Thanksgiving Menu Ideas

[Csara]

Here I am, here I am!
I know I have to get into T-day planning mode. I am still unsure of what I'm doing though. All I know is that my aunt is in charge of wine, my MIL is in charge of dessert, my grandma is making soup.....my mom and I are doing the turkey and all the sides (veggies, mashed potatoes, stuffing).

[Deana]

Originally posted by 2wedOct2002
D that does sound good, I could make that the center of the cheese and cracker display. Do you pack it into a crock?

I think the idea is that you are "supposed to" put it in a crock. I forgot where I got the recipe, but I remember a little story that went with it... that the recipe came from English pubs that put it in pots a.k.a. crocks (sorry for the loooong answer!)

I use my round, pewter serving dish ('cause I don't have any cool looking crocks).

[Mel-icious]

Finally I have finished my menu!

Here it is Thanksgiving Dinner for 16:

Drinks:
Wine, Beer, Juice, Soda, and a punch bowl with mulled cider

Appetizers:
Assorted Meats and Cheese Platter (w/ D's potted cheese as the center piece)
Spinach Dip i{served in a pumpernickel bread bowl}
Chilled Shrimp Cocktail
Crudites served with ranch dip

The Main Course:
Deep Fried Cajun Turkey {Ala my BIL}
Honey Brined and Roast Turkey w/ Sage Butter
Make Ahead Turkey Gravy {to make up for the fact that deep fried will have none}
Traditional Bread Stuffing {or filling as my mom calls it }
Mashed Potatoes {my sister makes these and brings them}
Mashed Sweet Potatoes w/ Brown Sugar and Pecans
Homemade Corn Muffins/rolls
Olive/Marinated Mushroom tray
Cranberry Sauce {yes the jelly stuff in the can and homemade}
Marinated Roast Asparagus & Green Beans w/ garlic and onions
Buttered Sweet Corn {for T and Nick}
Anita's Special Cauliflower

Desserts:
Pumpkin Chiffon Pie
Deep Dish Apple Crisp
Plate of Brownies {for the kiddies}

Whew.......I have a lot of work ahead...

[Csara]

and now finally my menu for T-day for 16:

Drinks:
Wine, Beer, Soda, Iced and Hot tea, Coffee and a punch bowl with mulled cider (thanks for that idea M)

Appetizers:
My MIL is in charge of this so I am not sure...

The Main Course:
Soup
Turkey
Make Ahead Turkey Gravy (thanks again M)
Stuffing
Mashed Potatoes
Mashed Sweet Potatoes
Homemade Corn Muffins
Bread
Cranberry Sauce
Greenbeans
Broccoli

Desserts:
Homemade Pumpkin Cheescake
Homemade Apple Pie
either Pecan Pie or something chocolate

Gawd, I am full just looking at it. LOL! Yesterday I went shopping at party supermarket and got some beautiful fall-themed napkins, tableclothes and candles. I am getting excited!!

[Mel-icious]

Yay! Your finished, and it looks fabulous!

[Csara]

Anyone have a recipe for Pumpkin Cheesecake???

[Mel-icious]

I know Meliz does, lemme see if I still have it.....I have one that I didn't have a chance to try out, its from Bon Apetit, got rave reviews by people who made it on the site and on the message board:


* Exported from MasterCook *

SPICED PUMPKIN CHEESECAKE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For crust
1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter -- melted
For filling
4 packages cream cheese -- (8 ounce) room
temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 can solid pack pumpkin -- (15 ounce)
3 large eggs
1 tablespoon vanilla extract

Make crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.

Make filling:
Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.

Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

Serves 10 to 12.


Bon Appétit
November 1997

Restaurant; Timberhill Ranch, Cazadero CA

[Csara]

Thanks goils. I am still waiting on an email back from Meliz, but I found a pumpkin-swirl cheesecake recipe on Foodtv.com that looks great. I am not sure which one I'm going to use, but I need to figure it out soon b/c we're going grocery shopping later. I am going to make the gravy tonight!! Oh and M, when is the soonest you would make the corn muffins without them getting stale for Thursday and how would you keep them? In the fridge or out? Thanks in advance! It's my first T-day so you know I'm pretty clueless.

[Mel-icious]

I do them a day or two ahead and I keep them in the frig to be safe, then I pop them in a warm oven, {you could even zap them if you don't have oven space} to heat them a bit.

[Csara]

Thanks! You have a lot of work cut out for you. When are you starting?

[Mel-icious]

Tomorrow: Gravy
Tuesday: cutting veggies for veggie platter, marinating mushrooms for relish tray, cutting cheeses for platter
Wednesday: making stuffing, sweet potatoes, brining turkey, steaming cauliflower, making corn muffins, making brownies. The pies are getting changed around, my sister is bringing them instead. Her work gives out an apple and a pumpkin from a gourmet place so she is bringing them so I don't have to work so hard.

Thursday I'll be :hair: hoping I didn't forget anything.