfullness with an orgy of dinners and brunches and lunches with friends. Here are the highlights, and two new recipes.
The actual Thursday Thanksgiving feast was celebrated with a new and hopefully enduring tradition. My favorite friend and her lovely family had to reschedule their traditional feast to accommodate a family scheduling snafu, so we hosted them for the traditional Thursday event. So they didn't have the burden of eating turkey two nights in a row, we had steak.
Four pounds of it.
Lots of jealous people in my check-out line at Whole Foods.
To serve with it, I was thinking of my family tradition growing up, where the kids picked the meal. There were usually no vegetables served at our Thanksgiving table, but for an Unwired Family twist, I took farm fresh, organic green beans and covered them in .... bacon sauce.
Bacon Vinagrette to be exact. It was awesome. Here's the recipe. Green Beans with Bacon Vinagrette
I made one change... with a pound of green beans I used only 3 slices bacon. There were plenty of crunchy bits, and no any extra fat to pour off. That always gets messy, and with the amount of wine the grown-ups were consuming, it might have been dangerous.
Oh, and instead of pie, we had ice cream sundaes for dessert. I am hoping to continue this tradition into the future! And did I mention there were no leftovers of any kind?
Lest you fear we did not kill a turkey this year... well, we did. The kids love turkey, and its an impressive sight for so little work. Of course, I forgot to take a photo of my 15lb beast, but trust me, it was lovely. And delicious! I use this recipe, skipping the brining step. In Alton Brown's opinion it would be better when the turkey is brined, but I haven't crossed that bridge yet. Start the recipe right after the brining and enjoy the results. Our 15lb turkey took 30 minutes at 500 degrees and 3 hours at 350 degrees. Oh, I roast mine breast-down. Not as pretty, but really, really juicy.
Alton Brown's Roast Turkey recipe
We have turkey at Hanukkah too, so if I remember to take a photo, I'll add it then. For now, happy holidays!
The actual Thursday Thanksgiving feast was celebrated with a new and hopefully enduring tradition. My favorite friend and her lovely family had to reschedule their traditional feast to accommodate a family scheduling snafu, so we hosted them for the traditional Thursday event. So they didn't have the burden of eating turkey two nights in a row, we had steak.
Four pounds of it.
Lots of jealous people in my check-out line at Whole Foods.
To serve with it, I was thinking of my family tradition growing up, where the kids picked the meal. There were usually no vegetables served at our Thanksgiving table, but for an Unwired Family twist, I took farm fresh, organic green beans and covered them in .... bacon sauce.
Bacon Vinagrette to be exact. It was awesome. Here's the recipe. Green Beans with Bacon Vinagrette
I made one change... with a pound of green beans I used only 3 slices bacon. There were plenty of crunchy bits, and no any extra fat to pour off. That always gets messy, and with the amount of wine the grown-ups were consuming, it might have been dangerous.
Oh, and instead of pie, we had ice cream sundaes for dessert. I am hoping to continue this tradition into the future! And did I mention there were no leftovers of any kind?
Lest you fear we did not kill a turkey this year... well, we did. The kids love turkey, and its an impressive sight for so little work. Of course, I forgot to take a photo of my 15lb beast, but trust me, it was lovely. And delicious! I use this recipe, skipping the brining step. In Alton Brown's opinion it would be better when the turkey is brined, but I haven't crossed that bridge yet. Start the recipe right after the brining and enjoy the results. Our 15lb turkey took 30 minutes at 500 degrees and 3 hours at 350 degrees. Oh, I roast mine breast-down. Not as pretty, but really, really juicy.
Alton Brown's Roast Turkey recipe
We have turkey at Hanukkah too, so if I remember to take a photo, I'll add it then. For now, happy holidays!
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