Tuesday, November 19, 2013

Thanksgiving Menu

Last year worked out so well, we'll be doing it again. Mom's making the turkey, stuffing, and gravy. I'll make the rest of the sides. 

Of course I will still have to make a veg that Broccoli Boy likes too! The only thing on this entire list that I know he'll eat is the mashed potatoes.


I'm thinking about playing off of this recipe to make something out of the butternut squash, leeks, hazlenuts, and cream I've already got. http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gratin-with-Goat-Cheese-and-Hazelnuts-240412

Else, I'll go the sage pesto route in this recipe http://food52.com/recipes/7374-caramelized-butternut-squash-wedges-with-a-sage-hazelnut-pesto

Next, a kabocha (Japanese pumpkin) squash recipe. I've only made the La Fuji Mama recipe, it was OK, but the soy braised one sounds lovely:





My whole berry cranberry sauce went over well last year, it featured peppercorns like some of these recipes do - I'm thinking of a possible variation with green cardamom.





 Brussels sprouts

Mom hates Brussels sprouts... unless they're roasted. Maybe I'll add some bacon this year...hmmm. I've got a nice thick center cut applewood smoked bacon in the fridge right now.  http://www.saveur.com/article/Recipes/Brussels-Sprouts-and-Bacon 
I am also thinking about trying out a new way to make them and see if Mom likes these too.  http://www.thekitchn.com/recipe-smoky-lemony-sauted-shredded-brussels-sprouts-recipes-from-the-kitchn-196909

 Roots and Tubers

I'm shooting for a maple glazed parsnip dish. Using these two links for inspiration http://www.foodnetwork.com/recipes/nigella-lawson/maple-roast-parsnips-recipe/index.html


I'll go traditionally simple on the mashed potatoes and baked sweet potatoes. Then there’s the yearly mashed Turnip Of Doom (some may call it a rutabaga, neep, or swede instead). 

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