I’ve got one more trip to Trader Joe’s to make, and I have to track down some ham hocks, but I think this is the final version of our Thanksgiving menu:
cinnamon rolls, fruit salad, coffee, mimosas
crackers, cranberry covered goat cheese, relish tray with pickles, black olives, and gardiniera
southern style green beans (this is what I need the ham hocks for)
brussell sprouts with pancetta and garlic
Martha Stewart’s Sweet Potato Biscuits
Pioneer Woman’s Buttered Rosemary Rolls
Cranberry Sauce 3 Ways (canned whole berry, canned jellied, home made chutney)
Green salad with spinach, croutons, radishes, and home made ranch dressing
Sausage stuffing with apricots and chestnuts
ambrosia salad (that’s the stuff with the marshmallows)
pumpkin cream pie with ginger snap crust
and cheesecake with caramel apple topping
and misc fancy chocolates
I feel kind of bad that we’re not having those little white creamed onions and that I am not also making macaroni and cheese but I think that’s more of a southern thing, for Thanksgiving? I know people who can’t imagine Thanksgiving without collards and mac and cheese but as long as I have my mashed potatoes and my favorite stuffing in the world, I am good. Chestnuts for the win.
I just read in some cookbook that people like to get all het up about what is dressing and what is stuffing, but mostly the word dressing was invented because the word “stuffing” was considered sort of gauche, and now I can’t help laughing at this and picturing someone just cramming stuffing into a turkey’s back end. Stuffing!!!
Thanksgiving seems to be one of those holidays where people get really defensive about the RIGHT kind of food, and I honestly can’t imagine relinquishing control enough to ever have Thanksgiving anywhere besides my house or my mother’s house for the rest of my life. Regardless, when I hear about turkey cooking methods that don’t involve brining, I get irrationally angry, so maybe it’s just me that’s all touchy about how Thanksgiving just ISN’T right if you don’t serve that weird jellied cranberry sauce that comes out of the can with the ripples down the sides.
I also get paranoid about having enough Thanksgiving left overs. In fact I suggested to Erik that I would cook two turkeys, if he wanted. We haven’t gone that far, but he did get a 21 pound turkey. BTW, my sister has once again named it for me. This is why I love having a blog, because I can check back and see that three years ago the turkey was named Brangelina. This year, Erik told Annie that our turkey is a boy, and Annie said “Oh! Malcolm. Malcolm Jamal Warner.” So there you go.
Also, I spent all of Saturday ironing things and conceptualizing the table setting, which is one of my favorite things to do ever. I must admit I think this years table might be my best ever. (white table cloth, orange runner, white plates, pink orange red paisley napkins in silver napkin rings, white and pink cake stands, and “place cards” consisiting of alternating at each place a lemon, mandarin, or pomegranate, with a lemon leaf pinned to the fruit on which I have written each persons name in chalk marker. And maybe some candles. )
Filed under: Uncategorized |