As I write this, Thanksgiving (for US citizens, anyway) is in about 6 weeks. That seems like a long time away, but it will be here before you know it. I love to entertain, love to cook and bake for others, and Thanksgiving is my most favorite holiday ever - so I look forward to it all year. I have already started a menu, jotting down ideas and recipes as I see them. I typically serve a combination of tired and true favorites - corn pudding and carrot souffle are requested every year! - and at least two new recipes.
Yes, I said new recipes. After all, there's no better way to discover those *new* family favorites - but you won't know if you like them if you don't try them! There's nothing worse, though, than debuting a new recipe and realizing that it's not as awesome as you imagined. Maybe the spices are incorrect. Maybe, you might need to bake it longer than you are instructed. Maybe it's just no good.
And you will be embarrassed if you serve it for a crowd. How to work around this?
Dress rehearsal for your turkey day dinner, of course.
Typically, I pick out five new recipes that intrigue me - most often at least two of them are desserts, and at least one of those is a new pie. I try out one new recipe each week in the time leading up to Thanksgiving. This way, I know what recipes are keepers, which ones are flops, and what will work if I just add a bit more flavor. I make careful notes on each recipe, including modifications in cooking or baking time, as well as notes on what this recipe might best be served with.
This way, when Thanksgiving rolls around, I already know what I'm making, how it will taste and look, and I can just relax and enjoy my family. Here is one of my family's favorites - with my notes. Why not try it for yourself this weekend - you may very well find yourself adding it to your Thanksgiving menu!
In a large mixing bowl, combine one can of creamed corn, one can of drained corn, 1 box jiffy corn muffin mix, 1 cup of sour cream and 1 stick of butter (melted). Combine well and pour into a flat casserole dish, and bake at 375 for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. Serve warm.