Tuesday, November 15, 2011

some notes for Thanksgiving Dinner

Recipes, Serving dishes, Cooking dishes, Fine paper china,cups, beverage, utensils, Serving untinsels, Set up and sitting. Grocery list, cooking and cleaning, All buzzin away on my mind.

This Thanksgiving I have invited my friend over for Thanksgiving and she is allergic to practically everything Gluten and has some other allergies and sensitivities. So this Thanksgiving will probably be a bit different.

Here is what I am wanting to fix:
Turkey- I want to brine it I have large white platter


2 quarts vegetable stock
1/2 cup salt (3/4 cup Kosher or coarse salt)
1/2 cup white sugar
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
2 quarts cold water

In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.

Dinner rolls Basket with special towel
Makes: about 20 rolls
Ingredients for Jeanne's gluten-free all-purpose flour mix:
1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant teaspoons xanthan gum
Prepare the flour mix:
1. Sift ingredients together and store in the refrigerator.
Ingredients for dinner rolls:
Melted butter for pan and brushing tops of rolls
Tapioca flour for coating pan
1/4 cup sugar
2 cups warm (not hot) milk
2 tablespoons active dry yeast, such as Red Star
3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)
1 tablespoon xanthan gum
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
2 teaspoons apple cider vinegar
1/4 cup vegetable oil
Prepare the gluten-free dinner rolls:
1. Butter muffin tins well and dust with flour.
2. In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.
3. In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.
4. In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.
5. Spoon dough into prepared muffin tins, filling to 3/4 of each cup. With a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Don't worry if there's a little extra tapioca flour left on the rolls.
6. Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with melted butter and bake in preheated oven until the tops are a nice golden brown, about 20 minutes.
7. Remove rolls from tins and place them in a towel-lined basket to keep warm. These rolls keep well, although you'll probably eat them all the day you bake them!

Gravy Ladle it from the pot
2 1/4 c chicken broth (or homemade chicken stock), divided
2 Tbsp millet flour or white rice flour, plus more if necessary
3-4 sprigs fresh thyme, or 1 Tbsp dried
several leaves fresh sage, or 1 tsp dried
salt and pepper

Pumpkin Pie Glass pie dishes
Gluten-Free Pie Crust 
1 1/4 cup (5 ounces) almond flour (this is not the same as almond meal)
2/3 cup (2 ounces) gluten-free oat flour
2/3 cup (2 ounces) tapioca flour
1/2 cup (2 ounces) teff flour
1/2 cup (3 ounces) potato starch
1/4 cup (2 ounces) sweet rice flour
2 teaspoons xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon kosher salt
5 tablespoons butter, cold (or non-dairy butter sticks)
4 tablespoons leaf lard, cold (see note below)
1 large egg
6 to 8 tablespoons ice-cold water

LIBBY'S® Famous Pumpkin Pie


Stuffing Glass pan

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Cranberry Relish Glass sea bowl
Open can and smush in pretty bowl

Green bean casserole Glass pan 
One Gluten free and one with Fried Onions and a can opener

20 oz. (4 c.) Green beans
1 recipe of Mary’s Condensed Cream of Soup with Mushroom
½ c. milk (non-dairy milk is fine)2 c. toasted pecans, chopped
2 Tbsp. butter
1/4 cup gluten free flour*
1/2 cup stock-veggie or chicken
1/2 cup unsweetened non-dairy milk
salt and pepper to taste
1/4 cup of mushrooms, finely chopped
This recipe equals 1 can of Campbell’s Condensed Cream of Soup
Melt butter in a medium sized skillet over medium heat. Add the mushrooms and cook until soft, not just tender. Add flour and butter and whisk together. Slowly add stock while stirring or whisking. Bring to a simmer and cook a few minutes until thickened. Add milk and salt and pepper and stir until combined and thick.
*Rice flour or a gluten free flour mix that does not contain xanthan gum.

Sweet potatoes/yams Small glass pan or red glass pie plate 
umm I have always just had two cans. Drained one and left the liquid in the other. Add a Tablespoon of Orange Juice concetrate. Sprinkle in Brown Sugar and when they are hot Melt marshmallows on top till they brown.

Punch White pitcher
Hawaiian punch 
Sprite or 7-up ( I prefer 7-up)
Container of sherbert Icecream Never had a flavor yet that does not taste good but then again I think I have only tried berry and orange.

Chinet the best Paper China ever
3 Serving spoons
1 pie server
small plate for Butter dish and butter knife
Icecream spoon
Rubber Made/ Ziplock/ Syran wrap/ aluminum foil

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