Thanksgiving Menu and Stalking Plans
We’re not traveling this Thanksgiving, so I will be entirely in charge of this Thursday’s menu preparation. The grocery shopping has been completed, my Wednesday Prep Schedule is hanging on the refrigerator and I seriously can’t wait for a full day of cocktails, grub and football. I’ll be serving:
Turkey/Gravy – This will be handled by the lovely folks at Whole Foods. I just really don’t see the point in cooking one for the 3 of us.
Great-Grandmother’s Stuffing/Dressing – You know the drill. Tell you, have to kill you, so on and so forth…
Hash Brown Casserole – the ULTIMATE in comfort/unhealthy food.
1 lb frozen hash browns
1/2 cup chopped onions
Salt and pepper to taste
1/2 cup sour cream
1 can mushroom soup
1/2 lb. shredded cheddar cheese
1/4 cup butter, melted (1/2 stick)
Mix all together, put in casserole dish, bake at 350 degrees for one hour. Enjoy the clogged arteries.
Dinner Rolls/Biscuits – haven’t decided on which recipe exactly. Any good ones?
Pumpkin Bread Pudding with Whiskey Whipped Cream
1 8 ounce baguette, sliced into ½ inch slices
1 quart half and half
1 15 ounce can pumpkin (NOT pumpkin pie filling)
1 cup packed brown sugar
2 teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
¼ teaspoon coarse salt
1 cup heavy cream, very cold
2 to 3 tablespoons sugar
2 tablespoons whiskey
Preheat oven to 300 degrees.
1. Toast the bread on a rimmed baking sheet until lightly browned, turning occasionally, about 20 minutes.
2. In a large bowl combine eggs, half and half, pumpkin, brown sugar, spices, vanilla, and salt. Add toasted bread slices, cover with plastic wrap, pressing down. Place a plate that fits inside bowl on the plastic wrap and weight with a canned good. The bread must be completely submerged. Let soak until the bread is saturated about 30 minutes.
3. Transfer to a 2 quart baking dish that has been coated with non stick cooking spray. Bake for 60 to 70 minutes
until set and a toothpick inserted near the center comes out clean. Store, covered in refrigerator.
4. To make whiskey whipped cream, combine heavy cream, sugar and whiskey. Mix immediately on high speed with mixer for about 4 minutes, until fluffy. Spoon over bread pudding.
Of course, I will be cooking all of this food while sipping on a spicy Bloody Mary with pickles, olives and celery. Mmmm.
What are you making for Thanksgiving? More importantly, are you trying out any special cocktail recipes?
I saw Twilight on Sunday night with my good friend Lisa. This might not seem like a huge deal to most of you snazzy moviegoers, but let me tell you a little something about myself. In the past 8 years, I have seen 3 movies* in the theater. (For those of you keeping track, that would be since Y2K. Y2K, PEOPLE.) I simply do not see movies in the theater, mainly because my husband has some sort of bizarre movie-induced narcolepsy, and let’s face it, it’s no fun watching a movie while your +1 is dozing. ALSO, it’s no fun when someone sitting behind you sneezes half-chewed Twizzlers in your hair. Just sayin’.
Before seeing Twilight, I didn’t think my obsession with Edward Cullen could grow. I was wrong.
I am seeing the movie again this weekend. With my good friend Lisa.
(GOOD GOD, WHAT IS WRONG WITH US.)
On a related note, anyone interested in stalking Robert Pattinson with me? My lovely cousins are providing the crazy stalker van, so we’re all set to go.
*The Royal Tenenbaums, The Squid and the Whale, Charlie and the Chocolate Factory