Thanksgiving 2020

[nonelvis]

We normally have three friends over to share dinner with us. This year, of course, that didn't happen, which was pretty depressing, but also didn't stop me from cooking enough food for five people. (Actually, that's not entirely true: there was enough capon for five, even though only three of us are meat-eaters; leftovers have been split into chicken salad and Sunday's gumbo.)

Anyway, the menu, just for my own records, if nothing else:

• Just enough chopped liver on buttered toast for two, since our picky cats won't eat giblets, WTF


• Capon roasted with the gochujang glaze from this recipe


• Mashed potatoes with caramelized onions (and two bags of caramelized onions frozen for future deliciousness, go me)


• Roasted brussels sprouts with cotija and this roasted jalapeño vinaigrette (some minor mods here, like all orange juice so I didn't have to slice up a lime for such a small amount of juice; parsley instead of cilantro to accommodate my spouse's defective cilantro gene; and a touch of simple syrup instead of agave nectar)


• The usual cranberry-tangerine conserve


• Pecan pie

The sprouts and vinaigrette in particular are a real keeper of a recipe. We have some of both left over, so I think I'm going to roast some carrot chunks and toss them in on the grounds that pretty much anything will taste good with the vinaigrette.

Anyway, I hope you all had a good holiday, or at least as good of one as it's possible to have in this benighted year. May we all have a better one next year.

Comments

[profrobert]

My Wife made me a turkey crown (none of us like dark meat), Stove Top stuffing (none of those disgusting veggie bits) and canned cranberry jelly (ditto). Store-bought cherry pie for dessert. Total yum. (Wife made roast chicken and potatoes for her and Son. Probably because their un-Ammurrican.)

[eve11]

OMG we got Brussel sprout for the feast yesterday but didn't get around to making them. So I might try that recipe there or at least make that vinagrette because it sounds amazing.

[kass]

Oh that sounds utterly delicious. I'm going to bookmark some of those recipes. :-)

And yes, here's to a better one next year, dammit.

[fauxklore]

That sounds like a fabulous menu.

[iainpj]

Sounds lovely!

The major component of mine was turkey thighs, which I misordered (I did not need four pounds of thigh, no, but that's what I got). I used Samin Nosrat's Buttermilk Brine recipe from NY Times Cooking this time, which ... wasn't bad, but also wasn't as good as the recipes I've used before, so I'll probably go back to them. (The skin didn't brown at all until I sprayed olive oil on it with too little time left to make it crisp, which isn't included in the recipe.)