Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles.
Here’s the menu:
- Squash on Toast. Amelia took this a step higher by making her own baguettes.
- Crab and Artichoke Dip
- Roast Turkey with Chipotle and Apple
- Chestnut and Tart Apple Dressing
- Potato-Tomatillo Gratin. A cooking class two days before Thanksgiving, and taught by the charming Eliza Gonzalez, inspired this dish. We took the potato filling from stuffed jalapenos — combining potatoes, garlic, tomatillos and ricotta cheese — and turned it into a gratin for the table (and potato pancakes the next day).
- Braised Cabbage, with apples and clove.
- Roasted Beets with Garlic and Cream.
- Bread Sauce, another British Christmas favorite that was new to the table, a simple sauce heady with clove.
- Cranberry Salsa with Chilies and Cilantro.
- Green Bean Casserole. Yup, the delicious, old-school dish we know from childhood, complete with crispy canned onions on top.
- Little Balls of Happiness (Julia Child’s Oignons Glacés a Blanc).
- Mocha-Pecan Pie, now our gang’s traditional dessert.
- Apple Tart. Listening to an NPR special on Julia Child gave us the idea to make an apple tart with souped-up apple flavor. She put fresh apples on homemade applesauce. We laid them over apple butter and brushed them with apple jelly. A tasting of the Genepi liqueur brought from a friend’s home region in France provide the inspiration for a glaze touched with that herbal Alpine liqueur.
- Cranberry and Pear Hand Pies with Vanilla Bean Ice Cream.