STYLETHREAD -- LET'S TALK SHOP!

zeitgeist4 · Gucci

RE: Thanksgiving Dinner

Elle · Hermes

erin wrote:

elle, thanks for posting the cheesecake recipe! i just made this tonight! it was a PITA but very delicious!

I'm glad to hear it turned out well! The dough for the crust is just now finished chilling, so I'm off to bake/mix/prepare/bake again/chill blahblahblah... did you make any changes to the recipe?

I'm don't do cookies that often, but do you think the gingerbread dough would freeze well? I really don't need the 4 dozen extra gingerbread men the crust recipes makes right now but would like to bake them for Christmas. Thoughts?

gingembre1 · Kate Spade

My mom's making T-day dinner as usual, usually including the following:

Turkey, of course
Garlic mashed potatoes
homemade gravy
homemade cranberry relish
cranberry jelly out of the can
homemade dinner rolls with champagne prickly pear jelly
sinfully delicious 3 layer jell-o (only made on holidays b/c it's so rich)
homemade candied yams
greenbean casserole

dessert:
homemade pumpkin pie
homemade whipped cream
homemade bourbon pecan pie

exsupahero · Kate Spade

I'm making the turkey dinner this year. Decided to keep it easy and interesting for my mom and 20-something year old siblings.

My menu:

Roasted herb turkey
Homemade mashed potato & gravy
Jellied cranberry sauce
Cornbread stuffing
Regular ol' chicken stuffing
Yellow corn
Salad
French bread

Desert includes

Apple pie with vanilla ice cream
Cream puffs with vanilla filling & chocolate

erin · Chanel

Elle wrote:

erin wrote:

elle, thanks for posting the cheesecake recipe! i just made this tonight! it was a PITA but very delicious!

I'm glad to hear it turned out well! The dough for the crust is just now finished chilling, so I'm off to bake/mix/prepare/bake again/chill blahblahblah... did you make any changes to the recipe?

I'm don't do cookies that often, but do you think the gingerbread dough would freeze well? I really don't need the 4 dozen extra gingerbread men the crust recipes makes right now but would like to bake them for Christmas. Thoughts?

yes, i think the dough would freeze well! the only change i made to the recipe was using light brown sugar instead of dark, only because i didn't have dark.

i only made 1/2 of the gingerbread cookie recipe (and ended up with about 20 extra cookies) but i love gingerbread so it's ok.

here's my cake! my gingerbread men weren't as small as her's so mine doesn't look as picture perfect, but i am happy with how it came out. note: i removed the side from the springform last night, but i did not remove the bottom.

Cortney1982 · Chanel

Drew- I was glad you posted on your menu you were having homemade cranberry sauce! I love cranberries but never had it homemade! So I decided I could make it too. It's so fabulous! I'll never have canned again!

The recipe I used:

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1/2 cup orange juice
12 oz package fresh cranberries

In a medium saucepan over medium heat, dissolve the sugars in the orange juice and water. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

I made it the night before.

halleybird · Hermes

I still don't cook, but my husband made this yesterday and it was amazing! I don't even like green bean casserole, and it was fantastic.

Emeril-ized Green Bean Casserole

Ingredients

6 tablespoons plus 2 teaspoons unsalted butter

Vegetable oil, for deep-frying

2 medium yellow onions, thinly sliced into rings, and 2 cups chopped yellow onions

1/3 cup Crystal Hot Sauce

2 1/4cups all-purpose flour

2 teaspoons Emeril's Original Essence (recipe below)

1/2 cup finely chopped celery

1 tablespoon minced garlic

1 pound white button mushrooms, wiped clean and ends trimmed, sliced

1 1/2 teaspoons Emeril's Bayou Blast

3/4 teaspoon salt

1 1/2 cups chicken broth

1/2 cup heavy cream

2 pounds green beans, ends trimmed, blanched in salted water until tender

3/4 pound fontina cheese, rind removed and cut into 1/2-inch cubes

Directions

Preheat the oven to 350°F. Lightly grease a 9- by 13- inch casserole dish with 2 teaspoons of the butter and set aside. In a large saucepan or deep fryer, heat at least 4 inches of oil to 360°F.

Separate the onion slices into individual rings. Combine with the onion rings with the Crystal Hot Sauce in a mixing bowl and toss thoroughly. Place 2 cups of the flour in a large mixing bowl and, working in batches, dredge the onion rings in the flour to coat. Transfer the coated onion rings to a colander or strainer and shake over the mixing bowl containing the flour to release any loose flour. Fry the onion rings in batches until just lightly golden, about 1 minute per batch. As batches are completed, transfer the onion rings to paper-lined baking dish to drain. Season the onion rings with the Essence and set aside. Repeat with the remaining batches. Note: it is important to allow the temperature to return to 360°F between batches.

Melt the remaining 6 tablespoons of butter in a large saucepan over high heat and cook the chopped onions and celery until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms, Bayou Blast, and salt and cook, stirring frequently, until mushrooms are soft and golden brown and have released their liquid, 4 to 6 minutes. Sprinkle with the remaining 1/4cup of flour and stir to combine. Cook for 2 minutes, stirring constantly. Add the chicken stock and heavy cream and continue to cook, stirring frequently, until sauce is thick and creamy and any floury taste is gone, about 15 minutes. Remove from the heat.

In a large bowl combine the green beans, mushroom sauce, and cubed fontina cheese. Transfer to the prepared casserole dish and top with the fried onion rings. Bake for 20 to 25 minutes, or until hot and bubbly and onion rings are golden brown. Serve immediately.

Makes 8 to 10 servings.

Recipe courtesy of Emeril Lagasse copyright © 2004.