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(Epicurious)   Post-Thanksgiving Fark Food Discussion thread. Topic: Dishes and beverages for holiday parties. Give us your best ideas, recipes, failures, and success stories. Ask your questions, post your photos   (epicurious.com) divider line 161
    More: Interesting, Hanukkah, centerpieces, checklists, Christmas Gift, cranberries, cooking, recipes, Top Chef Masters  
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1462 clicks; posted to Main » on 29 Nov 2012 at 6:17 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-29 08:07:41 PM  

jasonvatch: Other weird snack ideas:


I had a bumper crop of habaneros a couple years ago. Over 300 peppers from 4 plants. I needed to do something with them and figured this was a twist on a Mexican Mole sauce. It turned out better than I ever imagined. Truly a fluke. If you have any chili heads on your gift list $2 and 5 minutes will give them a real treat. However, this does not work nearly as well with ghost chilis, nagas or vipers.
 
2012-11-29 08:09:49 PM  
shredded turkey in bottom of casserole dish + giblet gravy on top + stuffing layered on top, sealing the turkey
Bake at 375 until stuffing get just crispy w/out drying out.

/I think he likes that more than sex
 
2012-11-29 08:11:09 PM  

CapeFearCadaver: UsikFark: CapeFearCadaver: You're a pervert.

No, access to my perversions cost extra. That's a free-trial comment.

What's the the time limit on those free trials and how many and of those do you give out, then?


I haven't posted anything racy in a few months.
 
2012-11-29 08:13:32 PM  

UsikFark: CapeFearCadaver: UsikFark: CapeFearCadaver: You're a pervert.

No, access to my perversions cost extra. That's a free-trial comment.

What's the the time limit on those free trials and how many and of those do you give out, then?

I haven't posted anything racy in a few months.


:/ Hrmmm, drinking in excess last Saturday night then, I see.....
S'ok, so was I.
 
2012-11-29 08:14:34 PM  
Two or three days ahead, I make the cornbread with one third cup flour, one and two thirds cups of yellow cornmeal, an egg, a tablespoon of baking powder, a stick of butter, and enough milk or buttermilk to make a cake like batter.

When done, I turn the cornmeal out on a platter and tear into crumbs. I leave it sitting out to go dry and stale.

On the day of the holiday meal, I boil chicken necks to make a broth. I chop fine an entire tub of mushrooms, a whole onion, and a copious quantity of celery. I cook the vegetables in butter in my cast iron frying pan until soft.

I put the dry cornbread crumbs into a very large bowl adding the vegetables, two eggs, and the chicken broth. Then I begin to add turkey broth from the turkey I am almost done cooking. I add broth well beyond the "looks like cake batter" stage. I add broth until the mixture is so wet I am tempted to think "That can't be right."

Then I bake it until it just barely golden. The result is a soft, rich spoon bread that is perfect with turkey or by itself. I haven't been eating meat for the last year and a half, but I cheat and the spoon bread.
 
2012-11-29 08:18:16 PM  
Okay kids, here's the PA coal region holiday drink- Boilo

bring to boil and let simmer for about 10-15 minutes -
honey, ginger ale, cinnamon, peppercorns, allspice.
let cool and add bottle of cheap whiskey. drink warm.

quantities vary depending on what you like. also add or take away any ingredients you like, except the cinnamon, honey and whiskey. some people like bay leaves or some apple juice. this stuff is great for cold or flu.

you're welcome.

/my phone doesn't autocap and I'm lazy.
 
2012-11-29 08:19:27 PM  
I used Alton Brown's turkey brine recipe and it was a real hit. The bird turned out very moist and I was roundly praised. Pretty darn easy too. I would recommend the electronic thermometer that sounds off when the white meat hits the appropriate temperature. Very helpful and stress reducing.
 
2012-11-29 08:19:51 PM  

CapeFearCadaver: UsikFark: CapeFearCadaver: UsikFark: CapeFearCadaver: You're a pervert.

No, access to my perversions cost extra. That's a free-trial comment.

What's the the time limit on those free trials and how many and of those do you give out, then?

I haven't posted anything racy in a few months.

:/ Hrmmm, drinking in excess last Saturday night then, I see.....
S'ok, so was I.


I don't recall posting anything interesting, nor was I drinking, but if you got a rise on whatever I said, congrats. Also, this is milking:

s1.ibtimes.com

It's completely stupid, not perverse. You may have assumed something entirely different.
 
2012-11-29 08:20:21 PM  
i took my semi-infamous cauliflower au gratin

it was okay.

no one died
 
2012-11-29 08:23:52 PM  

UsikFark: I don't recall posting anything interesting, nor was I drinking, but if you got a rise on whatever I said, congrats. Also, this is milking:

[s1.ibtimes.com image 660x535]

It's completely stupid, not perverse. You may have assumed something entirely different.


You're cute, but you're no fun.
 
2012-11-29 08:24:00 PM  
imgboot.com

It was delicious.
 
2012-11-29 08:25:45 PM  
I also did vegan collards: a quarter cup of sesame oil, about a tablespoon of grated fresh ginger, 3 or 4 cloves of pressed garlic, a chopped onion, a tablespoon of sugar, the collards, enough water to cover and plenty of salt and pepper. I like to put a jar of jalapenos and a bottle of hot sauce on the table with the collards.
 
2012-11-29 08:27:20 PM  

CapeFearCadaver: UsikFark: I don't recall posting anything interesting, nor was I drinking, but if you got a rise on whatever I said, congrats. Also, this is milking:

[s1.ibtimes.com image 660x535]

It's completely stupid, not perverse. You may have assumed something entirely different.

You're cute, but you're no fun.


I'm a lot of fun, but i have to ask how you would know if I'm cute ;)
 
2012-11-29 08:35:15 PM  
As far as holiday food goes, pumpkin pie is cruise control for awesome.
 
2012-11-29 08:47:10 PM  
Mushrooms in stuffing is vomit inducing.
 
2012-11-29 08:48:48 PM  

assjuice: Mushrooms in stuffing is vomit inducing.


The hell you say.
 
2012-11-29 08:49:36 PM  
Around this time of year I'm usually in charge of bringing deviled eggs. Yes, it seems old-fashioned, and people are notorious for making bland, dry, deviled eggs, but if you make them properly they surprise people and you'll be asked to make them again and again.

I love to kick them up with using sambal oelek and mustard with horseradish. It puts the devil back into deviled eggs.

farm8.staticflickr.com

Here's the full recipe.
 
2012-11-29 08:54:25 PM  
Cranberry Orange Apple Pie
Adapted from a Cranberry Apple Crisp recipe. I added the pecans and the orange juice for some extra zip!!! Came out fantastic!
INGREDIENTS
Filling
3 cups chopped peeled apples
2 cups fresh or frozen cranberries
1 cup sugar
1 tablespoons of cinnamon
1 teaspoons of nutmeg
2 teaspoons of vanilla
1/2 cup of orange juice (with pulp is better, to add orange zest too is best)
Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup ice water
or you can use pre-made Pillsbury pie crust!
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix Sugar, cinnamon, nutmeg vanilla and 1/4 cup orange juice in mixing bowl. Allow to sit so that the sugar dissolves in the orange juice. Let sit.
3. Peel and chop apples. Set aside.
4. In food processor, chop your cranberries. Set aside.
5. In food processor, chop your pecans. Set aside.
6. Stir apples, cranberries and pecans into your sugar mix until all are evenly coated. Add final 1/4 cup of orange juice. Stir until spread throughout.
7. Pour mixture into your pie crust, and place your top crust. Don't forget to make ventilation holes in the top of the pie.
8. Bake for 40 minutes at 350 degrees.
9. May be served with a scoop of vanilla ice cream.
Pie Crust
1. Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process, using the pulse button, until the mixture is crumbly (resembles coarse meal) (about 15 seconds). Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough). Add remaining water, if necessary. Do not process more than about 30 seconds.
2. Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for 30 - 60 minutes, or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax.) At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using.
3. For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch (20 to 23 cm) pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about 2 inches (5 cm) larger than your pan.
4. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry or with your fingertips, lightly press the pastry onto the bottom and up the sides of the pan. Flute the edges of the pastry or use the tines of a fork to seal the pastry. If possible, chill the pie crust before filling and baking. The pastry is now ready to use.
5. Makes two - 9 inch (23 cm) pie crusts. Preparation time 30 minutes.
 
2012-11-29 08:55:05 PM  
Pumpkin Crumb Cake
INGREDIENTS
1 can of pureed pumpkin
1 box spice cake mix (yellow cake mix can be substituted but will need to add cinnamon and nutmeg)
Topping
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter
INSTRUCTIONS
1. Directions
2. ・ Preheat oven to 350°F.
3. ・ Grease a 9x9 cake pan.
4. ・ To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
5. ・ In a separate bowl, mix together the pumpkin puree and the spice cake mix.
6. ・ Transfer the batter to the prepared pan and spread with the topping.
7. ・ Bake until a toothpick inserted into center comes out clean, about 45 minutes
 
2012-11-29 08:56:03 PM  
Pumpkin cream-cheese roll up

www.fiftytwocakes.com

German Stollen

0.tqn.com 

Tuborg Yulebeer

farm7.staticflickr.com

Marin Brewing "Hoppy Holidaze"

4.bp.blogspot.com

Applekorn

www.montalegre-do-cercal.info
 
2012-11-29 08:59:26 PM  

UsikFark: As far as holiday food goes, pumpkin pie is cruise control for awesome.


We don't do pumpkin pie, but I made my usual sweet potato and pecan pies. I also made an additional apple pie since there were more folks eating than usual. I accidentally put in too much powdered ginger and not enough butter in the apple pie. It came out too spicy. It would have been suitable with vanilla ice cream or homemade whipped cream, but I had neither of those things.
 
2012-11-29 09:02:40 PM  

UsikFark: As far as holiday food goes, pumpkin pie is cruise control for awesome.


I do sweet potato pie. Tastes exactly the same, less work.
 
2012-11-29 09:03:44 PM  
I Enjoy hot cocoa, Preferable from a sampler box.
 
2012-11-29 09:09:07 PM  
Chocolate Truffles

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Sweetened Condensed Milk
1 tablespoon vanilla extract

Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars (I just use the cocoa).

IN large saucepan, over low heat, melt chocolate chips with the sweetened condensed milk. Remove from heat; stir in vanilla.

POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.

SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.

I'm thinking of making 2 batches this year - I want to try adding a bit of peppermint extract. Not sure how it will work out, but I do love chocolate and mint together. This recipe is from the first cookbook I owned (and still have). I love it.
 
2012-11-29 09:09:56 PM  

danceswithcrows: Penguin Appetizers?
[crow202.org image 500x597]

1 carrot
1 can large or extra-large black olives
1 can medium black olives
1 pkg cream cheese
toothpicks with flags on them

Peel and slice carrot into ~2mm thick rounds. Cut wedges out of carrot, save pac-man pieces and wedges for use later. Slice front of large black olive. Stuff large olive with cream cheese--use a pastry bag or a plastic bag with the corner chopped off, that makes it easier. This makes the penguin body. Put carrot wedge into hole in medium olive--this forms the penguin head. Put pac-man carrot piece on bottom, penguin body in middle, penguin head on top, then use a toothpick to hold it all together. Repeat until you run out of olives or patience.

Penguins can be stored at least 24 hours in a plastic container with a bit of water. They're a bit bland, but people seem to like the way they look.


Those are adorable.
 
2012-11-29 09:14:23 PM  
Ok, been making this for years. It's incredibly simple and one of the yummiest things ever:

Cheesy Hashbrown Casserole

1 large bag Orida (the best) shredded hashbrowns, original, no seasoning
8 oz. tub sour cream
1 can cream of celery
4-5 tbsp butter
8 oz block extra sharp cheddar cheese, shredded
garlic to taste, onion powder/salt/or chopped to taste, decent amount of paprika, tad bit of season salt, tad bit black pepper, 1 1/2 tbsp parsley.

Use 8x12 cass dish, throw all in and bring all ingredients to room temp. Place in 350 oven for about 15 minutes, pull out and stir til everything is mixed, back in oven for 30-45 more minutes, or til top is slightly browned. It's been described as crack potatoes. NUM.
 
2012-11-29 09:17:50 PM  

suziequzie: Chocolate Truffles


Copied
 
2012-11-29 09:33:04 PM  

Marubozo: Around this time of year I'm usually in charge of bringing deviled eggs.


Try making some Sriracha salt. To put a few grains on that on top.

1/2 cup of Kosher salt...mixed with 5 tsp of Sriracha sauce.
Turn oven to 200...put on foil in a layer and let it dry it out..about 10 mins..turn off the oven and wait overnight.
It'll clump up; but put in a zip lock bag when dry and crush it back with rolling pin.

Great for a rim of a bloody marry glass too.
 
2012-11-29 09:37:53 PM  

assjuice: Mushrooms in stuffing is vomit inducing.


I never thought I'd second something from a poster named "assjuice".

My worst holiday party moment: about two hours into my first holiday party, a guest hands me a drink and says "try it, you'll LOVE IT!" This is how I found out that I have an anaphylactic reaction to Chambord.

Easiest and cheapest holiday treat: chocolate eclair trifle. Mix two boxes of prepared French vanilla pudding with a small container of Cool Whip. Layer it in a large pan or bowl, and cover with vanilla wafers; repeat until all the pudding is finished. Cover with plastic wrap and refrigerate overnight. The next day, before serving, cover the entire dish with a dark chocolate syrup (any kind will do in a pinch, but the better the quality ones taste so much more divine). You can doctor this up by dipping the vanilla wafers in rum, which gives is a tiramisu-like taste.

Nothing fancy, but by god it's delicious if done right.
 
2012-11-29 09:55:08 PM  
1 package of bacon.
A package of dates
A fistful of almonds
Toothpicks
A very sharp knife or small firearm

Take pits out of dates.
Shove almonds into dates where the pits were
Wrap each date with a strip of bacon and use the toothpick to hold the bacon in place.
Broil it until the bacon is done to your satisfaction.
Use knife or firearm to keep everyone else away from The Precious
 
2012-11-29 10:02:59 PM  

CapeFearCadaver: 1 can cream of celery


Are you from the Midwest?
 
2012-11-29 10:13:16 PM  
OK, daytime appetizers, outside...watching a game:
Little Smokey sausages, pigs in a blanket style
Tuna salad stuffed tomatoes
Trisquits and about three different tasty cans of spray cheese
Beer.
Night time is whole different story.
 
2012-11-29 10:14:11 PM  

UsikFark: CapeFearCadaver: 1 can cream of celery

Are you from the Midwest?


Nope.
 
2012-11-29 10:14:38 PM  

AbbeySomeone: Those [edible penguins] are adorable.


Thank you! This year, I'm going to make them with flavored cream cheese; that'll alleviate the perceived lack of flavor in the darn things. Not sure why they seem bland--olives, cream cheese, and carrots ~= fat with some salt and crunchy bits.
 
2012-11-29 10:31:06 PM  

Coiled Hot 1: Clam dip. 2 cans of minced clam, 3 bars of cream cheese, garlic salt to taste, and add lemon juice to dull the fishy taste. Mix in bowl to a creamy consistancy. Serve with Ruffles potato chips. Never had a dissapoineted customer and I've been making it for 25 years for get togethers. It sounds nasty but its really good.


My mom's best friend used to make this. Ordinarily, I do not like clams. I agree that the Ruffles are a key ingredient here, but my is this a good dish. It doesn't even taste like clams! (Well, it does - but you have to try it, even if you're not a clam liker).
 
2012-11-29 10:35:28 PM  

SarahDiddle: Earl Grey tea cookies. But I guess those belong in the cookie thread.

Sauerbraten is always yummy and delicious. Nothing like a hunk of meat marinating in vinegar for a few days. And forget that juniper berry shiat.


What are Earl grey tea cookies? Those sound fab!
 
2012-11-29 10:45:00 PM  
Got my traditional Thanksgiving meal on Saturday because I was working. Even though it was my wife's third Thanksgiving meal she whipped this up for just me and her.

Turkey, cornbread stuffing, mashed potatoes, gravy, asparagus, and my favorite canned jellied cranberry sauce. Pumpkin pie for dessert.


sphotos-b.xx.fbcdn.net
 
2012-11-29 10:54:12 PM  

NickBob78: I used Alton Brown's turkey brine recipe and it was a real hit. The bird turned out very moist and I was roundly praised. Pretty darn easy too. I would recommend the electronic thermometer that sounds off when the white meat hits the appropriate temperature. Very helpful and stress reducing.


This is the best recipie I have found. Alton sure knows how to make a darn good turkey!
 
2012-11-29 11:03:51 PM  

CapeFearCadaver: UsikFark: I don't recall posting anything interesting, nor was I drinking, but if you got a rise on whatever I said, congrats. Also, this is milking:

[s1.ibtimes.com image 660x535]

It's completely stupid, not perverse. You may have assumed something entirely different.

You're cute, but you're no fun.


only with consenting adults
 
2012-11-29 11:34:25 PM  

suziequzie: Chocolate Truffles

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Sweetened Condensed Milk
1 tablespoon vanilla extract

Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars (I just use the cocoa).

IN large saucepan, over low heat, melt chocolate chips with the sweetened condensed milk. Remove from heat; stir in vanilla.

POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.

SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.

I'm thinking of making 2 batches this year - I want to try adding a bit of peppermint extract. Not sure how it will work out, but I do love chocolate and mint together. This recipe is from the first cookbook I owned (and still have). I love it.


I might be bringing these to the family Christmas party this year.
 
2012-11-30 12:03:48 AM  

danceswithcrows: Penguin Appetizers?
[crow202.org image 500x597]

1 carrot
1 can large or extra-large black olives
1 can medium black olives
1 pkg cream cheese
toothpicks with flags on them

Peel and slice carrot into ~2mm thick rounds. Cut wedges out of carrot, save pac-man pieces and wedges for use later. Slice front of large black olive. Stuff large olive with cream cheese--use a pastry bag or a plastic bag with the corner chopped off, that makes it easier. This makes the penguin body. Put carrot wedge into hole in medium olive--this forms the penguin head. Put pac-man carrot piece on bottom, penguin body in middle, penguin head on top, then use a toothpick to hold it all together. Repeat until you run out of olives or patience.

Penguins can be stored at least 24 hours in a plastic container with a bit of water. They're a bit bland, but people seem to like the way they look.


I Love this! Might I suggest pickling the carrots Mexican style first.

Try it! Or get some from the local Mexican taco place, less work.
 
2012-11-30 12:16:28 AM  

optikeye: I"m making these in a couple of a weeks for a xmas party. I've made them a couple of times and they're really good.
 

Kefta style meatballs with grilled grapes and yogurt sauce.
Link

super easy to make and transport..just Tupperware the grapes, meatballs and sauce..and bring a big platter. Then assemble on site---throw down the sauce on the platter, stab a grape and then a meatball and plate.


Those are beautiful! Recipe?
 
2012-11-30 12:32:07 AM  
Pumpkin bread pudding that is almost too easy, given how tasty it is:

(Recipe from Smitten Kitchen/Gourmet!)

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional) (fffs bourbon is never optional)
5 cups cubed (1-inch) day-old baguette or crusty bread (this is about 1 baguette)
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350°F with rack in middle.

Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

(Serve warm with ice cream. It's heaven!)
 
2012-11-30 12:56:18 AM  

Bill_Wick's_Friend: Gimme a week and it'll smell like latkes and pulled pork in my apartment.

(one of those is a traditional hannukah treat. the other....less traditional)

8 potatoes
2 eggs
big handful of flour
tablespoon of baking powder
big onion

shred the onion and potato. add everything else and stir until homogeneous. Drop a big soup spoon of the batter into about a 1/4 inch of hot oil. Turn and remove to papertowel.

keep stirring the bowl of batter as you make them so that all the liquid doesn't settle to the bottom of the bowl.

serve with sour cream or applesauce.

serves 1


Had some latkes for the first time when out for brunch last weekend. Those things are awesome, and the restaurant did them right. Who knew potatoes go with applesauce?
 
2012-11-30 03:01:38 AM  
We don't do the whole Thanksgiving thing here in Oz - and it is sodding hot (summer is starting) but here is a fave drink you lot might enjoy:) Think I may need to con (ok ask nicely) ms almost 18 to get in kitchen and start making our fave drink even if it IS stinking hot.

Chilli hot chocolate.
The nicest whole fat milk you can find (or skim if you must). Enough for at least one mug each, but you may want enough for two. (This keeps in the fridge, so more for a chilled morning drink or even better the next day reheated version is also good).
Really good drinking chocolate or cocoa (more sugar if cocoa). The very BEST you can find.
Vanilla beans or vanilla extract or vanilla bean paste. None of the fake stuff, thats nasty. You want about the equivalent of using a teaspoon of vanilla extract per cup.
Finely ground sugar (we call it caster sugar in Australia) - to taste, depends on chocolate/cocoa
Some of each of the following (this is really to taste but about 1/4 to 1/2 teaspoon per cup):
Black pepper (freshly grated else you miss out on the best bit)
Chilli powder (hot or sweet, it is to your taste) or really ground into the chocolate powder and spices some sweet chillies, chopped and seeded (love me some serious heat, so habaneros)
Cardamom

Heat the milk almost to boiling but not quite. Add the spices one by one, tasting as you add each. If too many spices, add more milk till at right level. Add chocolate/cocoa powder (making a paste of it with a little milk, like custard powder, before adding helps stop lumps, but whisk if you get them). When velvety and spicy with enough kick, add your sugar, a bit at a time (teaspoon/cup is a good start). You want this dissolved thoroughly, not added at end. Simmer for few more minutes.

Even better made a few hours, or even a day in advance and left in fridge to blend more - but may need more sugar.
 
2012-11-30 08:28:03 AM  

Road Rash: Brine turkey overnight. Fill cavities with chopped onion, garlic cloves, parsley, and celery (including leaves). Cook in an electric oven so it doesn't dry out.

Turkey Gravy: While turkey is cooking, boil giblets in small amount of water with sliced mushrooms, poultry seasoning, salt & pepper to taste. Dice giblets and set aside. Remove cooked vegetables from turkey and place in blender, blend until liquified. Take pan drippings, remove most of the grease, and add liquified turkey vegetables. Add 1/2 to 1 cup red wine (fruity pinot noir or merlot) depending on amount of liquid and taste. Before serving, add giblets (including liquid and mushrooms) to about 1/2 the gravy (in case anyone doesn't like giblets - or just throw them all in anyway). Depending on the seasonings in the brine mixture, this gravy usually doesn't require much in the way of additional seasonings, and a red wine will not overwhelm it while a white wine might get lost.


We did this for thanksgiving and my wife added a roux, but we used white wine. Fan-freakin'-tastic.
 
2012-11-30 09:16:30 AM  
I don't care what you make, just make it from scratch!! No canned soup, you lazy fark. And for god's sake BRINE YOUR TURKEY. This year I made a butterflied high-roasted turkey with stuffing (home made egg bread for the stuffing), roasted vegetable and giblet gravy, mushroom and green bean casserole (NO CANNED SOUP!!), cranberry sauce, mashed sweet potatoes and garlic mashed potatoes. Most of it was done the day before, so I got to actually enjoy Thanksgiving. And the food... oh my lord the food.
 
2012-11-30 09:23:34 AM  
I use this recipe (with some tweaks), so that I can keep a slice-and-bake log of spinach and artichoke puff pastry pinwheels in the freeze for drop-ins. Bacon-wrapped dates can also be done ahead, but I haven't tried freezing them. I keep several cheeses in the cheese drawer, and I generally make a mushroom cheese ball and a blue cheese with toasted walnuts and olives. For sweets, I have cookies, tarts, and magic bark:

Melt 6 oz dark chocolate. When it cools a bit, stir in two packets of orange pop rocks. Spread on wax paper. You want to spread it so that it's sort of thin because you're putting another layer on top. When the first layer is hardened, you can spread another layer of chocolate on top (I use milk because I don't like white chocolate), this time mixed with either toffee bits or crushed-up homemade butterrum candy. Finish with a light sprinkle of Maldon.
 
2012-11-30 09:24:54 AM  

DeaH: I use this recipe (with some tweaks), so that I can keep a slice-and-bake log of spinach and artichoke puff pastry pinwheels in the freeze for drop-ins. Bacon-wrapped dates can also be done ahead, but I haven't tried freezing them. I keep several cheeses in the cheese drawer, and I generally make a mushroom cheese ball and a blue cheese with toasted walnuts and olives. For sweets, I have cookies, tarts, and magic bark:

Melt 6 oz dark chocolate. When it cools a bit, stir in two packets of orange pop rocks. Spread on wax paper. You want to spread it so that it's sort of thin because you're putting another layer on top. When the first layer is hardened, you can spread another layer of chocolate on top (I use milk because I don't like white chocolate), this time mixed with either toffee bits or crushed-up homemade butterrum candy. Finish with a light sprinkle of Maldon.


Forgot the link for the spinach and artichoke puff pastry pinwheels.
 
2012-11-30 09:27:54 AM  

Llois: I don't care what you make, just make it from scratch!! No canned soup, you lazy fark. And for god's sake BRINE YOUR TURKEY. This year I made a butterflied high-roasted turkey with stuffing (home made egg bread for the stuffing), roasted vegetable and giblet gravy, mushroom and green bean casserole (NO CANNED SOUP!!), cranberry sauce, mashed sweet potatoes and garlic mashed potatoes. Most of it was done the day before, so I got to actually enjoy Thanksgiving. And the food... oh my lord the food.


I tend to make things from scratch because I like to. Still, there are people I enjoy visiting who can't or won't cook from scratch - and for a variety of reasons. They are lovely people, and are, no doubt, better of for not knowing someone who feels that the purpose of social gatherings and opening one's home is the quality of the cuisine over the quality of people.
 
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