How to Plan a Christmas Dinner

by eHow Holidays & Celebrations Editor

Planning a Christmas dinner, holiday dinner or other large gathering isn't complicated, but the more forethought you give it the easier it will be. The key is to do as much work ahead of time as you can, so you and your guests can enjoy yourselves the day of the party.

Things You'll Need

• Holiday Baking Books
• Holiday Cookbooks
• Low-fat Cookbooks
• Candleholders
• Dinner Candles
• Holiday Decorations
• Cake Pans
• Cookie Sheets
• Napkin Rings
• Napkins
• Peelers
• Roasting Pans
• Table Centerpieces
• Tablecloths

1. Decide how many guests you'll have at least two weeks beforehand, and assess how much space you have, both at the table and in your home.
2. Compose your menu at least two weeks ahead of time as well. Plan for each person to eat between one and two pounds of food.
3. ThreeOrganize the menu into to-do lists, including all preparation steps.
4. Clean out as much of the refrigerator as possible one week ahead. Be ruthless in your decisions about what to toss. The more free space in the fridge, the better.
5. Make the big trip to the grocery store a week ahead as well. Most items, with the exception of salad greensand some fruit, will keep for a week.
6. If you're baking cookies for the party, prepare the cookie dough in advance and freeze it. If you're serving a decorated cake, make and bake the cake parts a week or more ahead of time, wrap them well in plastic wrap and freeze them until the day before. Frozen cakes are easier to decorate than thawed ones anyway.
7. Set the table and ready your home two days ahead, if seating people at a table for dinner. This will give you enough time to buy or borrow things you may need.
8. Consider serving the meal as a buffet if you want to serve more guests than your table will seat. Set the table against a wall near the kitchen and use it as the serving area. For buffet service, make sure to divide all the food into small portions.
9. Peel and cut all vegetables two days before. Carrots and potatoes can be stored in ice water in the fridge; onions, celery and other vegetables must be kept dry and wrapped well.
10. Make as many dishes the day before as you can. Prepare and chill desserts, make seasoning mixes and make or start accompanying sauces.
11. Trim and ready your roast beef or turkey for the oven, if applicable. Place it in the roasting pan and chill until needed. Don't season it ahead of time, though.
12. Twelve Plan your guests' arrival to give you enough time to cook.

Tips & Warnings

1. Buffet service is easier to manage than seating everyone at the same table.
2. Plan on serving some food that doesn't need to be cooked, like salad, cheese and crackers, and fresh fruit. This will save valuable oven and counter space.
3. Don't worry about having too little; most people's eyes are larger than their stomachs. Don't worry about having too much, either - leftovers are good.
4. You cannot be too organized, but you can let it affect how much fun you have. Remember to enjoy yourself.

Sourc: ehow.com Tag: Christmas dinner buffet service Planning dinner turkey holiday dinner Celebrations food menu

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Papaya Salad - Som Tum Hot & Spicy thai food menu

Papaya Salad - Som Tum

Enjoy your party , with Northeatern Thai Food, hot & Spicy Thai food menu This salad is very popular with both Thais and foreigners Thais like to eat with sticky rice and barbecued chicken.

Papaya Salad Ingredients

• 2 cups shredded green papaya
• 1/2 cup shredded carrot
• 1/2 cup sting bean (cut into 1"long)
• 2 tablespoons fish sauce
• 1 1/2 tablespoons palm sugar
• 3 tablespoons lime juice
• 1/2 cup tomato (wedged)
• 1/3 cup dried shrimps
• 1/4 cup peanuts
• 10 green chilies
• 5 cloves fresh garlic

Papaya Salad Preparations

• Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
• Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
• Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
• Serve with vegetables (e.g. cabbage, string bean, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

Source: thaifooddb.com , suanmuangporn.com Tag: Papaya Salad sticky rice Som Tum Thai food menu Thai food recipes

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Chistmas Dinner with Lime Roast Chicken : Thai food recipes

Lime Roast Chicken : Thai food recipes

 

From Darlene Schmidt,

This Thai recipe for Lime Roast Chicken is super-delicious, with crispy skin and tender meat beneath. You'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering as well as for everyday meals. Add as much or as little chili as you like - the lime sauce will still taste just as sweet! Includes lots of tips on how to roast chicken, so you'll be sure to get your roast chickenjust right. An easy roast chicken recipe to make - and the results are fantastic. Enjoy!

 

Ingredients:

Serves 4 +

• 1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
• Lime marinade/sauce:
• 1/2 cup lime juice
• 1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
• 1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores)
• 1/2 cup loosely packed brown sugar
• 7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
• 1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce)
• To Serve:
• 3 sliced spring onions (scallions)
• optional: lime wedges

 

Preparation:

1. Preheat oven to 325 degrees (gas mark 3).
2. Start with a well-thawed chicken (if using frozen). Open the cavity and discard any inner organs you find there (or reserve them for making chicken stock, as desired).
   Rinse the chicken and pat dry. Place in a deep roasting pan or casserole dish (one that has a lid high enough that it won't touch the top of the chicken).
3. Place all marinade/sauce ingredients in a sauce pan and stir well. Place over medium-high heat, stirring until sauce comes to a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
4. Remove from heat. Pour 1/3 of this sauce over the chicken. Thoroughly coat the chicken with the sauce by spooning it over (you can also use your hands to slather it on if the sauce has cooled enough).
5. Cover the remaining sauce with a lid and leave off the heat for use later.
6. Now add 1/4 cup water to the bottom of the roasting pan. Cover the chicken and place in the preheated oven (325 degrees - gas mark 3).
7. Allow to slow roast for 1 hour, then remove from oven. Use a ladle to spoon juices from the bottom of the pan over the chicken (do this several times). Return to the oven for 1 more hour.
8. Remove roasting pan from oven and remove the lid. Now spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over the chicken. Note that the sauce may have become thick (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken. There should be adequate moisture (juices) in the bottom of the roasting pan (if not, add 1/4 cup more water).
9. Turn the oven up to 400 degrees (gas mark 6). Leaving the lid off the chicken, return the roasting pan to the oven for another 45 minutes to 1 hour, or until the skin has turned golden-brown and the chicken is well done. If your chicken is larger than 4 lbs, it may require a little longer.
10. Remove the chicken from the oven and allow to cool slightly.
11. Meanwhile, using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce (in the sauce pan). Place sauce pan over medium heat, stirring occasionally until sauce is warm.
12. Taste-test the lime sauce, adding a little more sugar, if desired, or a little more fish sauce (if not salty enough). Add more fresh minced chili or cayenne pepper if more spice is desired.
13. There are several ways you can serve this dish. First, you can place the whole chicken on a platter (Thanksgiving style), and either pour the sauce over, or serve it on the side (instead of gravy). OR, place chicken on a chopping board, and chop it into pieces. Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. Either way it's delicious.

 

More Chicken Cooking Tips:

1. If crispy skin is more important to you than tender flesh, divide the baking time this way: 1.5 hours with lid on (at 325 degrees), followed by 1 to 1.5 hours with lid off (at 400 degrees).
2. When roasting chicken, always check to make sure there is some liquid in the bottom of the pan (a little water can be added as needed). This will ensure a more tender roast.
3. To test if chicken is done: Slip a knife into several of the thickest parts of the chicken (the drumstick, or just under the drumstick are good places). If the meat near the bone is white and the juices run clear, it is done. If you see red meat and/or juices, the chicken still requires another 15 to 30 minutes of roasting time.

Source: thaifood.about.com Tag: Chistmas Dinner Thai cooking Thai food recipes Lime Roast Chicken Thanksgiving food menu Chicken Cooking

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Chinese Chive Flowers with Shrimp - Pud Dok Gui Chai

Thai food menu : Chinese chive flowers with shrimp is an easy dish to make and reheats well in microwave. 4 Servings

• 1 teaspoon sugar
• 1 lb shrimp
• 1 clove garlic, chopped
• 1 1/2 tablespoons fish sauce
• 3/4 lb Chinese chive flowers, cut

Chop garlic. Cut the Chinese chive flowers into 1 1/2 inch long. Peel and devain shrimp. For a presentation, you can use whole shrimp (with head) and peel.

Heat a wok or a pan on high heat. Add a tablespoon of oil and chopped garlic and stir. Add shrimp when the garlic starts to brown. Stir to get the shrimp somewhat cooked. The shrimp shoud start to get pinky but not all pink or cooked. Add the chive flowers and stir to cook them. Add fish sauce and sugar. The flowers shouldn't take long to cook. You want the flowers to just cook, but not overcook and still retain their crunchiness. When the color turns bright green, it indicates that they are cooked. Turn off the heat and pour on a plate immediately.

Serve with hot rice Source: thaitable.com Tag: Thai food menu garlic shrimp Pud Dok Gui Chai Thai cooking

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Enjoy thai food menu with Easy Tossed Green Salad

From Darlene Schmidt,

1 of 1 users would make it again Write a review

This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that's delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime!

Ingredients:

Serves 4 (as a side dish)

• 1 small head romaine or leaf lettuce, or the equivalent in mixed garden greens, rinsed and dried in a salad spinner
• 2 green (spring) onions, sliced
• handful of fresh basil
• 1/2 cucumber
• optional: edible flowers to garnish, such as pansies (pictured here), nasturtiums, or rose petals

Salad dressing:

• 3 Tbsp. coconut milk
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce (OR vegetarian fish sauce, available at Vietnamese food stores)
• 1/2 tsp. minced or pureed garlic
• 1 tsp. brown sugar
• optional: 1/2 fresh red chili, finely minced

Preparation:

1. Place lettuce in a salad bowl along with the spring onions and basil.
2. If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a vegetable peeler and peel the cucumber into long, thin slices. If the slices turn out too long to eat easily, cut them in half or in thirds, OR cut them again lengthwise into long, thin strips.
3. Add the cucumber slices or strips to the salad bowl and toss together.
4. To make the dressing, simply stir the salad dressing ingredients together in a cup until the sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
5. Pour the dressing over the salad and toss well to combine. Serve immediately.

Serving Tips:

1. When I make this salad for dinner parties, I prepare the dressing and bowl of greens an hour or two ahead of time, keeping them separate. When ready to eat, I toss the salad with the dressing right at the table. For more formal occasions, I toss the salad in the kitchen and plate it up, adding one or two edible flowers to each plate or bowl.
2. Note that thicker coconut milks will become somewhat solid when refrigerated. If you've refrigerated the salad dressing, simply take it out and let it sit while you prepare the rest of your meal, allowing it to come back to room temperature before serving. ENJOY! Source: thaifood.about.com

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Food & Beverage Christmas Newyears Eve Promotions 2007 by Amari hotels and resorts thailand

Food & Beverage Christmas Newyears Eve Promotions 2007 by Amari hotels and resorts thailand

 

Amari Don Muang Airport Hotel

• A delicious lunch time treat @ Zeppelin Restaurant 01 Jan 2007 - 31 Dec 2007
  Discover a variety of international flavours, from Asian to European to live cooking and carvery. A wide array of Chinese dim-sum and Japanese delicacies such as sushi and sashimi are complementing the luscious buffet. Lunch buffet from Monday to Friday at only Baht 280++ at the Zeppelin Restaurant.
   
•  Zeppelin Restaurant and Henry J. Bean's Bar and Grill 01 Nov 2007 - 30 Nov 2007
  Come and enjoy our sizzling steaks, such as a sirloin steak with forest mushrooms, a grilled beef tenderloin with red wine and morel sauce or a combination of steak and lobster served with mustard and tarragon butter sauce.

 

Amari Orchid Resort & Tower

• Loy Krathong’s Evening on 24. Nov 07 From 19.00 hrs - Pool side  :24 Oct 2007-24 Nov 2007:
  Celebrate this auspicious event in the Thai Calendar with a great Feast ! In exotic and traditional Lanna style a floating market is recreated for a memorable evening with Thai dances, live traditional music and a fantastic array of Thai delicacies from our Thai inspired Buffet. Price @ 950 Baht ++ per person.
   
•  The biggest party in town !! 17th November from 19.00 hrs onwards  :24 Oct 2007-17 Dec 2007:
  17th November will mark as well HJB’s anniversary: It is now been 10 years since Hank’s been rocking the town…a gigantic party awaits two steps away from the beach! Get ready to be blown away, with a live pop concert from the delightful Cinderella & AB Normal bands. Then, groove to the upbeat percussive genius of DJ Knight. This hot DJ is usually seen in exclusive clubs in Bangkok and Singapore…Great prizes to win as well !.
   
• Wednesday's Thai BBQ Seafood Dinner  :01 Jan 2007-31 Dec 2007:
  Enjoy a selection of delicious seafood from the BBQ and regional Thai specialities. Plus, experience performances of traditional Thai Khim music and dance. Every Wednesday From 19:00 onwards Baht 420++.

  

Amari Watergate Hotel & Spa

• Bakery Delights  :01 Jan 2007-31 Dec 2007:
  It’s sometimes our best-kept secret, but the Amari Bakery is defiantly something that is very much incredibly special. Offering daily a wide selection of sandwiches, savory snacks, pastries, cakes and gateaux, not to mention the wide range of juices, smoothies and coffees, it is the perfect place to sit and relax. Be it for work, pleasure or simply to read the newspaper, this is very much the number one meeting spot this side of town.
   
• Christmas Eve Party at Henry J Beans  :24 Dec 2007-24 Dec 2007:
  Join our Christmas Eve Party from 8 pm onwards and celebrate the festive season in the relaxed ambience and festively decorated Henry J Beans with resident band “the Rich Band” and DJ Richard. Santa Claus will be there to entertain and make this Christmas Eve a most unforgettable one!.
   
• Chrismas Eve at Grappino  :24 Dec 2007-24 Dec 2007:
  Delectable Italian dinner menu, prepared by Giovanni featuring Christmas favorites in an elegant setting. Adult: Baht 2400 / Children: Baht 1200.
   
• Chrismas Eve at Promenade Restaurant  :24 Dec 2007-24 Dec 2007:
  Treat yourself and your family to a Candlelit International buffet with a stunning selection of fresh Asian and continental cuisines as well as traditional Christmas fare. The Carol Singers and our live music will also set the mood and Santa will put a sparkle in your children’s eyes when giving out his presents. Adult: Baht 1950 / Children: Baht 950.
   
• Chrismas Day Lunch at Grappino   :25 Dec 2007-25 Dec 2007:
  “Buon Natalie”- Merry Christmas the Italian way! A mouth-watering gourmet Italian set luncheon with Christmas lights. “Bellisimo”. Adult Baht 1400 / Children: Baht 795.
   
• Chrismas Day Lunch at Promenade Restaurant  :25 Dec 2007-25 Dec 2007:
  Celebrate all the enchantment of Christmas with delicious cuisine from around the world with our festivel buffet featuring Christmas favorites and traditional desserts. Entertainment for the children and of course a visit from Santa! Adults: Baht 1300 / Children: Baht 795.
   
• New Year's Eve Gala Dinner at the Promenade Restaurant  :31 Dec 2007-31 Dec 2007:
  Splendid International Buffet with a wide array of sumptuous dishes and fine cuisine in a candlelight setting. Live music and entertainment make it an evening to remember. Adult: Baht 2800 / Children: Baht 1400.

 

 

Amari Atrium Hotel

• Prime Steaks @ Mingles Pub  :01 Jan 2007-31 Dec 2007:
  Choose your favourite steaks from our steak trolley and leave the rest to us. Mingles Pub offers prime steaks from USA, Australia, New Zealand and Argentina. Mingles Pub is open daily from 17.30 - 02.00 hrs. For table reservations please call 02-7182000 extn 3750.
   
• Cascade Buffet Dinner Bonanza   :01 Jan 2007-31 Dec 2007:
  Dine for 4 and pay for 3 ! Kids below 12 years eat for free ! Buffet dinner from 18.30 – 22.30 hrs. Baht 799++ per person For table reservations please call: Tel: 02-7182000 extn: 3730.
   
• Christmas Eve at the Amari Atrium Hotel  :24 Dec 2007-24 Dec 2007:
  CHRISTMAS & NEW YEAR YEAR 2007 / 08 Christmas Eve on 24TH December 2007 Cascade Dining Room Christmas Buffet Dinner The perfect venue for celebrating the Christmas Eve. The Cascade offers a sumptuous international Christmas buffet, with a vast selection of dishes to please all tastes, combined with an exciting festive atmosphere that promises the perfect family celebration. Among the highlights of the evening is the exclusive children’s supervised play land, where children can play and enjoy games, while the parents enjoy the meal to the fullest. Our carol singers and cheerful Santa will make an appearance, showering gifts and good cheer. Adults Baht 1200- nett per person. Children below 12 years at Baht 500.- nett per child. "Vivaldi Italian Restaurant” Relish gourmet dining at its finest with a festive a la carte menu with great choices of dishes too choose from. The menu features delights like the traditional Christmas turkey, wagyu beef tenderloin, seasoned with truffle oiland line, Oven Roasted Australian veal tenderloin with port wine and cranberries, Phuket lobster and snow fish on a shrimp caviar infusion and a warm ginger bread pudding on a wild cherry coulis. All this complemented by live musical entertainment and of course, a visit from Santa and our popular carol singers. A la carte rates apply For table reservations please contact 02-7182000 extn 3730.
   
• Christmas Day at the Amari Atrium Hotel  :25 Dec 2007-25 Dec 2007:
  Christmas Day on 25th December 2007 Cascade Restaurant Christmas Day Buffet Dinner Gather your friends and family for a luscious Christmas day buffet laden with a variety of mouthwatering dishes, a lively festive mood and all the treats make this a perfect venue for a family gathering. Besides the traditional Christmas fare the buffet includes Thai, Japanese and western dishes that are all popular choices. Non-stop enjoyment with our carol singers and jolly old Santa included. Baht 999 net per person Children below 12 years at Baht 400 net per child Vivaldi Italian Restaurant A superb a la carte menu, featuring highlights such as Asiatic silver salmon with red vinegar and ginger, oven baked tom turkey with mushroom risotto stuffing or sea bass fillet over baked with a dry Martini and herb sabayon and a two layered strawberry and peach mille- feuille promises a classic festive diner on Christmas day. Entertainment for the evening features a live jazz trio and off course, a visit from our carol singers and Santa. A la carte rates apply. For table reservations please call 02-7182000 extn 3730.
   
• New Years Eve at the Amari Atrium Hotel  :31 Dec 2007-31 Dec 2007:
  New Years Eve on 31st December 2007 Cascade Dining Room “The Asian Pavilion” Welcome 2008 in grand style at our gala New Years Eve Party amid the fun settings of an “Asian Pavilion”. Dine on a magnificent buffet featuring traditional Thai, Japanese, Indian, Chinese and Singaporean specialties with an array of live cooking stations. Traditional live music and a glorious celebratory spirit complete an unforgettable evening. Dance to the hot beats from “DJ –Max” to ring in 2008 in true festive fashion from 22.00 hrs onwards. Adults at Baht 1,600 net per person Children below 12 years at Baht 600 net per child All buffet diners will get a complimentary entrance to the Mingles Pub for the countdown Vivaldi Italian Restaurant This favorite restaurant continues its tradition of excellence with a splendid a la carte menu. The menu features highlights like seared goose liver on a truffeled potatoes gnocchi, pan fried wagyu beef medallion with seven peppers, baked gold band snapper fillet and langoustine and Cappuccino mousse with Amaretto liqueur. Live music by our popular Jazz trio adds to a grand festive occasion. A la carte rates apply All diners will get a complimentary entrance to the Mingles Pub for the countdown Mingles Pub & Restaurant “New Year’s Eve Bash” (Viva Las Vegas) Ring in 2008 in a true spirit of fun and happiness. Feast on an exiting international buffet dinner, with creative food action stations, which are sure to delight your senses. Dance the night away to the hot tunes of our Mingles Band followed by foot stomping rhythms from our guest “DJ Knight” This is an all-inclusive party and the rate includes the “all you can eat” buffet and also the “all you can drink” alcoholic and non-alcoholic beverages. Baht 2,000 net per person For all guest joining the party after 23.00 there will be a cover charge of Baht 1,500 net per person Now that’s what we call a real deal for a New Year’s Bash!.

 

Amari Rincome Hotel

• Asian Night buffet dinner  :01 Jan 2007-31 Dec 2007:
  Every Thursday evening at Amari Rincome Hotel. Let us lead you on a culinary journey through Asian reflecting dishes, from Japan, China, India, Indonesia, Philippines and Thailand. Prepared in an authentic way and presented with a modern twist! Only 450.- Baht per person, during 18.30 – 22.00 hrs.
   
• Southern Thai Cuisine - Chef's recommendation  :01 Nov 2007-30 Nov 2007:
  Southern Thai Cuisine tends to be heavy, rich, pungent and intense. The foods here bear closest similarities to Indian food. Try it all daily at Lanna Restaurant For reservations 053 - 221130 Email: rincome@amari.com

 

Amari Emerald Cove Resort & Spa

• A taste of Thailand  :01 Jan 2007-31 Dec 2007:
  Discover the best of Thai cuisine in a 10 course culinary journey.
  
   
•  Romantic Beach Dinner  :01 Mar 2007-31 Dec 2007:
  Enjoy a special 5 course dinner, including two glasses of Prosecco, set on a private table directly at the beach. A romantic meal in complete privacy with candle-light under the stars of Koh Chang. THB 3700++ per couple.

 

Amari Palm Reef Resort & Spa

• Food meets culture  :01 Jan 2007-31 Dec 2007:
  wednesday - beach party! food from the sea, music & dance from the pacific...join the amari beachside grill party with lots of fresh seafood, appetizers, soups and desserts from the buffet. relax and enjoy music and dances from the pacific. Join us at the beach from 19:00, Baht 535.-++ per person *** saturday- thai night! enjoy a taste of Thailand’s’ rich cultural heritage at our Thai night with authentic Thai cuisine served from small food stalls and experience performances of classical Thai dance and folk music. Meet us under open skies from 19:00, Baht 635.-++ per person.
   
• Steak and Lobster at Merante  :01 Jan 2007-31 Dec 2007:
  monday - steak n’ chop! enjoy delicious charcoal-grilled steaks plus pork and lamb chops from an à la carte menu with a variety of side dishes and sauces *** thursday- lobster night! delicious Phuket lobsters cooked every way imaginable... whether it’s sweet and sour lobster, lobster thermidor or lobster grilled with garlic, we have it!.
   
•  Loy Krathong  :19 Nov 2007-25 Nov 2007:
  Celebrate this special day with us, at the Amari Palm Reef resort, enjoy the extensive Thai dinner buffet and the various shows that will entertain you during the evening. Kids activities during the day, Thai dances, the Cabaret show and the Miss Noppamart contest are only some of the attractions of that day. A memorable day to be spent with your family, being spoilt as our guest.
  
  Source : Amari hotels and resorts thailand

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Thanksgiving Day Dinner Menu

Thanksgiving Day Dinner Menu

by Darlene Schmidt

Thanksgiving Alternatives to Turkey and Mashed Potatoes!

Tired of turkey? Then try one of these delicious Thai recipe alternatives! From Roast Lemongrass Chicken to Pumpkin Custard dessert, you'll find some refreshing-different Thanksgiving Day recipes in this list. Great for a Thanksgiving Day dinner party!

 

1. Appetizer: Thai Carrot Soup with Ginger and Lemongrass
   ThisThai version of carrot soup also includes the health benefitsof ginger, garlic, and lemongrass. With its hearty harvest of vegetables,rice, and fresh herbs and spices, this soup is a true celebration of the season. High in vitamins A and C, plus calcium, it's very healthyand also extremely delicious. Makes an elegant soup to serve guests,and it can also be made ahead of time, then just warmed up when guestsarrive. Best of all it's easy to make - ready in just 30 minutes!
    
2. Main Course: Roasted Lemongrass Chicken
   Roast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to roast a chicken the Thai way (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable Thai treat your family and friends (including the kids!) will absolutely love. Makes a great centerpiece for Thanksgiving Day.
    
3. Main Course: Sweet Lime Roast Chicken
   This Thai recipe for Lime Roast Chicken is super-delicious, with crispy skin and tender meat beneath. You'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering as well as for everyday meals. Add as much or as little chili as you like - the lime sauce will still taste just as sweet! Includes lotsof tips on how to roast chicken, so you'll be sure to get your roast chicken just right. An easy roast chicken recipe to make - and the resultsare fantastic. Enjoy!
    
4. Main Course (Vegetarian): Thai Pumpkin Curry
   This dish offers the bright colors of autumn - orange, yellow, and red - togetherin a curry infused with citrus accents. You'll love the unique taste of this dish, as well as its healthy combination of vegetables, including pumpkin (or squash), yam/sweet potato, carrots, yellow bell pepper,and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturtium flowers fora gourmet Thai treat that's as beautiful as it is delicious. A perfect vegetarian dish for Thanksgiving Day!
    
5. Instead of Potatoes: Easy Thai Coconut Rice
   Coconut rice makes a terrific accompaniment to most Thai dishes, as well as other world cuisines. Although you can make coconut rice in a rice cooker,this recipe teaches you how to make it the old fashioned way - in apot on the stove. Quick and easy, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. Coconut rice also makes a great side dish to take to a potluck or an Asian-themed dinner party.
    
6. Vegetable: Simple Thai Tossed Salad
   This easy tossed green salad recipe can be put together in a matter of minutes -at the same time, it's elegant enough to serve a crowd. This simple tossed salad includes a very easy-to-make salad dressing recipe that'sdelicious, fresh, and slightly creamy but also low in fat and calories.And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick& scrumptious tossed salad anytime!
    
7. Dessert: Thai Pumpkin Custard
   This custard is spectacularto look at, and wonderful to eat. Makes a great Thanksgiving dessert recipe, and a nice alternative to pumpkin pie. A small pumpkin (or squash)is hollowed out and then filled with an easy Thai custard (a healthier and lower calorie version than traditional custard, plus it'sgluten-free!). It is then baked in the oven for an hour. Easily made the day before and kept in the refrigerator until your dinner party.Serve slices cold or warmed up in the microwave with a splash of maplesyrup (or your favorite liqueur) and a cup of strong tea or coffee.Enjoy!
    
8. Dessert: Star Fruit in Mango-Orange Sauce with Pomegranate
   Star Fruit and Pomegranate, oranges and mangoes - this autumnal fresh-fruitharvest make up the ingredients of a beautiful and healthy new Thaidessert. While star fruit can be eaten fresh, in this recipe itis lightly cooked and then given a tropical-tasting mango-orange sauce.Topped with a drizzle of coconut milk and a sprinkling of pomegranate seeds (optional), this gorgeous, fruit-fresh dessert is sure to makea starry-eyed impression! A nice dessert to celebrate fall's naturalsplendor.
   
   Source: holidays.about.com

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Roasted Lemongrass Chicken with Sweet Lime Sauce

From Darlene Schmidt
Thai food menu for Thanksgiving dinner
Roast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to roast a chicken the Thai way (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable.

INGREDIENTS:

• 1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken)
• 1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon
• 4 cloves garlic
• 1 thumb-size piece galangal or ginger, grated or thinly sliced
• 1/2 can thick coconut milk
• 2 Tbsp. fish sauce
• 3 tsp. dark soy sauce
• optional: 1 kaffir lime leaf
• lime wedges and fresh coriander as a garnish
• SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
• 1 cup water
• juice of 1/2 a lime
• 2 Tbsp. rice vinegar
• 1 thumb-size piece galangal or ginger, minced or grated
• 2 cloves garlic, minced
• 3 Tbsp. fish sauce
• 1/3 cup honey
• 1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water

Go!..

• Prepare Lemongrass.
• Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well.
• Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).
• When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down).
• Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
• Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
• While chicken is roasting, make the sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
• Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
• Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
• Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!
  Source: thaifood.about.com

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How to prepare turkey menu before Thanksgiving dinner

Early November Choose a menu (we have four great ones to suggest). If you're ordering a fresh turkey, do it now; if you're buying a frozen turkey, you still have time, but don't wait until the last minute. Remember: It's best to allow four to five days for it to thaw. (For advice on buying, defrosting, and cooking your turkey, see How Big a Bird, and Other Turkey Tips.) Floral centerpieces finish off a well-set table. Florists are busy this time of year, so order flowers now.

• Four Days Before Thanksgiving Start defrosting the frozen turkey in the back of the refrigerator, where it is coldest. Compose a shopping list, and purchase all non-perishables. Wait until the day before Thanksgiving to buy salad greens, fresh bread, or seafood. If you're baking pies for dessert, make the dough for the crust, roll it out, lay it into pie plates, and freeze.

• Two Days Before Thanksgiving Prepare the serving pieces, plates, flatware, glasses, etc. If you're using cloth napkins or tablecloths, iron them now. Make the cranberry sauce (try our Cranberry Orange Relish); a couple of days in the refrigerator will give the flavors time to develop. Homemade stuffing often calls for stale bread; cut and cube the bread now, and set the cubes out in a single layer on a baking sheet.

• One Day Before Thanksgiving Pick up the fresh turkey from the market. Prepare the stuffing (try our Classic Stuffing), but leave out any raw eggs until you stuff the bird. Make the Giblet Stock for the gravy. Defrost pie dough; assemble and bake pies. Peel the potatoes, then refrigerate them in a pot of cold water. Make the vegetables and other side dishes that require baking, such as casseroles, and reheat them tomorrow; or assemble them today, and cook them right before dinner. Set the table tonight or first thing in the morning.

• Thanksgiving Day: Dinner At 5 P.M. (one 20-pound turkey) 9:30 a.m. Remove the turkey from the refrigerator, allowing it to sit for ninety minutes to two hours at room temperature. If your stuffing recipe calls for eggs, add them now. 11:15 a.m. Preheat the oven, and stuff the turkey. 11:30 a.m. Put the turkey in the oven, basting it every half hour. 12:00 p.m. Chill the white wine. 1:00 p.m. Make the mashed potatoes. Closer to dinnertime, place them in a heat-proof bowl and set them at the back of the stove over simmering water. 3:00 p.m. Prepare the coffee, but do not brew it until about twenty minutes before it will be served. 4:00 p.m. Check the temperature of the turkey at the thigh, which is the thickest part. If the thermometer reads 180°, remove the turkey from the oven. If not, check the temperature every fifteen minutes until the bird is done. 4:15 p.m. The turkey will need to sit for thirty minutes prior to carving. Take advantage of the break to make the gravy and last-minute vegetables. 4:30 to 5:00 p.m. Call everyone to the table. Source: food.yahoo.com

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Thanksgiving Day in United States

Thanksgiving, or Thanksgiving Day, is an annual one-day holiday to give thanks, historically to God, for the things one has at the end of the harvest season. Gerneral Information

Also called : Turkey DayObserved by : United States
Type : Cultural
Significance : a celebration of being thankful for what one has and the bounty of the year
Date : fourth Thursday in November
2007 date : November 22, 2007
Celebrations : parades, spending time with family, eating large dinners, football games.
Related to : Christmas and New Year's Day which conclude the American holiday season, and Columbus Day Traditional celebration

Traditional celebration
In the United States, Thanksgiving is celebrated on the fourth Thursday of November which usually marks a pause in school and college calendars. Families and friends gather for a reunion, a day of thanks, and a festive meal.

Thanksgiving meals are traditionally family events where certain kinds of food are served. First and foremost, turkey is the featured item in most Thanksgiving feasts (so much so that Thanksgiving is sometimes facetiously referred to as "Turkey Day"). Stuffing, mashed potatoes with gravy, sweet potatoes, cranberry sauce, corn, turnips, yams and pumpkin pie are commonly associated with Thanksgiving dinner. Often guests bring food items or help with cooking in the kitchen as part of a happy, communal meal.

In keeping with the holiday theme of giving thanks, during the socializing or meal, people talk about what they are thankful for or tell about experiences during the past year which have caused them to feel grateful.

Thanksgiving dinner

The centerpiece of contemporary Thanksgiving in the United States is a large meal, centered around a large roasted turkey. The majority of the dishes in the traditional American version of Thanksgiving Dinner are made from foods native to the New World, according to tradition the Pilgrims received these foods from the American Indians. However, many of the classic traditions attributed to the first Thanksgiving are actually myths introduced later.
from: http://en.wikipedia.org/wiki/Thanksgiving

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Thai food Dinner Ticket on Christmas and New Year Party

Christmas and New Year Party 26 th December 2007 - 6pm ALSAA Sport complex near Dublin AirportThai food" Entertainments" Dancing" Raffles Tickets €30 for General public €25 for Member of Thai Ireland Association For Tickets please call : 087/9676627, 087/2407505, 087/9976926 http://www.thai-ireland.com/

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Dinner Ticket :Christmas and New Year Party

Christmas and New Year Party 26 th December 2007 - 6pm ALSAA Sport complex near Dublin AirportThai food" Entertainments" Dancing" Raffles Tickets €30 for General public €25 for Member of Thai Ireland Association For Tickets please call : 087/9676627, 087/2407505, 087/9976926 http://www.thai-ireland.com/

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