Various contributors came together to make this submission happen. Thanks, guys!
From R C Dean
Not sure what the name of this one is, but the maple syrup makes it very autumnal.
3 oz. Rye (or bourbon – I prefer rye for just about any cocktail)
3/4 oz. Orange Juice
1/3 oz. Lemon Juice
3/4 oz Dark Maple Syrup
4 – 6 dashes bitters (Angostura works, but I also like Woodford Reserve Bourbon Barrel)
Seltzer (couple ounces)
Orange garnish (optional)
I originally saw this “stirred, not shaken”. In my experience, you may not get the maple syrup to fully dissolve by stirring, so I prefer to make this one in my trusty shaker (also, drinks with citrus are classically shaken). The RC Dean method is to put everything but the seltzer and garnish in a shaker, pour over ice, top with seltzer and garnish. Protip: if you add the seltzer to the shaker, you will get a spectacular mess, so don’t do that.
So here’s a recipe (modified from an issue of BeerAdvocate) I’ll be doing for a dessert this year:
Pumpkin Imperial Stout Tiramisu
1 pint heavy whipping cream
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp clove
¼ cup Dry Malt Extract
1 cup pumpkin puree
2 cup mascarpone cheese
24 oz Rasputin Imperial Stout (or any other good Russian Imperial Stout)
3 packages ladyfinger cookies
1 cup Simpsons Special Dark Roast Malt, ground to a powder
Notes: DME and Simpsons Special Dark Roast can be acquired at your local homebrew store. Otherwise you can substitute ovaltine for the DME, and cocoa powder for the Special Dark Roast
In a medium bowl, add cream, cinnamon, nutmeg, clove and DME. Mix this until soft peaks form, then set aside. In a different bowl, mix together the pumpkin and the mascarpone until fully combined. Fold the pumpkin mixture into the spiced whipped cream until blended (some streaks are fine), and then set aside.
Pour the stout into a shallow bowl or a pie plate. Select your serving container (I usually use a 13 x 9 pan, but you can use whatever size you wish). Then you begin the assembly of the tiramisu. Dip ladyfingers into the stout for 10 seconds, then flip them, and let them sit for 10 seconds again. Then place the ladyfingers into your serving container until you have a single layer. Then take a third of the pumpkin cream filling and distribute it over the ladyfingers. Dust with malt powder, then add another layer of soaked ladyfingers. Top the second layer with pumpkin cream and then garnish with malt powder, some cinnamon, and powdered sugar. Cover with plastic wrap and refrigerate for at least two hours before serving.
If you use a smaller container, you can go to three layers of each, or even four. Do what you want, it’s your dessert.
Dozen egg yolks (reserve the whites for something else)
1 lb sugar
1 pint half and half
1 pint heavy cream
1 pint whole milk
1 cup rum
1 cup cognac
1 cup bourbon
1 teaspoon nutmeg (freshly grated is best)
1/4 teaspoon (((kosher))) salt
-Beat egg yolks, sugar and nutmeg until falls off a whisk in a smooth ribbon
-Combine the dairy, booze and salt in different container
– Slowly beat the booze mixture into the egg mixture
-Store in glass container(s) for 2 weeks to 2 months* in refrigerator
Serve in glasses with nutmeg (fresh is best) garnish
* You can (and I have) drink immediately but the aging time enables the tastes to smoothly combine
How to Roast a Whole Turkey with Playa Manhattan:
Don’t. White meat is well done at 165F. Dark meat is well done at 185F. Whenever possible, roast the crown separately from the legs and thighs, otherwise, part of your turkey is going to be overcooked.
For presentation purposes, if you feel that you must serve the bird whole, there is a workaround: plumping. Inject the breasts with enough flavorful liquid to slow down the temperature rise in the white meat. In addition to a 3 day soak in my brown sugar orange/lemon brine, I inject about 6 ounces into each breast before cooking. If you like a more natural, plain turkey flavor, I suggest using an injectable called “Make it Meaty”; it’s quite possibly the most perfect plumping solution I’ve ever come across. As an added bonus, it contains sodium phosphates, which will cause the meat proteins to absorb even more liquid than if you just used a plain salt/sugar brine. You can find the mix on Amazon here. There’s nothing worse than dry turkey, so do what needs to be done, even if you consider it cheating. Happy Thanksgiving, everyone!
From Old Man With Candy: What We’ll Be Drinking:
SP and I regard Thanksgiving as an excuse for gluttony. At the same time, we realize that vegetarian gluttony may not suit everyone, but in our defense, “vegetarian” does not mean “healthy” or “low fat” or “devoid of flavor.” In recognition of this, rather than spilling our vegetarian recipes (which will be made by exactly zero people here), we’ll talk about the bottles that can grace the tables and lure you into a delightful sense of drunkenness. These may be a bit of a splurge, but hey, holidays deserve better than Beringer White Zinfandel.
I admit that I’ve never eaten turkey, but I am told that rosé pairs well. In which case, you owe it to yourself to scarf up a bottle of Francois Cotat Sancerre Rosé, made from Pinot Noir grown in the Loire Valley. Current vintage is 2016, and you can’t go wrong. Unlike most other rosés, the Cotat is actually ageable, so if you find an older specimen, it will be very much worth buying. For a red, I like to be patriotic and drink domestic on T-day, and one of the very few California wineries that has avoided the blowtorch oak-bomb style of Zinfandel is Dashe. Their “L’Enfant Terrible” series (or variously, Les Enfants Terribles, depending on the bottling), made from various vineyards, is a don’t-miss. Natural winemaking: native yeast, no enzyme or flavoring packages, restrained oaking. Pure essence of fruit and soil. For whites, we can actually go cheap and grab some Seyval Blance from New York’s Finger Lakes- we have some Bully Hill in stock, which is very good, very inexpensive, and very reliable. If you want to get fancy, grab some Riesling from Michigan, like the wonderful Chateau Grand Traverse Block 12. And while you’re buying it, grab a bottle of their Late Harvest Riesling for dessert. Not “with dessert,” mind you, FOR dessert, preferably served with a fine quality Wisconsin cheddar. If you are having a chocolate dessert, run, do not walk, to a good wine shop to snarf a bottle of Dr. Parce Banyuls. You’re welcome.
Wherein SP cheerfully ignores OMWC’s comment above about not sharing our recipes
(Use the ingredients in the parentheses for Not Vegan)
2 tbsp white sugar (or honey)
1/2 tsp salt
1 2-1/4 tsp packet rapid-rise yeast
2 cups unbleached all-purpose flour, give or take – divided
1/2 cup unsweetened plain almond milk (or regular milk)
1/4 cup water
2 tbsp margarine, and a bit more for finishing (or butter)
With a small whisk, combine the sugar, salt, yeast and 1 cup of flour in a small bowl.
In a microwave safe bowl or measuring cup, heat milk, water, and margarine or butter to about 105F (41C). If it’s too hot, let it cool a bit before using.
Place the dry ingredients into the bowl of a food processor or stand mixer. With the machine running, pour in the liquid ingredients. Process or mix for 2 minutes or so. Scrape the bowl sides, add 1/2 cup more flour and beat or process until a soft dough forms, about 2 more minutes. The dough will be sticky, but should loosely hold its shape.
If the dough is too soft, mix in the rest of the flour a tablespoon at a time until the dough is still soft but holds shape. Turn the dough out and let it rest on a floured surface, covered, for 10-15 minutes.
Meanwhile, grease an 8-inch round cake pan. An actual 8-inch pan, not man “8-inches.”
Divide the dough into 8-12 pieces and shape into rounds. (I am a little compulsive, so I weigh the dough to have rolls of the same size at the end.) Place the shaped rolls in the greased cake pan, cover and let rise until doubled, about 45 minutes.
While the rolls are rising, preheat the oven to 375F.
Bake the rolls for 20 minutes or until nicely browned. If you wish, brush the top of the rolls with a little melted margarine or butter. Serve pretty close to immediately.
And you thought you couldn’t bake yeast breads from scratch!
My family found out I wouldn’t be showing up to Thanksgiving with artichoke dip* and fresh baked bread this year and an aunt has dropped her normal provisioning in favor of
hanger-management an appetizer. *A chef friend asked me not to share her recipe, this is will get you close enough though. For the past two years I’ve been making extra batches for the BF’s family’s Thanksgiving which I was invited to and it has been strongly hinted that I should continue the tradition and perhaps bring my Aunt Sheryl’s (PBUH) apple pie. I know everyone has their favorite apple pie recipe, but this one is better and I’ll consider disagreement an act of aggression.
Aunt Sheryl’s Dutch Apple Pie
2/3 cup sugar
2Tbsp all purpose flour
½ fresh lemon
6-8 tart (Granny Smith) apples pared, cored, and sliced (equaling 6 cups)
Combine first three ingredients. Put apples in crust, sprinkle dry mix over apples then squeeze ½ lemon over them (can be left for up to 24 hours in the fridge for more flavor).
½ cup flour
¼ cup sugar
¼ cup butter
Combine flour and sugar, cut in butter until crumbly. Sprinkle on top of apples.
Bake at 400 for 45-50 minutes