Know what’s nice about November?
November means pumpkins.
And crackly orange leaves, and crisp, chilly days, and Thanksgiving menu planning.
After much family chatter (mostly just lots of emailing with Aunts Maggie and Lis), this year’s menu is finished. Deliciously. Want to see?
Inez’s Chopped Chicken Liver on Crackers
Gravlax with Mustard Sauce and Fresh Dill
Roast Capon with Lemon and Thyme
Italian Sausage, Mushroom & Sage Stuffing
Cornbread Stuffing with Chorizo & Fennel
Garlic Mashed Potatoes
Roasted Root Vegetables with Crumbled Goat Cheese
Roasted Brussels Sprouts with Pancetta
Sweet Potatoes with Pecans and Parmesan
Cranberry Fruit Conserve
Sweet Potato Brioche Rolls
Fresh Cinnamon Whipped Cream
Chocolate Whoopie Pies
What do you think? It’s lots of food, but then, there are a lot of us, and we do Thanksgiving right. This year, it’ll probably go something like this: we’ll pour drinks. Then we’ll argue about who actually won the family football game, get caught up on all of the family gossip over gravlax and chicken liver, pour (another) glass of wine, and then we will eat, in earnest. And we will eat. And then? We’ll moan about being full while we watch football and eat leftovers.
Personally, I can’t wait. What are you planning to have on your Thanksgiving table this year?
wishing chef molly and the entire grossman/gilbert/fenton crew a wonderful thanksgiving. we have SO much to be thankful for……love you lots. menu sounds amazing!!! so happy that my gravlax has become a tradition!!!! xoxoxo