Menu Musings

I can’t ignore them any more: twinges of cookery are pinching my ribs. When we do have our Thanksgiving meal, the menu will be as follows:

One turkey, 22 lbs., will be basted with dijon mustard and left to roast in its juices. Makes a lovely, moist bird just dripping with flavor, without the calories of butter.

Mashed potatoes, blended with sour cream and Ranch dressing mix. Sweet potatoes, roasted along with The Bird. Two stuffings: one an orange and pecan version that is just right for South Florida, and the other a simple sage stuffing with added celery and onions for those of us who have trouble crunching through the pecans.

Hot Parker House rolls, at least three dozen for 10 guests. Fresh corn, a salad and a creamed broccoli dish contributed by cousin Ger, plenty of butter and margarine and of course, gravy, in a glorious gravy boat. Cranberry sauce. Chilled beets.

Drinks will include white wine, iced tea for those who abstain and/or have to drive, and coffee for dessert.

Dessert? My favorite part of the meal to cook. One apple pie, one pumpkin pie, one pecan pie and one blackberry cobbler. Choices of additives: Ice-cream, whipped cream and cheddar cheese. I’m kicking around the idea of adding a spice cake with caramel icing. Or an apple tarte tatin. But I don’t want to be a show-off.

 Okay, I have to admit that not all of the above will be made from scratch. I wish it was, but I’m not good at gravy. I am good at rolls, pies and cakes. And stuffings. And the turkey. Does that count as enough to consider the meal home-made? Even if the gravy comes from a jar? Yeah, I think so, too.

This year is the first time in 9 years that I can fit a turkey into my oven. We only had a pathetic little oven-ette, barely wide enough for the occasional starved-to-death chicken to squeeze its scrawny wings tightly together to fit into an oven barely 12 inches wide.

Next decisions: table goods (napkins and placemats or tablecloths?), centerpieces and seating arrangements!