Reply to Hosting Thanksgiving for mostly seniors, very traditional

Forum Index » Food, Cooking, and Restaurants

Reply to "Hosting Thanksgiving for mostly seniors, very traditional"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous]I'm from Indiana. My brother is a well-known chef. Both sides of my family of origins are good cooks and adventurous eaters. Maybe your particular in-laws are not, but please don't make ignorant, sweeping generalizations.

That said, we like traditional Thanksgiving meals. I do have a vegetarian cousin, but we've got her covered. Our mixed-bag menu is:

Turkey
Gravy
Mashed potatoes
Dressing (I make it in the crock pot; vegetarian)
Cranberry sauce 
Vegetable Wellington
Burgundy mushrooms (vegetarian recipe)
Green beans 
Homemade Parker house rolls
Roasted Brussels sprouts with pancetta and balsamic glaze
Musubi (SIL family tradition)
Pork and scallion dumplings (SIL family tradition) 
Salad with pomegranates and goat cheese

Pumpkin pie
Pecan pie
Ginger cheesecake

A variety of non-alcoholic beverages, plus beer and wine[/quote]

Recipe for burgundy mushrooms?[/quote]

I used this as a base recipe the first time I made it, but lightened up on the salt considerably: 
https://www.foodnetwork.com/recipes/ree-drummond/burgundy-mushrooms-recipe-2106872 (didn't use as much bullion, etc.)

To make it vegetarian, I basically use this method, but I use vegetable broth, no bullion, and basically whatever wine I have around--even white wine. Basically, if you soak small baby bella mushrooms in butter, wine, some form of stock, and some seasonings for a really long time, it's going to taste really good. They cook down and get really small, so you can even get away with larger mushrooms.[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics