Four Courses Closer to a Fab Thanksgiving
Rodney Smiley
[11/23/05]
(as published on www.outinamerica.com )
One of the best things about being gay (aside from the nice clothes, rapier wit and legion of hair products) is the ability to turn ordinary events into fabulous occasions. We can take a party and make it a soiree, turn a meeting into a gathering and transform a wedding into … Well, some of us still have to work on that wedding part.
The holidays are no exception to this rule — and there’s no better holiday for a food-lover like me than Thanksgiving. And although it’s pretty standard fare, what with the turkey and the stuffing and the pies and gravy, with a little gayification your Thanksgiving meal can simply shine with fantastic feyness!
Below you’ll find a few of my favorite standard Thanksgiving recipes as prepared by some of the greatest celebrity chefs. These ain’t your Mama’s dishes, so buckle up and prepare for a fabulous Thanksgiving meal!
ALTON BROWN'S CRANBERRY DIPPING SAUCE
Recipe courtesy Alton Brown (Good Eats)
As an alternative to gravy, give this zesty alternative by food professor-extraordinaire Alton Brown a try. A cranberry dipping sauce, served in individual ramekins, is a great way to replace even the tastiest of gravies. Your guests will be able to spoon the sauce onto their plates or use the individual servings and dip away!
1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested
Combine all ingredients in a non-reactive saucepan (stainless steel) and bring to a boil. Reduce heat and simmer while stirring occasionally for 30-45 minutes or until liquid is reduced by half. Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.
GIADA DE LAURENTIIS' TURKEY WITH HERBES DE PROVENCE AND CITRUS
Recipe courtesy Giada De Laurentiis (Everyday Italian)
Giada, with her model looks and old world talent, is fond of this bird that may take a little time to prepare, but just think how many times your guests will call you Kitchen Goddess when you present them with a flavorful turkey they can brag about later!
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and two sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir two tablespoons of butter, herbes de Provence, oil, and 1 1/2 teaspoons each of salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. (Recipe can be prepared up to this point one day ahead.) Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.Cover the turkey breast with foil. Roast for 20 minutes. Pour three cups of broth into the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour one more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165-175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Basting occasionally with pan juices for about 90 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes.
INA GARTEN'S ROASTED BRUSSELS SPROUTS
Copyright 2005, Ina Garten (Barefoot Contessa) All Rights Reserved
Yes, I said brussels sprouts. But keep in mind, these dishes are not what your mother forced upon you – these are what Ina, chef and perfect-party-planner prepares for you! These sprouts are as tasty and delicious as a college lacrosse team.
1 1/2 pounds brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.
PAULA DEEN’S HOME COOKING PUMPKIN GINGERBREAD TRIFLE
Courtesy of Paula Deen, Lady & Sons — Savannah, Ga.
Hailing from my home state of Georgia, Paula Deen personifies the classic, brassy Southern Woman (think Steel Magnolias meets Julia Child). Her recipe for a Pumpkin Gingerbread Trifle is as spectacular to look at as it is to eat.
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble one batch of gingerbread into the bottom of a large, attractive bowl. Pour half of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle on top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
© 2005 Food Network. All rights reserved.
URL: http://www.outinamerica.com/Arts/dine.asp?articleid=4920
