What are folks cooking for Thanksgiving?

B

bonnieinholland

Well-known member
Thanksgiving is when I miss being in the US the most....heavy sigh. It's a vicarious thrill to hear what folks are cooking, imagining being with family and friends, eating and watching football.

I try to keep the tradition going here. The menu is shaping up to be something like:

Appetizers: smoked salmon on crackers with a dob of sour cream and fish roe, with a sprig of dill. Along with: Cremant d'Alsace

1st Course: Individual plates of truffle pate, marinated onions, goat cheese with honey dribble, and a slice of French ham. Along with: Chablis

2nd Course: A salad of green and red Belgian endive with blue cheese, walnuts, chives and parlsey, dressed with a mustardy white and brown Balsamic vinegar dressing. Along with: still Chablis

3rd Course: Roast Turkey with Gravy (with cream, Cognac and thyme), braised red cabbage, roasted small French potatoes, Brussel sprouts gratin, steamed green beans, and cornbread. Along with: Bordeaux and Burgundy

4th Course: Individual plates of cheeses, including Blue cheese, Camembert, Parmesan, aged goat cheese, aged Gouda. Along with: Madeira

5th Course: Desserts including Nantucket Cranberry Pie with Cranberry and Vanilla Custard sauces, and crystallized ginger with whipped cream. (and possibly a pumpkin/pecan pie. Along with: still Verdelho Madeira.

It sounds like a lot, but it will be over the course of four hours and the idea is you just get a bit for each course.

cheers, Bonnie

 
What a beautiful menu!!! YUM! I will be at sea and it is a work day, on this job, at the noon meal

and midnight meal everybody is up. Twelve hour shifts changing at those times.
So noon time will probably be a pretty tradtional turkey dinner, with some extra pretty sides and desserts. Will hopefully have enough so in addition to regular midnite meal, will have some leftovers.
Happy Holidays to everyone!

 
Are there any plane tickets left to Holland? smileys/wink.gif. Your menu sounds wonderful!

 
Thanksgiving on the sea

Hee hee, Nan, your Thanksgiving is on the sea and mine is over the sea....makes me giggle. I will definitely raise a glass (or two) to you during the meal. Hey, by the way, do you have any opinions on the 'what wines with the Thanksgiving feast?' debate? Here, we're going with both Bordeaux and Burgundy (both red) - though Bordeaux is not on the usual wine list for Thanksgiving. I just enjoy the variety of it all. But curious what you think.
cheers, Bonnie

 
My older sister will be making making her usual...

Incredibly dried out turkey:) But she makes it with love and that's all that counts!

Deb

 
When I worked in a wine market here some time ago, we were suggesting Gewurtztraminer to....

pour with turkey. I honestly can't say I ever found one that really appealed to me?? But we were open limited hours on Thanksgiving day and had many people coming back for more and saying their guests loved it. That was in the early '90s and I was mostly selling ones from Washington State.
Not sure if you were looking for a white? Had this at a tasting last week and it was wonderful-might not stand up to turkey?? Chateau de Campuget Tradition Blanc, Costieres de Nimes, 2004. Will definately have it again.
The Bourdeaux sounds great to me, and I love Burgundy, especially Firesteed Pinot Noir from Oregon, big mouthfull for a good price.
Love Chablis with your openers, wish we had more choices here, I enjoy Berger 2004 Gruner Veltliner.
Whoops, got carried away, bet you're sorry you asked!
Happy Holidays!!!!

 
Are you talking about wine with turkey Bonnie?

So many courses. Our standard with turkey is always a Gewurtz

 
Put dressing and cranberry sauce on mine, dark meat is there's any left, bit of mayo--

 
I'll be making dinner for 140 this year.......

Thankfully I only work till 3 pm and can come home and maybe do a later dinner with Cici and Billy. DJ is on 2 hour re-call so chances are that we won't see him at all over the holidays.
I figure that if I make most of the stuff the afternoon before, all I have to do is pop the main course in the oven when I get home. This year we have opted for lasagna as I won't have time to make turkey and quite frankly, between the 3 of us, none of us really likes it all that much.
Strange how my life has changed so very drastically since Keith passed.

 
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