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Tante Marie's Cooking School

So many people have so many ideas of what the best Thanksgiving menu should be that it is impossible to please everyone. Here are some additional suggestions for Tante Marie's Thanksgiving Menu.

Tante Marie’s Other Thanksgiving Ideas Other Ideas Serve a rose champagne or still wine with marinated olives and roasted almonds before dinner. I like the Mediterranean blend of olives at Whole Foods. To Roast Almonds: Spread a pound of fresh almonds in their skins on a baking sheet. Melt 4 tablespoons butter, mix with a dash of Tabasco, pour this over the nuts, sprinkle generously with coarse salt and freshly ground pepper, and bake in a 350 degree oven for 12 to 15 minutes. Serve warm. Serve Butternut Squash Soup with Roasted Chestnuts before or instead of the Autumn Salad. To make this soup, leave the ginger, cinnamon, and star anise out of the recipe of Butternut Squash Soup with Ginger, season to taste with salt and pepper, add a couple of tablespoons of cream if desired, and serve in warm bowls with a teaspoon of coarsely chopped chestnuts. To remove the peel of the chestnuts, make a cross in the top of each chestnut, drop them into boiling water for 2 minutes, then bake in a 350 oven for 15 minutes. If doing this, you will need to change the vegetables so as not to have two courses with Butternut Squash. How about California Succatash and Garlic Mashed Potatoes. It is best to serve a variety of wines with Thanksgiving dinner to suit everyone’s taste —perhaps a Pinot Noir, a Vigonier, and sparkling French apple cider.

Brine the Turckey The newest trend is to brine the turkey 24 hours before cooking it — this is to make it juicy and flavorful when cooked. Here is my adaption of the recipe that the SAN FRANCISCO CHRONICLE published of the Chez Panisse method of brining turkey:

Ingredients 2 1/2 gallons cold water 2 cups coarse salt 1 cup sugar 2 bay leaves 1/2 bunch fresh thyme 8 parsley sprigs 1 whole head garlic, cut in half

Instructions Dissolve the salt and sugar in a large plastic container of water. Add the bay leaves, thyme, parsley, garlic. Remove the innards from the turkey, rinse the turkey, and submerge it in the brine. Store in a cool place for 24 hours. Remove the turkey from the brine (discarding the brine), pat the turkey dry, and follow the instructions for roast turkey.

Calfornia Succatash Ingredients 1 box white or brown pearl onions

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Tante Marie's Cooking School

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2 red peppers 3 ears of yellow corn 3 green zucchini 1 cup heavy cream salt and pepper Peel the onions.

Instructions Place them in a saucepan of cold water. Bring to a boil and boil 5 minutes. Drain. Cut the red pepper into small dice. Remove the corn from the cob. Cut the zuchini into ovals, about the same size as the onions, with green on part of each oval. Place the cream in a heavy saute pan and reduce by half. Add the onions and cook for 2 minutes. Add red pepper and cook for 5 minutes. Add the corn and and zucchini and cook for 2 minutes. Taste and add salt and pepper to taste. (This dish can be made ahaad and reheated if not cooked at all after the corn and zucchini are added.)

Mashed New Potatoes Ingredients 2 lb. yellow-fleshed new potatoes 2 to 4 cloves garlic 1/3 cup heavy cream 4 to 8 Tbs. butter salt and pepper

Instructions In a large, heavy pan combine the potatoes, peeled and cut onto 1 1/2 inch pieces, and the garlic with enough salted cold water to cover the potatoes by 2 inches. Simmer them, for 15 to 20 minutes, or until they are tender when pierced with a fork. Drain in a colander and shake off any excess moisture. Force the potatoes through a potato ricer into a bowl. In a small pan, heat the cream and butter, add to the potatoeos with salt and pepper to taste. Place this mixture in a baking dish, covered, to be reheated in a 350 degree oven for 20 minutes before serving. Serves 4. Š Mary S. Risley


Tante Marie's Cooking School