Time to post up your Thanksgiving recipes and ideas. What are you making? Post some pics on Thursday when done!

I did a trial run of this two weeks ago. I’m quite happy with the results.
My plans for thanksgiving are as follows:

Rosemary molasses pork tenderloins
Soaking liquid
1.5 cups molasses
10 cloves of garlic sliced paper thin
1 healthy tablespoon black peppercorn
1 large sweet onion Julianned
1 cup (a shitload of) rosemary sprigs.
2 tbsp salt
2 quarts water
If pork tenderloins marinade in soaking liquid for 10 hours.
After time is up, discard soaking liquid.
350° and roast until internal temp of thickest part of tenderloin is 140° or so. Don’t overcook as it’ll be dry as fuck.
Should take 25-35 minutes for tenderloin.

French Onion Soup with toasted cheese crostini
5 or so large sweet onions.
Cut super thin 1/8” rings.
A full stick of butter
Salt and pepper to taste
Throw butter in Dutch oven
When melted add onion slices.
Medium low to low heat. Stirring frequently. Should take an hour or more to caramelize. (You don’t want a fast caramelization. Slow is the key here)
Add enough beef or chicken stock to make thick soup. You don’t want this runny, it should be slightly looser than a stew.

Crostini
Cut fresh baguette into 5/8” slices.
Lightly brush with olive oil
Bake at 325° flipping every 10 minutes until dried and toasted golden on each side. These should be very dry all the way through. Hard and dry is the key here.

Take soup and place in a ramekin. Put crostini on top. Cover with cheese of your choice. Broil quickly until cheese is bubbling.

Brussel sprouts with bacon
Take brussel sprouts and blanch in boiling water for 5-7 minutes, drain.
Cut sprouts in half. Let cool.
Take Hungarian or Romanian bacon and dice. Render fat and pull bacon out.
Use rendered fat (or some of it) and fry/cook sprouts flat side down in bacon fat. You don’t want to deep fry, you’re just cooking them off. When sprouts are cooked off and caramelized, add the cooked bacon dice. Add a few tablespoon maple syrup and a couple tablespoons of balsamic vinegar. Cook off excess moisture and serve.

The Beancooker signature Old Fashioned
Signature bitters
In a jar combine:
1 cracked star anise
½ teaspoon fennel pollen
1 cardamom pod cracked
4 black peppercorns half cracked
1/4 stick of cinnamon (preferably Saigon or Mexican) less ideal is cassia
2 allspice berries (cracked)
zest of ½ orange (no pith)
zest of ½ lemon (no pith)
2 oz whiskey.
Shake a few times a day for 4 days.

Thyme–Molasses Essence:
¼ cup boiling hot water
1 teaspoon molasses
1 teaspoon maple syrup
2 large thyme sprig
Tiny pinch of salt
Add all ingredients then pour in hot water. Shake until incorporated. Chill.

Hickory smoke the glass. You’re not making hickory the main dish, but an accent.
2.5 oz top-tier whiskey
½ tsp Crown maple syrup
¼ tsp Thyme–Molasses Essence
⅛ tsp Amarena cherry syrup
2 dashes Angostura
3 drops Beancooker Bitters No. 1
Amarena or Luxardo Cherry
Optional: 1 rosemary needle through the cherry
Clear ice sphere or cube

Egotistical video on how to slice garlic:

This message has been edited. Last edited by: Beancooker,

This is a family favorite.

After-Thanksgiving Turkey Soup

Ingredients:

1 leftover turkey carcass
3 medium onions (chopped)
2 large carrots (chopped)
2 celery ribs (chopped)
1/2 cup butter (1 stick)
1/2 cup flour
1 pint half and half cream
1 teaspoon salt
1 cup uncooked long grain rice (Basmati is preferred)
1 teaspoon chicken boullion (or 1 Maggi/Knorr cube)
3/4 teaspoon ground pepper

Directions:

1. Place turkey carcass in large pot/Dutch oven and cover with water.
   Bring to a boil. Reduce heat, cover and simmer for one hour. Remove
   carcass, and let cool. Set aside 3 qt. of broth. Strip meat from
   carcass, cut into bite-sized pieces, set aside.

2. Saute the celery, carrot and onion in butter until tender. Reduce
   heat, stir in flour until well blended. Gradually add 1 qt. of reserved
   broth. Bring to a slow boil, let cook for 2 min. or until thickened.

3. Add cream. rice, boullion, pepper, remaining broth, and meat. Cover
   and simmer for half an hour, or until rice is tender. Add salt to
   taste.

Notes:

Can be made with turkey breast carcass, but may need additional meat.
Start cutting and cooking vegetables about 1/2 hour into the carcass boil.
Takes a little under 2 hours start to finish.
The quality of the rice makes a huge difference. I buy the 20 lb. bags of Basmati at the local Asian market, the bag with the Goldfish on it. If you're used to Uncle Ben's, you're in for a treat!
Freezes well.

That sounds like a great soup. Definitely will have to save that recipe.

Menu:
Kabocha Soup (cream based, not dashi based)
Spatchcock Chicken on the grill
Fresh cranberry sauce
Baked Satsuma Imo (Japanese sweet potato)
Sauteed mushrooms (butter, soysauce, sake, garlic)
<some green vegetable tbd>