Thanksgiving 2012

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 potates.
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.

Bramble & Hare’s Pay-What-You-Can Thanksgiving Dinner

Good, wholesome food, wonderful ambiance and good karma too

If I weren’t getting set to prepare the Thanksgiving dinner that we always serve at our home, I know where my husband and I would be going for the best eating holiday of the year. It would be to Bramble & Hare, the spin-off and nextdoor neighor of Boulder’s nationally recognized Black Cat Farm · Table · Bistro.  Bramble & Hare is serving Thanksgiving dinner from 3:00 to 7:00 p.m. featuring dishes prepared with local, natural and organic ingredients.

Most of them come from the 130-acre Black Cat Farm that restaurant owner/chef Eric Skokan and his wife Jill operate. They established the farm in neighborhing Niwot so they could grow a cornucopia of 250 types of organic vegetables and also to raise their own animals, including heritage turkeys.

The Skokans are as generous as they are committed to sustainable farming and locavore dining. Therefore, the Thanksgiving feast crafted by Skokan and his kitchen crew is on a pay-what-you-can basis. People on limited budgets pay what they can afford, with the expectation is that those who can do so will contribute something extra. Reservations are strongly recommended. 1970 13th Street, Boulder, 303-444-9110.

Culinary-Colorado a Finalist for Best Food Blog Honors

Much to my astonishment and delight, I just learned from a reader that Culinary-Colorado.com was one of the five finalists in the Best Food Blog category of Westword’s annual Web Awards for Denver metro area websites, blogs and Twitter posts. The nominees in the food blog category were:

Best Food Blog

What good company for this blog to be in! Considering how many food and restaurant blogs exist in the Denver area, it is an honor to be nominated. Sometimes it seems as if everyone who has lifted fork to mouth or cooked a meal has a food blog, so to me, the top five is a big deal. The awards were presented last night, and Grace Boyle won for GraceFullPlate.com. Congratulations, Grace.