Sunday, October 10, 2010

Thanksgiving Special

This year, the familys' schedules worked out so that Thanksgiving would be held on Saturday.
I made sure to snap photos of everything we ate because thanksgiving is such a wonderful celebration of fall flavours, and this blog is all about showing-off local and fresh ingredients. I utilized this week's harvest from the farm CSA and made the traditional dishes associated with the October holiday to please the family. The result was a satisfying combination of flavours over good conversation, both shared with relatives.

Three Squash Soup with Cream

 
Stuffing: Challah Bread, celery, roast drippings, chopped apples, chopped prunes, shallots, onions, allspice, rosemary, thyme, sumer savory, etc.


Turkey: A 12-pound bird from St. Agatha, free-range and organic and butchered by Mennonites. I removed the giblets, dried it, gently slid my hand beneath the breast meat and skin and stuffed underneath a mixture of garlic, stuffing spices, translucent shallots and s&p. I coated the outside of the bird in about 1/2 cup of butter, salt and pepper, then set it atop a roasting pan of onions, shallots garlic and stalky-herbs.


Mashed Potatoes with Creme Fraiche, Butter and Cream

Pure Gravy

Brussels Sprouts and Caramelized Fennel with Bacon Vinaigrette

Spinach Stuffed Mushroom Caps

Tangy Homemade Cranberry Sauce

2 Homemade Desserts: Pumpkin Pie with Spiced Whipped Cream and 4 Layer Carrot Cheesecake with Pineapple/Cream Cheese Frosting

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