Friday, November 28, 2008

Genocide Celebration Day: 2008


Genocide Celebration Day came and went. We ate. We drank. And generally we were merry. I'm still recovering and have little to say about the whole thing. So, I'll supplement with pictures.

The fridge was fully stocked and we were ready to go. I made Buckeyes with organic peanut Butter and Ghirardelli chocolate. You can see them cooling in the fridge, below the olives and cheese and above the brining turkey. Actually, the fridge filled up even more later that evening when our friends from Ohio arrived with even more food.



The wine rack was fully stocked and the ice chest was filled with an assortment of beers, including some Bells and Boulevard.


Hors d'ouvres were served early in the afternoon. There were the aforementioned Buckeyes, plus olives, cheeses, honey, ginger preserve, fruit, etc. The cheeses, as usual, were the highlight. There was the aged Gouda, Piave, and Liden with cumin seeds. Between the honey, preserve, and assorted crackers, one could enjoy a different flavor with every sample of cheese.


Like most years, I was in-charge of the smoked turkey. This year, I opted to smoke out front for an easy transfer to the kitchen through the garage. I had all the supplies prepped: smoker, charcoal, wood chips soaked in cheap wine, and fire-starting supplies.

Thanks to the warm weather, the turkey steadily cooked in the smoker. We even smoked the neck for future use. After doing this for the past four GCD's, I have learned to leave the smoker alone and let it work its magic.


Meanwhile, the cooking commenced inside as potatoes, stuffing, desserts, and other various dishes were prepared.


The final spread was pretty impressive. The smoked turkey was surprisingly dry for the first time ever, but it was as smokey as usual. Additionally, we had all the other bases covered: sweet potato casserole, garlic mashed potatoes, two kinds of dressing (vegetarian and corn meal), vegetarian gravy, collard and mustard greens, ground nut stew, asparagus and artichokes, and home-made rolls.




When we were done, we took a break for some football, digesting, and to put a baby to bed. Then, there was dessert. R made her sweet potato pie with spicy dark chocolate and bourbon whipping cream. Additionally, we had some deliscious pumpkin bread pudding, and the Jeni's ice cream. There were eight varieties of ice cream: Olive Oil Pepita, Gravel Road, Salty Caramel, Marker's Mark Butter Peacan, Buttercream Chocolate Freckles, Crème Fraîche with Amarena Cherries, Lime Cardamom Yogurt w/ Lingonberries, and Saigon Cinnamon.


Of course, I had some beer. I started with a Coney Island Lager to stimulate my taste buds. This was followed by a Southern Tier Hoppe to go with the hors d'ouvres. D shared her Brother Thelonius Belgian Brown Ale - very chocolaty with a bourbon smell. I drank a Bells pale ale to hold me over 'till dinner.

Dinner marked when the beer drinking really took off. St. Bernardus Abt 12 was the beer for dinner. There really is nothing like a high-end Belgian at Thanksgiving. STL brewery, Schlafly's, provided the after-dinner treats. I've been hanging on to these beers since last winter and it was worth the wait. The Schlafly Reserve Imperial Stout (brewed in bourbon barrels) and Barley Wine filled our dessert and digestif needs, respectively.


Now, we will prepare our leftovers (after digesting some Booche's) and make plans for next year's GCD.

7 comments:

Patric Chocolate said...

I have no right to be hungry after all the food that I ate, but I can't believe how delicious all of your stuff looks. Any chance of getting that sweet potato pie/spicy chocolate recipe?

Alan
P.S. Thanks for the lead on Jeni's Ice Creams. They look fabulous.
P.P.S. We need to get together for another beer tasting before Christmas.

comoprozac said...

3 cups sweet potatoes, cooked and mashed
1/2 cup sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
pinch of salt
1/3 cup butter

TOPPING:
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter, melted

Combine all above ingredients until smooth. Pour into 2 qt. casserole dish. Mix all topping ingredients and spread over sweet potato mixture.Bake at 350 degrees for 35 to 40 minutes

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I know what you mean. I actually had to make a second batch to go with our leftovers yesterday.

Yes, let's get together. I had some awesome beers over the holiday and am in an adventurous beer mood once again.

ATR said...

Quite a feast! The turkey (and all else) looks excellent.

KR said...

Were the cheeses from Village Wine and Cheese? I was just telling Jill about my drive from STL to PHL with 4 cases of special Schlafly's in the back of my car.

comoprozac said...

Um, Village Wine and Cheese no longer exists. They've been replaced by a fried fish joint.

We get our cheese from World Harvest. They have the best cheeses in Misery.

Yeah, that Schlafly's is the bomg-diggity.

Lovey said...

VW&C had their days numbered when they stopped selling cheese... What the fuck, Fromagerie?

Lovely spread!

KR said...

VW&C, you will be missed.