This year's theme is booze - because what else could it be in the Age of the Pandemic? More specifically, the theme will be bourbon. The bourbons I plan to use include:
- Knob Creek - butter, cheesecake
- Stranahan's - stuffing, turkey
- Woodford Reserve - cran sauce, pecan pie balls
- Bulleit - sw pot, carrots
I'll note which bourbon went into which dish, though I didn't give a ton of thought to trying to match specific flavor profiles to the different dishes. Most of the dishes the alcohol cooks out, but I added an extra tablespoon back into the cranberry sauce because reasons.
For breakfast: The very much bourbon-free Thanksgiving Morning strata. Recipe: https://fullcontactcooking.blogspot.com/2018/11/thanksgiving-morning-strata.html
Cocktails:
Bourbon Maple Leaf Cocktail: Recipe
Bourbon Cider: Recipe
Turkey and Gravy:
Update: Due to idiocy apparently beyond my control, my second turkey didn't thaw in time...or at all. My first turkey, which is primarily for stock and leftovers, has already been rendered into bite-sized pieces and put in the freezer. SO....this year experimenting with a bone-in breast and a boneless breast. Still doing the gravy, though.
Bourbon-Cream Turkey Gravy: Recipe
Bourbon: Stranahan's
Cranberry sauce:
Vanilla Bourbon Cranberry Sauce: Recipe
Bourbon: Woodford Reserve
Stuffing:
Bourbon Pecan Stuffing: Recipe
Bourbon: Stranahan's
Potatoes:
Sweet Potatoes with Bourbon and Maple: Recipe
Bourbon: Bulleit
Vegetable:
Whiskey-Glazed Carrots: Recipe
Bourbon: Bulleit
Rolls and Butter:
Hawaiian sweet bread rolls from the store
Bacon-bourbon butter: Recipe
Bourbon: Knob Creek
Desserts:
Pumpkin Cheesecake with Bourbon-Butter Sauce: Recipe
Bourbon: Knob Creek
Pecan Pie Balls: Recipe
Bourbon: Woodford Reserve
Store-bought honeycrisp apple streusel pie
Liq-Creme Bourbon 'n' Beer Ice Cream
Liq-Creme Bourbon Pecan Pie Ice Cream
Relish tray - sweet gherkins, dill gherkins, black olives
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