10th Annual “Apartment” Thanksgiving

10th Annual “Apartment” Thanksgiving

pSo most all of you know by now I always host a Friends-giving the Sunday before Thanksgiving.  Its been a tradition since junior year of college and we just realized this marked the 10th Anniversary!!!  Crazy!!  /p pThe setting, the food, and the guests have tweaked a little over the years but in general it’s stayed the same.  Only now I’m in a house not an “apartment”.  /p pYou can check out all my past 3 years of blogging about Thanksgiving and all the recipes I’ve used here: a href="http://yogurtberries.blogspot.com/2011/11/couple-of-weeks-ago-i-realized-my.html" target="blank"2011/a, a href="http://yogurtberries.blogspot.com/2010/11/different-morning-thanksgiving-preview.html" target="blank"2010 (and this 2010 recap has links to 2009 and 2008 which have some of my traditional recipes)/a./p pSome highlights from this year?/p pFirst, I switched up the method of cooking the Turkey for the first time ever!/p pI decided I wanted to try a brine and opted to use arguably the most popular brined turkey recipe on the internet: the a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html" target="blank"Good Eats Roast Turkey./a/p pa href="http://lh5.ggpht.com/-VZZGTuO3nIY/UKzXJ6NdWHI/AAAAAAAAQTE/CY2cX3X8RU0/s1600-h/IMG5457%25255B2%25255D.jpg"img alt="IMG5457" border="0" height="311" src="http://lh3.ggpht.com/-DUr6vXGL8OU/UKzXLEfG3-I/AAAAAAAAQTM/wjQtns6NPLc/IMG5457thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5457" width="465" //a/p pBrine ingredients.  /p pYou let the turkey sit in the brine for 8-16 hours. I put mine in the brine the night before, and took it out around 11:00 AM the next day./p pThat’s the other thing I liked about this recipe…MUCH shorter cooking time!  You roast at 500 for 30min, then lower to 350 for 2-2.5 hours until the bird is done.  /p pThe recipe recommends using a thermometer probe in the thickest part of the breast and removing the Turkey from the oven when a temp of 161 is reached.  /p pa href="http://lh3.ggpht.com/-GnQMB9F2X4/UKzXMZ35crI/AAAAAAAAQTU/t-IOa44-X0M/s1600-h/IMG5478%25255B2%25255D.jpg"img alt="IMG5478" border="0" height="311" src="http://lh5.ggpht.com/-Y8UmcX3JvP4/UKzXNLuUFXI/AAAAAAAAQTc/EK42tncGBSg/IMG5478thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5478" width="465" //a/p pMy only gripe is that I think I should have taken it out earlier.  Once the thermometer beep went off at 161 degrees, the popper had popped and I wonder if it had popped much earlier?  I think the meat was delicious, but the white meat was a tad drier than I was hoping with this brined turkey./p pAlthough the drippings made some KILLER gravy this year. /p pCarrots./p pNothing groundbreaking here.  I always boil carrots as a side because I use the cooked carrot broth in the gravy.  HOWEVER, this year we remembered we still had carrots planted in our garden!/p pa href="http://lh4.ggpht.com/-KgVlz2Oz6XM/UKzXOJTTScI/AAAAAAAAQTk/a80ysFF8UX4/s1600-h/IMG5461%25255B2%25255D.jpg"img alt="IMG5461" border="0" height="311" src="http://lh3.ggpht.com/-3P5SqzBl3nc/UKzXOv78sPI/AAAAAAAAQTs/r7B2VXctn2A/IMG5461thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5461" width="465" //a br /The only green left in the garden./p pa href="http://lh5.ggpht.com/-mVdXoAEVMH4/UKzXPsvOgPI/AAAAAAAAQT0/ykTE8C4AmIw/s1600-h/IMG5463%25255B2%25255D.jpg"img alt="IMG5463" border="0" height="311" src="http://lh6.ggpht.com/-LknNKpRICG0/UKzXQvlPMzI/AAAAAAAAQT8/9iXypgdzaM/IMG5463thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5463" width="465" //a/p pa href="http://lh4.ggpht.com/-pzwycKEVG8/UKzXRh1NjQI/AAAAAAAAQUE/FiVne3KtTh8/s1600-h/IMG5464%25255B2%25255D.jpg"img alt="IMG5464" border="0" height="311" src="http://lh4.ggpht.com/-1DDRpW-9n8Y/UKzXSWqCvrI/AAAAAAAAQUM/TVK2K-Ss4Fg/IMG5464thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5464" width="465" //a br /A few colored ones!/p pI couldn’t believe how many we pulled up!/p pa href="http://lh6.ggpht.com/-Gv3H2nRHBc/UKzXTDM1WzI/AAAAAAAAQUU/W-riSivcR9I/s1600-h/IMG5469%25255B2%25255D.jpg"img alt="IMG5469" border="0" height="311" src="http://lh3.ggpht.com/-oi17yCfgo8Y/UKzXUBhyUpI/AAAAAAAAQUc/g5XK6t-o7Yo/IMG5469thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5469" width="465" //a/p pa href="http://lh4.ggpht.com/-ld2jOQYZokY/UKzXU8OInJI/AAAAAAAAQUk/KE1TpOsobvo/s1600-h/IMG5471%25255B2%25255D.jpg"img alt="IMG5471" border="0" height="311" src="http://lh5.ggpht.com/-HXV4RL62Hrw/UKzXVgwaThI/AAAAAAAAQUs/SaImnGywBa8/IMG5471thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5471" width="465" //a/p pThese were simply served with butter/p pa href="http://lh4.ggpht.com/-LQk6EphDvqY/UKzXWaCe2tI/AAAAAAAAQU0/hdt2koNTU8M/s1600-h/IMG5485%25255B2%25255D.jpg"img alt="IMG5485" border="0" height="311" src="http://lh4.ggpht.com/-taeKqcuZZv0/UKzXXR9aPwI/AAAAAAAAQU8/I4f9tJ1kiKU/IMG5485thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5485" width="465" //a/p pOf course the a href="http://yogurtberries.blogspot.com/2008/11/back-to-work-and-thanksgiving-part-4.html" target="blank"classic family recipe stuffing/a./p pa href="http://lh3.ggpht.com/-Mvs7UpOlgic/UKzXXzrbUGI/AAAAAAAAQVE/TFvNjQXI5k/s1600-h/IMG5484%25255B2%25255D.jpg"img alt="IMG5484" border="0" height="311" src="http://lh4.ggpht.com/-5L6K-2yzYLM/UKzXYu7xkzI/AAAAAAAAQVM/ZrcdgE3lxk8/IMG5484thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5484" width="465" //a/p pGreen beans/p pa href="http://lh4.ggpht.com/-Ax6TfAgCMRs/UKzXZX1WYcI/AAAAAAAAQVU/S6LexPDJmB0/s1600-h/IMG5486%25255B2%25255D.jpg"img alt="IMG5486" border="0" height="311" src="http://lh6.ggpht.com/-tzPNWOilvsw/UKzXZ6MC1fI/AAAAAAAAQVc/zGCJLeGLjp8/IMG5486thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5486" width="465" //a/p pI also had fun with the cheese plate this year!/p pMy bff got me a slate cheese board for my bday last year and I had YET to use it!!  /p pa href="http://lh4.ggpht.com/-E8mF8HGqWPs/UKzXauXhgLI/AAAAAAAAQVk/85qxz4m79wo/s1600-h/IMG5481%25255B2%25255D.jpg"img alt="IMG5481" border="0" height="311" src="http://lh6.ggpht.com/-MTNhHOOrOAo/UKzXbZesqqI/AAAAAAAAQVs/u3bh-7DTIfA/IMG5481thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5481" width="465" //a/p pWe hit up Formaggio Kitchen in Cambridge and asked the guy to help us pick 3 cheeses.  I wish I could just go in there and sample EVERY cheese in that shop!!  /p pa href="http://lh5.ggpht.com/-k5YegIv3ms/UKzXb5FxUDI/AAAAAAAAQV0/S64H5BlGXWU/s1600-h/IMG5482%25255B2%25255D.jpg"img alt="IMG5482" border="0" height="311" src="http://lh6.ggpht.com/-3BV-MnqEMuI/UKzXcfY41jI/AAAAAAAAQV8/SLymKFrC10/IMG5482thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5482" width="465" //a/p pWe went with a smooth comte, a 2.5year aged gouda, and a soft goat that was more on the mild side.  I love stinky cheese, but always go milder for guests.               /p pApps and Drinks/p pa href="http://lh6.ggpht.com/-3yWXAR4474/UKzXdNKZEfI/AAAAAAAAQWE/u1EJ2U2yxLg/s1600-h/IMG5483%25255B2%25255D.jpg"img alt="IMG5483" border="0" height="311" src="http://lh5.ggpht.com/-6w229KpSS9A/UKzXeAMo40I/AAAAAAAAQWM/otyQngVtbc8/IMG5483thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5483" width="465" //a /p p/p p/p p/p p/p p/p p/p p/p p/p p/p p/p p/p p/p p/p pAnd finally Desserts!!/p pAfter doing some online browsing for new fun, yet simple recipes….I picked these:/p pfont size="4"a href="http://www.epicurious.com/recipes/food/views/White-Chocolate-Mousse-with-Pomegranate-Granita-361610te-Granita-361610" target="blank"White Chocolate Mousse with Pomegranate Granita/a/font/p pThis was actually super simple and SO good.  Definitely a favorite of everyone that came.  Plus they look fancy./p pa href="http://lh5.ggpht.com/-7ixy6ffUDPU/UKzXexEBBgI/AAAAAAAAQWU/cdtWzwOGByE/s1600-h/IMG5454%25255B2%25255D.jpg"img alt="IMG5454" border="0" height="311" src="http://lh4.ggpht.com/-uq5sA-olr7w/UKzXfjXNRfI/AAAAAAAAQWc/j74lCqSiB60/IMG5454thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5454" width="465" //a/p pThis was an eggless mousse that basically was just white chocolate, cream, and crème fraiche!/p pThe pomegranate granita couldn’t have been easier.  Just dissolve the sugar into the POM juice and freeze.  Before I was ready to serve I just ran a fork through it to break up the ice./p pI didn’t even make the pomegranate syrup, and honestly you didn’t need it./p pa href="http://lh3.ggpht.com/-WYgasOquZMU/UKzXgZZprhI/AAAAAAAAQWk/g8JsAmGf2A8/s1600-h/IMG5492%25255B2%25255D.jpg"img alt="IMG5492" border="0" height="311" src="http://lh5.ggpht.com/-USeXI4noGJA/UKzXhChU6PI/AAAAAAAAQWs/dBPghDoLjI/IMG5492thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5492" width="465" //a/p pServed in my grandmothers colored glasses she gave me :)/p pa href="http://lh3.ggpht.com/-7d4mzwTyzr4/UKzXiGTiHQI/AAAAAAAAQW0/fVfPXgrhX1c/s1600-h/IMG5493%25255B2%25255D.jpg"img alt="IMG5493" border="0" height="311" src="http://lh4.ggpht.com/-RnpIKfUmqnE/UKzXigBNETI/AAAAAAAAQW8/jJhxpmdE2WE/IMG5493thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5493" width="465" //a/p pRich but delicious and refreshing at the same time./p pNext was…./p pfont size="4"a href="http://www.epicurious.com/recipes/food/views/Apple-Galettes-with-Caramel-Sauce-240489" target="blank"Apple Galettes with Caramel Sauce/a/font/p pa href="http://lh6.ggpht.com/-AGEjGEsTtI8/UKzXjIwFRxI/AAAAAAAAQXE/Br8oaFJS8TM/s1600-h/IMG5473%25255B2%25255D.jpg"img alt="IMG5473" border="0" height="311" src="http://lh6.ggpht.com/-UEeMA3L9-U/UKzXj572xAI/AAAAAAAAQXM/PW6MUhhrEzE/IMG5473thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5473" width="465" //a/p pThe recipe called for packaged puff pastry, but I just made a simple pastry dough from one of my cookbooks…your basic flour, butter, water./p pI loved the addition of almond pasted under the apples/p pa href="http://lh5.ggpht.com/-gATafwy7rA/UKzXklBu1YI/AAAAAAAAQXU/oojP0MCpTw/s1600-h/IMG5475%25255B2%25255D.jpg"img alt="IMG5475" border="0" height="311" src="http://lh4.ggpht.com/-bbYIgEnrzR8/UKzXlCT7dfI/AAAAAAAAQXc/3B9ez5M4CbM/IMG5475thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5475" width="465" //a/p pBut I made some without it for my friends with nut-allergies./p pa href="http://lh3.ggpht.com/-LiU8crthZ5M/UKzXlkGod7I/AAAAAAAAQXk/tzyKvbjyLM/s1600-h/IMG5474%25255B2%25255D.jpg"img alt="IMG5474" border="0" height="311" src="http://lh6.ggpht.com/-J0Ut0Es1pJw/UKzXmd6w-BI/AAAAAAAAQXo/BeiMqfYZpFY/IMG5474thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5474" width="465" //a/p pRight before I served them, I made the caramel sauce on the stove.  It only takes a few minutes./p pa href="http://lh4.ggpht.com/-mF1ifWNRnAw/UKzXnRK-RWI/AAAAAAAAQX0/0l9gAjZXOhI/s1600-h/IMG5491%25255B2%25255D.jpg"img alt="IMG5491" border="0" height="311" src="http://lh4.ggpht.com/-zfVR5f86-Zo/UKzXn21oOWI/AAAAAAAAQX8/oNGGuIsPuOw/IMG5491thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5491" width="465" //a/p pThese were awesome!  Although if you have leftovers, the caramel sauce gets a little weird just sitting on top.  So I’d recommend not topping them all with caramel unless someone wants to eat them all./p pAlso…/p pfont size="3"Mini Black Bottom Pies!/font       a href="http://lh4.ggpht.com/-DLzLuVat0i0/UKzXorx1PwI/AAAAAAAAQYE/8782eOle2dk/s1600-h/IMG5490%25255B2%25255D.jpg"img alt="IMG5490" border="0" height="311" src="http://lh3.ggpht.com/-YKMuoKR2o/UKzXphXwDI/AAAAAAAAQYM/n9cZ6TX64fw/IMG5490thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG5490" width="465" //a/p pNot the best photo.  But I used the same pastry dough as the apple galettes, and used a recipe from an OLD OLD Betty Crocker Cookbook./p pa href="http://lh6.ggpht.com/-ItJY-vBeM7Q/UKzXqRUU7DI/AAAAAAAAQYU/1V1XwPnXbQk/s1600-h/IMG5494%25255B2%25255D.jpg"img alt="IMG5494" border="0" height="311" src="http://lh4.ggpht.com/-at1WyEjYkxc/UKzXrYmKm4I/AAAAAAAAQYc/4kxDBUAYus/IMG5494thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px;" title="IMG_5494" width="465" //a/p pI only used 1 Tbsp of Rum in the recipe though and thought it was definitely enough! /p pIts basically a pie with a layer of a chocolate cream filling on the bottom, then a rum-custard filling over that.  Then serve with fresh whipped cream!/p pWell I think that just about covers it for House Thanksgiving 2012!!/p pIt’s always a blast with my friends…although I think next year we will most definitely need a kids table!!  Crazy!/p pSpeaking of kids…strong  I find out the gender of my baby today!!!!!!!!!!!!!/strong/p pI CAN NOT EVEN WAIT!!  Only a few more hours now!!!/p pHope everyone has a font size="4"Happy Thanksgiving!!/font/p

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