What to Eat: Thanksgiving

Since this public blog is meant to act as a personal reminder of things to cook, I will take the opportunity to remember also this Thanksgiving.

Cheddar and green onion scones for breakfast along with the grapefruit, orange and pomegranate fruit salad . . .

Add in the cinnamon rolls for breakfast while watching the Macy's Thanksgiving Day parade and ragging on the ones that mess up their steps or drop their batons or wear costumes that shouldn't see the light of day . . .

If I serve a salad on Thanksgiving, everyone actually eats it, so I always do. This one is organic romaine tossed with organic field lettuce from the csa and pomegranate seeds from the breakfast and a grapefruit vinaigrette also made from the juice of the fruit salad.

Organic potatoes mashed with the skins and a stick of butter made a day ahead, stored in my chambra pot, topped with chopped parsley and green onions. Yes, they are still good reheated the next day, really . . . I promise!

Just some green beans, because we have to.

Cornbread dressing made with cornbread, of course and sauteed onions, celery, fresh parsley, fresh rosemary, fresh lemon thyme, dried sage because it doesn't ever do well in my garden, then moistened with broth.

Sweet potato souffle from my GrandFoy's recipe. A large bowl full of organic mashed sweet potato (~10?), 4 organic eggs, a stick of organic butter, a generous splash of sherry, a pinch of salt, ~1/2 c. agave, 1/4 c. maple syrup (GFoy's recipe called for 2 cups of sugar!!!! That would make my teeth hurt.) After whipping it all together, put it in a baking dish and top with a nut crumb topping. I used butter, sucanat, oat flour and pecans. Bake until bubbly on the bottom and crunchy on the top. It looks a little burned, maybe so but still completely yummy!

Turkey isn't the main attraction for us, but can you really have a traditional Tgiving without?We didn't get a picture of the whole turkey, so this one of sliced turkey will have to do.

The cranberry sauce is in the previous post and has a starring role, since Matthias made it.

For dessert . . . Sydney made an organic pumpkin pie and added a sweet potato because we heard that makes it better. She got creative and folded the crust into the pie, which gave it a sort of tort look.

And an apple blackberry pie that was much better the second day. We put vodka in the crusts because you're supposed to? I tossed the peeled and sliced organic apple assortment with sucanat, organic blackberries and a tablespoon of tapioca powder as a thickener.