Around the Table – Thanksgiving Dining and Wining
Turkey, ham, dressing, squash casserole, cranberry sauce — that’s just a sampling of what I’ll be cooking up for Thanksgiving. I know you’ll be just as busy, too. To make things a bit easier for you, I’ve put together some hints and tips so you can cut a few corners here and there without disappointing anybody expecting all the traditional goodies. If you haven’t made your plans yet, better take a seat and take a look!
COCKTAILS
Beginnings
I like to begin our Thanksgiving feast with a festive sparkling brut, and I’ll do so this year with the economy in mind.
Dinner
Where whites are concerned, I am not a fan at all of Chardonnays — at the risk of sounding cliche, I just don’t like the intensity of the oak that permeates so many, especially the California varieties. Instead, when I’m looking for something light and somewhat fruity, I tend to lean toward pinot grigio, sauvignon blanc or a dry riesling.
As far as reds go, I lean toward Pinot Noir and Syrah, rather than the Thanksgiving traditional Beaujolais — I’ve never had one I liked, really.
Beer Pairing
What kind of wine should you serve with Thanksgiving dinner? For a growing number of folks, the answer is “beer!” I like beer, but it’s a pizza-and-tacos kind of thing for me. Still, I have it on good authority — and it makes sense — that the strong, herby flavors of the Thanksgiving table demand a muscular brew to stand up to them.
Dessert
I’ll skip the pie for my coffee later, and indulge first in a bit of my favorite ice wine from Peller Estates. Depending on bottle size and vineyard, these sweet, nectar-like wines can be quite expensive, some running into the $100 range. I actually have someone who buys it for me in Canada where it’s produced and is, therefore, a bit cheaper. Still, you can get a delighful bottle for as low as $25 or so. You just might have to do a little homework first to find the best deal.
APPETIZERS.
Click here to learn more about Red Lobster’s Wood-Fire Grill.
Check out this chef's blog about the particulars of Red Lobster's new cooking method:
ENTREE
When I left you last time, I was waiting for a pizza delivery – all the way from California. Michele arrived home from L.A. Friday before last and headed straight to the newsroom with my prize: a Shakey’s pepperoni pizza. This pic is for all of you who didn’t believe me. And, yes, I ate it. No food poisoning. It was pretty decent considering it had traveled more than 3,000 miles over a 17-hour period (her return trip included mega layovers and delays). Thank goodness the cargo areas in airplanes stay relatively frigid. And thank you, Michele, for always being willing to be my partner in craziness …
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I had another food adventure recently when some folks from Florence Mall Piggly Wiggly showed up in the newsroom bearing a homemade Thanksgiving dinner. I jumped at the chance to sample some of the many dishes they prepare for the holidays. I do not lie when I say everything was as delicious as if I’d prepared it in my own kitchen
Mary Broach (pictured left) is the manager of the deli/bakery operation at this Piggly Wiggly location, and her secret weapons are Diana McCants (pictured right) and Rachel Macklin. Both women received an extensive apprenticeship at that most prestigious of cooking schools: Grandma’s Kitchen.
And their grandmothers did an admirable job schooling these ladies in the art of home cooking. The cornbread dressing was moist and flavorful, with just the right amount of sage. Fried turkey was crispy and tasty on the outside, juicy on the inside. You know that funny faux-ham flavor that permeates green beans and other vegetable dishes you buy ready-prepared?
Well, I didn’t detect that at all — the greenbeans, in fact, tasted much like my mother’s.
Speaking of Mother, since she’s struggling with a bad knee this year, I think I’ll give her a break and order some of these Thanksgiving classics to save time and perhaps even some cash. Full holiday dinners prepared by The Pig start at $39.99. If you’re going to place an order, though, do so by TODAY or you’ll be slaving over that hot stove all day and miss the football games!
Call them at (843) 661-5323 for more information.
Here’s a Piggly Wiggly event you won’t want to miss:
Taste of the Season, 2 to 6 p.m. Dec. 6
Florence Mall Piggly Wiggly – 1945 W. Palmetto Street
Guests are invited to come sample the tastes of the season! Tables will be set up with free samples of all the holiday goodies.
My colleague and fellow foodie, Cecil Chandler, will be there, too, from 3 to 6 p.m.
Got the turkey jitters? Love men who cook? Me too! Here's something you gotta love: After looking at a slew of instructional videos, I found this gem from “Cooking for Dads.” It gives easy-to-follow instructions and it’s fun to watch, too. Happy Thanksgiving!
DESSERT
This just in from the Girl Scouts:
The Girl Scout cookie program kicks off in January, and old favorites including Thin Mints and Samoas will be available for sweet lovers everywhere, along with some newcomers to the traditional lineup.
The newest addition lends some Latin flavor to the cookie selection with Dulce de Leche, a treat laced with caramel. A new look is on the menu for Lemon Chalet Cremes, sporting a round shape and a chalet-inspired design.
Be on the lookout for Girl Scout troops selling cookies at businesses and neighborhoods in your community, and help support girls in your area. The cookie program is designed to help girls become business savvy and learn economic literacy skills, while participating in a fun activity. The girls take active roles in all parts of the program, and proceeds from cookie sales benefit girls in your community.
The cookie program begins Jan. 3 and continues through Jan. 20 for pre-orders and booth sales begin Feb. 13 and continue through March 8.
TAKE OUT
This week, we take this subhead literally. Here’s a holiday listing of where to get ready-made Thanksgiving meals for dining in or carryout:
You can have a complete traditional feast: oven-roasted turkey breast with creamy turkey gravy served with made-from-scratch cornbread dressing; a sampling of baked sugar-cured ham; sweet potato casserole with caramel pecan topping; your choice of an additional country vegetable; cranberry-orange relish; fresh biscuits or corn muffins served with real butter; a Coca-Cola beverage; and a slice of pumpkin pie with pecan streusel topping, all for $8.99 for adults, $4.49 for children. This special Thanksgiving Day meal will be served beginning at 11 a.m.
You can also order Thanksgiving Dinner To Go. Their no-fuss-feast feeds six people and features oven-roasted turkey breast with creamy turkey gravy plus made-from-scratch cornbread dressing; a sampling of baked sugar-cured ham; your choice of three country vegetables; cranberry-orange relish plus a baker’s dozen of either fresh biscuits or corn muffins, all for $49.99. Phone ahead and let them know what time you want to pick it up.
Don’t want to bake? Get Cracker Barrel pies for $8.49: Pecan Pie, Chocolate Pecan Pie, Apple Pecan Streusel Pie and No Sugar Added Apple Pie.
Cracker Barrel is located at 1824 W Lucas St. (I-95 and U.S. 52). Call them at (843) 662-9023 for more details.
Libby — Just wanted you to know that R & R Family Restaurant will be serving Thanksgiving dinner from 11 a.m. to 5 p.m. — turkey with all the fixings. They are also taking orders for prepared Thanksgiving dishes. Order by calling (843) 679-9131. R&R is located on U.S. 76 (West Palmetto St.) near the junction of I-95. Thanks so much for putting this on your blog. Russell and Rose Kirby have recently re-located their restaurant to this site and are serving excellent home-cooked meals. Happy Thanksgiving!
Thanks, Marcia, for the tip. It’s my pleasure to include this information. I’ll be stopping by R&R soon to check it out myself!
Like to cook? Try these great recipes courtesy of The Food Channel:
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on 11/25 at 08:18 AM
