A wonderfully aromatic spiced roast turkey recipe featuring fresh ground cinnamon, cumin, cloves, cardamom, and pepper, and strategies for navigating family and politics during the holiday season. [Read more…]
Last weekend, Brian and I had a few friends over for a Friendsgiving feast. We planned a pared down menu and approached the gathering in a pretty laid back way.
It was a small crowd, so instead of a whole bird, Brian and I opted for a bone-in turkey breast. We’ve roasted up a pretty spectacular breast in years past, but with a warm fall Saturday ahead of us, we decided to smoke this one. Brian and I don’t have a fireplace, so it’s nice to have the grill going all day – we all need a hearth. [Read more…]
Thanksgiving in our apartment is normally a time when Elizabeth and I form a cooking superteam, turn out an incredible feast, regale our guests with our wit, and end the day by making a good dent in the stacks of dishes. But for much of last Thursday, I was a man alone in the kitchen. Not alone exactly. A man watching two children and putting together a Thanksgiving feast until our first guest, our dear friend Lily, arrived and helped with the child care while I cooked. As trying as managing Thanksgiving on my own was, I was actually the better off of the two of us. [Read more…]
The great challenge in roasting a whole turkey–the challenge that leads people to fashion aluminum foil shields for cooking their turkeys, that leads to a spate of tedious posts and articles every November about the best way to brine a turkey, that leads people to burn down their houses using turkey fryers, that leads me to nearly scald or actually scald myself with hot turkey juices as I flip it mid-roast with dish towels every Thanksgiving–is the challenge of fully cooking the dark meat without drying out the breast. The simple solution to this problem is to cook them separately. Apart from that brief interlude between roasting and carving when everyone can admire what a beautiful bird you have, there’s no real advantage to cooking a turkey in one piece. You’re going to serve it in many pieces. And by separating the dark meat from the white, you can give each part the time it needs. [Read more…]
We take Thanksgiving pretty seriously here at Brooklyn Supper. For the past 6 years Brian and I have stayed put and invited friends and family to cram into our one-bedroom apartment for a giant feast. I love every part of Thanksgiving, getting ready in the weeks before, frantic Wednesday before prep, waking up at 6am and dealing with the turkey, and then, the big moment. Guests arrive and, it’s Thanksgiving!
Whether you’re hosting a celebration of your own this year, or just bring a dish or two, we’ve got you covered. Over on Babble.com’s Family Kitchen, we’ve been in the Thanksgiving spirit for weeks. Here are some of the Thanksgiving-friendly recipes we posted this week:
4 Make-Ahead Thanksgiving Recipes (more work now = more relaxing when it counts)
And for some ideas from Brooklyn Supper Thanksgivings past, try these: [Read more…]