I would like to dedicate this blog to Thanksgiving. I would like to open up the discussion to chat about your favorite Thanksgiving dishes, dishes you would like to try but have been scared to...or just dont have a good recipe for. Lets get it going...Whats your ideal thanksgiving feast? Are you a vegetarian and need good ideas for hearty meals? Or are you a meat lover and want to prepare something other than Turkey? Let me know....
Happy Cooking,
Mimi Kirzner
Kitchen Warehouse
Comment #1 from Kitchen Warehouse
We always eat thankgiving lunch around 2. I have really grown to love eating at this time. You allow yourself time mid-morning to start with a cocktail (traditionally its a bloody mary) and hors d'oeuvres. Before we go any further...b/c its really a marathon that you have to prepare yourself for...lets chat about the first course.In my opinion a good bloody mary is spicey! I favor Zing Zang mix...and lots of pickeled green beans and olives. How fun would it be to make your own pickled green beans..here is a recipe..
Ingredients: 2 cups water2 cups white vinegar3 tablespoons kosher salt 1 1/2 tablespoons sugar 3 tablespoons thinly sliced garlic (about 8 cloves) 8 fresh dill sprigs 4 small dried hot red chiles 1 1/2 pounds green beans, trimmed
Preparation1. Combine first 4 ingredients in a large saucepan; bring to a boil. Remove from heat; add garlic, dill, and peppers to pan. Let stand 1 minute. Pour vinegar mixture over beans in a large glass bowl; cover and refrigerate 1 week, stirring occasionally.
Hors d'oeuvres can be as simple as a toasted pecans and a nice cheese board. Kitchen Warehouse has a ton of cheese to choose from for the cheese board -- I love to toast pecans myself. Here is a recipe...
Toasted Pecans
Put Pecan Halves on a cookie sheet...top with pats of butter and sprinkle salt on them. Bake at 300 degrees for 40 min. Be sure to stir the pecans as they are cooking to be sure that the butter and salt are evenly divided. The pecans will burn if you are not careful, so watch closely as time comes to the end. Yummy! More later...