Cajun Coffee Glazed Capon:

In a world where there are more food bloggers than there are Fall shopping catalogs stuffed in mailboxes, you’d think there would be more chatter about nontraditional Thanksgiving menus. But Thanksgiving screams tradition like tryptophan-coma-induced football fans napping on the couch. Victoria and I were hiking on a cold New England morning last week and trying to determine what theme we should embrace for this year’s Thanksgiving feast. We were originally aiming at something completely off the beaten-path like roasted lobsters with tarragon cream sauce or Gulf shrimp with a mango risotto. But I had it in my head that I wanted to roast Capon (rooster), not only to avoid a traditional afternoon coma, but as it conjured the proverbial question – “what does Capon taste like”? We quickly started offering up ideas for cornbread dressings and spicy side dishes for the Capon that, unintentionally or otherwise subconsciously, backed us into a Cajun-Voodoo theme. Traditions, especially those of Thanksgiving, are no doubt quintessential to creating lifelong memories. But so too are twisting them apart in order to find new meaning in them.

SECRET INGREDIENT: Several Voodoo Bloody Mary’s while bird is roasting

TIP: Add water to bottom of roasting pan and baste every 20 minutes. Add more water to pan if necessary

Cajun Coffee Glazed Capon

• Capon (rooster)
• Brewed coffee (strong)
• Honey (or Molasses)
• Dark rum
• Nutmeg
• Homemade Cajun spice blend (garlic powder, onion powder, oregano, basil, thyme, paprika, cayenne, salt, pepper)
• (stuff cavity with jalapeno peppers, apples, onion, garlic, and spice blend)
• (preheat at 375°F, then 350°F for 3-4 hrs for 10 lb Capon or until
  thermometer 165 °F)

Bourbon Gravy

• Fresh Stock (from giblets, onion, celery, carrot, peppercorns, thyme sprig)
• Butter
• Flour (make dark roux)
• White wine
• Bourbon
• Salt & pepper
• Roasting pan drippings
• Beurre manie (as necessary to thicken gravy to taste)

Cornbread & Andouille Stuffing with Fennel

• Sourdough (cubed and toasted)
• Cornbread (cubed and toasted at 350°F)
• Butter
• Onion
• Celery
• Garlic
• Andouille
• Fennel seeds
• Salt & pepper
• Fresh Thyme
• Pecans
• Parsley
• Chicken stock (2 cups)
• Eggs (beaten, blended with stock)
• Roasting pan drippings
• (sauté vegetables and sausage; butter baking dish, then bake at 375 °F 50 min until crisp)

Cajun-style Green Beans with Bacon

• Green Beans (steam)
• Bacon (chopped)
• Celery
• Garlic
• Salt & pepper
• Vinegar
• Dijon
• Honey
• Hot sauce
• (sauté celery and garlic in same pan after bacon)

Sweet Potato Biscuits

• Flour (1 cup)
• Baking powder (2 tsp)
• Brown sugar (1 tbl)
• Salt
• Allspice
• Cinnamon
• Butter (4 tbl)
• Sweet potato (1/2 cup cooked, mashed)
• Milk (3 tbl)
• (brush with melted butter; bake 400 degrees for 12 minutes)

Creole Cranberry Relish

• Fresh cranberries (1 lb)
• Orange (zest, and squeeze juice)
• Brown sugar (1/2 cup)
• Rice vinegar (2 Tbl)
• White wine (1+ cup)
• Raisins (1/4 cup)
• Red pepper flakes
• Nutmeg
• Cinnamon stick

Pumpkin Parfait with Ginger Voodoo Cookies

• Brown sugar (1/2 cup)
• Shortening (1/4 cup)
• Egg (1)
• Molasses (1/4 cup)
• Baking soda (1/8 tsp)
• Coffee (1/2 cup)
• Flour (1 ½ cups)
• Ginger (½ tsp)
• Cinnamon (½ tsp)
• Ground cloves (½ tsp)
• Raisins (1/2 cup)
• Crystalized ginger (2 Tbl chopped)
• (350 degrees for 20 minutes)
• Pumpkin Pudding
• Gingersnap cookies (ground)
• (layer pudding, gingersnap, and cookies)