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Old 10-28-2004, 08:58 AM   #11
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I have a plate of tangerines (the expensive ones that come out during Thanksgiving, I forgot what they are called, sometimes in a wooden box) and a bowl of cut up fresh pineapple on the table as the fruit. Always a bowl seedless grapes, if you can get a bunch of Concord, thats nice too.
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Old 10-28-2004, 09:09 AM   #12
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Quote:
Originally Posted by debthecook
I have a plate of tangerines (the expensive ones that come out during Thanksgiving, I forgot what they are called, sometimes in a wooden box) and a bowl of cut up fresh pineapple on the table as the fruit. Always a bowl seedless grapes, if you can get a bunch of Concord, thats nice too.
they're called clementines, deb. I love 'em.
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Old 10-28-2004, 07:56 PM   #13
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oooooooooooooh kitchenelf!
those sound wonderful! I'd rather just have them by themselves (and all to myself) than share them at thanksgiving!

As for the clementines, yep, those are yummy :)
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Old 10-29-2004, 11:10 PM   #14
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I love to see displays of fresh fruit on the T-table - it looks so pretty and everyone can help themselves. Use clementines, bunches of red and green grapes, seckel pears, red and green apples, etc. This is also a really good recipe - definitely not too sweet.

Rohkostsalat (Cabbage Fruit Salad)
2 c Cabbage, raw, shredded
1 Apple, diced
1 tb Lemon juice
1/2 c Raisins
1/4 c Pineapple juice
1 1/2 ts Lemon juice
1/4 ts Salt
1 tb Sugar
1/2 c Sour cream

1.Toss cabbage, raisins, and apple with lemon juice.
2.Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth.
3.Toss dressing with cabbage mixture; chill several hours before serving.
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Old 10-30-2004, 01:50 AM   #15
 
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I've any number of such recipes, but your presentation seems very different from ours...

Could you guys advise on how you do the presentation.serving offering, that I could give a couple tweaks to your meals?

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Old 10-30-2004, 12:15 PM   #16
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I always welcome your advice, Lifter!
But, what do you mean exactly? (sorry - I left my brains at the gym for safe keeping)
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Old 10-30-2004, 09:09 PM   #17
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grilled pineapple w/cherries and mint leaves.
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Old 10-30-2004, 10:14 PM   #18
 
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jkath, it might be Hollywood legend, but it seems that you guys "present" the turkey at the table, and carve it there, whereas we Canucks carve it on the counter and serve up sliced meat...

Likewise we "dine" "en famille"...ie call all us "Kettles" to the table, and pass the menu around, as opposed what I'm understanding from these posts, is that you go with more like a "buffet" thing...

Glad you know you might find your brain back at the gym...somedays, I think if I had one, I'd be down on the floor, playing with it...

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Old 10-30-2004, 11:01 PM   #19
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The kitchen is a step down to the dining room so I basically have 2 tables very close to eachother. The appetizer things, and fruit go on the kitchen table, the turkey and sides go on the dining room table. I carve the turkey on the dining room table and everyone passes the sides.
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Old 11-01-2004, 11:19 AM   #20
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Our family has had 2 methods of the Thanksgiving serving:

Most common, was at Grandma & Grandpa's house. Grandpa would cook the turkey the day before, and then when it was cooled enough to cut, he'd slice it in thick slices, and put it into a large deep dish with some of the pan juices. Then the next morning, he & Grandma would heat it in the oven. This made for a clean kitchen, and oven space for the rest of the items to be served. The other foods would be put into special serving dishes on the table, so nobody would have to get up till it was time for the pumpkin pie & coffee.

The other method is the typical bird, in it's glory, on the table for carving.

Since I got the 18qt roaster last week, I'm thinking of cooking it in that. (none of us like the skin, so it won't matter that it doesn't brown)
I'll serve slices like Grandpa/ he'd be proud :)
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