Thanksgiving: What are you bringing to the table?
Replies
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pancakerunner wrote: »pancakerunner wrote: »quiksylver296 wrote: »I'm going to try pickled grapes for the relish dish, based on a recommendation from @estherdragonbat.
And pecan pie...
Yes, I am dredging up the first post from the thread because I MADE PICKLED GRAPES.
THEY ARE AMAZING.
That is all.
fun fact: i hate grapes lol
If you are at all open to trying a grape, these are excellent grapes. If not, I also pickled some pineapple guava.
Also hate pineapple... and guava! HAHA.
Fortunately it’s neither pineapple nor guava; it’s a fruit called feijoa. https://en.m.wikipedia.org/wiki/Feijoa
hmmm.. what's the flavor profile like??0 -
pancakerunner wrote: »pancakerunner wrote: »pancakerunner wrote: »quiksylver296 wrote: »I'm going to try pickled grapes for the relish dish, based on a recommendation from @estherdragonbat.
And pecan pie...
Yes, I am dredging up the first post from the thread because I MADE PICKLED GRAPES.
THEY ARE AMAZING.
That is all.
fun fact: i hate grapes lol
If you are at all open to trying a grape, these are excellent grapes. If not, I also pickled some pineapple guava.
Also hate pineapple... and guava! HAHA.
Fortunately it’s neither pineapple nor guava; it’s a fruit called feijoa. https://en.m.wikipedia.org/wiki/Feijoa
hmmm.. what's the flavor profile like??
The inside of the fruit is very mild and slightly sweet. The peel is a little sour.0 -
pancakerunner wrote: »quiksylver296 wrote: »I'm going to try pickled grapes for the relish dish, based on a recommendation from @estherdragonbat.
And pecan pie...
Yes, I am dredging up the first post from the thread because I MADE PICKLED GRAPES.
THEY ARE AMAZING.
That is all.
fun fact: i hate grapes lol
If you are at all open to trying a grape, these are excellent grapes. If not, I also pickled some pineapple guava.
I particularly like chevre/toasted pecan covered grapes1 -
pancakerunner wrote: »quiksylver296 wrote: »I'm going to try pickled grapes for the relish dish, based on a recommendation from @estherdragonbat.
And pecan pie...
Yes, I am dredging up the first post from the thread because I MADE PICKLED GRAPES.
THEY ARE AMAZING.
That is all.
fun fact: i hate grapes lol
If you are at all open to trying a grape, these are excellent grapes. If not, I also pickled some pineapple guava.
I particularly like chevre/toasted pecan covered grapes
I may add my pickled grapes to my kale, apple, and candied pecan salad for Thanksgiving. A bit of chèvre on top of that would be nice.2 -
I'm taking the deep fryer to mom and dad's to deep fry the Turkey.1
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pancakerunner wrote: »quiksylver296 wrote: »I'm going to try pickled grapes for the relish dish, based on a recommendation from @estherdragonbat.
And pecan pie...
Yes, I am dredging up the first post from the thread because I MADE PICKLED GRAPES.
THEY ARE AMAZING.
That is all.
fun fact: i hate grapes lol
If you are at all open to trying a grape, these are excellent grapes. If not, I also pickled some pineapple guava.
I particularly like chevre/toasted pecan covered grapes
I may add my pickled grapes to my kale, apple, and candied pecan salad for Thanksgiving. A bit of chèvre on top of that would be nice.
ooo with a nice vinaigrette... yes0 -
Just did a test run on what I’m bringing to thanksgiving. Home made Boursin Cheese scalloped potatoes! Waiting for our steaks to get done on the grill to try them!
10 -
Ah, I can't forget to bring a couple of tubs of Cool Whip Extra Creamy to go with my homemade pies. My adult kids will groan, but my grandchildren will dive in. I love the stuff.0
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pancakerunner wrote: »pancakerunner wrote: »quiksylver296 wrote: »I'm going to try pickled grapes for the relish dish, based on a recommendation from @estherdragonbat.
And pecan pie...
Yes, I am dredging up the first post from the thread because I MADE PICKLED GRAPES.
THEY ARE AMAZING.
That is all.
fun fact: i hate grapes lol
If you are at all open to trying a grape, these are excellent grapes. If not, I also pickled some pineapple guava.
I particularly like chevre/toasted pecan covered grapes
I may add my pickled grapes to my kale, apple, and candied pecan salad for Thanksgiving. A bit of chèvre on top of that would be nice.
ooo with a nice vinaigrette... yes
I picked up some cranberry chevre at Trader Joe's today and it might be going on my salad.2 -
tiredmommy17 wrote: »Just did a test run on what I’m bringing to thanksgiving. Home made Boursin Cheese scalloped potatoes! Waiting for our steaks to get done on the grill to try them!
Cheesy scalloped potatoes are my favorite... with fresh chevre. YES2 -
pancakerunner wrote: »tiredmommy17 wrote: »Just did a test run on what I’m bringing to thanksgiving. Home made Boursin Cheese scalloped potatoes! Waiting for our steaks to get done on the grill to try them!
Cheesy scalloped potatoes are my favorite... with fresh chevre. YES
Sensing a theme here.0 -
I'm taking broccoli, queso, and brownies. Hubs is making jerky.1
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Kibbles n bits,and my appetite2
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Just went to a "friendsgiving" potluck; took a big pan of veggies (several colors of sweet potatoes, carrots, parsnips, winter squash, pearl onions), pears, and walnuts roasted in a walnut vinaigrette.3
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Depending on how many family members make the drive, serving anywhere between 20-40 people. I always make a "vegetable" dish. I'm the ONLY person who ever makes something with vegetables! And no one eats it unless I add bacon. The last few years, a big tray of chopped veggies with roasted potatoes, slathered in a homemade mustard dressing and bacon... I think they only go for it because of the potatoes and bacon... so I'll probably do that again this year. Can't complain. I love meat too. I'm not a big fan of traditional Thanksgiving foods (and neither is much of the family), so aside from turkey and ham, we have a BBQ spit going with pig, smoked beef steaks, plenty of rice, cooked fish, raw fish (sashimi), noodles, soups, pies, muffins, butter mochi, breads, pickles and mmmmmmm lots more!1
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Just got my marching orders so I am bringing dinner rolls and cranberry sauce2
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Not really. I just roasted each thing on pans (in suitable-sized cut-up chunks, tossed with olive oil to coat*) at 400-425F until almost done, then gently tossed them with enough vinaigrette to coat. I had pretoasted 2C of walnuts; half went in the vinaigrette recipe, and half on the veggies at this point. I put it all back in the oven on the same flat pans until the light coating of vinaigrette condensed a bit, then transferred to a regular serving dish.
The vinaigrette was basically this recipe:
https://www.foodnetwork.com/recipes/walnut-vinaigrette-recipe-1913178.amp
. . . except I used a bit of sweet onion instead of shallots (had onion, but no shallots); all walnut oil, not olive; and added about 1/4C of real maple syrup. The vinaigrette recipe made a lot. Even with a 9x13 cake pan heaped with cooked veggies to take, I have 3/4 of the vinaigrette left.
** The pears were a little different. I put those in to roast last, after the vinaigrette was made, and tossed them with some of it instead of olive oil, because they needed a bit of acid to stop them turning brown (I mean oxidizing, of course they brown a bit in the oven). The vinegar in the vinaigrette accomplished that.
This was not super low calorie.l, but I wanted maximum walnuts, for the vegans in attendance.
It was good, and I'd do it again. I'd also consider a generous add of fresh thyme to the vinaigrette, as a variation.1 -
Nothing. Skipping the holidays this year like the Kranks 😀1
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surfbug808 wrote: »Depending on how many family members make the drive, serving anywhere between 20-40 people. I always make a "vegetable" dish. I'm the ONLY person who ever makes something with vegetables! And no one eats it unless I add bacon. The last few years, a big tray of chopped veggies with roasted potatoes, slathered in a homemade mustard dressing and bacon... I think they only go for it because of the potatoes and bacon... so I'll probably do that again this year. Can't complain. I love meat too. I'm not a big fan of traditional Thanksgiving foods (and neither is much of the family), so aside from turkey and ham, we have a BBQ spit going with pig, smoked beef steaks, plenty of rice, cooked fish, raw fish (sashimi), noodles, soups, pies, muffins, butter mochi, breads, pickles and mmmmmmm lots more!
My husband and I learned during Christmas Eve a few years ago that none of my family eat vegetables unless they can cover them in cheese or something else creamy. Thankfully, we happened to have lots of queso.3 -
pancakerunner wrote: »tiredmommy17 wrote: »Just did a test run on what I’m bringing to thanksgiving. Home made Boursin Cheese scalloped potatoes! Waiting for our steaks to get done on the grill to try them!
Cheesy scalloped potatoes are my favorite... with fresh chevre. YES
Sensing a theme here.
I may be revealing too much about myself... oh no! haha1 -
AnnPT77, thanks for that! I'm going to make it for Christmas buffet; Love roasted veggies and this is a bit different than my norm.1
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It was good, and I'd do it again. I'd also consider a generous add of fresh thyme to the vinaigrette, as a variation.
Looks good. I just may do a pared down version for Christmas dinner (only 4 of us this year) and I am going to make Cornish Hens.
Something else I would consider adding instead of thyme is crispy sage. I would sprinkle it on top just before serving.
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Pecan pie brownies and peanut butter pretzel truffles dipped in chocolate.
Maaaaybe an apple pie, too. My dad begs for my apple pies.
I plan to fast for basically the whole morning (our Thanksgiving dinner is more of a lunch) and then I will probably consume most of my calories in one sitting and then be full the rest of the night.1 -
brittanystebbins95 wrote: »Pecan pie brownies and peanut butter pretzel truffles dipped in chocolate.
Maaaaybe an apple pie, too. My dad begs for my apple pies.
I plan to fast for basically the whole morning (our Thanksgiving dinner is more of a lunch) and then I will probably consume most of my calories in one sitting and then be full the rest of the night.
We usually start the snacks around noon. Pumpkin Bowling is always at 1:00 (mostly standing around, doesn't burn off many calories) and dinner is generally around 4:00.0 -
brittanystebbins95 wrote: »Pecan pie brownies and peanut butter pretzel truffles dipped in chocolate.
Maaaaybe an apple pie, too. My dad begs for my apple pies.
I plan to fast for basically the whole morning (our Thanksgiving dinner is more of a lunch) and then I will probably consume most of my calories in one sitting and then be full the rest of the night.
I practice intermittent fasting on any regular day, so plan on the same
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My boyfriend is pescatarian and we aren’t really doing thanksgiving. But I noticed he bought two boxes of Stouffers stuffing so I think that’s a hint. I’ve never made it before.
Anyone have any good pescatarian menu ideas?0 -
@rose2_0 How about a whole baked fish (maybe in a salt crust) as the main protein? Or maybe a fish and shellfish stew (cioppino or bouillabase or mariscado)? Much more yummy than turkey!0
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My boyfriend is pescatarian and we aren’t really doing thanksgiving. But I noticed he bought two boxes of Stouffers stuffing so I think that’s a hint. I’ve never made it before.
Anyone have any good pescatarian menu ideas?
If you can get Dungeness crab!
Use lots of mushrooms in the stuffing.1 -
The current plan is Stella Park's impossible pecan pie. If that doesn't work out (aka it crystallizes) I have ingredients for a backup not super heavy on attention to detail heavy pecan pie.1
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