URGENT UPDATE: Thanksgiving is just around the corner, happening this Thursday, November 23, 2023. Families across the nation are scrambling to finalize their preparations as frozen turkeys thaw and holiday recipes come to life.
With only days left, many Americans are already brining their turkeys and preparing their favorite dishes. Experts recommend thawing your turkey in the refrigerator to ensure a perfectly roasted centerpiece on Thanksgiving morning. If you haven’t already, it’s time to get that turkey out of the freezer!
In addition, those opting for ham should be de-brining it in apple juice or cider today and tomorrow. This crucial step enhances flavor and moisture, ensuring a delightful experience around the dinner table.
This Thanksgiving, here are some fun facts to impress your guests:
– Did you know that 95% of canned pumpkins come from Illinois? Libby’s solid pack pumpkins, essential for your pumpkin pies, originated in Chicago back in 1869.
– If you’re baking pies, consider making your pumpkin pie ahead of time—experts say it tastes better when chilled. However, bake your pecan pie fresh on Thursday for the best flavor, as it’s served warm. Pecan pie is even recognized as the official state pie of Texas.
Wine is also a vital part of Thanksgiving celebrations. Cabernet Sauvignon ranks as the most popular choice, with California being the top producer. If you’re seeking a smoother option, a velvety zinfandel could be a perfect match for your feast.
In a unique twist this year, residents of rural Alaska can expect a special delivery. For the past three years, a local pilot has been flying over remote areas, dropping frozen turkeys to those living in cabins. This heartwarming gesture ensures that everyone can partake in the Thanksgiving festivities, regardless of their location.
Additionally, the largest pumpkin pie ever made measured an astonishing 20 feet in diameter and weighed 3,700 pounds, crafted by local growers in New Bremen, Ohio.
For those in New York City, the iconic Macy’s Thanksgiving Day Parade, which first took place in 1924, will once again fill the streets with festive floats and balloons, enticing thousands of spectators.
As families finalize their menus, remember that some recipes may need last-minute adjustments. A recent note highlighted missing ingredients in a popular recipe for Kona Coffee Butter Mochi. To ensure a successful dish, here’s the complete recipe from Chef Don Baker:
Kona Coffee Butter Mochi Ingredients:
– **Dry:** 1 box mochiko flour, 4 cups espresso sugar, 1-1/2 tablespoons baking powder, 1 teaspoon kosher salt
– **Wet:** 1 can coconut milk, 1 can evaporated milk, 1 cup strong espresso coffee, 4 large eggs, 1 stick butter, melted
– **Glaze:** 2 tablespoons espresso, 2 tablespoons sugar, 1 tablespoon chocolate syrup
Instructions: Preheat the oven to 375 degrees. Grease a 9- x 13-inch baking pan and line with parchment paper. Melt the butter, sift the dry ingredients, and mix the wet ingredients separately. Combine everything and bake for 45-60 minutes or until a toothpick comes out clean. Enjoy after cooling!
Another recipe that has garnered attention is Chef Garrett Kihara’s Kona Coffee Chicken Mole. This dish promises to elevate your Thanksgiving spread. Here’s a quick overview of the ingredients and instructions for this unique dish:
Kona Coffee Chicken Mole Ingredients:
– 2 medium yellow onions, 8 cloves garlic, 2 jalapeños, 5 roma tomatoes, assorted dried peppers, spices, macadamia nuts, peanut butter, Mexican chocolate, and chicken thighs.
Instructions: Prepare the ingredients, toast the chiles and vegetables, simmer, blend into a sauce, and cook the chicken until it reaches an internal temperature of 185 degrees.
As you gather around the table this Thanksgiving, remember the warmth of family and friends, and the joy of sharing delicious food. Happy Thanksgiving to you and your ohana!
