new thanksgiving menu {ideas}

turkey not my fav~ in fact i get so sick of seeing a turkey on the cover of every magazine, by the time it's time to cook one, well i am over it. so this year i am boycotting the whole turkey thing.
instead i am buying a capon and calling it a look. my dad actually hated turkey, being a hungarian gourmand, the idea of celebrating with a dry turkey just did not fly with him, so he would roast a whole pig (in the oven of our tiny home) much to the dismay of my mother, who was helpless to this pig roasting extravaganza. or he would roast a capon. no pig this year but here's a beautiful recipe by tyler florence, you may not want to boycott the turkey, but know a capon will be making it's first appearance on our thanksgiving menu, oh and a few other things...

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Roasted Capon {food network}

1 whole (8 pound) capon chicken
Salt and freshly ground black pepper, to taste
1/4 pound unsalted butter, softened
2 lemons, cut in half, plus 2 tablespoons lemon juice
1/4 cup fresh chopped herbs, such as tarragon, thyme or savory
1 onion, cut in half
4 garlic cloves, smashed
Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs
2 cups water
1/4 cup sherry

Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.

Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.

european food .com

Tojasos Krumpli~ Egg sour cream stacked potatoes {hungarian recipe} recipes.com

6 large potatoes
1/4 lb butter
5 eggs
1/2 pint sour cream
1/2 cup milk
3 slices bacon (optional)

Directions:

Preheat oven to 350 degrees Fahrenheit.
Cook, cool, peel and slice potatoes.
Place in a large casserole dish and top with dots of butter.
Salt and pepper to taste.
Beat the remaining ingredients together, except the bacon, and pour over the potatoes.
Place the strips of bacon over the top, if desired (These guys were working in minus degree weather and needed those extra calories).
Bake for one hour and serve while hot.

my gourmet connection.com

Spiced roasted carrots

Ingredients:
1-1/2 lbs fresh carrots
1 tablespoon toasted sesame or vegetable oil
1 tablespoon butter, melted
1 tablespoon sugar
1-1/2 teaspoons Chinese five-spice powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:
Preheat the oven to 425°F and spray a rimmed baking sheet with nonstick spray.
Peel the carrots, halve them lengthwise, then cut crosswise into three pieces and place them in a large bowl.

Note: Carrot pieces should be approximately 3/8-inch thick by 2-1/2 inches long. You may need to cut the thicker end lengthwise a second time to achieve uniform size.
Combine the sugar, five-spice powder, salt and pepper in a small bowl. Drizzle the carrots with the sesame oil and butter, sprinkle with seasonings and toss to coat thoroughly.
Arrange on the baking sheet in a single layer and roast for 18 to 25 minutes, until the carrots are tender and lightly caramelized. Serve immediately.

Makes 6 servings