We are continuing in our tradition of gourmet Thanksgiving. This year, Ben and I are hosting. It will be a small table, and we will miss Carlye, Steve and their little ones. But it turns out we are making as much food as if they were joining us. Perhaps, we are in denial. Perhaps, my Mother cannot help it. She always, inevitably, makes too much food. (But leftovers are the best part, so we do not dispute her miscalculations.)
Ben and my Dad are in charge of wine. A few minutes from now, they'll meet up here and put the owners up to the challenge of creative pairings.
Here is this year's menu with a mix of kitchen-tested favorites and new attempts.
Starter
Roasted whole pumpkin stuffed with Gruyere, bread and bacon
Autumn cocktail
Main
Roast turkey with cherry glaze
Irish potato casserole
Sausage-sage stuffing
Brussel sprouts with bacon and chestnuts
Mixed greens with beets, goat cheese and candied pecans
Sage popovers
Pan gravy
Dessert
Sweet potato pie with marshmallow meringue
Pear-almond tart
Happy Thanksgiving, friends and dear ones. We hope you have a wonderful day tomorrow.
3 comments:
YUM! I am making a sausage and sage dressing too. And doesn't "pan gravy" make "gravy" sound even better? One of my fave dishes every year. :)
mission accomplished for some outstanding wines: sparkling, white, red. Yum.
Dad
sounds amazing! hope you had a great time.
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