Weekend by food

[magid]

Thanksgiving dinner 1 (out; for 14 and 3 littles)

• rolls with poppy seeds and orange zest
  
• herbed marinated olives
  
• olive tapenade
  
• mushroom-white bean soup
  
• green salad with avocado, hearts of palm, red onion, and corn chips
  
• roasted turkey
  
• exostuffing: bread cubes, onion, pear, hot dog, and fennel
  
• cranberry relish
  
• cranberry sauce
  
• sweet potato casserole
  
• [I think there's a vegetable dish I'm forgetting.]
  
• lemon squares
  
• butterscotch brownies
  
• ginger cookies
  
• pumpkin pie

Thanksgiving dinner 2 (for 10)

• turkey
  
• endostuffing: bread (sourdough, multigrain, etc), onion, mushroom, celery, and sage
  
• cranberry sauce
  
• roasted butternut squash with lavender and rosemary
  
• olives
  
• kimchee
  
• sauteed red peppers and onions
  
• pumpkin pie
  
• apple pie
  
• cranberry pie

Shabbat dinner (for 6)

• grape juice
  
• challah
  
• hummus
  
• turkey soup with dumplings
  
• roasted chicken thighs with mango chutney and onions
  
• roasted chicken thighs with sour cherries and onions
  
• gingered broccoli
  
• vegetable stew
  
• mashed potatoes
  
• leftover stuffing 1
  
• leftover stuffing 2
  
• roasted cauliflower
  
• gingerbread pudding
  
• cranberry pie

Shabbat lunch (for 12 plus 2 littles)

• grape juice
  
• challah
  
• green salad: red leaf lettuce, arugula, mache, avocado, and pear
  
• turkey meatloaf
  
• cranberry relish
  
• cranberry sauce
  
• roasted potatoes
  
• sauteed carrots, beet, and onions
  
• sweet potato casserole
  
• leftover stuffing 3
  
• pumpkin pie

Many thanks to everyone who contributed, sharing food and conversation.

Comments

[cellio]

Some friends were arguing that "stuffing" is what's in the bird and "dressing" is what's in the separate pan, but I don't buy it. I like "endostuffing" and "exostuffing" much better. :-)

Is the cranberry pie tart, loaded up with sugar to counter that, or cut with an additional type of fruit?

[magid.livejournal.com]

Growing up, I read about turkey and "dressing", and imagined some people liked salad dressing with their turkey, rather like there are some turkey sandwiches with Russian dressing. It never occurred to me that my "stuffing" and their "dressing" were the same(ish, depending on recipe, of course).

My mom tends to have both endo- and exo- stuffing, so her stuffing-mad children would have enough :-). Which is why I tend to think of them as both stuffing, one crispier, the other more moist.

Cranberry pie is cranberry relish (cranberry, orange, sugar; the recipe's on the bag) with added apple and/or raisins, baked in a pie crust (and with a top crust). I think my mom's the first person to make this; everyone else seems to find it an odd idea. It's great, though.

I also have a recipe for Nantucket Cranberry Pie, which is neither a pie, nor, apparently, from Nantucket. It's a sort of upside-down cake, with cranberries, walnuts, and sugar making the bottom layer, with batter poured on top.

[cellio]

I was puzzled by "dressing" too. It was all "stuffing" in our house when I was growing up and, like you, we always had extra to accommodate the addicts.

This year my mother mixed the two into a single bowl to mingle the crispness and the influence of actual turkey contact. She doesn't usually do that, but I'm not complaining. (It's all the same recipe, so no issues there.)

While I've got you here... :-) You seem the perfect person to ask this question: what is a suitable substitute for milk in a bread recipe that I'd like to make parve? Oil? Margarine? Water? Some combination of these?

[magid.livejournal.com]

Mixing endo- and exo-stuffing: I'd never think of that, possibly because I tend to like non-crisp stuffing. I'd rather have the moist part first, then default to the crunchier part, knowing what I'm getting.

Milk substitutes: my first thought is soy milk/ rice milk/ almond milk. I've used them in a lot of recipes, and not noticed appreciable differences. I'm assuming you're talking about a yeast bread, not a quick bread, but you definitely wouldn't use oil, which would change the consistency rather a lot. Water if there's nothing else, though the crumb won't be as tender. If it's something like biscuits, any kind of fruit juice would work as well as soy milk.

[spwebdesign.livejournal.com]

In my family it's always been "stuffing," whether or not the stuffing gets stuffed. ;) I try to get as much in the bird as possible, but since I make enough to satisfy my addiction, it won't all fit; hence, I also mix the stuffed stuffing with the unstuffed stuffing. I also microwave, rather than bake, the unstuffed stuffing, as it remains moister that way.

One of my guests on Thursday was vegan, so I had to ask her about acceptable milk substitutes. She recommended Silk brand soy milk. I asked her about rice milk, and she says she noticed a distinct riciness with rice milk, whereas she feels soy milk is the most neutral of the milk substitutes.