G Michael Salon in Indianapolis, Indiana – Thanksgiving Dinner Picks
It’s safe to say that as Hoosiers, we all seem to be enormous fans of Autumn. The Midwest boasts absolutely incredibly scenery this time of year, and the changing colors of the leaves this Fall appear to be more beautiful than ever before. There’s just something about sweater weather, pumpkin spice lattes (of course), picking pumpkins and apples from our favorite orchards and curling up by the fire after a long day of having fun with our families and friends.
Now that we approaching the holiday season, preparations for Thanksgiving have begun. Stores are stocking up on stuffing and that questionable canned cranberry sauce that everyone leaves on the serving dish and hosts and hostesses across the country are preparing their unique Thanksgiving Day menus. We thought that it might be fun to share with you a few of our teams favorite traditional menu items, along with their recipes, from our family to yours.
– 2½ oz spiced rum
– 4 oz fresh unfiltered apple juice
– 2 big pinches of Chinese 5 Spice
– 2 long threads of lemon peel
– 2 cinnamon sticks
– 1 bottle / good quality / hard Pear Cider
In a shaker half-filled with ice-cubes, combine the rum, apple juice, and Chinese 5 spice. Shake well and pour into your glass of choice, top with cider and garnish with a cinnamon stick and twist of lemon peel. This recipe only makes 2 cocktails, definitely double, triple or quadruple depending upon your party size.
We love this simple cocktail because it is so chic and tasty. This is a great drink to serve while your guests are mingling and you are finishing up in the kitchen!
Salad: Autumn Chopped Salad
- 6 to 8 cups chopped romaine lettuce
- 2 medium pears, chopped
- 1 cup dried cranberries
- 1 cup chopped pecans
- 8 slices thick-cut bacon, crisp-cooked and crumbled
- 4 to 6 oz. feta cheese, crumbled
- Poppy seed Salad Dressing
- Balsamic Vinaigrette
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
This salad is a fantastic way to ditch the cylinder shaped cranberry gunk that everyone avoids like the plague! You’ll still give your guests their cranberry fill without the can.
co: Espresso & Cream, http://espressoandcream.com/2010/11/autumn-chopped-salad.html
Sides: Green Bean Casserole
- 1 (2.8 oz) can French-fried onion rings
- 1 (10 3/4 oz) can cream of mushroom soup
- 3 cups chicken broth
- 2 cups sliced green beans
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup onions, diced
- 1/3 stick butter
- 1 cup cheddar cheese, grated
Preheat the oven to 350°. Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings and your preference of seasonings to taste. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
G Michael Salon Manager, Lindsay claims that you simply haven’t had green bean casserole until you’ve tried Paula Deen’s genius recipe!
Co: Paula Deen http://www.pauladeen.com/green-bean-casserole
Herbed Buttermilk Smashed Potatoes
- 1-1/2 lbs red potatoes, skins on, washed and scrubbed
- 3/4 cup buttermilk
- 1/4 cup light sour cream
- 4 tbsp unsalted butter
- 1/2 tbsp fresh rosemary, removed from stems and minced
- 1 tbsp fresh thyme, removed from stems and minced
- 1-1/2 tbsp fresh parsley, finely chopped
- 1/2 tbsp kosher salt, plus more to taste
- freshly ground pepper, to taste
Place the potatoes and salt in a large pot. Cover with cold water and bring to a boil, then turn the heat down to low and simmer, covered, for 20-30 minutes until the potatoes can be easily pierced with a fork. Drain, and place the potatoes in a large mixing bowl.
Using two forks, smash the potatoes until they break down. Meanwhile, combine the buttermilk and herbs together. Slowly add the buttermilk to the potatoes and continue to smash. Stir in the sour cream and butter and season with salt and pepper, to taste.
Serve warm with extra butter.
Do not, I repeat, do not invite Salon Owners, Joe & Greg to your Thanksgiving feast with an absence of mashed potatoes as tears might actually erupt. This recipe is sure to please our fearless leaders and your dinner party alike!
Co: Fork Knife & Swoon, http://www.forkknifeswoon.com/food-drink/side-dishes/2012/11/herbed-buttermilk-mashed-potatoes/
Fresh Corn Casserole
- 8 ears Corn, Still In The Husk
- 2/3 cups Heavy Cream
- 3 Tablespoons Butter (salted)
- 1/2 teaspoon Salt To Taste
- Ground Pepper To Taste
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350Fº for 30 to 45 minutes.
It hardly seems right to live in Indiana and not serve corn on the most food centered day of the year! This recipe is so simple but divinely delicious, just as we would expect from Food Networks own Pioneer Woman.
Co: The Pioneer Woman http://thepioneerwoman.com/cooking/fresh_corn_cass/
The Main Event: Maple-Glazed Turkey with Gravy
- 1 turkey (14 pounds)
- Stuffing of choice
- 1/2 stick unsalted butter, softened
- Coarse salt and freshly ground pepper
- 1 1/2 cups chicken broth
- 1 1/2 cups pure maple syrup
Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter, and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices, and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup. After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. Brush turkey with maple glaze, and transfer to a platter; let rest 45 minutes before carving.
Meanwhile, using drippings in pan, make maple gravy.
We love this elegant spin on the old tried and true seasonal favorite. The crunchy crust and the maple flavor will have your guests swooning over your meal!
- Store bought Caramel Sauce
- 3 apples, diced
- 2 tsp lemon juice
- 1/8 tsp nutmeg
- 2 tsp cinnamon
- 6 tbsp brown sugar
- 1 tbsp butter
Cinnamon Whipped Cream
- 1 cups whipping cream
- 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 1 cup Cinnamon Granola
To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat. Add butter and cook apples for about 15-20 minutes, or until at preferred softness. Allow to cool for 15-20 minutes. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken. Add powdered sugar and cinnamon and whip until it you get stiff peaks. Once everything is made a ready, build the trifles. Pipe an even layer of whipped cream into the bottom of the cup or jar you are using. Add about 2 tbsp granola in an even layer. Drizzle caramel over granola. Spoon apples over caramel. Repeat layers, then drizzle more caramel over the tops of each trifle.
Store in the fridge for 2-3 hours, or until ready to serve.
After a generous meal like this one, a light, personal-sized dessert might be just the ticket. We love these little trifles for their tiny size that packs a big punch of flavor!
Co: Life, Love & Sugar Blog http://www.lifeloveandsugar.com/2014/09/19/caramel-apple-trifles/?crlt.pid=camp.1QaoG93zBZPH
Have an AWESOME Thanksgiving Everyone and we look forward to seeing you soon!
The G Michael Salon Team