It’s a happy day today! Tis the day before Thanksgiving, which means today is a labor of love. 🙂 I have a small bit of cleaning to do in the kitchen before I can get to work, but then today I get to make some pie. Two pies to be exact, a pecan pie and a blueberry pie. I made the crusts yesterday, and they are waiting in the fridge for me to get cracking. I’ll also be making the Cranberry-Pineapple Sauce, because I’ve found it improves overnight in the fridge.
The”piece de resistance” though is brining away in the walk-in-fridge. Yesterday around lunch time the doorbell rang, and there was the UPS man with a beautiful package for me! It was my organic, free-range, no hormone fed fresh turkey from D’Artagnan. I was so excited that it arrived in time to brine! We obviously won’t really know how wonderful the turkey is until we east it tomorrow, but I have to tell you, this turkey looked different. It just was… fresh, I guess. The flesh was just so bright, and pinkish in color. Even the livers looked different.. So different, that I asked Andy if he ever ate turkey livers, to which he said that he didn’t see why he couldn’t, so I cooked him up the livers in onions last night for a late dinner. I’m really looking forward to sampling this bird tomorrow.
Everything else is almost ready to go. I’ve really managed to compile a menu for a simple Thanksgiving dinner this year. It’s simply going to be a matter of assembly tomorrow, and timing everything in the oven just right for when the turkey comes out for it’s mandatory rest period. The kids have had their input this year, so I’m not worried in the least about them going hungry, there will be plenty that they want to eat. So without further ado, here is the menu in full.
Appetizer: Crackers and Spreadable Cheeses, Mixed Nuts, Served with German Apple Wine, Riesling, Beer, and Spiced Cider
Dinner: Cider Brined and Glazed Turkey served with Gewurztraminer
Dressing Made By Mom
Butterhorns Made By Mom
Steamed Asparagus Tossed with Roasted Mushrooms
Buttered Corn
Assorted Homemade Pickles
Dessert: Blueberry Pie served with Gingerbread Coffee
Pumpkin Pie
Cherry Pie
Hmm. I think I had better get to work! Latr today I will hopefully share the spiced cider recipe that I’m using, as well as a last minute addition to the pickle plate. You know there had to be a last minute addition- right?
Oh my. With that double highway almost done I could be there in minutes.
I love what you are doing here, Erika!
Happy TG and thanks for the kind words!
Mimi
No, thank YOU for the kind words. Can you tell I have more time on my hands these days? Always tinkering…
I hope your Thanksgiving was wonderful.