You've probably heard me say I wish Christmas lasted all year long (I have been found watching ELF smack-dab in the middle of the summer), and so it must be no surprise I share the same affection for Thanksgiving. Honestly a holiday to reflect on the good times over a festive meal with loved ones should come around more often. I'd be pleased with a similar feast to celebrate each season.
I am thrilled to attend three Thanksgiving potlucks prior to my family's own Beastless Feast 2009, which of course gives me ample opportunity to test ideas on my friends. I could not imagine sending myself unarmed to my parents' home to prepare a dinner for their critical palates. I love my family dearly, but we are all a bunch of hungry, hard to please fools spoiled by our mothers' good cooking.
Anyway, I promise to catch you up on all of the "coming-soons" below, but first let me delight you with a sneak peak of the draft menu I've assembled from a few sources:
- the three latest issues of Bon Appétit
- American Way Magazine (Papa pulled one from the airplane on one of weekly trips to Bloomington, IL.. I love their online version.. Papa flipped through his hard copy, while I browsed the interactive pdf!)
- Whole Foods flagship store Thanksgiving tasting (gave inspiration for the crostini)
- Times Online UK
- Primizie (One of my favorite dishes in Austin is Primizie's gnocchi, I'm talking I almost licked my plate clean... With my parents in Dallas, I hoped to create a similar version to share with them)
-Recipezaar (I don't usually trust this site, but wanted to use to give me some basic direction)
You'll notice a few notes throughout the menu. I emailed this draft menu to my parents because when it comes to Thanksgiving, everyone has to get a say on the menu!
LE MENU THANKSGIVING : another Vegetarian celebration of food and wine!
Crostini w/ Fig Spread and Brie
LE PLAT PRINCIPAL
Savory Bread Pudding w/ Mushrooms
Butternut Squash & Cheddar
LES LEGUMES ET LES FRUITS (CHOOSE UP TO 4)
Winter Greens & Shitake
Broccolini w/ smoked paprika & Almonds
Smashed Rutabagas w/ ginger roasted pears
Sage Potato Gnocchi w/ Chanterelle Mushrooms, Roasted Sweet Corn
Swiss Chard Ricotta Gnudi with Fall Mushrooms
Grilled Asparagus with Sesame Citrus Sauce
LE PAIN CHOOSE UP TO 2
olive bread (an incredible olive loaf available at Tom Thumbs near our home.. brand to be mentioned upon recall... even I need a break sometimes!)
Fresh Cornbread w/ basil
LES DESSERTS (PICK AS MANY!)
Harvest Pear Crisp
Goat Cheese Honey Tart
Pommeau (french apple wine) - first course
Pinot Grigio - 2nd course
Vin Santo (red wine from Santorini) - 3rd course.. For now I still feel a white wine goes best with the dessert. Papa is eager to open this bottle, however. Mother would be saddened without something to emulate her beloved apple pie.. Oh what a toss-up! Perhaps Papa will need to wait till I make something chocolatey later in the week.
Le Chocolat l'Africain a recipe from Michael Turback's "Hot Chocolate"
P.S. Did I mention I'm still mourning the loss of Gourmet magazine? Depression!