Comments on: Twas the Night before Turkey

By: Kevbo

Kevbo — Sat, 25 Oct 2008 17:56:36 +0000

I love compound butters, and I especially love to make them with the wonderful English and Irish butters. The trick is to take an afternoon (in your case, while the grandkids nap) and just make them up! I do a mixed herbal with parsley, sage & rosemary with one tiny pinch of sugar to offset the bitter of the herb. I also love a bit of tarragon & marjoram and some shallots sauteed in a little white wine. Roasted garlic and onion butter is delicious too. No need for sugar in that as the caramelization of those two make it a bit sweet, and just a dash of Worchestershire. Roll those up in waxed paper or plastic wrap (I prefer parchment paper then wrapped in plastic) and they are ready when you need them. Just take it out of the freezer and cut off how much you need and let it sit for a bit to warm up. Delicious! I use salted butter for mine. YMMV.

By: Lydia

Lydia — Tue, 27 Nov 2007 00:48:00 +0000

I agree with Katie and Dorie — give me cooking duty over clean-up duty any day! Don’t we all fantasize about having people following us around to wash up? But the most fun is sitting down to share your meal with whoever is at your table. The meal could be hot dogs, and it wouldn’t matter.

By: dorie

dorie — Mon, 26 Nov 2007 17:16:00 +0000

I think Katiez is right — we should all sit around and sip champagne whether we’ve cooked the dinner or not. Actually, we should sip MORE champagne if we’ve cooked the dinner. Besides, ‘fess up — given the choice, wouldn’t you rather cook than do dishes? I know I would. Hope you and yours had a joyous holiday — I know you had a delicious one.

By: katiez

katiez — Thu, 22 Nov 2007 09:56:00 +0000

I’ll happily cook if someone else does the dishes! Enjoy your day, sip the champaign anyway, and your dinner out on Friday!
Happy Thanksgiving!