In case anyone out there is wondering, my Thanksgiving was a great success. Believe it or not every single thing on that crazy menu of mine got made and from what I can tell, was delicious. The had to be a few minor substitutions of course. First of all, the scallop crudité had to become a red snapper ceviche as I could not find scallops good enough to serve raw anywhere. And the fried green plantains I wanted to serve with the ceviche had become so ripe by the time I was ready to fry them, they were just a big mess, so nice crostini and chips were served instead. The pistachio éclairs did not happen either as the universe had prevented me ( very wisely, I may add) from getting to the “Whole-in-your-wallet” grocery store ( you know the one I am talking about), hence I could not get pistachio paste and good quality nuts, so I just made empty éclairs with glaze and pearlized sugar on top… who needed the cream after that meal anyway!
So here are a few highlights.
A beautiful ( and still empty ) table before the guest arive
The kitchen elves hard at work ( I wish I had more of them)
This was the Pork Shoulder roasted in Apple Cider and aromatics. This is a suclant perfection of sweet, savory and spicy. I thought I was crazy to roast a whole shoulder for a few pieces used in a salad, totally worth it - it is the kind of thing you can pick at all day until there is nothing left.
Goat and blue cheese stuffed puffs
Rustic bread served with another favorite Salmon Rillett
Edemmame stuffed dumplings with spicy peanut sauce. Always a favorite in my house.
A refreshing Red Sanpper Mango ceviche
Another favorite in my house - Seared duck breast with Fig Blasamic glaze and Arugula and Rasberry salad with spiced peppitas
This one was crowned by the hubby as a personal favorite. Unfortunally the finished product did not photograph well but these were the
Mini-lamb meatballs with spicy beet slaw and yogurt saucefor which I promise to post a recepie on the recepie page soon.
And the reason we are all gathered here today....
Hands down the best turkey I ever cooked.
And a few notes on desert:
A pretty rose apple tart
The empty eclairs with glaze and pearl sugar on top
The makings of cranberry truffles ( these delicius tart balls were dipped in chocolate and rolled in nuts)
P.S. I promise the recipes in the near future - whatever near I can master.