Kitchen Queers Blog


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Tuesday, November 25, 2014

THANKSGIVING 2014 – I’m Not Going to Tell You What to Cook

Above: The table is set for eight guests.

THANKSGIVING 2014 – I’m Not Going to Tell You What to Cook
By Chef Mitch

Holiday dinners are personal, most often based on family traditions, cultural influences and individual preferences.  I don’t think it’s up to me to tell other people what to make or how to celebrate.  Meanwhile, people often ask me what we do at our house for Thanksgiving, so I’m going to tell you!

Some years we have guests, some years not.  Either way, we do as much work ahead of time as we can, and we take our time to enjoy the process of the meal preparation as much as the result.  Of course enjoying the preparation is more likely when you’re cooking with confidence, which is something that comes easily once you’ve pulled off a big holiday dinner party or two.  Or six.  Or maybe seven.

Chef Philip, Chef Bob and myself are all in agreement that turkey is not really high on our list of desirable meat proteins.  We all prefer ham.  Our friendly septuagenarian neighbor Mary gasped when I told her this, as she is a stickler for tradition and nothing other than turkey will do at her house.  It’s ham at our house.  And no, we didn’t make it.  Chef Bob ordered a Honey Baked Ham.  We’ve been doing that for several years and we love it.

Other than the ham, we’re making everything ourselves.  Some of the recipes we’re using are available to review on the KQ web site along with photo tutorials.  Our menu follows below.

Whatever you make and however you celebrate, Happy Thanksgiving from the entire staff at Kitchen Queers!

REMINDER: Enlarge the images by clicking on them.

Thanksgiving 2014 Menu at Mitch’s House:

Cocktail:

Hors D’oeuvre:

Wine and Ale:
Chef Mitch likes a crisp Sauvignon Blanc or a Pinot Grigio
Chef Bob prefers a hearty Merlot or Cabernet Sauvignon
Chef Philip chooses a rich gold beer

Dinner:
Honey Baked Ham (served warmed) http://www.honeybaked.com
Apple Sauce (okay, fine…this came out of a jar…happy now?)
Bread and Spice Dressing (it would be called stuffing if it was cooked inside a turkey)
Candied Yams

Dessert:
Pumpkin Pie

FYI: If we have guests that are coffee drinkers, I would serve a rich, flavorful dark-roast coffee with the dessert course.  Be sure to have cream and sugar on hand for those that like their coffee “blonde and sweet”.  –Chef Mitch

Above: Mashed potatoes is a must at our house.

Above: These sauteed french green beans, (haricot vert), will be on our table.

Above: Basic bread dough has been formed into classic Parker House rolls.

Above: Chef Philip bakes us a classic apple pie.

Above: Chef Mitch pour a Fog City Sling cocktail, his spin on the classic Singapore Sling.

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