Thanksgiving is just around the corner, are you excited and ready? I just finished making the shopping list from the menu and I'm heading out tomorrow to the shops so I can do mise en place Tuesday. I've already got some rich stock and some gorgeously golden schmaltz ready for making the gravy and stuffing.
What's on your Thanksgiving menu this year? We're doing high roasted butterflied turkey over a stuffing and golden potatoes with gravy, cranberries and a fall salad of roasted beets and squash with mixed greens and maple syrup Dijon dressing. For dessert, clementine chess pie. I did the high roasted turkey for family dinner when I was up in Boston and it was amazing. A 13 pound turkey cooked to juicy perfection in just 90 minutes, I hope I can replicate it for Rob!
With the leftover turkey, I'll be making my Turkey Curry for the cook off on Friday. We missed last year's and I'm ready to compete again!
I wish you could smell my kitchen right now. I have Traditional English Christmas Cake baking in the oven. Normally I would disavow all knowledge of Christmas until I enjoy Thanksgiving but the cake needs plenty of lead time so it can be fed daily with booze. Mmmm, drunken fruit!
By the time Christmas rolls around the cake is as rich and boozy as your eccentric Aunt! And speaking of booze, I've also got this going in the kitchen...
Brandy sweetened with sugar steeping with lots of ginger and orange peel and a plump, fresh vanilla bean. It's a homemade version of Domaine de Canton. I found the recipe at Serious Eats. I brewed it yesterday, fished the vanilla bean out today per instructions and will let it steep one more day before straining and filtering. I couldn't resist a small tipple (quality control, you know) when I fished the vanilla bean out and wow so tasty! I'm going to use it for feeding the Christmas Cake. I will keep you posted on the finished products.