Cooking

Get Low

A Thanksgiving that embraces the Low Country
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Oysters, rice and peanuts--oh, my.

This Thanksgiving, we've looked to the Low Country region along the coasts of South Carolina and Georgia for inspiration.

To start: Low Country punch. Made with sweet tea, rum, brandy and sparkling wine, this sturdy punch will arm you for a holiday meal packed with bold flavors. Then take the edge off this intense tipple with a few cheese straws. Our version of the Southern cocktail-party standby is studded with proscuitto and topped with paprika-seasoned sea salt.

Next, the centerpiece: peanut turkey. The humble goober is a low-country staple, and we incorporated it into the dish in a variety of ways. Before roasting, the bird is rubbed with peanut oil and laid on top a bed of apples and carrots. After the turkey is cooked, peanut butter is whisked into the flavor-packed pan drippings to create a creamy gravy that's ideal for dipping or drizzling.

For the requisite side dishes, we concocted classic red rice cooked with shrimp and oysters; collard greens topped with sesame seeds and sesame oil; gingery cranberry sauce; and spicy green beans topped with bacon candy.

Finish the meal with a silky chess pie. The flaky crust is courtesy of a blend of lard and butter, and the addition of lemon juice cuts through the smooth custard filling for a sweet end to a Low Country-inspired feast.

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