we are having pumpkin pie, pear tart, and gingerbread as our dessert options. what's a spiffy addition to whipped cream that would complement all three flavors? brandy? rum? cinnamon?

I think a little nutmeg would be nice. Or, yes, rum or brandy.

Sometimes I also whip a bit of softened cream cheese in with the whipped cream. It helps it stay stiffer and fuller, and gives just a bit more coolness to offset all the richness.

Im hosting a thanksgiving dinner for my roommates and friends tonight, and I just realized that I have no idea what Im doing. Its my first time making such a big meal, and my first time doing a turkey, so we will see what happens.... luckily, most of my friends just eat easy mac and frozen pizza, so as long as I dont burn the house down, it shouldnt be to hard to impress them.

Did the get home from work at 9:30, start cooking at 10 finished at midnight making food to bring to my parents for Thanksgiving. One potato gratin and a bowl of cranberry relish are ready to go.

And I was remembering one of the best family Thanksgivings when we couldn't make it to a relative's house due to snow and sat around the kitchen table eating bologna sandwiches and pie.

Sometimes the best ones are the unexpected ones.

In terms of whipped cream flavors - I've always had a soft spot for almond extract. Not sure if it would go with your dishes, but I loved the taste when I was a kid. I wonder if you can make gingered whipped cream?

I'm trying to decide between a traditional pumpkin pie and Bittman's cranberry clafoutis to bring to my Thanksgiving potluck.

thinkingwoman - how about some cinnamon ice cream?
Really, who doesn't have room for ice cream?

trying to decide between cooking for two or eating out - I love the leftovers as much if not more than the acutal thanksgiving dinner...but do we go to all that trouble just for the two of us?

Faith -
I'm planning on making your potato dough rolls (http://www.thekitchn.com/thekitchn/side-dish/recipe-potato-dough-rolls-016086) for my thanksgiving meal contribution (they look great!), but I wanted to know how well they keep, and if you have any suggestions on how to transport them. If I make them tonight, is there anyway they can survive a 10 hour train ride and still be good for dinner tomorrow evening? Or is this a lost cause?

Rosie, yes, they can totally keep well. My mom usually makes them the night before and then wraps them in foil for the trip to the relatives. You can warm them in the oven (still wrapped) when you get there.

I think they're so high in fat and sugar (for a bread) that this really preserves their texture. Good luck - I hope you enjoy them as much as we do!

Just checking in to say I am halfway through Bittman's braised turkey recipe and it is looking good! I bought a whole turkey, though, so I am braising two thighs, two drumsticks, and two breasts. Butchering that turkey - quite an experience!

Go Faith!
If it's not too late, thinkingwoman, I would go with cardamom whipped cream, which is exactly what I'm serving today with my pumpkin pie and apple tart. I'm adding a little creme fraiche in with the whipped cream mostly because I have it on hand but I'm intrigued by the cream cheese suggestion, Faith. What's the proportion and when do you add it?
Blessings, everyone!

Has anyone tried Mark Bittman's 45 minute turkey in the NY Times? It is a video where he butterflies (I hope this is the right term) a turkey flat, seasons and roasts it flat in 45 minutes. I am curious to see if it really makes a tasty turkey in that short amount of time, or if it is tough.

This is a bit off-topic, but can anybody tell me about the flavor of PG Tips tea? I was at a specialty grocery store today -- only get to visit it every quarter or so, as it's 50 miles away -- and they had a small box of PG Tips for $5. I thought about buying it, but was put off by the price. I usually drink Twinings English Breakfast, Lady Grey or Earl Grey. How does PG Tips compare or weigh in?

Thanks!