Eating Well

The Menu

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Appetizers

Roasted bleu cheese and leek crostini with walnuts on sourdough

Proscuitto wrapped medjool dates stuffed with herbed goat cheese and fresh basil

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The Meal

Herb brined Turkey stuffed with wild rice dressing

Blackened sweet potato spears with chile cream sauce and green onion garnish

Roasted Brussel sprouts with grapes and walnuts

Garlic herb biscuits

Cranberry sauce

Mashed potatoes

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Dessert

Apple Pie

Mocha Pecan Pie

Pumpkin Pie

Cranberry Pie

Maple Syrup Pie

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Thanksgiving is kind of a big deal hereabouts.  With three women in my family who live their lives out of the kitchen, we relish the excuse to go overboard.  And while we generally prepare enough food for two to three times the number around our table, that is not precisely what I meant.  We go overboard in the planning, the preparation, the menu-conceptualizing.  This year, I contributed the pies and the bird itself (courtesy of my boss who ordered fresh turkeys for each of his employees), my mother prepared the bird and our family tradition wild rice stuffing and paired the wines, while the meal itself was the brain and love child of my sister.  This is her last year in Fairbanks, as she's going to grad school next year, and so probably the last Thanksgiving we'll get to co-cater unless one or the other of us visits in future years. 

 

Two weeks ago now was Thanksgiving.  This weekend, I made gallons of stock with the turkey carcass, and we've been eating soup all last week and this.