We had Thanksgiving. I cooked. My husband baked. We were 10 at the table. And it was good.
Another Thanksgiving has come and gone, and while I generally write about it in entirely too much detail, I decided that no photos of this year’s appetizers, this year’s soup, this year’s turkey, this year’s vegetables and this year’s dessert are required here. Ditto lots of detailed recipes. Friends brought the hors d’oevres (thanks Reed and Sally), also the sweet potatoes (thanks Laura) and a splendid pumpkin pie (thanks Suzanne). But everything else was scratch-made in our kithen, using all-organic and natural ingredients from Whole Foods. And Beaujolais nouveau was the holiday wine of choice:
Hors d’oeuvres: 2 cheese dips, one baked and served with crackers, one cold and served with crudités.
Soup: Nigella Lawon’s Pea and Pesto Soup, a really simple recipe that makes a really delicious soup.
Main Course: Turkey: Brined, roasted and stuffed with an apple-pecan cornbread stuffing. I more or less used this recipe but added more celery, more onion and more apple than the recipe calls for but eliminated the eggs.
Gravy: Half with giblets, half without.
Cranberries: Cranberry-Orange Relish.
Mashed sweet potatoes.
Roasted Harvest Vegetables: New potatoes (black, white, red), carrots, whole Brussels sprouts, peeled and cubed butternut squash, tossed in olive oil and kosher salt and oven-roasted.
Dessert: Pumpkin Marble Cheesecake.
Pumpkin Pie with whipped cream.