It's the last weekend before Thanksgiving, and we still have pies on the brain. Thing is, we've also got stuffing, turkey, cranberry sauce, and sweet potatoes on our minds. What about you? What are you cooking this weekend? Are you prepping for the big meal next week? Or are you just keeping it relaxed?
We're going to round out our pie coverage this weekend as we finish off the voting for the best Original Pie in our Bakeoff. We're also going to show you, start to finish, just how we make a pie crust - a last minute refresher before Thanksgiving! We'll also have recipes for fresh fruit tarts, like apple-quince and another surprise fruit. Until then, here's a roundup of some great cooking, eating, and reading from The Kitchn this past week.
• Get ready for Thanksgiving! Here's a roundup of some of our Thanksgiving tips and good ideas. Good pointers in the comments, too.
• This cheery champagne cocktail looks easy and delicious. We'll be trying it out this weekend! For more on holiday drinks, check out Mary's roundup of holiday wines and recommendation to keep it simple (And budget-friendly).
• Have you voted for your favorite Original Pie in our Bakeoff voting yet?
• Looking for one more Thanksgiving side dish? Take a tour through this gallery of Thanksgiving side dishes and this one of white and sweet potato recipes. Check out the appetizers too.
• Nutmeg was big this week; we told you all about this versatile spice and showed you a nutmeg grinder we pine for. Also, is fresh nutmeg more potent?
• Tips for spending less money on the holidays.
• How are you cooking your turkey?
• No turkey? Try tofu loaf instead.
• Are carrots on the menu this week? Don't forget to try these cute carrot flowers.
See you Saturday bright and early with tips on making a great pie crust (and reminders on how it's really not that hard), plus more recipes and the last voting in our Pie Bakeoff. Happy baking!
(Image: Faith Durand)
I don't have time for much cooking this weekend, so I'm relying on the slow cooker. Before I leave for the library tomorrow (oh, why did I go back to school?) I'll throw a rump roast in the crock pot w/ some onions, garlic & a jar of sliced pepperoncinis, juice & all. After about 6 or 7 hours on low we'll have some delicious & tender roast for sandwiches!
view Torrie's profile
That open face pie looks good Faith!
view Rachelino's profile
Oh yeah, and we are having a "Friends Thanksgiving" with over 20 dishes (and 30 people) potluck style with a deep-fried turkey and all. Our friends do it up every year before heading ut of town or getting together with families.
FUN!
view Rachelino's profile
Cranberry-fig sauce with port. Oh my!
view sourdough's profile
sourdough! I have that recipe bookmarked to try. If you try it this weekend can you report back here?
view faith's profile
many things...preping for my thanksgiving hiking trip with one of my friends.
i will be making homemade jam, cashew butter, anadama bread, granola bars, and protein bars!
view reggiesoang's profile
Challah! Perhaps a bit early for it, but it is a blustery, biting day in Milwaukee and nothing, really-- NOTHING makes an apartment smell better than challah baking in the oven.
view LauraJane's profile
I'm having a few friends over for dinner tonight. Doing a fall(ish) themed menu of:
roast chicken (Zuni style)
creamy polenta with thyme and gruyere
roasted butternut squash and apple soup
a basic salad of greens with toasted pecans and dried tart cherries
view laetitiae's profile
No major cooking this weekend, but thought I'd mention that Ina Garten is doing a chat Monday at noon ET on washingtonpost.com. Here's the link: http://www.washingtonpost.com/wp-dyn/content/discussion/2008/11/21/DI2008112102407.html
view Julie's profile
Beef brisket barley soup. Kind of a mash-up but I am hoping the brisket (smoked in July, frozen till now) contributes a nice echo of summer. Using fresh beans for substance, and a little poblano to add a hint of spice. Plus the usual suspects of onion, celery, garlic, and carrot.
view JD523's profile
Butternut Squash Lasagna. Delicious!
view JLBinBrooklyn's profile
Friends came for the afternoon into evening. We started with a lunch of fresh and smoked kielbasa with onion and peppers; a side of braised red cabbage with apples, lightly spiced with cardamom and juniper; white borscht with hard cooked egg and diced potato; and piquant oven fries. We garnished with lots of Polish mustard and plenty of fresh Polish rye.
view kilocallan's profile
My beau and I finally broke out the slow-cooker I received for Christmas *last* year and we braised short ribs with mustard seeds, garlic, worcestershire sauce, red wine, vinegar, beef stock, thyme, bay leaves and onions and carrots--all of which we served over smashed potatoes. I now am officially a slow-cooker convert, especially in this blistery weather.
Which leads me to a question for Torrie, how much liquid did you use in your slow cooker when you were cooking your rump roast? And how did it turn out?
view liser's profile