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TidBits of cooking wisdom from Bite Me Cooking Newsletter

Biting History one meal at a time
   
 
Thanksgiving SOS!
 

Thanksgiving is my favorite holiday not only because all
 Americans, (even the hyphenated ones) celebrate, but because
it is the only time each year, most of the Morrison and
Burden Clan is together. Our Thanksgiving Day celebration is neither formal nor tense. It is rowdy, messy, boisterous,
delicious, and probably very overwhelming to the
just-married-ins, and first-timer friends.
Bob and I, (and evidently most of our clan) and the kids,
all love it. We will have anywhere from 50 to 65 guests
and 5 or 6 turkeys in attendance.
Most people’s reaction to this figure is
“Oh my God, what the hell is wrong with you?”  
But it really isn’t that much "work", and is always worth
the effort. Preparation is my savior. I just make lists,
and lists, and lists. I thought maybe you all
would like me to help make your lists for you,
so my list of lists follows this note.

I have compiled a “Thanksgiving” notebook that
contains detailed information from each year we have been
 fortunate enough to host the holiday for my family.
(This information is also in my computer.) The notebook
contains recipes, guest lists and attendees,
shopping lists, timeline, and quantities served
and notes about all of the above.

Here are the lists:

  •  List #1 Guests

  • List #2 Menu with family food contributions noted
     (Everyone has a specialty.)

  • List #3 Recipes

  • List #4 Shopping Lists, divided by store and
     department,  (ie: all dairy products together)

  • List #5 Serving dishes, plates, flatware,
    glasses and utensils we will need.

  • List #6 Timeline for both the 2 weeks
    prior and the actual day

  • List #7 Wine and other beverages

 As you can see number seven is the most
important item on the list. I didn’t say we
did it all unassisted, I just said we did it.

The guest list will have to be supplied by you.

The menu I can help you with: Turkey, Gravy,
Mashed Potatoes, Dressing(s), Yams, Vegetable
side dish, Salads, Cranberry Sauce,
Appetizers and Desserts.

All this is more or less standard Thanksgiving fare,
we don’t usually include soup, as it is almost
always too hot here (with the exception of two years
ago when we were a larger crowd then usual. That
means not enough room to seat everyone inside. 
Oh, we were also blessed with freezing rain).
We have lots of historical favorites that
we also include. If this is your first attempt
at hosting Thanksgiving, here is my best advice;
cook only the Turkey, Lots of Gravy (also known as
 the “Sin Coverer”) and Potatoes and farm out the rest.
Your meal does not have to be gourmet, but it does
have to be served hot! There it is, the secret to pleasing everyone at Thanksgiving; hot food and lot’s of gravy.

You probably have noticed, this is all a pretty standard,
traditional Thanksgiving menu. Even though, the day is
very much about the food, the bottom line is; It's about
giving thanks for all our blessings. Our families, our
friends, our health or our big screen. Whatever it is,
we are all blessed in some way. For us, sharing our
meal is part of giving thanks. You certainly do not need
to serve any of these dishes. If your family has their
own traditional foods to serve or blend in a few dishes
from "the old country", you are that much richer for it.

In that same spirit; perhaps your sister-in-law is Vegan……
I bet she has a favorite vegan dish she would like
to bring to add to the meal. We have a few family
members now who are gluten intolerant. We try to
 accommodate them with suitable entrees and sides.
All of our family members and guests
 ask if they can bring something to share with
 our meal, and everyone does! I am glad everyone
wants to contribute something to the feast.  
I just have to figure out what it is that they want to
bring. Some people want to bring their “specialty” and
some people don’t cook at all. Both groups are relieved
when you tell them to bring whatever they would like
(i.e.: the “specialty”) or how about a bottle of “Pinot Noir”
or paper napkins or plastic forks for dessert.

Back to the lists; The Recipes. I can help you with that
also. I have included recipes for Cranberry Salsa,
Yam Soufflé, and Corn Custard, and some tips
for thawing the turkey.

The fourth, fifth, and sixth lists are self-explanatory, 
here are some tips for number seven; Pinot Noir is a
great choice for Thanksgiving because it matches with
so many different foods, a good Chardonnay for
the white wine drinkers, and maybe a sparkling
wine (Prosecco or Cava) with the appetizers
and as your guests arrive.

 See you Friday at open house we will sample some
great foods from our December Schedule.

 

bon appetit!                              
 
For a real Thanksgiving treat,
try these wonderful recipes:
Cranberry Salsa
 
Corn Custard
 
Yam Souffle
 
          

Chow!
  Mardi

 
 

Our Culinary Festival continues in December with,

SATURDAY, DEC 13
Gingerbread Houses
Make and Take

SATURDAY, DEC 20
Mommy (or Daddy) and Me Cookie Decorating Party
Make and Take 2 dozen cookies

MONDAY, DEC 22
KID'S HOMEMADE GIFTS WORKSHOP
Kids can Make and Take edible gifts

THURSDAY, DEC 18
Edible Holiday Gifts Workshop
RUBS, SALTS, AND SEASONINGS

 MANY DECEMBER CLASSES ON SALE!!
Beginning again, January 10, 2015 on Saturdays our
Original
Basics of Gourmet Cooking Course
continues! please see our schedule for more info.

 
 


Remember, we sell most of the tools and small appliances
and those wonderful Messermeister knives we
use in class on our sister site;

www.Sharpknives.com

      
Great Knife Sets
on Sale now!

Mardi Burden
shares ownership of
Cuisine Classique School
of Good Cooking

with her husband Bob.

Mardi loves to cook
and she brings her
 professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches in her classes.
Mardi's love of cooking,
and her knowledge of food
and cooking is truly
exceptional and
 she is always eager to
 "share the love"!

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