Thanksgiving Sneakpeak

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!)
- FoodNetwork.com
- 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!

L'ENTRÉE
Crostini w/ Fig Spread and Brie
http://www.mirassou.com/recipes/crostini.asp

LE PLAT PRINCIPAL
Savory Bread Pudding w/ Mushrooms
http://www.epicurious.com/recipes/food/views/Savory-Bread-Pudding-with-Mushrooms-and-Parmesan-Cheese-236494?sisterSite=bonappetit.com&src=1
OR
Butternut Squash & Cheddar Bread Pudding
http://www.bonappetit.com/recipes/2009/11/butternut_squash_and_cheddar_bread_pudding

LES LEGUMES ET LES FRUITS (CHOOSE UP TO 4)
Winter Greens & Shitake
http://www.bonappetit.com/magazine/2009/11/saute_of_winter_greens_and_shiitake_mushrooms
Broccolini w/ smoked paprika & Almonds
http://www.bonappetit.com/magazine/2009/11/broccolini_with_smoked_paprika_almonds_and_garlic
Smashed Rutabagas w/ ginger roasted pears
http://www.bonappetit.com/magazine/2007/11/smashed_rutabagas_with_ginger_roasted_pears
Cranberry Sauce
http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cranberry-sauce-recipe/index.html
Sage Potato Gnocchi w/ Chanterelle Mushrooms, Roasted Sweet Corn
http://www.epicurious.com/recipes/food/views/Gnocchi-with-Sage-Brown-Butter-Sauce-239838
Scalloped Potatoes and Fennel
http://www.bonappetit.com/recipes/2009/11/scalloped_potatoes_and_fennel
Swiss Chard Ricotta Gnudi with Fall Mushrooms
http://www.bonappetit.com/recipes/2009/10/swiss_chard_ricotta_gnudi_with_fall_mushrooms
Grilled Asparagus with Sesame Citrus Sauce
http://www.foodnetwork.com/recipes/paula-deen/asparagus-with-sesame-citrus-sauce-recipe/index.html

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!)
Chile cornbread
http://www.americanwaymag.com/acacia-honey-cake-honey-thyme-butter-jose-garces-heat-oil
Fresh Cornbread w/ basil
http://www.bonappetit.com/dishes/corn-bread/2008/04/fresh_corn_and_basil_cornbread

LES DESSERTS (PICK AS MANY!)
Harvest Pear Crisp
http://www.bonappetit.com/recipes/2009/11/harvest_pear_crisp_with_candied_ginger
Apple Goat Cheese Honey Tart
http://www.bonappetit.com/magazine/2007/10/apple_goat_cheese_and_honey_tartlets
Lemon Tart
http://www.recipezaar.com/Classic-French-Tarte-Au-Citron-Fresh-Lemon-Tart-234277
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2179839.ece

LES BOISSONS
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!