Giving Thanks (and Eating, too)
If you haven’t watched this video from Tante Marie’s in San Francisco, stop whatever you are doing right now and watch it from start to finish. Not only is it hilarious, it’s full of good information about cooking a basic Thanksgiving dinner.
In my family, we don’t actually celebrate Thanksgiving on Thursday. We spend Thanksgiving day at whatever Sonoma winery happens to be open (though, since it will likely be raining this year, I think we’ll just be having a boozy indoors picnic). On Friday, however, we throw a huge party with traditional Thanksgiving food (and much of the non-traditional variety) at my parents’ house. My mother takes care of the turkey, stuffing, sweet potatoes (she puts so much bourbon on them that they smell like fraternity pledges) and pies and I handle the appetizers, a few sides and an additional dessert. Friends and extended family bring a few extras to add to the table. My dad selects the wine and my brother makes phenomenal martinis. It’s my favorite day of the year.
In terms of food specifics, appetizers-wise, this year I’m responsible for Vietnamese Vegetable Summer Rolls with Peanut Sauce as a starter (for additional appetizers, we’ll also have a cheese plate, veggies and dip and bacon-wrapped water chestnuts, courtesy of my roommate Kristina). For the meal, I’ll be making a quadruple batch of the deluxe version of my Brown Butter-Pumpkin Mac and Cheese. My mom will be brining and roasting an enormous turkey and also making fresh stuffing, the aforementioned bourbon sweet potatoes, Brussels sprouts with apples, bacon and gorgonzola and sweet dinner rolls. Friends are bringing green beans, salad and more wine. For dessert, my friend Holly will be whipping up the most unbelievable coconut bars (basically butter, coconut and heaven mixed together and served in bar form), Mom will be serving pies and I’ll be hopping up from the table at the last minute to fry up about 100 Brown Sugar-Banana Spring Rolls. I’ll serve them sliced in half with a dollop of fresh whipped cream.
That’s what we’re having this year but if you’re in need of a few other dish suggestions for a high-class, low-budget Thanksgiving, why not add some of the following to your roasted turkey?
It’s been a wonderful year in BrokeAss Gourmet Land, and for that (to unintentionally quote Daniel Tosh) I thank you. Thank you for your readership, your feedback and your support. I hope your holiday is warm, happy and full of people you love. Happy Thanksgiving.