Let the games begin…
After a delicious breakfast of maple walnut scones we started preparations for Thanksgiving 2017. I share with you today’s Kitchen Blackboard with our Thanksgiving menu. We like to change our menu slightly every year. My husband continues to use a dry brine on the turkey which we decided was more flavorful. This year he is making the turkey in a spatchcocked way, which is in essence removing the backbone and butterflying it allowing for more even cooking throughout. The side dishes include some of our annual staples: mashed sweet potatoes with a topping of brown sugar and pecans and roasted parmesan carrots. We are experimenting with a new cheesy stuffing with wild mushrooms. Also new on the menu this year is a mix of roasted vegetables that include cauliflower, green beans, and mushrooms. My husband has rolled out home-made pasta to make his mother’s traditional German buttered noodles. He is also making home-made croissants which he started preparing yesterday. This year we are breaking with all tradition when it comes to dessert. No pies on our menu. We are having a pumpkin cheesecake with pecan praline sauce. In addition we will enjoy the Petrucelli Family chocolate dip cookies.
We just took a break to enjoy a light lunch of Chinese chicken dumplings, shu mai, and roast beef canapés. And now it’s time to get back to work.
We wish and you and your families a wonderful Thanksgiving.