細雨 Continous Mist
Beatiful life with beatiful mind!
正文
We always go to my mother-in-law's home for Thanksgiving since we met and got married. For all these years, we enjoyed the delicious dinners and great visiting. Never thought about how to cook or what to cook for the Thanksgiving if we decide to have our own. Now that day has come. We decided not to travel this year and wanted to have a quiet, sweet and private Thanksgiving holiday...
從認識到結婚，每逢感恩節我們都回他父母家。這麽多年來都是這樣和家人一起團聚品嚐他媽媽做的感恩節大餐。從來還真沒有想過如果我們自己在家過要怎麽做，做什麽。這一天到來了，今年我們決定不外出旅行，在自己家裏過一個安靜，甜蜜的感恩節，隻有他和我。。。
Since this is our first Thanksgiving dinner, we decided to have a classic and traditional one. So, the manu was very simple:
Main course: Herb Roast Turkey
Side dish 1: Chestnut Stuffing
Side dish 2: Mashed Potatoes
Side dish 3: Twice Baked Sweet Yams
Side dish 4: Homemade Cranberry and Apple sauce
Bread: Homemade Butter Dinner Rolls
Dessert: Classic Apple Pie
既然這是我們第一個感恩節，我們決定過一個傳統的感恩節。菜單簡單如下：
主菜：香料烤火雞
配菜1：栗子stuffing
配菜2：土豆泥
配菜3：雙烤紅薯
配菜4：家做的Cranberry和蘋果醬
麵包：自己家做的奶油晚餐麵包
甜點：傳統蘋果派
Didn't want to stay in kitchen all day for the Thanksgiving day. So, I started to prepare some of dishes the day before Thanksgiving day. Here are the high lights from our traditional Thanksgiving Dinner.
不想在廚房裏度過感恩節，所以感恩節前一天晚上下班後開始準備東西。下麵是一些我準備的東西。
主菜：香料烤火雞
I bought a smallest turkey I can find. It was close to 8 lb and pre injected with salt water. Most of the turkey from the super market have already injected with salt water. So, I didn't have to brine it... I guess it is good thing. Maybe not...
I took it out of the freezer and put it in the fridge on Tuesday. I took it out on Tursday morning. It was completely unthawed. Dryed it with a paper towel and let it warm up in the room temperature for a bit. In the mean time, combined olive oil and fresh herbs together and made paste. Using hands carefully seperated skin and meat and inserted the herb paste there. Let it marinate for 30 minutes. Then rub the turkey surface with butter and olive oil. Line the roasting pan with foils, put the turkey breast side down and roast for 30 minutes at 325F. Fliped the turkey breast side up and continue bake until the turkey dark meat reached 160F, and surface is golden brown. Remove it from oven and let it rest for 20 to 30 minutes before carving.
買了一隻接近8磅的火雞（最小的，挑花了眼），超市買的火雞大都是（99％）注射了鹽水的，所以也不用我來 brine它。沒有必要再添加鹽和糖了。星期二把火雞從凍箱裏取出放入冷藏箱中化凍。星期四（感恩節）上午已完全化凍，取出用廚房用紙擦幹水分，放室溫暖和，將橄欖油和多種意大利香料混合成醬，用手將火雞皮和肉分開，抹入香料醬，醃30分鍾，然後外表抹上奶油和橄欖油，雞胸朝下，放入325F的烤箱烤，30分鍾後把火雞翻個，雞胸朝上，烤箱溫度調至350F, 當火雞的厚肉溫度達到160F時，取出火雞，讓它休息30分鍾，然後再切，開吃。
Turkey is ready to carve:
我的火雞烤好的樣子：
Look at the inside, it is very moist and juicy.
看看切開的雞胸肉，很moist 和juicy.
配菜1：栗子stuffing
Side dish 1: Chestnut Stuffing
My mother-in-law likes to make stuffing inside the turkey. Since this is my Thanksgiving, I tried making chesnut stuffing alone. I made French bread on Monday just for this. Cut the bread into cubes and dry them in the room temperature for half day. (See picture A) The rest of the ingredients were celery, onion, a big apple, chestnuts peeled and 2 strip of bacon. Cut bacon into small pieces and cook them until golden brown. Add chopped celery, onion and apple. Cook them until they start to soften and cool. When you are ready to bake the stuffing, mix in with bread cubes, chestnuts, with 1.5 chicken stock along with salt and pepper. Bake it in a preheated oven at 350F until golden brown on the surface.
先生的媽媽總是放入火雞肚子裏烤的，我沒有，（這是我的感恩節晚餐，我做主！）我自己星期一烤的麵包，切了塊狀，放入室內自動幹燥了(看下圖A), 洋蔥，芹菜，再摘一隻蘋果切塊狀，取2條bacon,要厚的那種，切塊，鍋裏煎香，油煎出來，放入洋蔥，芹菜，和蘋果，中小火炒軟，取出涼涼，烤之前，放入麵包塊，栗子，加鹽和胡椒粉拌勻，再加1.5杯的雞湯，攪拌均勻，放入350F的烤箱烤至表麵金黃脆皮，取出既可食用。
We think it is the best when we bake it alone... Crispy outside and soft inside. Chestnuts gave the sweet and creamy touch. It was delicious.
這是烤好的：我們認為這是最好吃的做法。。。外表脆，裏麵軟，栗子好甜。
配菜2：土豆泥
Side dish 2: Buttery Mash Potatoes
Everyone knows how to make it. I don't need to say anything here. The only difference I did was that the potatoes were from our own garden. It gave extra creamy texture. It was the best we never had!
這道是很傳統的，誰都會做，我就不多說了。來看看我做的，又鬆，又軟，又綿。。。
配菜3：雙烤紅薯
Side dish 3: Twice Baked Yam
Traditionaly, candy yam is the classic dish for Thanksgiving. We alway thought it is too sweet and couldn't taste the flavor of delicious yam. I gave it a twist this time. It turned out really well. See below pictures for procedures. We love it so much. Can't wait to do it again.
這道是我沒有遵守傳統的做法，我們覺得棉花糖烤的紅薯太甜，蓋住了紅薯的香味，我就給了一個twist.紅薯在450F的烤箱裏烤好，上麵切一刀，挖出瓤，拌入coby jack cheese，再放回紅薯皮中，上麵撒些掛了糖的核桃仁。吃之前，放入烤箱再烤熱，大約15－20分鍾。
Take a look at it one more time. It had creamy texture and full flavor of yam.
吃起來紅薯味道很濃，又比較creamy. 挖一勺還帶拉絲的，他覺得很奇怪，為什麽這麽creamy, 這種 garnet yam 還真好吃，哈哈哈。。。你不妨也試試。
配菜4：家做的Cranberry和蘋果醬
我一直不明白為什麽Cranberry醬罐頭會有市場。自己家做的Cranberry醬美味無比。做法特簡單。
Cranberry洗幹淨，放入水和糖煮開，關小火再煮10分鍾，離火，趁熱倒入你所喜愛的模子中，加入切小塊的蘋果丁，放入冰箱中冷卻。
脫摸後既可食用，特點是爽口，清香，和烤火雞是絕配
麵包：自己家做的奶油晚餐麵包
這是我家不可缺少的，不管什麽節日，必須有的一道，貼過多次了，這裏不多說了。
甜點：傳統蘋果派
家裏蘋果樹上摘了些蘋果，自己做的雙層派皮, (2.5杯麵，3/4杯白油，1/4杯冷水, 2大勺糖, 一點鹽）一切都很傳統，唯一的twist 是加了些cranberry. 派進烤箱之前刷上蛋液，撒上粗粒蔗糖。
烤好後是這樣的：
切一塊讓大家嚐嚐，很好吃！加一勺香草冰激淩更是完美了。Life is good!!!
整個晚餐製作時間表：
星期一：烤麵包，
星期二：火雞從凍箱裏取出放入冷藏箱中化凍
星期三：晚上下班做cranberry醬並放入冰箱冷藏(15分鍾)，做部分栗子stuffing(15分鍾)，做蘋果派(10分鍾做派皮,10分鍾派餡, 烤1.5小時), 烤紅薯(和蘋果派一起烤)，連清潔加製做一共不到2小時。
感恩節(星期四): 早上簡單早餐：法國土司和煎香蕉，配自己做的黑莓果汁和咖啡
感恩節（星期四）：早餐後從後山散步回來，先醃火雞，發麵做麵包，
下午2:30 PM:
1. 火雞進烤箱，混合栗子stuffing, 組裝二次烤紅薯。
2. 栗子stuffing， 紅薯，晚餐麵包進烤箱
3. Cranberry 醬脫模子，先生調雞尾酒
4. 做土豆泥
下午 3:00 PM:
喝飯前雞尾酒 (just warm up...)
下午 4:00 PM:
1. 火雞烤好了，裝盤，裝飾
2. 做火雞醬汁
3. 全部擺上餐桌
下午 4:30 PM: 老公開瓶酒，倒酒, 切火雞，開飯了，
有人相信嗎？我吃這麽多。。。是真的！
What a quiet, sweet and private Thanksgiving! We love it!
好個安靜，甜蜜的感恩節，隻有他和我。。。
從認識到結婚，每逢感恩節我們都回他父母家。這麽多年來都是這樣和家人一起團聚品嚐他媽媽做的感恩節大餐。從來還真沒有想過如果我們自己在家過要怎麽做，做什麽。這一天到來了，今年我們決定不外出旅行，在自己家裏過一個安靜，甜蜜的感恩節，隻有他和我。。。
Since this is our first Thanksgiving dinner, we decided to have a classic and traditional one. So, the manu was very simple:
Main course: Herb Roast Turkey
Side dish 1: Chestnut Stuffing
Side dish 2: Mashed Potatoes
Side dish 3: Twice Baked Sweet Yams
Side dish 4: Homemade Cranberry and Apple sauce
Bread: Homemade Butter Dinner Rolls
Dessert: Classic Apple Pie
既然這是我們第一個感恩節，我們決定過一個傳統的感恩節。菜單簡單如下：
主菜：香料烤火雞
配菜1：栗子stuffing
配菜2：土豆泥
配菜3：雙烤紅薯
配菜4：家做的Cranberry和蘋果醬
麵包：自己家做的奶油晚餐麵包
甜點：傳統蘋果派
Didn't want to stay in kitchen all day for the Thanksgiving day. So, I started to prepare some of dishes the day before Thanksgiving day. Here are the high lights from our traditional Thanksgiving Dinner.
不想在廚房裏度過感恩節，所以感恩節前一天晚上下班後開始準備東西。下麵是一些我準備的東西。
主菜：香料烤火雞
I bought a smallest turkey I can find. It was close to 8 lb and pre injected with salt water. Most of the turkey from the super market have already injected with salt water. So, I didn't have to brine it... I guess it is good thing. Maybe not...
I took it out of the freezer and put it in the fridge on Tuesday. I took it out on Tursday morning. It was completely unthawed. Dryed it with a paper towel and let it warm up in the room temperature for a bit. In the mean time, combined olive oil and fresh herbs together and made paste. Using hands carefully seperated skin and meat and inserted the herb paste there. Let it marinate for 30 minutes. Then rub the turkey surface with butter and olive oil. Line the roasting pan with foils, put the turkey breast side down and roast for 30 minutes at 325F. Fliped the turkey breast side up and continue bake until the turkey dark meat reached 160F, and surface is golden brown. Remove it from oven and let it rest for 20 to 30 minutes before carving.
買了一隻接近8磅的火雞（最小的，挑花了眼），超市買的火雞大都是（99％）注射了鹽水的，所以也不用我來 brine它。沒有必要再添加鹽和糖了。星期二把火雞從凍箱裏取出放入冷藏箱中化凍。星期四（感恩節）上午已完全化凍，取出用廚房用紙擦幹水分，放室溫暖和，將橄欖油和多種意大利香料混合成醬，用手將火雞皮和肉分開，抹入香料醬，醃30分鍾，然後外表抹上奶油和橄欖油，雞胸朝下，放入325F的烤箱烤，30分鍾後把火雞翻個，雞胸朝上，烤箱溫度調至350F, 當火雞的厚肉溫度達到160F時，取出火雞，讓它休息30分鍾，然後再切，開吃。
Turkey is ready to carve:
我的火雞烤好的樣子：
Look at the inside, it is very moist and juicy.
看看切開的雞胸肉，很moist 和juicy.
配菜1：栗子stuffing
Side dish 1: Chestnut Stuffing
My mother-in-law likes to make stuffing inside the turkey. Since this is my Thanksgiving, I tried making chesnut stuffing alone. I made French bread on Monday just for this. Cut the bread into cubes and dry them in the room temperature for half day. (See picture A) The rest of the ingredients were celery, onion, a big apple, chestnuts peeled and 2 strip of bacon. Cut bacon into small pieces and cook them until golden brown. Add chopped celery, onion and apple. Cook them until they start to soften and cool. When you are ready to bake the stuffing, mix in with bread cubes, chestnuts, with 1.5 chicken stock along with salt and pepper. Bake it in a preheated oven at 350F until golden brown on the surface.
先生的媽媽總是放入火雞肚子裏烤的，我沒有，（這是我的感恩節晚餐，我做主！）我自己星期一烤的麵包，切了塊狀，放入室內自動幹燥了(看下圖A), 洋蔥，芹菜，再摘一隻蘋果切塊狀，取2條bacon,要厚的那種，切塊，鍋裏煎香，油煎出來，放入洋蔥，芹菜，和蘋果，中小火炒軟，取出涼涼，烤之前，放入麵包塊，栗子，加鹽和胡椒粉拌勻，再加1.5杯的雞湯，攪拌均勻，放入350F的烤箱烤至表麵金黃脆皮，取出既可食用。
We think it is the best when we bake it alone... Crispy outside and soft inside. Chestnuts gave the sweet and creamy touch. It was delicious.
這是烤好的：我們認為這是最好吃的做法。。。外表脆，裏麵軟，栗子好甜。
配菜2：土豆泥
Side dish 2: Buttery Mash Potatoes
Everyone knows how to make it. I don't need to say anything here. The only difference I did was that the potatoes were from our own garden. It gave extra creamy texture. It was the best we never had!
這道是很傳統的，誰都會做，我就不多說了。來看看我做的，又鬆，又軟，又綿。。。
配菜3：雙烤紅薯
Side dish 3: Twice Baked Yam
Traditionaly, candy yam is the classic dish for Thanksgiving. We alway thought it is too sweet and couldn't taste the flavor of delicious yam. I gave it a twist this time. It turned out really well. See below pictures for procedures. We love it so much. Can't wait to do it again.
這道是我沒有遵守傳統的做法，我們覺得棉花糖烤的紅薯太甜，蓋住了紅薯的香味，我就給了一個twist.紅薯在450F的烤箱裏烤好，上麵切一刀，挖出瓤，拌入coby jack cheese，再放回紅薯皮中，上麵撒些掛了糖的核桃仁。吃之前，放入烤箱再烤熱，大約15－20分鍾。
Take a look at it one more time. It had creamy texture and full flavor of yam.
吃起來紅薯味道很濃，又比較creamy. 挖一勺還帶拉絲的，他覺得很奇怪，為什麽這麽creamy, 這種 garnet yam 還真好吃，哈哈哈。。。你不妨也試試。
配菜4：家做的Cranberry和蘋果醬
我一直不明白為什麽Cranberry醬罐頭會有市場。自己家做的Cranberry醬美味無比。做法特簡單。
Cranberry洗幹淨，放入水和糖煮開，關小火再煮10分鍾，離火，趁熱倒入你所喜愛的模子中，加入切小塊的蘋果丁，放入冰箱中冷卻。
脫摸後既可食用，特點是爽口，清香，和烤火雞是絕配
麵包：自己家做的奶油晚餐麵包
這是我家不可缺少的，不管什麽節日，必須有的一道，貼過多次了，這裏不多說了。
甜點：傳統蘋果派
家裏蘋果樹上摘了些蘋果，自己做的雙層派皮, (2.5杯麵，3/4杯白油，1/4杯冷水, 2大勺糖, 一點鹽）一切都很傳統，唯一的twist 是加了些cranberry. 派進烤箱之前刷上蛋液，撒上粗粒蔗糖。
烤好後是這樣的：
切一塊讓大家嚐嚐，很好吃！加一勺香草冰激淩更是完美了。Life is good!!!
整個晚餐製作時間表：
星期一：烤麵包，
星期二：火雞從凍箱裏取出放入冷藏箱中化凍
星期三：晚上下班做cranberry醬並放入冰箱冷藏(15分鍾)，做部分栗子stuffing(15分鍾)，做蘋果派(10分鍾做派皮,10分鍾派餡, 烤1.5小時), 烤紅薯(和蘋果派一起烤)，連清潔加製做一共不到2小時。
感恩節(星期四): 早上簡單早餐：法國土司和煎香蕉，配自己做的黑莓果汁和咖啡
感恩節（星期四）：早餐後從後山散步回來，先醃火雞，發麵做麵包，
下午2:30 PM:
1. 火雞進烤箱，混合栗子stuffing, 組裝二次烤紅薯。
2. 栗子stuffing， 紅薯，晚餐麵包進烤箱
3. Cranberry 醬脫模子，先生調雞尾酒
4. 做土豆泥
下午 3:00 PM:
喝飯前雞尾酒 (just warm up...)
下午 4:00 PM:
1. 火雞烤好了，裝盤，裝飾
2. 做火雞醬汁
3. 全部擺上餐桌
下午 4:30 PM: 老公開瓶酒，倒酒, 切火雞，開飯了，
有人相信嗎？我吃這麽多。。。是真的！
What a quiet, sweet and private Thanksgiving! We love it!
好個安靜，甜蜜的感恩節，隻有他和我。。。
太好了!你做的一定非常好!有照片寄來給我看哦!新年快樂!!!!
照這個樣,我山寨了一把聖誕晚餐,味道很好,謝謝!
Great! 求之不得！歡迎！
Thanks CK! I am looking forward to see yours! Come on...