More on Thanksgiving and menu building.
Like many old restaurants, most Thanksgiving dinners consist of dishes that were made twenty years ago, and have not been changed. For many, these dishes are outdated and tired. Yes, that green bean casserole recipe might be your great grandmothers, but do you really need to serve anything that comes out of a Campbell's soup can to your family on Thanksgiving?
On Thanksgiving, you could walk into a random hose and predict what they will be serving. Most of the time you would be correct. Here is the typical menu
Many will complain if this menu is not made. People expect, and sometimes request, the old and bland food of years past. Many associate this holiday with a set menu, and put the food above the company. I enjoy having my family over for a large dinner. I have the day off, so it is a special event. I take it as an excuse to entertain, and I can cook for more then just my immediate family. If I'm going to cook for 7 to 12 people, I'm going to cook how I want to.
It's easy to take that traditional menu and modernize it. You can still roast a turkey, but explore some new flavors. Last year I made a herbed roast turkey. I worked an herb paste under the skin of the turkey, then placed a few lemons, an orange, and herbs in the cavity (microwaved first to heat up ). There was a wonderful herb flavor through all the meat. If you don't want herbs, try a spice rub, or deep frying. There are so many possibilities that can be explored when cooking a turkey.
The same goes with cranberry sauce. Ditch the can and go for fresh. It's such a simple recipe, the flavors are so much better, and it can be made in advance. If you really want standard, you just need water, salt, and sugar. but with a few extra steps, you can make something spectacular. This year I am thinking about ginger, star anise, lemon, and possibly currants.
The same goes for all the other dishes server at thanksgiving. You can modernize the Thanksgiving menu without sacrificing what people want to eat. You can still throw in your own touches. Make it a day long event, prosciutto and melon while people watch a movie, cold cucumber dill soup when the house is 500 degrees, limoncello and biscotti long after dinner.
I try to make my menu ahead of time, I will try some dishes a month in advance, then make a few alterations to the recipe to make everything flow. I think the goal is to make the day memorable, not a menu that hasn't changed in 50 years.
On Thanksgiving, you could walk into a random hose and predict what they will be serving. Most of the time you would be correct. Here is the typical menu
- Turkey
- cranberries (canned)
- stuffing (Pepperidge farm)
- sweet potato casserole (marshmallows on top)
- mashed potatoes with gravy
- rolls
- sweet potato pie or pumpkin pie
Many will complain if this menu is not made. People expect, and sometimes request, the old and bland food of years past. Many associate this holiday with a set menu, and put the food above the company. I enjoy having my family over for a large dinner. I have the day off, so it is a special event. I take it as an excuse to entertain, and I can cook for more then just my immediate family. If I'm going to cook for 7 to 12 people, I'm going to cook how I want to.
It's easy to take that traditional menu and modernize it. You can still roast a turkey, but explore some new flavors. Last year I made a herbed roast turkey. I worked an herb paste under the skin of the turkey, then placed a few lemons, an orange, and herbs in the cavity (microwaved first to heat up ). There was a wonderful herb flavor through all the meat. If you don't want herbs, try a spice rub, or deep frying. There are so many possibilities that can be explored when cooking a turkey.
The same goes with cranberry sauce. Ditch the can and go for fresh. It's such a simple recipe, the flavors are so much better, and it can be made in advance. If you really want standard, you just need water, salt, and sugar. but with a few extra steps, you can make something spectacular. This year I am thinking about ginger, star anise, lemon, and possibly currants.
The same goes for all the other dishes server at thanksgiving. You can modernize the Thanksgiving menu without sacrificing what people want to eat. You can still throw in your own touches. Make it a day long event, prosciutto and melon while people watch a movie, cold cucumber dill soup when the house is 500 degrees, limoncello and biscotti long after dinner.
I try to make my menu ahead of time, I will try some dishes a month in advance, then make a few alterations to the recipe to make everything flow. I think the goal is to make the day memorable, not a menu that hasn't changed in 50 years.
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