We are fortunate that we're going to have guests for this Thanksgiving. With our family all over the world, that is never a given on a holiday. And Thanksgiving was always a major get together for our extended family while my Mother was living.
Thanksgiving has a tendency to squelch creative cooking because there is such a desire by folks for what they grew up with. This year I think I'm striking a nice balance between the traditional and some twists on the traditional.
I'm using a salt-curing technique for the turkey which I've done the last couple of years that is a lot easier than brining. I'm trying a new dressing that is from an Italian tradition using Italian sausage. I found a sweet potato/butternut squash recipe that has all the ingredients of traditional candied sweet potatoes but is in fact a Sephardic Jewish recipe from Spain (an homage to our recent trip). And I made two cranberry sauces, the traditional, and a version I made up that is more hot (spicy), sweet and sour.
Should be a great dinner. I've got the cooking spread out over the three days so I'm hoping to be nice a rested and enjoy our guests.
4 comments:
Sounds great! A nice mix of traditional and innovative.
We're having tacos for Thanksgiving, but that's because we'll be camping.
Enjoy! Sounds like a delicious menu! We're letting the Four Seasons cook our Thanksgiving dinner this year but I did cook up a whole "Faux-Giving" spread a couple weeks ago (b/c I was bummed to miss out on Thanksgiving cooking!). I used the ATK dry-brining method, very successful. Happy Thanksgiving to you!
Oh yes, happy Thanksgiving to everyone!
Sounds delicious, I can't wait for pictures.
Sounds like a delicious mix of traditional and new tastes! I'm sure it was a big success!
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