Not sure what to eat on Thanksgiving? (Hopefully you don't burn everything and end up at Denny's.)
It's that time of the year again...
Where we induce comas and mini heart attacks upon ourselves, YAY! This year, though, we thought we would change it up a bit by geekifying our feasts. Aside from expanding our guest lists to include Jedi, Ewoks, and Hobbits, we're gonna cook up a geeky storm here at ThinkGeek. (And yes, we do mean that quite literally. There also might be a fire... or two.)
We know you haven't used your dining room table since last year's festivities, so you're probably going to want to cover up all the dust that's been collecting. Might we suggest these LEGO Centerpieces? Even better if you have your guests build them on arrival; it buys you more time to cook the turkey! But if you really want to challenge them in the arts and crafts department, have them take a stab at crocheting Turkey Amigurumi. Just place these all over your table and no one will know where the real turkey is! More for you! Mwa ha ha ha.
Speaking of turkey, the most important part of Thanksgeeking is the food, right? (The gathering of your family & friends to give thanks is a close second.) We're planning on pulling recipes from a variety of cuisines such as Middle-earth's and Westeros'. If you're risky and would like to dance with death: the TurBaconEpic; 79,046 calories of pig, turkey, duck, chicken, Cornish hen, quail, and bacon (among other things). This is basically our meal for the rest of the year. We intend on going into hibernation after this.
You can end your feast with a little Quidditch Pong or football - pen and paper, RPG style. Or if you want to go all out, our Social Media intern is planning on constructing a metal cornucopia filled with weapons and have her guests fight for their food (and lives). Happy Hunger Games! Err, we mean, Thanksgeeking!
How do you geek up your Thanksgiving? We'd love for you to share with us!
Bonus Round: We've also concocted some of our own recipes for this occasion. If you try any of our recipes, please let us know how they turn out!
Sauteed Gold Coins
- 1 pound carrots chopped into discs (COINS!)
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 2 tablespoons butter
- Zest of one orange
In a medium saucepan boil the carrots until tender, drain and return to med-low heat.
Add butter and stir until melted. Add juice and sugar, stirring until a glaze forms. Add zest and remove from pan to serving dish. Season to taste and level up.
Taters Precious Hash
- 1 pound thick-cut bacon, chopped
- 1 medium sized sweet onion, sliced thin
- 1 Bag frozen tots (the cheaper the better, trust me)
- 1 can sweet corn kernels
- 2 cups Half and Half
- Chicken Stock
- Salt and pepper
In a large, heavy stock pot render down the bacon and onions, after 2 minutes, add the corn and stir to combine. Just before the bacon crisps up, pour in the tots and toss to coat with the drippings. Let this steam and simmer for 4 to 5 minutes. Pour in the half and half, and add chicken stock to cover the tots just barely.
Cover and let simmer for 15 to 20 minutes. Uncover and stir to break up the remaining tots. Recover and let simmer another 7 minutes. Uncover and stir. You should have a consistency much like a cross between hash and mashed po-tay-toes. Taste and season accordingly, precious. Pairs nicely with a raw fish eaten on a rock.
Diableggs (Diablo Eggs...Deviled Eggs....GET IT?!)
- 10 large eggs
- 1/4 cup mayonnaise
- 3 sweet gerkins, minced
- 1/4 cup goat cheese, at room temperature
- 2 teaspoons spicy brown mustard
- 2 teaspoons minced shallot
- 2 teaspoons minced chives
- Kosher salt and freshly ground pepper
- 1 ounce thinly sliced country ham or prosciutto, torn into 20 pieces
Prepare the eggs as you would any hard boiled egg, (cover with cold water, bring to boil, kill heat and cover to let sit for 10 minutes, dunk into ice bath.)
In a bowl mix remaining ingredients, except the ham and save half the chives, until smooth. Peel eggs and split lengthwise and add yolks to the mayo mixture. Whip until smooth. Taste and season as needed.
Spoon the mixture into each egg half, top each with country ham piece and remaining chives. Chill, then serve to the Lord of Terror after drizzling with olive oil from the pits of hell.