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:
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.
