I love to impress my guests with my food, everyone does. Many seek out that best recipe for pumpkin pie or the most elegant side dish. Well seek no more friends, I bring you only the best.

Firstly, your Thanksgiving soiree needs pizazz!. Don’t do the ordinary fruit platter or crudités for your appetizers. Wow your guests with this Chocolate Brie en Croute at Kitchen Hacker. It’s cheese, chocolate, and wine. What’s not to like?

If that isn’t interesting enough, try the Poutine Rolls, filled with french fries and cheese curds, served with a gravy dipping sauce. A good appetizer in case you have an excess of gravy…and french fries and cheese curds. If you don’t have those ingredients lying around, just make some Lardz, doughnut-hole sized lard balls, deep fried and topped with sugar. I have half a heart to try them. And I’d only have half a heart left after trying them.

Now forget the same old yams with the marshmallow topping, dig into a Krispy Kreme Bread Pudding! A delightful, dare I say decadent, option for a side dish at your Thanksgiving feast. The Hot Beef Sundae is an excellent choice to impress the in-laws. Made of mashed potatoes, gravy, shredded cheese, and a cherry tomato. They’ll be talking about it for years to come.

For the main course I would have to recommend a Porkgasm or a Turbaconucken. The Porkgasm, found over at Porktopia, seems like a decent, even cute, alternative to the traditional turkey. And by cute I mean disturbing and nauseating. If you’re not already grossed out, take a look at the Turbaconucken by NYC Food Guy. It’s exactly as it sounds–an infamous Turducken, with bacon. Because bacon makes the world go ’round.

But to top it all, for you Thanksgiving bird enthusiasts, whether it be turkey, duck, or chicken, behold…the 12 Bird True Love Roast. A real people pleaser. Now this you don’t have to make, you can buy it from the people over at Heal Farm. It has 12 different kinds of bird, 8 different stuffings, takes two people to lift and will feed 125 people. Sold yet?

Dessert is served! A Turkey Meat Cake, for those who really want to break away from the mold of Thanksgiving pies. Too much meat? Wash it all down with Tofurkey and Gravy flavored soda. I’d try it, would you?

Photo by tomcensani.

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• Beer for Thanksgiving
• The Great Stuffing Debate!

Categories:	Holiday	Leave a Comment
Tags:	Thanksgiving

It’s less than a week away from Thanksgiving do you know what you will be cooking? If you are a last minute person like me, you find the Foodista Thanksgiving Recipe Guide super helpful. Not ready to talk turkey? We’ve got a couple great links to take your mind off menu planning.

1. Good news if you love Indian and Thai food, new study finds Curry Spice Kills Cancer Cells
2. Need a new twist to bacon and eggs? Stacey Snacks blog shows us how to make Baked Eggs in Bacon Baskets
3. Veggie art puts Mr. Potato Head to shame.
4. Playing with your food never looked so good- check out this amazing sandwich art from TOXEL.com.
5. Some strange canned food, it seems like you can put anything in a can on Food Network Humor.
6. Food & Wine magazine feature Supper Clubs that have gain cult following.
7. Start happy hour early at work by checking out some vodka porn.
8. Al Dente Blog has a great suggestion for a fun host/ hostess gift with a Lucky Break Wishbone.
9. Not everyone loves pumpkin pie, but everyone loves Thanksgiving cupcakes!
10. Still need a dessert idea? Womansday.com suggests switching it up with Four Decadent Thanksgiving Desserts

Above Photo by Suttonhoo

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Categories:	Beverages • Canned Goods • Holiday • Uncategorized • breakfast • gift ideas	Leave a Comment
Tags:	desserts • Friday Fun links • Thanksgiving

Legend has it that the Georgia-bound Mayflower only stopped at Plymouth Rock because its passengers ran out of beer. By that logic, if it weren’t for beer, we wouldn’t even be celebrating Thanksgiving.

As much as I wish this story were historically accurate, it’s most likely not. While the Pilgrims did drink beer on their transatlantic voyage, as beer in the 17th century was safer than water due to the antimicrobial properties of hops, they probably landed because they were running out of provisions in general. Some accounts say that the Pilgrims set up a brewhouse soon upon landing, but given the hazardous conditions the Pilgrims faced in their first year (47% died in the first winter) it is doubtful they would have made brewing a priority.

So, odds are slim that the Pilgrims and Wampanoag raised glasses of ale at the first Thanksgiving. But let’s face it: most of the dishes that will be on the table come next Thursday would not have been present in 1621 either: mashed potatoes, yams, stuffing, pumpkin pie. Still, that’s not going to stop me from enjoying any of these on Turkey day, beer in particular. Here are a few recommendations on what to drink.

Before. Before the big meal is prime football viewing time. The day is young: you want to pace yourself with something lower in alcohol. Beer Advocate recommends drinking Pilsener or other light lager so as “not to kill palates too early in the day.” This doesn’t mean you need to reach for a Bud. I recommend Oskar Blue’s Mama’s Little Yella Pils: it’s on the lighter side yet incredibly flavorful. Plus, it comes in a can, so you still feel like an American while drinking it.

During. Pale Ales, Märzens, Ambers and Oatmeal Stouts pair well with turkey and gravy, whereas Belgians and higher ABV beers cut through the rich fats that are in pretty much every Thanksgiving dish. It’s really your call. However, you don’t want to serve a beer with flavors that will overpower the food, like a well-hopped IPA or a smoked beer. The one time I hosted Thanksgiving I poured Chimay Blue because is packaged in an elegant corked bottle and everyone likes it, and its lightness and high ABV complimented the meal without overpowering it. New Belgium’s Fat Tire, Sierra Nevada Pale Ale and Harpoon Octoberfest are safe bets, but I encourage you to try something locally-produced.

Dessert. Whether you’re a member of the pumpkin pie or the pecan pie camp, both pair well with chocolate, so why not a sweet stout? I’m thinking Pike Entire, a rich, barrel-aged offering from Seattle’s Pike Brewing Co. It’s not the sweetest offering out there, but an amazing one. Young’s Double Chocolate Stout or North Coast Old Rasputin are also good choices.

After. Thanksgiving is about indulgence. This is the day to bring out the beers you’ve been hoarding or whose price point frightens you, the ones you might not buy for everyday drinking. Anything with ‘Imperial’ or ‘barrel-aged’ in the name is a good choice. I asked a beer writer associate of mine what he is serving on Thanksgiving; his answer: Autumn Maple from Southern California’s up-and-coming The Bruery. At around $14 a bottle, it’s not cheap, but is a bargain compared to a bottle of wine of similar quality.

What are you drinking?

(Above image by Mike Licht, NotionsCapital.com)

Other perspectives:

• Fermentarium: Thanksgiving, pilgrims, and beer myths
• Beer Utopia: Thanksgiving dinner beer pairings
• Seattle Beer News: Be Thankful for Beer This Thanksgiving
• A Blog About Beer: Don’t Forget the Beer this Thanksgiving

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Categories:	Holiday • beer	2 Comments
Tags:	Thanksgiving

First of all, is it called stuffing or dressing?  And do most people actually prefer it cooked in the bird?

Growing up, I’ve always known it as stuffing and traditionally it was made outside the bird and by one of my aunts- and more often than not- it was heavy on the celery. For awhile, I thought stuffing was just okay, not great but good. Then, I tried oyster stuffing and realized I really hadn’t been eating what I now consider stuffing. I’m talking about rich, fatty, flavorful stuffing that could be eaten as a main course by itself.  Call me crazy, but I simply love a good oyster stuffing.

Traditionally what kind of stuffing, or “dressing” do you eat? I’m curious to find out what the norm is?

Other kinds of stuffing I absolutely adore:
Shiitake Mushroom Stuffing- Recipe Girl
Southern Cornbread Dressing by Deep South Dish
Gluten Free Thanksgiving stuffing by Off the Wheaten Path

Not Stuffed Yet? Quick Links to More Stuffing!

Above Photo by Maggie Hoffman

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Categories:	American • Cooking tips • Holiday	3 Comments
Tags:	dressing • Holiday • side dish • Stuffing • Thanksgiving

image from riptheskull

Thanksgiving is technically about giving thanks and spending time with loved ones, but it’s really just an excuse to eat copious amounts of delicious food- depending on what you consider delicious.

A holiday nicknamed “turkey day” certainly does not bode well for vegans and vegetarians, especially those spending the day in a crowd of meat-eaters. Annoying vegetarian jokes aside (snappy comebacks here), the day’s emphasis on poultry heightens the omnivore/herbivore rift. The veggies worry about what on the Thanksgiving table will be edible, while their omnivorous hosts worry about what to cook that meets the criteria. After a few Thanksgivings of going through this myself, I’ve found there are a few things to do to circumvent unnecessary conflict.

If you are vegetarian:

Let your host know what you eat and don’t eat. It sounds like a no-brainer but can be surprisingly difficult, especially if you are dining with a group you do not know well. Perhaps you’re worried about judgment (what, no turkey? What’s wrong with you?) and feel you can slip beneath the radar. Or you may not want to trouble your already stressed-out host with an additional concern. However, it is a host’s duty to make sure their guests, including you, are comfortable. Plus, he or she will be offended if you do not eat anything, and possibly upset that you didn’t say anything sooner.

Offer to bring something. Your host may not know what to make, so ask if there is anything you can bring. Thanksgiving dinner may not be the best occasion to showcase your famous carob-tofu-agar pie. Instead, bring something delicious that you know everyone will want to try and enjoy.

Eat before and pocket an energy bar. If you are nervous about what on the table will meet your dietary requirements, eat a small meal prior to leaving the house. At Thanksgiving, it’s better to be too full than hungry. If worse comes to worse, have a safe snack on hand that you can slip away privately to eat.

Understand that there will be dishes you cannot eat. Your host won’t please everyone, but hopefully they will offer enough to satisfy you.

If you are hosting a vegetarian guest:

Ask what they would like to eat or if they can bring something. You may feel ungracious asking a guest to help with the meal planning or to bring a dish, but most vegetarians will be happy to lighten your load and relived to know that they have at least one thing on their plate.

Make accommodations. You do not need to ensure that every dish meets your guests’ needs, but have enough dishes that do so your vegetarian guests leave as full and happy as the rest of the crowd. Simple tricks can make this easier. Cook some stuffing outside the turkey. Bake a plain yam in the oven with the candied yams. Swap out butter for olive oil. Make universally acceptable vegetarian dishes, like roasted root vegetables, stuffed pumpkin or an elegant salad. Even an act as simple as microwaving a Field Roast loaf goes a long way. Discretely point out to your guest what foods on the table fit their diet.

Any additions?

A few meatless recipes for the Thanksgiving table:

Holiday Loaf

More thoughts on the matter:

• Tips and recipes from NPR by Nicole of Cucina Nicolina
• Cheap Healthy Good: Veggie Might: Vegetarian Thanksgiving Tips, Part I- The Main Dish
• Healthy.Happy.Life: Vegan Thanksgiving 101: Tips, Advice and the Basics.
• U of C Vegan Society: Vegan Thanksgiving Tips

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Categories:	Holiday • Meatless Monday • Vegetarian • vegan	4 Comments
Tags:	Thanksgiving

Let’s talk about pie crust. I realize it’s still a couple weeks before Thanksgiving- the day I most associate with eating pies- but it’s never too early to talk about the importance of pie crust. This is one largely contested debate. Do you swear by butter, lard or olive oil? My husband swears that shortening is the key to flaky crusts. If you want to see me get into a hot debate, please don’t tell me to use shortening or chemical margarine in my pie crust! I’m a butter girl.

What’s your secret to a great tasting flaky pie crust?

Other Types of Pie Crusts

Above photo by [177}

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Categories:	Baked Goods • Holiday • Technique • desserts	7 Comments
Tags:	baking pies • pie crust • Thanksgiving

The trick-or-treaters are barely gone. Jack o’ lanterns still adorn many a front doorstep. And I’m sure we are not the only household with a bowl full of candy leftover. But when I turned the TV on this morning I was inundated with Christmas commercials! Christmas! Come on! We haven’t even had Thanksgiving yet! Not that I don’t enjoy Christmas – quite the contrary – I belt out carols for a good month and leave my tree up until New Year’s. But, advertisers, you need to just slow things down a little here. Don’t rush the process. We want to enjoy fall. We want to soak it all in and lavish in the holidays the season has to offer – in order of appearance. We’re all so busy all the time, why rush? Let’s just take a deep breathe….

…and start planning that Thanksgiving menu!

If it freaks you out, return to your breathing exercises. But to me, I love nothing more than perusing and bookmarking recipes – dreaming up how my Thanksgiving menu will shape up. Do you do that too?

We’ve put together a collection of great holiday recipes for you in one easy spot. If you’ve got something fabulous to share with the food-loving community we’d love for you to add it to Foodista! Check out our Thanksgiving recipe collection, and enjoy the next few weeks pondering and planning your holiday meal!

Photo by: D’Arcy Norman

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Categories:	Entertaining • Holiday	2 Comments
Tags:	holiday cooking • side dish recipes • Thanksgiving • thanksgiving recipes • turkey day • turkey recipes

I’m not a big grappa fan. I’ve tried to like it, just as I’ve tried to like Scotch, vodka martinis and other “high octane” beverages. I simply cannot seem to acquire the taste. I was always told, “It’s an acquired taste. Someday you’ll like it.” Well, I’m 40, so I’m fairly certain it’s not going to happen, this so-called taste acquirement that all my friends seem to have obtained so easily in their middle age. Sigh.

Then, for Thanksgiving Tracy brought over a beautiful cranberry jelly. She exclaimed proudly, “It’s made with grappa!”

Uh oh.

I grabbed a spoonful and waited for the grappa assault, the kind that makes my face screw up in weird contortions. But…wait…no…could it be?? Oh yes.

Crazy good.

I took another, bigger, spoonful. The flavor of the grappa perfectly intertwined with the cranberry. Neither taste dominating the other, yet both standing out spectacularly. And I enjoyed the grappa! Immensely even!

That was over a month ago and I am still thinking of that wonderful jelly. So I grabbed our bottle of Averna grappa before Barnaby could finish it off (having acquired the taste long ago) and made a small batch. While I still cannot seem to sip a glass of this elixir without wincing, it sure tops the list when combined with cranberries.

Grappa Cranberry Jelly
Adapted from a recipe found on Epicurious.com

1 1/4 pounds fresh or frozen cranberries (4 1/2 cups)
1 3/4 cups sugar
1 3/4 cups cold water, divided
1 cup grappa, divided
4.5 teaspoons unflavored gelatin (2 (1/4-ounce) envelopes)

Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a heavy saucepan, stirring until sugar has dissolved. Simmer partially covered until most of berries have burst and mixture is thickened, approximately 15 to 20 minutes: stir occasionally.

Strain through a fine-mesh sieve into a bowl, pressing hard then discard the solids. (You will need 2 1/2 cups liquid.) Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved.  Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled non-reactive mold. Cover with plastic wrap and chill until firmly set, at least 12 hours.

To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold. Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold tilted, put a plate over mold, then invert jelly onto a plate.

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Categories:	Fruit • Holiday • Italian	Leave a Comment
Tags:	averna • cranberry jelly • cranberry sauce • foodista • grappa • side dish • Thanksgiving

I can barely think of food today. After our Thanksgiving feast yesterday I am still.so.full. You’d think after feeding 18 people there would be no more food left over, but oh contraire! Our two refrigerators are still as packed as my belly.

The perfect light meal that knocks out some of that left over bulk is the classic day-after-Thanksgiving meal: Turkey Soup. I promise, a nice warm bowl of this will calm that overstuffed tummy.

Turkey Soup
You could also substitute chicken. Want it even lighter? Make it without noodles.

1-1/4 pounds boneless turkey meat
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1/4 teaspoons dried thyme
1/4 teaspoons dried basil
1/2 teaspoon chopped fresh rosemary
1 quart homemade broth from turkey carcass
1 cup water
2 carrots cut into thin rounds
1 cup small pasta (such as shells or bowties)
2 celery stalks, chopped
1/2 cup chopped fresh parsley
Juice of 1/2 lemon
Handful of fresh spinach
Salt and freshly ground pepper

Heat butter and oil in large pot and add the onion, garlic, thyme, basil and rosemary.  Saute on medium heat until onions begin to brown, about 5 minutes.

Increase heat to high, add broth and water and bring to a simmer.  Add carrots and cook until tender, about 10 minutes.

Add the pasta and celery and cook until just tender, about another 5 minutes.  Then add turkey meat and spinach.  Stir in parsley and lemon juice.

Makes 6 servings.

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Categories:	Holiday • Meat & Poultry • Soup	2 Comments
Tags:	chicken soup • left overs • leftovers • Soup • Thanksgiving • Turkey • turkey soup

This is a beautiful tart and refreshing relish. Since you use the whole orange, including the rind, it is important to allow the relish to mellow for at least 2 days before serving, so today is the day to make it!

No Cook Cranberry Orange Relish

1, 12-ounce package cranberries
1 orange, unpeeled
1 cup sugar

Pick through the cranberries and remove any bad ones. Cut the orange into eights and remove the seeds. Place half the cranberries and half the orange in a food processor, fitted with the steel blade, and pulse until the mixture is evenly chopped, but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange.  Combine all ingredients in bowl and stir in the sugar.

Cover and refrigerate for at least 2 days or up to 2 weeks.  Serve chilled or at room temperature.

Makes about 2-1/2 cups

Optional: this is also tasty with chopped pecans.

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Categories:	Fruit • Holiday	1 Comment
Tags:	cranberries • Cranberry Orange Relish • Fruit • orange • relish • side dish • Thanksgiving