20 Days and Counting- Thanksgiving

In 16 days, a little more than 3 weeks I start cooking Thanksgiving Dinner and in 21 days it will be a memory set amoungst piles of dishes that will need to be put away leftovers that will need to be eaten and the Christmas Season will have officially begun. And I am so organized and ready for T-Day, at least on paper. And it looks like this:

First I finalize the menu:

MENU

Ciambottini 

Smoked Trout Butter

Crostini

Fried Almonds with Rosemary

 

Maple Sugar Brined Turkey

( I’m making an 8# and a 12# turkey, I’ll make the smaller the day before and it’ll be sliced and packed away for leftovers, the larger will be for dinner and I’ll have more oven room + less cook time)

Dry Cidah Gravy

Burnt Honey Whipped Sweet Potatoe with Vanilla Urfa Pepper Meringue 

Mashed Yukon Golds with Herb Butter

Sourdough & Sausage Stuffing with Dried Cherries

Brussels Sprouts with Pancetta & Pickled Shallots

Jellied Cranberry Sauce with Candied Ginger

Parker House Rolls with Orange Thyme Butter: Saturday & Thursday

Local Cheese & Pear with  Bitter Lettuces  (Mustard Vinaigrette)

Pumpkin Pie with Charred Vietnamese Cinnamon & Brown Sugar Whipped Cream

Pies : Megan TBD

Candies & Fruits

Then I break it down, I go dish by dish and make a list of item involved in each dish.

 

Ciambottini (Buvette Recipe)

Salami

Olives

Cauliflower, Purple (?)- Blanched

Artichoke hearts

Pecorino Cheese

Roasted Peppers

Caperberries

Olive Oil

Sherry Vinegar

Bay Leaves

Smoked Trout Butter

Smoked Trout

Butter

Lemon

Chives

Crostini

Baguette

Olive Oil

Garlic

S&P

Almonds- Fried

Almonds Blanched

Olive Oil

Rosemary

Salt

Turkey: Dry Brine, Spatchcocked

Rub

1 12# Turkey

1 8# Turkey

Maple Sugar

Black Pepper

Smoked Salt

Kosher Salt

Bay Leaves

Thyme

Orange Zest

Roasting Pan

Carrots

Onions

Leeks

Celery

Apples

Compound Butter

Butter

Sage

Thyme

S&P

Shallot

Turkey Gravy: Dry Cidah

Stock: Back Bones + giblets, carrots, onion, Celery, leek greens, garlic

Dry Cidah

Butter

Wondra Flour

Sage

Rosemary

Thyme

Stuffing: Sourdough Sausage Apples Pecans

 Sourdough bread

Eggs

Turkey Stock

Apples

Celery

Carrots

Ritz Crackers

Dried Cherries

Pecans

Sausage: Pork

Butter

Parsley

Sweet Potatoes: Burnt Honey, Vanilla & Urfa Pepper Meringue

Sweet Potatoes

Honey

Vanilla Bean

Urfa Pepper

Egg White

Sugar

Butter

S&P

Mashed Potatoes:  Herb Butter

Yellow Potatoes

Butter

Cream

Chives

Parsley

S & P

Brussel Sprouts: Pancetta & Pickled Shallots

Brussels Sprouts

Pancetta

Lemon

Olive Oil

Shallots

Sherry Vinegar

Pickled Shallots

Vinegar

Shallots

S & P

Cranberries : Crystallized Ginger

Can Cranberries

Crystallized Ginger

Parker House Rolls with Orange Thyme Butter

Flour

Yeast

Milk

Butter

Orange

Thyme

Salt

Cheese  + Bitter Greens & Pears

Local Cheese TBD

Frisee

Raddichio

Pears

Olive Oil

Sherry Vinegar

Mustard

Chives

S&P

Rainforest Crisps

Pumpkin Pie – Burnt Vietnamese Cinnamon & Brown Sugar Whipped Cream x 2

 Pumpkin

Evaporated Milk

Vietnamese Cinnamon

Fresh Ginger

Crystallized ginger

Nutmeg

Cloves

Whipped cream

Brown Sugar

Flour

Butter

Lard

Candies & Fruits

Pate Des Fruits

Chocolate Mints

Chocolate Espresso Beans

Figs (if available)

Grapes

Then I take those ingredients and make a few shopping lists, by store.

Shopping Lists

 Trader Joes: Sunday

2 Salami : Calabrese & Sopresatta

2 jars Olives: Large, Green

1 package Artichoke hearts: Frozen

1 pound Percorino Cheese

1 jar Roasted Pepper

1 jar Caperberries

1 bottle Sherry Vinegar

2 packages Smoked Trout

1 large package Almonds Blanched

1 Dried Cherries

1 Bag Pecans

2 Vanilla Bean

1 package Crystallized ginger

1 Rainforest Crisps

1 container Chocolate mint

1 box Pate De Fruits

2 Pears

Sparkling Water

Ginger Ale

4 Blood Orange?

1 bag Meyer Lemon?

1 container small Grapes?

1 container Figs?

Hannaford- Saturday & Tuesday

1 box Ritz Crackers: Low sodium

2 cans Canned Cranberry Sauce

1 Wondra Flour

Lard

Gallon Freezer Bags

4 Butter – Unsalted

2 doz Eggs

Milk

1 quart Heavy Cream

1 Cauliflower: Purple

6 Lemons

1 Bunch Chives

1 head Garlic

2 Large Bunches Rosemary

10 Onions

4 Leeks

1 head Celery

3 bunches Sage (?-Farmers)

2 bunches Thyme (?-Farmers)

12 Shallots

2 bunches Parsley

1 head Frisee

Bow Street – Monday

1 8# Turkey

1 12 # Turkey

1 # Pork Sausage

Morning Glory – Saturday

2 btls Hard Cidah Dry

Black Peppercorns

Vietnamese Cinnamon

Maldon Salt

Maple Sugar

Farmers (Saturday)

2 # Brussels Sprouts

2 # Yellow Potatoes

2 # Sweet Potatoes

6 Apples

Herbs

1 head Raddichio

2 Types Local Cheese TBD

Honey

Local (Wednesday)

½ # Thick Cut Pancetta

2 Baguettes

EXTRAS

Flowers (Wednesday)- Florist

White Candles – TBD

Wine Glasses -Renys or TJ Maxx

Cocktail Napkins – Nest

Tiny Forks (plastic) – Hannaford

New Cutting Board

Sharpen Knives

And then I make a Schedule for the week…

SCHEDULE

Saturday: Farmers Market, Hannaford & Morning Glory

Sunday: Trader Joes

Monday

Morning

Soup Kitchen

Afternoon

Fry Almonds – Freeze

Pie Dough

Pie Filling

Rolls- Freeze

Evening

Pick up Turkeys & Sausage @ Bow Street

Butcher & Dry Rub Turkeys

Tuesday

Morning

Turkey Stock

Smoked Trout Butter

Mire Poix for Stuffing

Afternoon

Wash & Dry Herbs

Vinaigrettes

Pickle Shallots

Compound butters (Turkey, Mashed Potato & Rolls)

Make Gravy

Evening

Dinner Fletch & Kaite?

Wednesday

EARLY Morning( 7 – 10)

Bake Pies

Peel & Boil Yellow Potatoes

Separate Eggs Prep Whites

Wash Chop & Roast Sweet Potatoes

Burn Honey

Prep & Blanch Brussels Sprouts

Wash Lettuces

Late Morning (10 –Noon)

Got to Town Local & Flowers

Stuffing- Assemble (Spring form pan)

Put together Ciambotta

Crisp Pancetta

Crostini

Roast Turkey for Leftovers

Early Afternoon (Noon – 3)

Place Flowers & Candles

DISHES: Wipe & Count

Iron Table Cloth & Napkins

Shine Silverware & Glasses

Center piece for table

Set Living Room Table Up

Late Afternoon

Vacuum

Clean Bathroom

Remove stuff from ledges in Pass Through

Label Serving Dishes

Evening : Family Dinner at Farm House

THURSDAY

Early Morning(7- 10)

Take Almonds & Pies out of freezer

Take Turkey out of Fridge

Assemble Sweet Potatoes

Wash & Dry Lettuces

Late Morning(10- 12)

Mash Potatoes place in Crock Pot- low

Meringue

Whip Cream

Smoked Trout – in wide mouth jar on the white  fish plate

Ciambotta – white bowls

Cranberry Sauce- beige oval dish

Almonds – Milk Bottle

Noon-2:30

Turkey In OVEN

Gravy on Stove Top

Set Table

Set up Bar

Clean Kitchen

2:30

SHOWER

3:00

Ice (hold outside)

Cheese out of Fridge

Arrange Cheese plate & Dessert Tier on ledge near bar in Dining Room

Cut Lemons

3:30

Arrive Time

4:00

Turkey out

Sides & Rolls  in Oven

4:30

Sautee Brussels Sprouts

Carve Turkey- Large Oval

Stuffing – Large Chicken

Mashed Potatoes – Pasta Bowls

Sweet Potatoes Oven to Table- Large Souffle

Brussels – Wide White Bowl

Cranberry Sauce- Black & White

Gravy – Bella’s Gravy Boat

Rolls- Basket with Napkin

And then dessert & coffee and its done…

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