Pappas - Thanksgiving: Recipes for a Holiday Meal

Thanksgiving

RECIPES
Lou Seibert Pappas

PHOTOGRAPHS
Lara Hata

Contents

Thanksgiving Traditions

Many families begin the Thanksgiving meal by allowing each person at the table to list the reasons they are thankful. Every guest, young and old, takes a moment to give thanks. This and the many other traditions of Thanksgiving are what lend the holiday its cultural importance. More traditions are revealed in the recipes that make up the Thanksgiving table. Each dish, whether its an uncles favorite side dish or a neighbors recipe for pumpkin pie, represents a specific memory, flavor, and regional touch that can often carry on for generations of Thanksgiving dinners to come. The task of preparing the meal can be daunting to any host, but the experience of serving a memorable feast to your loved ones is a rewarding one. Whether the challenge lies in feeding a large number of people or in having only one oven and many dishes to bake or roast, the key to preparing and hosting Thanksgiving dinner lies in being organized.

The first step is to determine the number and preferences of your guests. If you like, for inspiration. Once youve decided which dishes to prepare, think about the best serving style. Choose a casual family-style meal or a more formal tablesetting to suit your needs. Consider arranging the food on a buffet if you are expecting a large number of guests. Also, think about which beverages will work best with your menu. Once you know what you are serving and how, you can develop a timeline for each element to help plan your workload. Preparing a Thanksgiving feast can be a joy, and the meal an event. Use the suggestions and recipes in this book to create both a memorable holiday for others and a satisfying kitchen experience for yourself.

PLANNING THE FEAST

When planning the Thanksgiving meal, it is important to take into account the number and preferences of your guests. Once the guest list is finalized, you can create a work plan for yourself and a timeline for each task. Dividing tasks into items that can be done days or hours in advance will help you enjoy the holiday with your guests.

CASUAL VERSUS FORMAL STYLES

The terms casual and formal are too often misunderstood. Casual doesnt have to mean paper plates and napkins anymore than formal suggests a stiff demeanor and unwelcoming atmosphere. Rather, think of these serving styles in terms of making your meal easier to present, ensuring that your guests are comfortable, and generally offering the evenings repast at its best.

A casual meal will allow your guests to serve themselves portions of their own choosing and at intervals that work best for each individual. If there are a lot of children in attendance, a less strict mealtime and informal place-setting gives them a chance to entertain themselves while the adults dine at their own enjoyable pace. Family-style meals are one casual option which requires only easily passed serving dishes so each guest can partake of anything they wish.

Formal meals tend to be plated in the kitchen and brought to the table in courses, which allows you to showcase each part of the menu on its own and prolong the meal. While this does require a bit more last-minute work for the host, it can make a wonderful event for a smaller, more intimate group.

PREPARING THE KITCHEN

Once you have decided on a menu, read through all the recipes you will be preparing a week or two in advance. Use this time to note which equipment and ingredients you will need to acquire. Plan your shopping trips accordingly to avoid the large crowds and empty shelves sure to come as Thanksgiving Day approaches. It also helps to know in advance which serving vessels to use and to be sure they are warmed or chilled, as needed, in advance.

BUFFET-STYLE SERVING

Buffets are a great idea for crowds because they allow people to eat in shifts and plate their dishes to their preference. Guests can make their way through the buffet line, helping themselves to as much of each dish as they want. Once you set out the food, all you have to do is replenish the platters and dinnerware as needed. For large groups, set up a separate buffet station for self-serve beverages, such as wine and sparkling water or cider. Staging a buffet is one of the most popular serving styles for the holidays because it can be made either casual or formal and it can be tailored to suit both your home and your menu.

Every buffet should convey an abundance of food. Choose a table that is just large enough to hold everything you plan to serve and drape it with a tablecloth. Wrap the utensils in complementary napkins. Determine at which side of the table your guests will start, then place plates and bowls at the beginning and napkins and flatware at the end. Arrange the food in the order in which it should be eaten and provide serving utensils for each dish. Placing some items in footed bowls or on decorative pedestals will facilitate serving. For a finishing touch, place a seasonal centerpiece or flower arrangement on the table.

PREPARING YOUR HOME

Have the linens cleaned and pressed a week before the holiday. Set the table the night before so that, on the day of the feast, you can focus on preparing the food and enjoying the company of your guests.

FESTIVE BEVERAGES

It isnt easy to find one wine that matches all the flavors of the Thanksgiving feast. One option is to serve both a white and a red wine. Try a crisp Chardonnay and a juicy Pinot Noir, which both pair well with most traditional holiday dishes. Or, use the ideas at right to find the perfect wines to match different parts of your menu. Plan on one bottle of wine for every two to three wine drinkers.

A tulip-shaped white wineglass and a larger, similarly shaped red wineglass are suitable for most wines. If you will be serving sparkling wine, use tall flutes, which trap bubbles and enhance effervescence. Choose lightweight, clear glasses that make a pinging sound when gently tapped.

It is wise to include a few nonalcoholic options, such as bottled sparkling or still water or iced tea, allowing one quart or liter for every two guests. Sparkling cider, hot spiced cider, and cranberry lemonade are festive beverages that everyone can enjoy.

WINE PAIRING MADE EASY
Appetizers
Sparkling whites and Champagne are classic aperitifs that enhance a variety of savory flavors.

Turkey and other poultry
Crisp Chardonnay is a crowd-pleaser that pairs well with white meat. A medium-bodied Pinot Noir, low in tannins and slightly chilled, will contribute a fruity flavor.

Ham and smoked meats
Medium-bodied whites and reds like Riesling, Pinot Gris, or Pinot Noir complement hams smoky richness.

Soups
Pairing wine with soups can be tricky. Try a dry sherry, such as a finoor manzanilla.

Salads
A Sauvignon Blanc or similar high-acid white wine will counter the acid in salad dressings.