Posts Tagged ‘Thanksgiving’
Posted by The Editorial Desk / Tuesday, December 27th, 2011
Alright, the countdown begins … five more days till we kiss 2011 goodbye and welcome 2012 with open arms as the year of the world’s possible termination. Just kidding. Maybe.
Anyway, I think now would be an appropriate time to put together a list of the top five things I’ve eaten in the year 2011, since that’s really what determines how successful a year was.
Let’s start with sweets.
Top Five Sweet Eats of 2011:
5. Nutella doughnuts at EatBar/Tallula (Arlington)
These little delights were an unexpected treat before my Sunday morning brunch at EatBar (next-door parent Tallula shares the same menu). The tiny ball of classically airy donut glazed with Nutella, possibly my favorite form of chocolate ever, was the perfect backwards dessert.
After Turkey Thursday Comes Black Friday
Posted by The Editorial Desk / Friday, November 25th, 2011
Occasionally Cake holiday goodies
Are you one of the obsessed Black Friday shoppers waiting in line at 3 a.m. this morning?
If so, all the power to you. I, on the other hand, can 100 percent guarantee that I’ll be passed out in my bed in the heaviest turkey-gravy-stuffing-pie food coma of the year as I sleep in, dreaming about eating leftovers for breakfast.
Either way you choose to spend your post-Thanksgiving Friday morning, a couple of Friday mid-day treats await you.
The Little Washington Winery will be serving a special holiday tasting with warm mulled wine and bonus bottle deals in the Gallery from 11 a.m. till the sun sets (that’s 4:53 p.m. for you less abstract minded). At 2 p.m., they’ll be making yule logs — because on post-Thanksgiving Friday, Christmas season also officially starts.
Occasionally Cake in Alexandria will be serving free hot cocoa and coffee as well as a 20 percent discount on holiday cakes and cookies (to name a few: vanilla chocolate-chip pound cake, brown sugar pound cake with Virginia whiskey glaze, pumpkin pound cake with maple glaze, peppermint candy-cane cake truffles, hand-decorated sugar cookies, chocolate-dipped macaroons, gingerbread men, and sugar plum, gingerbread pumpkin pie, candy cane and Mexican hot chocolate cupcakes).
-Julia Harbo
Posted by The Editorial Desk / Thursday, November 24th, 2011
Today’s our day, Gut Checkers. A national day devoted to food — turkey, stuffing, gravy, more gravy, buttery bread and mashed potatoes, pumpkin and pecan pie….
So far, my Thanksgiving is looking a little something like this:
and this:
and this:
and this:
I suppose it’s not really all about food, but counting your blessings — in one way or another.
Whether you’re feasting on turkey, ordering Chinese takeout, stuck at work, taking care of a sick child, inching through traffic, pounding back more beers than you can keep track of, or making sure your grandmother doesn’t pound back one too many, be thankful.
Happy Thanksgiving!
-Julia Harbo
Posted by The Editorial Desk / Wednesday, November 23rd, 2011
There’s no denying it: pumpkin pie is a must-have Thanksgiving dessert.
If you don’t like it, I don’t like you. Okay, that’s a little harsh. I still like you — I just like pumpkin pie more.
This year I decided to try a “skinny” version of pumpkin pie. I don’t usually like the term “skinny” — and, personally, I don’t see the point in making “light” versions of Thanksgiving foods when you’re unavoidably going to be consuming nearly 4,500 calories throughout the day — but quite frankly, this recipe just seems easy and there’s no evaporated milk involved!
The other thing is that I’ve completely given up on using pre-made pie crusts. Ever since my Aunt Carol gave me the best, easiest recipe for homemade pie crust (with only four ingredients!) I can’t do it any other way. And the feeling of pride is incredible.
Aunt Carol’s Pie Crust
(Makes two crusts)
-2 cups sifted all-purpose flour
-1 teaspoon salt
-1/2 cup olive oil
-1/4 cup milk (any kind)
Mix together flour and salt. Measure milk in a measuring cup and pour the olive oil into the milk, but don’t mix or stir it at all! Pour the milk and olive oil into the bowl of flour and salt, and mix all together with your hands. Shape the mixture into two balls, wrap in saran wrap, and let sit in the fridge for at least 15 minutes.
When ready, roll out the balls of dough on a lightly floured surface and place in a pie dish.
Image: hd connelly/Shutterstock
“Skinny Pumpkin Pie”
From Skinny Taste
-15 oz. canned pumpkin
-2 tablespoons light butter, softened
-3/4 cup light brown sugar, unpacked
-1/2 cup fat free milk
-1 large egg
-2 large egg whites
-1/4 teaspoon ground nutmeg
-1/2 teaspoon ground cinnamon
-1 teaspoon vanilla extract
Mix together your pumpkin puree and butter in a large bowl, then add the rest of the ingredients and beat until smooth. Pour into the pie crust and bake at 350 degrees for 60 minutes.
Of course, serve with whipped cream and/or ice cream.
Enjoy!
-Julia Harbo
Thanksgiving Weekend Activities
Posted by The Editorial Desk / Wednesday, November 23rd, 2011
Wednesday, Nov. 23, 2011
There’s more to Thanksgiving weekend than shopping.
Sure, shopping is the focus, as always, but I’ll leave the mall scene to the experts at S.W.A.G. You’ll need other options for escaping the food and relatives this weekend, and that’s where I come in.
My new favorite Thanksgiving Day tradition is taking a walk after the meal. It’s hardly novel, but if you haven’t tried it before, trust me–escaping the house and and getting active for 30 minutes clears your head after a day indoors, and of course benefits your health as well.
Elsewhere in NoVA, Reston Town Center is more than just shopping, believe it or not. They’ve planned out a whole day filled with fantastic holiday kick-off activities.
The Reston Holiday Parade starts at 11 a.m. Apparently this is the parade’s 21st year–I had no idea it had been around that long! It features Macy’s-style parade balloons, antique cars, and the main event, Santa and Mrs. Claus in a horse-drawn carriage. Photos with Santa begin at 12:30 p.m.
This parade is the real deal! Photo courtesy Reston Town Center.
Then at 6 p.m., Santa lights up the town center’s tree. The Reston Chorale will be on hand to sing Christmas carols, and everyone is encouraged to sing along.
To cap off the night, take a horse-drawn carriage ride around the town center for just $5.
Santa and Mrs. Claus in their carriage. Photo courtesy Reston Town Center.
And of course, the classic Reston Town Center skating rink will be open all day. Oh, and don’t forget to check out the Reston Hyatt’s magnificent gingerbread village. The delectable destination is on display all day in the Hyatt‘s lobby.
–Matt Basheda
Wine Tastings for Thanksgiving
Posted by The Editorial Desk / Tuesday, November 22nd, 2011
Trying to figure out what beverages to serve with your big Turkey Day dinner?
Image: Bochkarev Photography/Shutterstock
Well, stop by one of the few wine tastings going on today and tomorrow and you can sample some different wines to pair with your Thanksgiving meal.
Planet Wine (2004 Mount Vernon Ave., Alexandria; 703-549-3444) will be hosting their Procrastinator’s Saving Grace tomorrow, Wednesday, November 22, from 3-7 p.m. with wine sampling to pick out your bottles for the feast. There will also be Red Apron charcuterie (sage and maple sausage, coppa, bresoala, prosciutto, country pate) and pies from Buzz Bakery (sweet potato pie with cranberry jam, cinnamon and marshmallow fluff, bourbon chocolate pecan pie, and classic pumpkin) for any last minute cooking mishaps that may force you to pick up something a little easier.
The Vineyard Table (711 Dranesville Road, Herndon; 703-657-0002) is having a Turkey Day Wine Tasting today, November 22, from 12-5 p.m.
The Vineyard (1445 Laughlin Ave., McLean; 703-288-2970) is having their 4th Annual Thanksgiving Extravaganza tomorrow, Wednesday, November 23, from 12-4 p.m. They’ll be pouring wines that compliment all the typical Thanksgiving dishes and will offer pairing recommendations for any specific dishes on your menu.
-Julia Harbo
Posted by Lynn Norusis / Monday, November 21st, 2011
Arlington has best bathroom in the nation
Woman car-jacked at Tysons
If Arlington was in charge, this is what TBD thinks VA would look like
Manassas teacher aide arrested for child sexual assault
Highway lane closures canceled for Thanksgiving
Manassas residents fight to keep old home standing
Celebrate Thanksgiving at 2941
Posted by The Editorial Desk / Monday, November 21st, 2011
Well folks, it’s official: the holidays are upon us. We tried to deny it, but we can do so no longer.
And if you still don’t have your Thanksgiving plans set, well then don’t despair; 2941 invites you and yours to dine with them this Thursday for an elegant Thanksgiving meal. They can offer wonderful food, beautiful views and graceful service.
Check out their decadent Turkey day menu:
Appetizers
BUTTERNUT SQUASH VELOUTÉ, cinnamon marshmallow, celery leaves
TUNA TARTARE, truffle-nut vinaigrette, shaved celery, watermelon radishes
CAESAR SALAD, Parmesan dressing, brioche crostini, romaine hearts
HUDSON VALLEY FOIE GRAS, quince confit, spinach, corn bread (supp. $12)
LOBSTER BISQUE, butter poached lobster, fennel, white truffle bun
MEYER LEMON CRAB CAKE, jumbo lump & sweet crab, fine herbs, crunchy fennel salad
Main Courses
SEA BASS, celery root purée, roasted parsnip, chive émulsion
MAPLE LAWN FARM’S TURKEY BREAST, chestnut & mushroom stuffing, sweet potato, cranberry jam, gravy
BUTTERNUT SQUASH RAVIOLI, ricotta, almond biscotti, chestnuts
BEEF DUO, braised short ribs, rib eye, pomme purée, Savoy cabbage, baby turnips (supp. $10)
Desserts
2941 APPLE PIE, baked in a bag, served with vanilla ice cream
CRANBERRY PUDDING, pain d’ epice croutons, apple cider sorbet
PUMPKIN SPICED FRENCH TOAST, toasted pumpkin seeds, chocolate ice cream
PEAR SOUFFLÉ, crispy nougat meringue, chestnut crème anglaise (supp. $5)
Thanksgiving dinner at 2941:
Thursday, November 24th
Seating from 11 am – 8 pm
Three-Course Prix Fixe Thanksgiving Dinner: $65/ $25 children’s menu
And it’s not just for Thanksgiving; 2941 is the perfect place to celebrate the holidays.
See all that they have to offer online at www.2941.com
– Jennie Whistler
Thanksgiving Variation: Stuffed Turkey Burger
Posted by The Editorial Desk / Tuesday, November 15th, 2011
It’s fair to say that plenty of people in America are counting down the hours and minutes until the year’s ultimate meal, Thanksgiving. Some say it’s better than Christmas — better than their birthdays, even.
Since we’re days away from the big feast (10, to be exact) I’d like to share a special recipe with you today, on behalf of Wildfire in McLean. It’s called Stuffed Turkey Burger, a whimsical play on your average T-day turkey. The ground turkey burger topped with cranberry chutney, stuffing, mustard mayo and served on an onion bun is on Wildfire’s menu, but you can make it at home, too. Wow your family/significant other/friends/roommates.
Stuffed Turkey Burger
For the stuffing (makes 8 cups):
-4 oz. butter
-3 cups water
-8–10 oz. box of traditional stuffing mix (or use your own recipe)
Combine butter and water in a saucepan and bring to a boil. Remove from heat and let stand for 5 minutes. Stir in stuffing and mix until combined. Cool and refrigerate until ready to make the burgers.
For the Cranberry Relish (makes 6 cups):
-4 oz. Spanish onions, peeled, halved and thinly sliced
-1 cup cold water
-¾ cup dark brown sugar
-½ cup granulated sugar
-¾ cup cider vinegar
-2 Granny Smith apples, peeled, cored and cut into ¼-inch dice
-½ t. kosher salt
-1 t. fresh ginger, peeled and minced
-½ t. ground allspice
-½ t. curry powder
-zest of one orange
-¾ cup fresh squeezed orange juice
-1 lb. fresh or frozen cranberries
-2½ oz. dried currants
Simmer the onions, water and sugars for 30 minutes in a medium saucepan. Stir in vinegar, apples, spices and orange zest. Simmer for another 30 minutes. Stir in orange juice, cranberries and currants and boil for approximately 10 minutes. Transfer to a stainless steel pan and cool in fridge. Transfer to a plastic container.
To make the burgers:
Divide the ground turkey into two evenly sized (4 oz.) patties. Scoop about 3 oz. stuffing and flatten on a plate or wax paper. Lay one patty down and place flattened stuffing on top. Place other patty over the stuffing and pinch the edges together so it’s “sealed.”
Spray Pam or other non-stick coating on each side of the stuffed burger. Season each side of the burger with salt and pepper. Broil the burger over medium heat for approximately 3 minutes on each side. Place on buttered and toasted onion bun. Add your choice of mustard mayonnaise and one heaping tablespoon of cranberry relish. Top with other half of bun and dig in!
Thanks, Wildfire, for sharing your delicious recipe!
Wildfire is located at 1714 U-International Drive on the 3rd floor of Tysons Galleria in McLean. Call 703-442-9110 for more information.
-Julia Harbo
Posted by The Editorial Desk / Thursday, November 10th, 2011
Somehow in the past 10 days, Halloween slipped by us, we stepped into November, stores starting putting up Thanksgiving decorations (and even some Christmas!), daylight savings ended, and it’s officially Thanksgiving time. Thanksgiving countdown: 15 days.
That means it’s time to start thinking turkey (unless you’re a V.–then tofurkey). Maybe you already have Grandma’s turkey recipe up your sleeve. Or maybe you’re one of those dreading the fateful last Thursday of the month when you’re ultimately going to, somehow, be messing up the holiday centerpiece.
Have no fear—I’m here to present you with some foolproof Thanksgiving feast options:
Locally-sourced butchery Red Apron is offering free-range Virginian turkeys, available for pick-up in Arlington and Alexandria. The turkeys have been pasture-raised on a diet of fresh grass and local grain, and will be brined for 24 hours in Chef Nathan Anda’s herb and citrus mix, so you won’t need to worry about having a dry or tasteless bird. The turkeys weigh between 14 and 18 pounds and are $79.99. There are only a limited supply, so reserve your turkey and order at least 48 hours in advance by emailing eben@redapronbutchery.com. Pick up for the turkeys will be at Tallula restaurant on Nov. 19 and Planet Wine on Nov. 23.
For dessert, you can order from a selection of delicious homemade pies from Buzz Bakery. Pastry Chef Tiffany MacIsaac’s creations include: Double Crust Gala Apple Pie with a perfectly flaky crust stuffed to the brim with spiced apples, caramel sauce, cinnamon whipped cream; Classic Pumpkin and Chocolate Bourbon Pecan Pies with candied cranberries, walnuts, and rum raisin ice cream; The American Pie Bar with two pies and toppings; and the Easy Start & Sweet Finish package with sweet and savory scones for a quick breakfast fix and pie display for dessert. Orders must be placed 72 hours in advance by phone and can be picked up at noth of Buzz Bakery’s locations in Arlington or Alexandria, Nov. 21-23.
For more information, call Red Apron at 703-746-9972 and Buzz at 703-600-2899 (Alexandria) or 703-650-9676 (Arlington).
-Julia Harbo