Thanksgiving Plans--What's on YOUR menu?

 
Yes, it's that time of the year--isn't it great?  If you're reading this blog today or tomorrow--congratulations for being organized enough to spend a few minutes on the interwebs.

Here's what we're doing for Thanksgiving.  I'm calling it the "100 Mile, Eat What You Have, Bring it Forward Thanksgiving".  So this means that most of the ingredients--save for spices, oils, chocolate,some cheeses and a few other things, have been sourced within our region.  The "Eat What You Have" bit is about cooking out of the larder and root cellar.  So all those root vegetables that we've collected from our CSA share or our garden are driving the menu.  There are lots of dishes we could have but this year, we're cooking what we already have.  So the trip to the store this holiday has meant picking up just a few things to round out the meal--extra butter, cream, Challah, and the like.  We're saving lots of money. 

Lastly, the Bring it Forward part is something I learned about this monrning from culinary expert (and Parmigianno Reggiano maven) Nancy Radke.  Each year when Nancy makes her gravy, she freezes some and incorporates it into the gravy for the current feast.  This means that all the love, all the revelry, all the memories from Thanksgiving or Christmas past is brought forward to the table as another holiday is celebrated.  Don't you love that?  I'm totally doing that year.  It's a great reminder of the gratitude, remembrances, and loved ones who have graced our lives in years past. 

If you get a moment, drop a comment and share what will be on your table and perhaps, what you are especially thankful for.

Tomorrow I'll be giving deep thanks for my family, dearest friends, and the making of a home in Syracuse.  Here's what will be on our table:

• Parmesan-Roasted Butternut Squash (squash from Sundance Farm)
• Maple-glazed carrots (carrots from Common Thread Community Farm)
• Yukon Gold mashed potatoes (from Stones Throw Farm)
• Sausage Pecan Stuffing (sausage from Gianelli's)
• Roast Turkey with Rich Gravy (Plainville Turkey, and yes, we'll do it wrapped in foil, roasted at high heat--the best and easiet way I've found)
• Buttermilk Biscuits
• Molten Chocolate Cakes
• 2006 Treleaven Dry Riesling
• Corey Creek Vineyards Raspberry dessert wine

Comments

[Jill Hurst-Wahl]

We tend to do a non-traditional Thanksgiving (a tradition I stated with my mother many years ago, where we would go out to each on Thanksgiving and order anything but turkey). This year, I did a quiche for dinner that contained scallops, bacon, mushrooms, onion and Swiss cheese. Excellent! We opened a 2006 Swedish Hill Riesling to go along with it. After our dinner, we went to a friend's house for a community dessert-sharing.

Of course,the kitchen has been busy with baking and this week we've -- yes, we both bake -- done pumpkin bread, apple pie and sweet potato pie!

[Tricia]

We had turkey (our own pasture raised bird!), butternut squash and potatoes (Casey's in Apulia-we ate ours and Stones Throws already). Applesauce (otisco), Walnut Sausage stuffing (walnuts not ours, sausage (from our pasture raised pigs, and rest of ingredients and herbs, ours!!!
Apple Crisp, pumpkin pie and a yummy chocolate desert my mom made.
Rolls and butter (my homemade butter and homemade rolls)
Cider (Deer run)
Wine, fingerlakes
Milk, fresh from our cow that morning!

Most of it was within 7 miles of us. Very happy with that. An excellent dinner, moist turkey (of course!) and the best company.
We have a lot to be thankful for.

[Bob LaGatta]

I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: http://www.technocooks.com for uhm…a different “menu.”

[Right Culinary School]

Its a great menu. I hope you enjoyed Thanksgiving day.

Thanks for sharing.
Kelly