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:
|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|
|Homemade country bread|
|Some kind of stuffing (Smiths)|
|Some other kind of stuffing (Head to head stuffing smack down! Iron stuffing. Iron stuffer? May do this vegetarian)|
|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|
|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)|
|Virgin cranberry lime cosmos|
|Blackberry mint lemonade|