Thanksgiving is next week, coming up fast like an out of control point guard on a greasy court. Most special orders for treats like heirloom turkeys, fully cooked, ready to serve meals and even pies and desserts probably need to be made by this Saturday November 22. (That's today for those who just tuned in). And if your of the type who would rather make reservations, by this point your table by the window is mostly likely already occupied by the "Plannersons". But, just in case, here's a list of restaurants, caterers and grocers who may still be able to come to your aid and provide the Thanksgiving of your dreams, or at least something to keep you mother-in-law happy.
By the way I've also given you a few recipes in case your still looking for the ultimate green bean hot dish or a pumpkin pie that's just a little more pumpkiny than any other pie you ever tasted.
RESTAURANTS:
Jax Cafe - NE Minneapolis
www.jaxcafe.com - 612 -789- 7297
Forepaugh's - St. Paul
www.forepaughs.com - 651-224-5606
The Lexington Restaurant - St. Paul
www.the-lexington.com - 651-222-5878
Cosmos - Minneapolis
www.cosmosrestaurant.com - 612-312-1168
CATERERS
Chowgirls - NE Minneapolis
www.chowgirls.net - 612-203-0786
Tinucci's - Woodbury & Newport
www.tinuccis.com - 651-436-3100 / 651-459-3211
GROCERS
Lund's or Byerly's - Various Locations
www.lundsandbyerlys.com - 952-548-1400
Kowalski's Markets - Various Locations
www.kowalskis.com - Call your local market
Whole Foods Market - Minneapolis
www.wholefoodsmarket.com - 612-927-8141
There you have it. If you need more help than this, I would recommend finding a friend or long lost relative to call up and get yourself invited over for dinner. Have a Happy Thanksgiving.
GREEN BEAN CASSEROLE WITH SHERRY MUSHROOM SAUCE AND CRISPY STRAW ONIONS
Sherry Mushroom Sauce
6 Tablespoon butter
2 Tablespoon chopped parsley
1 clove garlic, minced
1 large shallot, finely chopped
1 3/4 - 2 cup thinly sliced mushrooms
3 Tablespoon flour
1/2 cup sherry
2 cups heavy cream or half & half
1/4 teaspoon nutmeg
Melt 4 T butter in saucepan. Add parsley, garlic, and shallots. Sauté 3 minutes. Stir in flour. Gradually add cream stirring constantly. Add nutmeg. In separate pan, melt 2 T butter. Add mushrooms and sauté 3-5 minutes. Add mushrooms to sauce. Deglaze pan with the sherry. Add sherry to sauce. Simmer sauce on low heat stirring occasionally.
Crispy Straw Onions
1 large yellow onion
1 cup milk
1 ½ cups flour
1 teaspoon Kosher Salt
1 teaspoon sugar
5 cups canola or frying oil
Peel the onion and slice into extremely thin rings or half rings. Toss the cut onions in milk and soak for about 10 minutes. Meanwhile, combine the flour with the salt and sugar and heat the oil to 350°F in a small high-sided stockpot.
Drain the onions and toss in the seasoned flour in small batches. Shake off excess flour and fry in hot oil until crisp and golden. Drain on a rack or paper towel. Repeat process until all the onions are fried. When the onions are cool, hold in a brown paper bag in a turned off oven.
Green Bean Casserole
1 lb. fresh green beans or frozen French cut
Kosher Salt
Water
Preheat an oven to 350°F. Trim the ends from the fresh beans and either cut into 1” inch lengths or julienne in a Frenching tool. Blanch in boiling salted water for 2 minutes, drain and cool in a bath of ice water. Drain immediately when cool.
Toss the beans with the cooled sherry mushroom sauce and a good handful of crispy onions. Pour the mix into a buttered 9x3 inch baking dish or 2 quart casserole. Top with a generous layer of crispy onions. Bake covered with foil for 30 minutes then remove the foil and continue baking another 10 minutes. Serve warm.
MAPLE PUMPKIN PIE
Pie Filling
1 cup Grade B maple syrup*
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon Kosher Salt
1 cup heavy cream
2/3 cup milk
2 large eggs
*Available at some specialty foods shops
In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F. on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
Pie Dough
1 ½ sticks (6 oz.) cold unsalted butter, cut into 1/2-inch cubes.
2 ½ cups all-purpose flour
4 tablespoons cold vegetable shortening
1/4 teaspoon salt
4 to 8 tablespoons ice water
Blend flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal, with a few small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated. Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more ice water, 1-tablespoon at a time, stirring 2 or 3 times after each addition until incorporated (keep testing). (If you overwork mixture or add too much water, the pastry will be tough.)
Divide dough in two. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
Preheat oven to 375° F.
On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
Garnish pie with pastry leaves just before serving
P.S. Don't forget those in need. Donate some food where you can or your time to help give those who have the bad luck of being without in a culture of abundance.
