The cooking has begun. Today I am baking pumpkins and making puree. I decided on a pumpkin custard (made with goat's milk) for the no-gluten/cow milk people. Also I will have a regular pie.
Monday, November 23, 2009
I am also making the cranberry sauce today. I don't have an actual recipe, but I have an idea. Orange-vodka cranberry sauce with cloves and pepper. We'll see. If you're going to experiment with Thanksgiving dishes, cranberry sauce is a good one. If you mess up the yams or the stuffing, you might have a mutiny on your hands, but nobody cares that much about cranberry sauce. Plus you can always have a can of jellied as backup.
I would like to make the rolls the day of, of course, but when you work with sourdough, you bake on the sourdough's schedule, not your own. I have to bake today. But I am doing a slow-rise in the refrigerator, so I probably won't actually bake until tomorrow morning. Then I can wrap them up tightly and they'll still be soft and delicious on thursday.
Tomorrow I will probably make pie dough and put it in the fridge. The turkey gets picked up on wednesday, and I'll most likely brine it overnight and leave it out in the shed. Then on the actual day it's just bake the turkey and yams, make the mashed potatoes and the green salad.
Oh and the pie and custard.
And I forgot to put in my timeline, clean the house.
That could take all week.
Posted by Aimee at 11:08 AM