NaBloPoMo Day XXIII: Thanksgiving Day Menu

Appetizers - Cousin Rachelle is taking care of this, and no clue!

Cocktails - I have Asti and sparkling grape juice to be poured over fresh pomegranates & cranberry-pomegranate juice.

Turkey - pick up on Wednesday from Seibert Meats in Soulard. Brine overnight, then get up early to rinse, pat dry and air dry in the fridge before heading into the oven - makes a nice crisp crust and moist meat. Only a 12-14 pound bird, as it will be me & hubby, Ma & Pa, Aunt Jan, Cousin Rachelle & her boyfriend Kris. We have room for one more at the table, if anybody is hungry. We could also set up a kiddie table if a bunch of you are interested.

Gravy - I started a turkey neck (from Souldard) & veggie stock, now in the fridge, ready for makin' gravy! Will make a roux and generally follow Cooks Illustrated instructions (hereafter known as CI.)

Sausage & Apple Stuffing - an amalgamation of my MIL's recipe, my best friend's mother's recipe, and CI.

Buttermilk Mashed Potatoes - This version is less fat than the classic mashed 'taters. Last time I made it to go with Christmas Prime Rib and included leeks. Credit: CI

Roasted Sweet Potatoes - I've been making single servings of this by peeling the sweet potato, cutting into 1/2" dice, tossing with EVOO, kosher salt & fresh cracked black pepper and roasting until the edges are Carmelina. Drizzle just the slightest bit of real maple syrup, and you have a wonderful alternative to the version that is mashed & smothered with marshmallow goo.

Sauteed Green Beans with garlic & herbs - a lighter alternative to the traditional green bean casserole (which I personally can't stand, even though I was raised Lutheran!) Credit: CI

Dinner Rolls - one component that is actually better prepared ahead and stored in the fridge. I'll take them out in the morning to let rise 6-8 hours, then pop in the oven for that wonderful yeasty aroma. Credit: CI.

Cranberry Relish - Mum is taking care of this one, from a recipe she begged off of ??? (completely slipped my mind at the moment.) I will have a can of the gloppy stuff on standby, if anybody insists.

Pumpkin Cheesecake - Cuz Rachelle is preparing this one, and I am very excited, as I came close to choosing to make it myself!

Rustic Apple Tartlets - Another CI recipe I have used in the past, to great success. I starting the crust this evening, as it will keep, wrapped well, in the fridge for a few days.

Whipped Cream with a hint of orange zest - To top the tartlets (or the cheesecake, or coffee)

Decaf Coffee - my favorite coffee place, Foundation Grounds in Maplewood, carries Goshen Coffee Company - 100% organic and sustainable farmed. Current favorite: Venezuelan.

NaBloPoMo Day XXI: Farmers' markets

I woke this morning determined to hit the local farmers' market to try and find purveyors of local and/or organic produce.

After filling up my travel mug with coffee from Foundation Grounds in Maplewood ( I was waylaid and had to try a new baked goodie: Blueberry & Lavender cheesecake -- yum!) I walked down the street to :

Maplewood Farmers' Market at Schlafly Bottleworks. I got some yummy locally grown granny smith apples and some sweet looking sweet potatoes (they had real dirt on them!) but I think I overpaid. I had lots more on my list, so headed to:

Kirkwood Farmers' Market had very little, as they kicked off their Chrismas Market & Holiday Walk.

<-- So instead of this


It was this -->




And this:

So I finally headed to Historic Soulard Market and struck gold. First, I found parking within a block. Next I walked through most of it, scouting prices and availability. 

I picked out 3 calla lily blooms and 6 spikey red/green things and a bunch of small white/red flowers. Of course I asked the names of each, but promptly forgot them.


All of the fruit & veggies for Thanksgiving dinner are purchased. I found fresh pork sausage for the stuffing and turkey necks for a stock I will start tomorrow. 


My turkey dilemma is solved! I ordered a 12-14 pounder from a poultry booth who gets them from a farmer in Illinois. I will pick up on Wednesday, then prep and start the brining.


All I have left are a few things from the grocery store, and then --oh yeah-- all the cooking and prepping!