Wednesday, November 26, 2008

Thanksgiving 2008 Menu

It's the day before--and the big prep day! Here is our menu for tomorrow:

Curried Winter Squash Samosas
Spiced Mixed Nuts

Apple-Glazed Roasted Tom Turkeys with Cider-Shallot Gravy
Sausage, Barley and Dried Fruit Stuffing
Jellied Cranberry Sauce and Sugar-Free Cranberry-Banana Compote
White Bean & Potato Mash
Macaroni & Cheese
Roasted Broccoli and Cauliflower Romano
Salad of Mixed Greens, Tomato, Sliced Crisp Apple, Crumbled Bacon & Grated Blue Cheese with a White Balsamic Vinaigrette
Buttermilk Biscuits & Sweet Cream Butter

Assorted Pies (regular and sugar-free)
Sugar-Free Sour Cream-Pumpkin Pudding Parfaits

Cold Apple Cider (with optional Jack Daniels or Vanilla Vodka)
Fruited Pomegranate Water
Hot Coffee & Tea

I like very simple table settings--a stack of dishes at the beginning of the buffet line and silverware-napkin rolls at the end; the tables will be covered with cloths topped with white butcher paper hand-decorated to resemble the ocean, with some land masses scattered here and there. I made a little paper Mayflower (which holds our toothpicks) that will sail on said sea, facing sea monsters, gravy hurricanes and cranberry calamities!

Appetizers will be served in the living room, with beverage service in the kitchen.

I hope that tomorrow will be a relatively low-stress, enjoyable feast, full of family and fellowship--for all of us!

And to ensure that kind of atmosphere here, I need to get back to my work!


carol said...

yum yum---I'd LOVE to have that recipe for the curried squash samosas when you have a sec.

I'm working :-(
But we should have a large pot luck!

Amanda said...

Hi, Carol. The curried squash samosas are so easy--just use a 15-ounce can of solid pack pumpkin (or the equivalent amount of cooked squash flesh of your choice--I've used hubbard and butternut with great success), season strongly with curry powder and whatever other spices you like to taste (most recently I used both curry powder and caribbean jerk spice blend, salt and pepper) along with a squeeze of maple syrup for a sweet note to balance the spiciness. Mix in an egg (binder) after you have the flavor you want.

You use sheets of phyllo pastry cut in half lengthwise and brushed lightly with melted butter or light oil, place a dollop--about a tablespoon--of filling at one end, then fold up like a flag, using a wee bit more butter to seal the end.

Bake them at 350 until golden and crispy, but let them cool down to room temperature before eating. That filling will burn your tongue if eaten too soon!

I did a post on them here:

I'm sorry you had to work, Carol, and hope you had a nice Thanksgiving anyway. I love a good potluck--what better way to enjoy Thanksgiving?

Sam said...

Mmmm whata feast, I wish I was there!

Amanda said...

Sam, I wish you could have been here, too! We have too many leftovers! :)

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