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Giving Thanks for Good Recipes
By
Laren Spirer
Published Nov 20, 2007
Modified Mar 7, 2008
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By
Laren Spirer
Published Nov 20, 2007
Modified Mar 7, 2008
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Are you playing host this year and still trying to decide what to make for Thanksgiving? We've pulled together some of our old and new favorite recipes for traditional, and not so traditional, Thanksging fare. First, the turkey. We firmly believe that brining is best. This cider-brined and glazed turkey is a simple brining recipe -- you just need to make sure you've got a big enough vessel for the turkey and plenty of room in the fridge.
Now, the sides. We like our mashed potatoes to have a little something extra, be it truffles or buttermilk and caramelized shallots (you'll have to double or even triple this one). Sometimes we'll make sweet potatoes (this version adds a little maple syrup for sweetness, sometimes squash, and sometimes just a combination of root vegetables, simply roasted or composed in a gratin. We're a big fan of brussels sprouts, especially the ones that David Chang serves up at Momofuku Ssam bar, but traditionalists might prefer this maple roasted version. Oh, and don't forget the cranberry sauce, with a little port and cinnamon for good measure.
For dessert, try a twist on classic desserts -- a little chocolate in your pecan pie, or a pumpkin cheesecake with a hint of bourbon.
As the big day approaches, remember, Thanksgiving doesn't have to be complicated, just ask Regina Schrambling, or take a look at Domino magazine's Thanksgiving in an hour. Or, if you want to go in the complete opposite direction, you could try making a turducken yourself (you can also order one online -- do it today and you'll still have time to thaw it). Regardless of what you decide, and how your menu unfolds, as long as you have good company, you'll have plenty to be thankful for. A few bottles of wine and some help doing the dishes couldn't hurt either.
Photo from Domino.
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