Thanksgiving!

I’m about to type something that, only short while ago seemed an impossibility: Baking kicked my ass last night. Completely wore me down. I was responsible for one apple crumb cake, one cranberry tart with a polenta crust(both for thanksgiving dessert, and two tartes aux fruits which I was making two be raffled off at our school bake sale. After almost burning down the house (I didn’t notice some residue on the bottom of the oven that actually caught on fire) and a long delay I finally got to work at around 9 at night. I finished three and a half hours, and a dinner consisting solely of strawberries and crème patissier later, with what I now call the fearsome foursome. My thanksgiving prep is officially underway.



I love Thanksgiving because it’s a completely non denominational, non partying holiday. New years can be exhausting and so many other holidays involve one group of people going to a place of worship. On Thanksgiving we get to take time out of our busy lives to enjoy the company of our friends and family and eat. Just because. I also enjoy the two extra televised football games.


Here’s a look at our thanksgiving menu with origins of the recipes (when applicable). I also picked out some wines that I’ll list as well.

Maple and Brown sugar crusted ham
Shrimp Cocktail
Ricotta with pugliese olive oil and fine herbs
Cheeses—Bleu D’auvergne, Cottswald Cheddar, Tomme De Savoie, Humboldt Fog

Mixed green salad, macerated strawberries, red onion, toasted almonds, goat cheese vinaigrette
Roasted Violet Hill Farms Turkey, giblet gravy
Grandma Helen’s Stuffing
Grandma Helen’s candied yams
Bourbon cranberry sauce with toasted hazelnuts
Roasted Brussels Sprouts with parmesan vinaigrette
Braised swiss chard with pine nuts and golden raisins
Honey Balsamic glazed carrots
Creamy Parnsip puree
Roasted butternut squash with pancetta and sage

Fro dessert we have:

My version of Grandma Helen’s apple crumb cake
My mom’s version of grandma Helen’s coconut custard pie
And a cranberry tart based on the recipe provided in last Wednesday’s times.

And the wines:

1990 Vintage Dom Perignon (we're celebrating something special)
1997 Lopez de Heredia Vina Tondonia Rioja Rose
1997 Schmitt Wagner Riesling Spatlese
2005 Francois Chidaine Montlouis 'Les Tuffeaux'
2005 Paul Pernot et Fils Santenay Bieveau (It's a red Burgnudy)
2005 Turley Paso Robles Zinfandel

I also have some 99 Sauternes on reserve for dessert, assuming were all not completely splayed out on the couches by then.

Happy Thanksgiving!