Thailand Thanksgiving 2008

Thanksgiving has come and gone and it was, by most measures, the most successful party we’ve hosted here in Thailand.  The last minutes weren’t a frenzied rush to the table, clean-up wasn’t such a hassle, and the food was very good.

I started Friday about 6 pm and prepped until just after midnight, focusing mostly on the stuffing and getting dry ingredients measured out for Saturday’s baking.  All about that in the previous entry.

Saturday I started about 8 am and worked through my list one item at a time.  The morning was spent baking pecan pies and squash rolls.  After making four dozen rolls I still had dough left over, so I played with it, making a braid, some mini rolls in a muffin tine, and a pretzel.

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This time around, I tried brushing the rolls with a milk and egg wash.  Ultimately, I think they are butter wish just some butter on top.  Also, I think I overbaked them a little.  They were not as light as the test batch I did earlier in the week.  The pecan pies were gorgeous and not too sweet.  I love the recipe.

Our guest list continued to fluctuate.  Ultimately, of the original guest list, we lost four because of the airport closure, gained two because of some new friends that entered the group, and then lost three at the last minute because of various complications.

Trying to plan for an ever-changing number of guests is a pain.  I ended up making a lot of extra food, which I realize is the case for Thanksgiving, but I’m not sure how much stuffing I really need.

Fearing that the 16-lbs turkey would not be sufficient (remember, it looked like we were going to be up to 20 guests at one point), I bought an additional turkey breast, dry brined it and roasted it Saturday morning.

Despite dry brining it only about 30 hours, it turned out very salty throughout.  Not sure whether I used the wrong type of salt or more than I should have but, while not inedible, it left me drinking a lot of water.

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For the sweet potatoes, I went with the toasted spice rub.  They turned out well, again I had way too many prepared, but I think they were a little over-cooked and mushy.

Things that were very positive:

P1120356Setting up tables and chairs downstairs by the pool.  The weather was perfect – about 80 degrees and a light breeze – and having a company provide all the dishes, etc. (and taking them away afterwards to be cleaned) made all the difference in the world.  Having people outside the house kept the gathering from feeling crowded.  Our house is really at its best with six guests, no more.

P1120359Having some friends come over early to help.  Boon (in green, right) and Kobfa lent extra hands in the kitchen and as other guests arrived, Tawn wasn’t shy about getting their help with last minute arrangements.

Tawn’s aunt also came over to keep an eye on things and lend a hand.  Since we were downstairs by the pool, we wanted to be able to keep the house open for people to get things and use the toilet.  Having someone there ensured that possessions were safe and secure.  Also, she helped washing dishes so we didn’t have as much of a mess to clean up at the end of the night.

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Above, our poolside location.  Below, table arrangement by Tawn.

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Here’s the menu.  Links go to the recipes.

Pear and Blue Cheese Salad

Traditional Roast Turkey with Gravy

Dry Brined Roasted Turkey Breast

Cornbread Chorizo Stuffing

Braintree Squash Rolls

Yams with Toasted Spice Rub

Italian-Style Cranberry Citrus Dressing

Southern-Style Creamed Peas

Fresh Green Beans with Bacon

Pecan Pie

Pumpkin Pie

Assorted Macarons

The pumpkin pie was made by Matt’s partner Si.  Unfortunately, I didn’t get a picture of either his pies or the pecan pies I made.  They were tasty, though, so if you want his recipe I can track it down.

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We had time for a group photo before we tucked in.  Standing from left to right: Chairat, Francois, Doug, Matt, Markus, Suchai.  Seated from left to right: Chris, Tawn, Boon, Kitty, Si, Tam, Kobfa.  David arrived a bit later.

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While guests started serving themselves, Markus assisted me with the turkey carving, a task made all the more difficult by a wobbly table and the wrong type of knife.  I guess I should cave in and purchase a carving knife.

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Below, Kitty and Doug confer, Matt spreads butter on his roll, and Si, Kobfa and Boon converse.

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Below, the happy hosts with Kitty and Doug.

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We started dinner about 4:30, which meant that even after a very leisurely meal and visit, we were wrapped up by 9:00.  Even after cleaning up and driving Tawn’s aunt home, we were in bed by 11:00.  Now that’s quite a feat on a party night!

36 thoughts on “Thailand Thanksgiving 2008

  1. Your table was lovely, the food looked fabulous! What a great day! What a great setting for your party. I remember the squash rolls! I would love that recipe again! Please send me the pdf.

  2. I guess your entry deserves a spot on ‘Food and Wine’ or ‘Outdoor Living’…what a nice and sumptuous Thanksgiving dinner! I’m drooling on everything, those macaroons are huge! I wonder where do you get those?

  3. WOW! Looks fabulous! Curry69curry said it right! This truly deserves a spot on a magazine! PS: You should seriously consider starting a catering business. I am sure it would be a smash hit!

  4. It is an understatement to say it looks delicious and elegant. Your pecan pies deserve magazine space – they were perfect! I’d love to have the recipe for both the pie and the squash rolls. Glad you were able to pull off a wonderful meal. Looks like everyone was smiling.

  5. @murisopsis – Thanks for the kind words.  I went back and fixed the links for the recipes so you can just click on the “pecan pie” and it will take you to the recipe.  As for the squash rolls, I have it on a PDF photocopy of my mother’s recipe.  If you’d like to send me a message through the message feature and let me know where to email it to, I’d be happy to send it to you.

  6. Wow… what a great idea having it outdoors! I’m still flabbergasted that you did all that and were in bed by 11! I can’t even do that with dinner for one. Thank you for the links to the recipes.

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