Now that we've all digested, I can go back to a couple of days ago. And what a day it was! With three chefs in the kitchen with lofty ambitions, one can expect a Thanksgiving menu to be over the top- and it was! Quite literally, actually....we made the entire menu from the Gourmet magazine's "over the top" Thanksgiving, with a few traditional family recipes added
Thanks to Raj (and a little to Gourmet magazine) for all these beautiful photos.
So, we had....
Goat cheese marbles rolled in pecans
Foie gras toasts with Sauternes Gelee'
Smokes sable tartar with marinated beets and watercress
Cranberry apple relish
Wild mushroom bundles with collard greens
Roasted sweet potatoes with fried sage
Brown family stuffing
Pureed parsnips with brussels sprouts leaves
One fantastic turkey
Celery apple granita
Grandma's apple pie
We cooked for three days, and the payoff was worth it
Especially when shared with family