Friday, November 25, 2005

Menu I give good holiday, if I do say so myself. Here's what we feasted on yesterday afternoon at the Casa d'O: Cranberry Bellinis (delicious recipe from the November issue of Domino magazine.) Assorted appetizers brought by Rudee and Jan Testarossa Pinot Noir Alban Viognier Celery root & chestnut soup with spiced maple vinegar (adapted from this, but I added one small can of chestnut puree and doubled the recipe...) Spinach salad with pine nuts, dried cranberries and blue cheese with balsamic vinaigrette (brought by the lovely Rainey) Roasted brussels sprouts with garlic and pancetta Sweet potato puree with water chestnuts, pineapple and apple Roast turkey Smoked turkey Apple cornbread dressing with sausage and pecans Scalloped potatoes brought by the lovely newlyweds, Greg and Joan Homemade cranberry sauce, two ways, courtesy of dear Molly Delicious homemade muffins and rolls, also thanks to Molly Turkey gravy Apple pie (my mom, who makes the best pie on earth) Pumpkin pie (ditto) Fabulous boozy pecan pie (darling Ned) Pumpkin cheesecake with bourbon sour cream topping Phew! Some of these were really spectacular, and kind of surprise hits.  The bellinis, for example--couldn't be simpler:  a tablespoon of (homemade) whole berry cranberry sauce; 2 tablespoons of unfiltered cranberry juice cocktail; a splash of cointreau, fill the glass (a champagne flute) with Prosecco.  Everyone went crazy for them. The soup and the brussels sprouts were also big hits, which was fun because both were  a little risky, at least with our crew of foody but not esoteric eaters.  My roast turkey was perfect, because I used the Cook's Illustrated butterflied method, which is fantastic and so easy and fast.  But best of all, a lovely relaxed time for our family, and, I think, our guests. I love Thanksgiving. If anyone wants the stuffing recipe (which is my adaptation of one from the original Silver Palate cookbook, but of course, I think my version is much better) tell me in comments and I'll post it.  Ditto the sweet potato recipe, which originated with my friend Lee's aunt Hilda, and is very, very 50s (water chestnuts!!) but so delicious and not too sweet.  I'm off to take a nap after my late lunch of leftovers (sweet potatoes, smoked turkey, amazing cranberry chutney with shallots and currants) and (it was open!  I couldn't let it go to waste!) pinot. Zzzzzzz. 10:01:12 AM     comment [] trackback []