On Wednesday I made the stock, the pumpkin pie, and a last-minute quiche, as a vegetarian grad student called us at about 9:30 pm to accept our invitation for Thanksgiving. I was up till about midnight dealing with the quiche, but it turned out quite tasty. I adapted a quiche lorraine recipe from the Big Yellow Gourmet Book, taking out the bacon and adding in some spinach and cheese instead.
I got a start on the cooking mid-morning Thursday, electing to make the stuffing first. Once again, I think I wound up using too much chicken broth, and I should have taken the time to toast my challah cubes in the over, as the stuffing was a little moist for my taste. The turkey went into the oven around 2, and was subjected to about 45 minutes at 500 degrees, rather than the proscribed 30 minutes. Once the turkey was out of the oven I started in on the mashed sweet potatoes, which cooked significantly faster than I'd anticipated. Fortunately I had a spare covered casserole dish, which kept them warm. Then it was on to the gravy, which always gives me hives for some reason. I feel so much pressure! People said it tasted delicious, but I couldn't help feeling it was way too salty, probably as a result of someone insisting that shitloads of salt be rubbed on the turkey skin, thereby causing the drippings to wind up being too salty for my taste.
After dinner, Rick oversaw clean-up, and then whipped the cream and served the pie. Does that sound dirty to you? Because it wasn't, I can assure you. It was delicious.
All in all, it was a mostly succesful Thanksgiving, marred only slightly by bouts of sulking, hysterics and breathing difficulties on the part of yours truly. Woo and hoo!
Now I need to come up with an authentic early 19th century recipe for a party we're invited to on Saturday. I might just decide to tell people to fuck off and make coq au vin, as surely people were eating coq au vin 200 years ago. Except I'm not sure how well the coq will transport. I was going to make spotted dick, but I can't figure out where to get suet around here, and I don't feel like investing an inordinate amount of time figuring it out. So it will be either coq or vin or possibly a trifle, because I do love making desserts.
In other news, the new James Bond film has been viewed, and I am pleased to make an unqualified reccomendation. Go see it! That Daniel Craig, he sure is some kind of sexy! Plus I love me some hard-ass Judi Dench.