Happy Thanksgiving to all! Here’s what we’ll be cooking/eating tomorrow, if all goes as planned~~
Crudités & Green Goddess Spinach Dip
The Classic Martini
The Robert Burns*
Breast of Turkey & Roulade**
Classic Cranberry Sauce
Mashed Potatoes & Gravy
Gratineed Mustard Creamed Onions
Maple-Pecan Sweet Potatoes***
Brussels Sprouts Cockaigne****
Coffee & Tea
*Yes, how literary. Steve is in charge of cocktail and wine selection. Here’s some background, and a recipe, though our recipe calls for Drambuie instead of absinthe.
**Prepped by the fabulous Butcher’s Block shop in Alexandria, NOT by me! Gravy, too, in a hopeful attempt to create a stress-free kitchen for a change, though the turkey directions are a little on the vague side, stressing me out already (i.e. “cook for 1.5 to 3 hours”).
***With marshmallows this year, at Steve’s request. Last time we did the marshmallows, they caught on fire…oops!
****From The Joy of Cooking; “cockaigne” is the name they give to their most special recipes…I think I’m remembering it was the name of their family house or something? This is one of the few recipes that make brussel sprouts taste good.