Thanksgiving is the most serious meal I plan and serve each year. Last year was the first time we hosted it for my husband’s parents and grandfather. They will be joining us again this year, and we’ve extended the invitation to a few of his aunts and uncles, but we’re still waiting on rsvp’s from them. Likely it will be just the five of us again, which is fine because we’re a lively fun crowd, and it certainly is a crowd in our small apartment. I really wanted to do something different this year – I had my heart set on pheasant until I priced it. One bird costs about $30 right now, and I’d need four to serve five people with second helpings. $120 on one element of a meal is a little more (okay, a lot more) than I wanted to spend. So the stand-in for the menu so far is good old turkey, but I’m still keeping my ears and eyes tuned to other options. Other than wanting to swap out the turkey, the rest of my meal plan is traditional as always. Some things never change, and in the right circumstance, that’s a wonderful thing.
Pork rillettes (a potted pork spread for bread)
Toasted French bread
Cornichons (tiny dilled pickles)
To Drink: Prosecco or Chateau Ste. Michelle Brut sparkling white wine (if I can get it – I’ve only had it once at a restaurant)
Herbed butter roasted turkey
Wilted kale with shallots and bacon
Brussels sprouts with Dijon vinaigrette
Roasted sweet potatoes
To Drink: Chateau Ste. Michelle Indian Wells Cabernet Sauvignon, chardonnay (I haven’t decided which winery yet – I think the Chateau Ste. Michelle is too strong for this meal) and which ever wines our guests bring (bringing wine is the standard practice for any gathering in our family).
To Drink: espresso, brandy or spiced rum.