Gourmet Thanksgiving

Thanksgiving was amazing, the best one to date. We had a gourmet dinner, with representatives from each family contributing a dish (or several). Amazing wine, lots of tequila, live music, great company. Unfortunately, I don’t think I can do it justice to write about it, so instead I’ll share with you some recipes I scored from the dinner… Thanks L!

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CARAMELIZED ONIONS WITH CHESTNUTS AND PRUNES (serves 10)
3 pounds of Cipolline onions, stem and root ends trimmed
1/2 cup chicken stock
1/2 cup water
3 tablespoons unsalted butter
1 tablespoon white wine vinegar
1 tablespoon sugar
1/4 cup Cognac
1 cup of pitted prunes
40 cooked and peeled unsweetened chestnuts
salt and ground pepper
2 tablespoons of finely chopped flat-leaf parsley

Bring a large saucepan of water to a boil. Add the onions and blanch for 30 seconds. Drain in a colander under cold running water. Slip off papery skins and pat onions dry.

In a large, deep skillet, combine the chicken stock with the water, butter, vinegar, and sugar. Cover and bring to a boil. Add the onions, cover and cook over moderately low heat until crisp-tender, (about 15 minutes). Uncover and cook over moderate heat, stirring occasionally, until the onions are covered with a deep golden caramel (about 30 minutes); add a few tablespoons of water as the liquid evaporates.

Add the Cognac, prunes and chestnuts to the onions and cook just until heated through. Season with salt and pepper and transfer to a serving bowl. Add 2 tablespoons of water to the skillet and scrape up any caramel stuck to the bottom and sides. Pour the sauce over the dish and garnish with parsley and serve.

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SHREDDED BRUSSELS SPROUTS WITH TRUFFLE OIL
1 1/2 sticks / 6 ounces unsalted butter
2 1/2 pounds shredded brussels sprouts
Kosher salt and ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon white truffle oil

In a very large skillet, melt the butter. Add the brussels sprouts, season with salt and pepper and cook over moderate heat until very tender (about 20 minutes). Remove from heat. Stir in lemon juice and truffle oil.

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We also had a lovely horseradish/cranberry sauce which was delicious. If I can get that recipe as well, I’ll post it. And all I remember about the wine was that this one bottle was incredible, very fruity but still with a nice, deep flavor. And Patron. Always Patron.

Hint – for an amazing Thanksgiving experience, pull your entire living room (rug, couch, stereo, chairs, etc) out on to the porch, get the Brazilians, Mexicans and Italians singing and dancing, and you’re off to a brilliant start.

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~ by Jen C. on 25/11/2007.

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