Menu 2016 (and many, many prior years!)
This is my traditional Thanksgiving menu. My very favorite holiday, because it is so food-centric and fall harvest foods are so incredibly delicious. I might substitute brussels sprouts for collards if I had a second oven to roast ’em. But maybe not since those collards are so deeply satisfying. I omit what for many is standard fare of mashed or sweet potatoes and my orange dish is butternut squash — no need in my view to over, overload on carbs since there is stuffing and that turkey is gonna put folks to sleep anyway. And then there’s pie, of course. I will link to recipes shortly.
North Wind Farms natural turkey (16# is good size, even for small crowd)
Watercress salad to start
Crudities — carrots, olives, dilly beans, cheese and crackers
Cranberry quince chutney
Cranberry orange relish
Maple butternut squash puree
Collards — 2 hr simmer with garlic, sweet and regular onions, red pepper flakes in chicken stock
Onion, leek shallot gratin
Maple, chocolate pecan pie
A delicious, elegant dinner party first course. I served for Thanksgiving. Pears are in season; watercress is a welcome bright green as Winter is setting in in the Northeast US.
Pears – D’Anjou
Walnuts – roasted and cooled (375 degree oven for 8 mins until fragrant)
Shallots, minced; soaked in apple cider vinegar to cover
Shake in bottle; refrigerate up to a couple days. Remove before using to come to room temp.
Wash and dry lettuce and watercress; remove thick stems if needed
Cut pear in half and core with corer, or cut into quarters and slice to remove core.
Cut quarters into quarters or thirds lengthwise to make moderate-size wedges.
Toss greens with vinaigrette. Place on individual plates. Lay pears in pretty way grouped together on side of plate. Sprinkle walnuts and blue cheese on top. Drizzle more dressing on pears, etc.