November 14, 2007
Thanksgiving Dinner - Menu Planning
We are doing things a bit different this year. None of my family really care all the much for turkey so we choose some other options.
We are having a cheese platter and olive selection to start. Various cheeses and condiments that we switch up every year from Whole Foods. Also our smoked salmon dip.
Vegetables include: roasted asparagus, spinach gratin from Barefoot Contessa and a mashed potato with mushroom gravy.
Entree will be prime rib. Going to use Tyler Florence’s from last year’s Christmas episode. I used this prime rib for Christmas with my in-laws last year and it was a huge hit. You can get the recipe here.
I am going to attempt the White Chocolate, Spiced Pear Trifle on the cover of Bon Appetite for dessert. I think I can do it. Very spectacular if it works.
Should be interesting. Of course, there will be pictures.
I saw that Trifle on the cover of Bon Appetite at the grocery store…looks fabulous
Yum! Sounds delish to me. Can’t wait for photos.
Wow, that sounds divine.
On another note, how are you guys doing down there with the drought? I hope you are well.
Yummm… that all sounds so good. I eat so much turkey normally that I’m not a huge fan of it for Thanksgiving either.
Sounds fab, I wish I was eating in Atlanta with you. I’ve been ordered by my family to serve the “canned cranberries, you know the jelly kind, the kind that still looks like can when you get it out.” I agitated for bourbon pecan tart with chocolate ganache and wild turkey whiskey ice cream, mostly because i could purchase them at local gourmet shops and it does sound divine. I was denied.
Y’know, I think my family would murder me if I suggested that we not do turkey this year. My youngest sister, who has autism, would not enjoy me telling her, “Guess what? We’re having HAM for Thanksgiving!” (That’s probably what we’d eat if not turkey - that or a goose.) But I think I’ll try it anyway and wear a football helmet just in case
I have been making Emeril’s Southwest Turkey for a few years now, both for the landlords back in Southern California and later for my family in Maryland. You have to brine it overnight in broth, jalapeños, orange juice, lemon juice, garlic, onions, etc. It makes for a ridiculously juicy turkey. I have to hand it to the man - it’s damn good. That with my grandmother’s dressing (100% napoletana and I remember her best for her thoroughly American dressing - go fig) and a few other things, and I’ll be gaining back those extra four or five pounds I happily dropped as of late.
Here I am going on and on about my Thanksgiving dinner! Yours sounds absolutely wonderful, by the way!