Sunday, November 23, 2008

Pinch's Thanksgiving Menu

I have the privilege of cooking for a baker's dozen this year and I'm positively giddy about it. Prep starts tomorrow, with making pie dough, pumpkin and pecan pie fillings, pâte sucrée, roasting butternut squash, poaching pears, and salting the turkey on my to do list. Thanksgiving chez Pinch is taking a village to pull off; borrowed items (tables, chairs, extra flatware) are coming in from all over town. I've never hosted a Bring Your Own Fork event. It will be merry, for sure.

Thanksgiving Menu

To Start
House Salad with Pomegranate Seeds and Pear
Scallops with Butternut Squash Puree

The Dinner
Salted Roast Turkey with Gravy
Amazing Vegetarian Stuffing
Cranberry Sauce
Mashed Potatoes
Spicy Sweet Potato Fries
Refrigerator Rolls or Rosemary Raisin Rolls
Green Beans with Shallots and Pancetta

The Dessert
Pumpkin Pie (This is the pie dough recipe. I honestly use the filling recipe from the Libby's can, substituting half and half for the canned milk.)
Pecan Pie (check back soon for this recipe)
Warm Vanilla Poached Pears with Vanilla Ice Cream and Caramel Sauce

Happy Thanksgiving.

1 comment:

Katie Fairbank said...

Notes from dinner:
The scallops made a very nice small starter. I didn't follow Gordon Ramsey's recipe, though. I roasted my butternut squash and treated it to a splash of cream and a drizzle of sage brown butter.

I plated the puree in a paisley (dragged the spoon thru a dollop), plopped a scallop (cooked in olive oil to start, with s bit of that sage brown butter at the fin) toward the tail of the squash paisley and garnished with a sage leaf.

The Refrigerator Rolls were AMAZING. I will make them every year for sure. The were like clouds. Pillows! They were easy and perfect.

Will adjust Cranberry Sauce to make it less sweet. Or supervise the juvenile assigned to cranberry sauce with both eyes.