The Thanksgiving Dinner Feast Was Awesome
As host to the family Thanksgiving dinner this year, we spent the 36 hours before the day itself sleeping off an on to get everything ready. The sheer amount of flour, white sugar, brown sugar, cinnamon, eggs, white wine, and heavy cream we went through was staggering. The counters were stuffed with fresh green beans, corn, potatoes of multiple varieties, onions, carrots, cranberries … it looked like a farmer’s market.
We baked, cooked, sautéed, roasted, kneaded, and whisked to the point that two days later we couldn’t stand up for very long. It’s our own fault but even now, I wouldn’t change it. Take the pumpkin pies. Did you we use the recipe that most Americans use, provided by pumpkin giant Libby? No. Of course not. That would be too easy.
[mainbodyad]Instead, we spent three hours making the homemade pie crust (pro tip: when baking a pie crust, substituting half of the water volume with pure vodka will result in a moister, fresher-tasting cake without the use of preservatives, without any alcohol since it burns off during the baking process), then preparing an out-of-this-world recipe that involved pumpkins, mixed with a small amount of strained candied yams, cooked and mashed for long periods of time, then blended with the eggs, heavy cream, cinnamon, nutmeg, and freshly ground ginger, among other things. They turned out the single best pumpkin pies I’ve ever eaten my life. My dad, who is not really crazy about pumpkin pie, even loved them. But everything was that hard. That was the downside.
But this day is supposed to be extraordinary. Isn’t that the entire point? To be with people you love, prepare a meal unlike almost any other you have all year, and spend time together as you do it? I don’t mind the work. If I did, I would have had it catered. It matters that we made it.
Here are the few pictures I managed to take while we were in the kitchen and around the table. This is only 50% of the food, at best. I didn’t even get pictures of the cinnamon rolls, the corn chowder, the hand rolled egg noodles in broth, the candied yams, glazed carrots, the bread … to the foodies who share so many tips and recipes with me, I missed a huge opportunity here to document our techniques and things we’ve learned but I couldn’t keep up and finish at the same time. This is all I have for you. I’ll try and make up for it this holiday season.
I hope you all had as amazing of a day as I did. Happy Thanksgiving.
Not only was it a fun, and we got to the spend the day with people we love, but the actual quality of the food was fantastic. I didn’t push the limits too hard – some of my relatives get nervous if there is any side dish other than ketchup – but the balance made everyone happy. My mom has decided that we now host Thanksgiving every year. I’m not so sure about that, but I’ll definitely do it, again.