So yesterday, friend Thanksgiving happened and it was amazing! The food was perfecto. A few notes.
1. J made gourmet deviled eggs with different spices on top. The first was a smoked hot Spanish pimenton and the second was a Moroccan harissa. Lovely!
2. I cracked the hot turkey code. Make sure the turkey is ready to go out of the oven 1 hour before serving. No seriously, 1 hour. It takes a half hour to rest under foil and 15 minutes to carve. Once carve put the meat on a platter, pour a little gravy or stock on top and cover with foil and stick in a 300 degree oven until ready to serve.
3. Flavorwise the ginger cake was amazing. Texture-wise it was a bit dry. This is where I would recommend heating by microwave. The other thing I would say is the butter in the caramel sauce recipe is unnecessary. I found that the butter split from the sauce when reheated. For the recipe go here.
4. For a light flavored dressing, use sparking white wine as your acid. The Spinach, apple and pomegranate salad that West Coast Rebecca made was positively refreshing.
Now onto the family Thanksgiving with 14 people.
Totally concur on the hour turkey rest! I had to remove mine from the oven an hour before eating, just due to logistics, and it made it so much more juicy with all the sitting!