Though it continues to be a work in progress, the Thanksgiving menu is making its way towards some solidification and certainty. With the big event less than a week away (I am doing it a week early – long story), it is time to stop experimenting and start planning out the cooking.
From my several trial dinners so far, some excellent (and thankfully not *too* time-consuming) dishes have been discovered. Here is what I am thinking of making at this point.
Appetizers:
- Trio of latkes
– Butternut Squash (with toasted pinenut and sage yogurt sauce)
– Spicy Cauliflower (with za’atar yogurt sauce)
– Swedish Potato (with brown butter applesauce) (still awaiting trial)
First Course:
- Hazelnut Leek Smoked Salmon Chowder (lauded by my chef friend as one of the best things he had ever tasted!)
Main Dishes:
- Cheddar-Butternut Squash Bread Pudding
- Roasted Turkey Ballottine Wrapped in Bacon
- Steak with Peppercorns and Pomegranate Glaze (still awaiting trial) or Duck with Berry Sauce (still awaiting trial)
Sides:
- Sourdough Stuffing with Sausage, Apples, and Raisins
- Thyme Roasted Apples and Onions
- Brussels Sprout Slaw
- Potato and Autumn Vegetable Hash (still awaiting trial) or Yams with Maple Syrup, Walnuts, Brandied Raisins (still awaiting trial)
Dessert:
- Spiced Brandy Semifreddo topped with Pomegranate Molasses and Honied Oranges with Mini Fruitcake Cookies on the side
- Chocolate-Coffee Gingerbread Cake with Coffee Whipped Cream
Have you missed my Thanksgiving cooking adventures and experiments so far? Here is a quick catch up:
- The race is on – announcing the Thanksgiving test cook-off
- The grand compendium of dishes up for consideration
- Step-by-step guide to preparing the first test Thanksgiving
- The menu for Thanksgiving take two (with detailed review by one of the guests in the comments)
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