Thanksgivingapalooza 2016

The annual rite is upon us of being too ambitious and wearing myself out and a few dishes not making it onto the table before I gorge myself and collapse in a tryptophan-induced coma and swear that I will never ever try to do this again.

But I can’t help it. I LOVE to cook and Thanksgiving is a holiday that gives you an excuse to do whatever you want. I even take a day off of work to cook ahead of time and a day off after to recover!

This year’s menu is starting to take shape, and since we have way too much food and not nearly enough people, I humbly extend an open invitation to all my family, friends and acquaintances to join us on Thursday afternoon. Additionally, my friends the Smith-Family-Robinsons, who include an ex-chef and a far better cook than I am, will be contributing to the meal so we know at least a couple of items will be edible.

Here are the candidates for this year’s menu:

Main dishes
Turkey – Dark Meat Jamaican Jerk (Alternatives: Smoked Turkey)
Turkey – White Meat Confit
Lamb Crown Roast (Alternatives: Smoked duck)
If any vegetarians join us I’ll make a Harvest Tart
Sides
Mashed potatoes
Turkey Gravy
Deviled Eggs
Homemade country bread
Cranberry sauce
Some kind of stuffing (Smiths)
Some other kind of stuffing (Head to head stuffing smack down! Iron stuffing. Iron stuffer? May do this vegetarian)
Carrots (Smiths)
Green beans? (Smiths)
Whiskey roasted Acorn Squash (Alternatives: Winter squash and onion turnovers – OR – Roasted Acorn Squash with Burrata)
Pumpkin Tian Custard
Roated brussel sprouts
Dessert
Pumpkin Pie (Smiths)
Lemon Meringue Pie
Maple Pecan Pie
7-layer cake thingy (this is an extended Thanksgiving experiment, I think I’m on year 5 of trying to perfect it now)
Drinks
Virgin cranberry lime cosmos
Blackberry mint lemonade
Hot Cider
Pinot Noir
Champagne

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