Pie in the Sky

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.

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