Daily Dish

The inside scoop on food in Los Angeles

Category: Thanksgiving

Fight the food coma: Your Thanksgiving weekend club guide

When you've had your fill of turkey and family, here's what you can do on Thanksgiving weekend.

And if you conveniently missed your holiday dinner with relatives, many clubs and bars are offering a special holiday menu.

Thanksgiving countdown: whole-grain mustard rolls

Rolls These rolls can be prepared up to three days in advance  -- or you can make them right now, and freeze them until Turkey Day. Here's the recipe:

And don't forget the butter.

-- Rene Lynch
On Twitter @renelynch 

PHOTOS: 97 of our favorite Thanksgiving recipes

This Thanksgiving, let someone else do the cooking

More recipes from the L.A. Times Test Kitchen

Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood

Photo credit: Kirk McKoy / Los Angeles Times 

More Thanksgiving options: Joe's, Simon L.A., Henry's Hat, Gus's BBQ, Josie and Larcmont Larder

Tday Joe's Restaurant is offering a four-course Thanksgiving menu with several choices for each course, including sunchoke soup with smoked baby artichokes and hazelnuts; crispy sweetbreads with fall vegetables; Heritage Farms turkey breast and leg confit; Eastern monkfish and gulf shrimp with butter clam parsley broth; and pumpkin pie with pepita brittle and parsnip vanilla ice cream. $52 per person, $22 for children. 1023 Abbott Kinney Blvd., Venice; (310) 399-5811, www.joesrestaurant.com.

Henry's Hat opens Thanksgiving Day at 9 a.m., serving brunch all day long (including 2-for-1 mojitos and Bloody Marys, and bottomless mimosas and sangria). A Southern Thanksgiving buffet dinner starts at 2 p.m.: spinach salad; deep-fried turkey breast; brown butter and honey glazed ham; mashed potatoes; stuffing; roasted Brussels sprouts; coconut cream pie and pumpkin pie. $20 per person; children under 8 eat free. 3413 Cahuenga Blvd., Studio City; (323) 512-2500; www.henrys-hat.com.

Simon L.A. at the Sofitel Hotel is serving Thanksgiving, featuring free-range, organic turkey and trimmings such as sweet potatoes with caramelized walnuts, cornbread and sage stuffing, and buttermilk mashed potatoes. Kerry Simon's signature junk food platter: pumpkin cupcakes, orange coconut snowballs, pecan-date cookies, candy corn Rice Krispies treats, cranberry-orange sorbet, and pumpkin milkshake. Or you can have pumpkin pie. 11 a.m. to 11 p.m., $46 per person, $21 for children under 12. Sofitel L.A., 8555 Beverly Blvd., Los Angeles; (310) 358-3979; www.simonlarestaurant.com.

Continue reading »

Pumpkin shortage could mean empty shelves after Thanksgiving

Field
Someone needs to break the bad news to Times Test Kitchen Manager (and pumpkin lover) Noelle Carter:

Mother Nature may have sneaked off with a sought-after slice of Thanksgiving.

Recent heavy rains in the Midwest are putting pumpkin pie in short supply this holiday season. On Tuesday, food giant Nestle, which controls about 85% of the pumpkin crop for canning, issued a rare apology and said that rain appeared to have destroyed what remained of a small harvest this year and that it expected to stop shipping the holiday staple by Thanksgiving. Read more here:

-- Rene Lynch

Photo caption: Nestle has forecast a shortage of canned pumpkin as recent heavy rains in the Midwest have damaged much of the crop, including in Morton, Ill. Credit: Adam Gerik / Nestle 

 

Thanksgiving countdown: We've got classics, dinner to go, pie and the turkey readers love

A
Happy Thanksgiving!

OK, the big day is still a week away, but there's little time to waste. And we've got everything you need to make this the best turkey day ever:

-- North, South, East and West -- we all celebrate Thanksgiving. But we don't all celebrate it in the same way: Take a tour of some classic holiday dishes from across the nation, including scalloped oysters. (This dish was initially greeted with skepticism by some in The Times Test Kitchen. But that was before the first bite. Everyone who tried it went back for seconds....and fifths.)

-- Thanksgiving is all about tradition, and Times Food Editor Russ Parsons has one of his own: Writing about the dry-brined "Judy Bird." It's more of a technique than a recipe, and it yields what many say is the juiciest, tastiest turkey EVER. Is it any wonder that readers go nuts for it? So much so  that this recipe has its own list of frequently asked questions.

-- We all know that Times Test Kitchen manager Noelle Carter is crazy about bacon. Turns out she's crazy about pumkins too. (She decorated her desk for the holiday with baby pumpkins.) So what's the logical next step? A pumpkin pie made with a bacon-and-bourbon pie crust. Plus: Pumpkins and squash come in so many varieties. Take a tour of this photo gallery and see how many you can identify.

-- Just interested in eating this holiday? Leave the cooking to someone else. Here's our list of places to dine out -- and take out -- this Thanksgiving.

-- Not sure what you want? Browse this, calorie free: 97 of our best Thanksgiving recipes

-- Still want more? Check out www.latimes.com/Thanksgiving

-- Rene Lynch

Photo: Kirk McKoy / Los Angeles Times

Thanksgiving countdown: A quick and easy holiday starter

Cheese platter
Some good choices for a Thanksgiving cheese platter (from top, clockwise): Trail Head cow's milk Washington; Hook's Cheddar; Rogue River Blue; Vella Dry Hack; Jasper Hills Farm Constant Bliss; Sally Jackson; Grayson; and finally, Truffle Tremor.

Click here for help planning your own holiday platter.

-- Rene Lynch

PHOTO GALLERY: A Thanksgiving feast for the eyes

Favorite Thanksgiving Day recipes from the L.A. Times Test Kitchen

This Thanksgiving, let someone else do the cooking

Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood

Photo credit: Kirk McKoy / Los Angeles Times 

Thanksgiving countdown: Embrace the gravy

Gravy Do you rely on the stuff in the jar, or the packet, because you fret that you just can't handle the gravy? The L.A. Times Test Kitchen is going to help you get past that:

Making gravy is simple. But many of us serve gravy only during the holidays and could use a refresher on the technique. The secret to divine gravy is deglazing the pan and using all the browned bits stuck on the roasting pan, because they hold the flavor. One step that often intimidates beginning cooks is separating the fat from the drippings. Pour the drippings into a clear container and you'll see the fat rise to the top.

What frustrates most gravy makers is getting rid of the lumps. But if you make a roux, a gravy paste of flour and turkey fat stirred until smooth, that will help get rid of stubborn lumps.

Convinced? Read on, and check out this recipe for  turkey gravy: 

-- Rene Lynch

PHOTO GALLERY: A Thanksgiving feast for the eyes

Favorite Thanksgiving Day recipes from the L.A. Times Test Kitchen

This Thanksgiving, let someone else do the cooking

Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood

Photo credit: Kirk McKoy / Los Angeles Times

 

Thanksgiving countdown: Pumpkin pie ice cream with pecan praline

Pumpkin pie ice cream

The only thing better than pumpkin pie ice cream to finish off the Thanksgiving meal? Pumpkin pie ice cream with pecan praline. (Bonus: You can make it ahead.) Here's your recipe.

-- Rene Lynch

RELATED:

PHOTO GALLERY: A Thanksgiving feast for the eyes

Favorite Thanksgiving Day recipes from the L.A. Times Test Kitchen

This Thanksgiving, let someone else do the cooking

Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood

 

Finally, a new way to use up your Thanksgiving leftovers

Masque
Pumpkins and cranberries in the supermarket signal the beginning of the holiday season. As it happens, these two festive foods also provide a feast for your skin.

Savvy spas and beauty product manufacturers are capitalizing on the autumnal bounty to help customers develop a fetching glow. For instance, the Four Seasons Hotel Los Angeles at Beverly Hills offers a fruit and pumpkin enzyme peel, and Verabella Skin Therapy (also in Beverly Hills) is showcasing what it calls the "Fall on Your Face" facial with pumpkin. Skin-care brands including Eminence, Jason Natural and Kiss My Face make cranberry scrubs, lotion and body washes -- some organic -- that smell delightful.

And you can even use your leftover holiday treats to create economical home treatments. Read more here in our Image section:

Photo credit: (Peden + Munk)

Thanksgiving countdown: Roasted pumpkin salad

Roasted
This would be a colorful addition to your holiday table. It calls for using fresh pumpkin -- peeled, seeded and cubed. Here's your recipe for roasted pumpkin salad:

--Rene Lynch

PHOTO GALLERY: A Thanksgiving feast for the eyes

Favorite Thanksgiving Day recipes from the L.A. Times Test Kitchen

This Thanksgiving, let someone else do the cooking

Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood

 

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Daily Dish is written by Times staff writers.