My Thanksgiving Menu

People have said to me. “You must be cooking Thanksgiving dinner.” So yes, my son and I are in charge of cooking the Thanksgiving meal. I have to admit last year was the first time I cooked the turkey. Usually, my mom does the turkey and stuffing and I bring all the sides. The pressure was on to cook up a moist turkey. I learned the trick of cooking the turkey breast side down. It is not a beautiful presentation bird, but it did turn out moist. I’m going with that method again this year. We are also having our dear friends from Sri Lanka over. If you look at our menu, it is not your typical thanksgiving menu but it is a good representation of America. A fusion of many cultures’ cuisines. I think it is tastier that way.

I’m lucky this time to have my son helping me. Today we finalized the menu. We have lots of yummy food on our menu.

appetizers- phyllo cups with brie and fig preserves, Potato and Sweet Potato Latkas with homemade applesauce and greek yogurt, Tabouleh on romain leaves, hummus with carrots

Oven Roasted Butternut Squash soup made the same way as the Oven Roasted Tomato Soup (liquid diet) but substitute Butternut squash for the tomatoes and use 3 honey crisp apples instead of the garlic.

Turkey Roasted on a bed of carrots, celery, parsnips, in some chicken broth, baked salmon by my friend, yukon gold mash potatoes made by my 6 year old, sauteed green beans in garlic and campari tomatoes,  Sweet Italian Sausage mushroom wild rice dressing, Grilled veggie and baby fresh motzerella basil with Balsamic vinigarette on baby spinach and arugula salad, cornbread, carrot and corn casserole (cooking with an eleven yr old). cranberry sauce (seasonal recipes) and because we are so asian fusion here. Japanese brown rice, kimchi and acorn gelee with nori and soy sauce.

dessert- fresh fruit, pumpkin pie by my friend, apple pie, oatmeal raisin cranberry cookie, lemon bars, 7 layer bars by my friend

So in order to manage all this food… I made the cranberry sauce, oatmeal cookie dough, and cooked the butternut squash soup elements and will add sauteed fresh sage leaves and puree them on Thanksgiving garnishing it with toasted hazelnuts, toasted pumpkin seeds, and a drizzle of toasted hazelnut oil, and made the latkas but left them just light brown, they will be frozen and fried up on the griddle on Thanksgiving.

Having seen the Charlie Brown Thanksgiving at school, my 6 yr old wants to have popcorn garnishing the turkey. Good thing I am a Snoopy fan.

On such a special day, it is fine to have the treats and family favorites, just remember to also have the fruits and veggies too. It just helps you feel better. A tip that I love is to drink a glass of water before the meal so it helps to fill you up. Starting with a healthy soup is great for that reason too. For me, I love Thanksgiving leftovers, so I know that when I’m hungry it will still be there. That prevents the “eat it all now” mentality. And my sweet friend who is coming to dinner and I have already scheduled a nice long uphill walk for Monday.

So whatever you serve, I wish you a wonderful time shared with the people you love and care about. The food is merely an excuse to sit around and linger at the table. The people, laughter, and the thoughts of what we are thankful for are the true meaning of Thanksgiving. I hope that warm fuzzy feeling stays with you all year long.

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