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| Bourbon caramel pumpkin tart |
If it ain't broken . . .
Although the guest list was a bit different, I decided to stick with the 2017 menu for our 2018 Thanksgiving, with exceptions in the dessert category. To see a full post on last year's feast, click
here.
As usual, Joan prepared a gorgeous table.
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| Passover table awaiting guests and feast |
Here's what I served (and cooked except for the truly delicious salted chocolate pretzel cake):
Thanksgiving Dinner
November 22, 2018
- Slow poached garlic shrimp (from Tyler Florence's Ultimate TV show)
- Mustard and tapenade batons (from Dorie Greenspan, Around My French Table)
- Whipped feta with home made pita chips (from Milk Street)
- Tuna and cannellini bean crostini (Bobby Jay)
- Bar nuts (from The Union Square Cookbook)
- Turkey with chicken sausage and sage stuffing, gravy (from Cook's Illustrated for Turkey, The Food Lab for stuffing and gravy)
- Cranberry mostarda (from Food and Wine)
- Sweet potato gratin with sage (from Ottolenghi: The Cookbook)
- Hashed Brussels sprouts with poppy seeds and lemon (from The Union Square Cookbook)
- Bourbon caramel pumpkin tart (from Fine Cooking)
- Coconut, almond and blueberry cake (from Ottolenghi Sweet)
- Salted chocolate pretzel cake (from Momofuku's Milk Bar bakery, furnished by my niece's boyfriend)
And here's what some of it looked like:
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| Shrimp with toasted garlic |
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| Salmon and smoked salmon rillettes |
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| Hashed Brussels sprouts |
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| Chicken sausage and sage stuffing |
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| Broken down turkey in the style of Julia Child |
Even though it ain't broken, I plan to change a lot of the meal next year. Change, not for its own sake, but to keep me challenged and enjoying the process.
Bobby Jay
