Despite the disturbing events in Mumbai, it is still Thanksgiving, and in the U.S., we have a great deal to be thankful for. I present you with a photo of our Thanksgiving meal:
Here are the recipes we used, clockwise from the right of the fish pitcher:
Apple pie: next time I make it, I will use more apples. It didn’t hold together as I would have liked, but it is the best apple pie I’ve ever eaten, and went especially good with a scoop of vanilla bean ice cream.
Organic cranberry sauce from a can. Purchased at Whole Foods. Not as tasty as Ocean Spray.
Tree Top apple sauce, unsweetened.
Pyramid Apricot Weizen beer.
Latkes: I have not yet documented the recipe, and I know it isn’t typical to have potato pancakes on Thanksgiving. Perhaps a Jew stowed away on the Mayflower. I will post the recipe some other time.
A variation on Orange, Walnut, Gorgonzola, and Mixed Greens Salad: no red onion, and we substituted feta cheese in my salad and bleu cheese in Aggie’s salad. Instead of oranges there are clementines, and we added dried cranberries. For the dressing, I whisked apple cider vinegar with olive oil, deli mustard, and honey, with salt and pepper.
Yellowtail chardonnay: too sweet for Aggie.
Turkey gravy: Emeril’s recipe, which follows.
Acorn squash with apple: the fun was taking a bite and not knowing if it was apple or squash until you felt the consistency.
Apricot-glazed carrots: you can never have too many orange foods.
Turkey: we used a different brine, but cooked the turkey and gravy according to Emeril’s recipe. The brine was taken from Boston magazine: salt, maple syrup, oranges, peppercorns, bay leaves, coriander, rosemary. Boil it, let it cool, chill it, and plop the turkey in there overnight until you’re ready to cook it.
Also, our cat Cyrus managed to insinuate himself into the photo, as did Lucifer.