- Gourmet Entertains Includes Four Thanksgiving Menus
- Wine Advice for the Thanksgiving Menus
- Carl Hiaasen Visits St. Bart’s
- Colman Andrews Eats in Belfast, Ireland
- The Food Scene in Portland, Oregon
- Profile of Mark Kastel
- The Gourmet Cookbook Club’s November Selection: “Urban Italian” by Andrew Carmellini
- Politics of the Plate: E. Coli Prevention Measures in California
- Holiday Gift Ideas
- The Last Touch: Leftover Turkey Recipes
- New at Gourmet.com
Gourmet Entertains features four Thanksgiving menus: Over-the-Top Thanksgiving; a spicy and bold Latino Thanksgiving; a fast Four-Hour Thanksgiving; and the ultimate Vegetarian Thanksgiving.
“Over the Top” (page 120) offers a fancy multicourse Thanksgiving feast for passionate cooks: Foie Gras Toasts with Sauternes Gelée; Pecan and Goat-Cheese Marbles; Smoked-Sable Tartare with Beets and Watercress; Roast Turkey with Black-Truffle Butter and White-Wine Gravy; Chestnut, Leek, and Apple Stuffing; Cranberry, Quince, and Pearl Onion Compote; Parsnip Purée with Sautéed Brussels Sprouts Leaves; Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage; Wild-Mushroom Bundles; Celery Apple Granita; Seckel Pear Tart with Poire William Cream; and Spiced-Pumpkin Soufflés with Bourbon Molasses Sauce.
“Come Together” (page 136) is a Thanksgiving menu infused with bold Latino flavors: Chipotle Meatballs; Mango Pomegranate Guacamole; Plantain Chips; Clementine Jicama Salad; Adobo Turkey with Red-Chile Gravy; Corn-Bread and Chorizo Stuffing; Cranberry Pineapple Salsa; Roasted Chayotes with Garlic; Sweet-Potato Coconut Purée; Poblano Potato Gratin; Lattice Apple Pie with Mexican Brown Sugar; Rum Ice Cream; and Chocolate Cinnamon Cream Pie.
“Four Hour Feast” (page 152) presents a Thanksgiving dinner of updated classics that you can prepare in just four hours: Carrot Fennel Soup; Extra-Moist Roast Turkey with Pan Gravy; Sage Stuffing; Cranberry Tangerine Conserve; Haricots Verts with Bacon and Chestnuts; Roasted Potatoes and Shallots; and Cider-Poached Apples with Candied Walnuts, Rum Cream, and Cider Syrup.
“Harvest’s Home” (page 158) showcases a Mediterranean-inspired vegetarian Thanksgiving menu: Artichokes Braised in Lemon and Olive Oil; Mushroom and Farro Pie; Parmesan-Roasted Butternut Squash; Cranberry Sauce with Dates and Orange; Moscatel-Glazed Parsnips; Smashed Potatoes with Roasted-Garlic Gravy; Sautéed Broccoli Rabe; Kohlrabi and Mâche Salad; Prune, Cherry, and Apricot Frangipane Tart; Pumpkin Tart with Anise-Seed Crust; and Roasted Chestnuts.
In “Wine Advice” (page 36), Gerald Asher recommends wines to pair with the “Over the Top,” “Come Together,” “Four Hour Feast,” and “Harvest’s Home” Thanksgiving menus.
“Friends in High Places” (page 50), by Carl Hiaasen, author of The Downhill Lie and a reporter for the Miami Herald, is a hilarious account of his trip to St. Bart’s. Hiaasen notes “there’s no point in going to St. Bart’s if you insist on being fiscally responsible, or guilt-ridden.” He describes how he gained six pounds in four days and recommends where to stay and eat on St. Bart’s in Address Book (page 52).
Restaurants: “Belfast Dines Out on the Good Times” (page 26). Gourmet contributing editor Colman Andrews explores the culinary revival in the capital of Northern Ireland, which has become a serious food town, packed with accomplished local chefs who worked in top restaurants in London, Dublin, and France before returning to Belfast to cook. Address Book (page 30) recommends where to eat.
