thanksgiving 2013

sponseller thanksgiving 2013

Thanksgiving has crept up on me this year. Six months ago, I was sitting at an office desk waiting for the day we’d start our new lives. Surely, I’d have all the free time in the world to do anything I wanted, right? Uh, turns out that I’m working harder than ever and there are still only 24 hours in a day. I wanted to plan a brand new Thanksgiving meal this year, but I’ve been too preoccupied by work to put much thought into it. Instead, I’m mostly going with greatest hits from previous years:

Snack:
Pumpkin dip with sliced apples – take 1/4 cup canned pumpkin, 8 ounces cream cheese, sweetener to taste, some cinnamon and cloves, a dash of cocoa, mix together, and boom. Best dip ever. Serve with sliced pears and apples. Impress the hell out of family and friends, or just eat it all for yourself.

Dinner:
Crispy duck legs with apples – we’re skipping turkey this year. I’m a heretic, I know, but it’s not my preferred meat. This is my favorite duck recipe and my favorite piece of food writing. It takes me back to my college days, or at least, the part of it that I romanticize.

Chestnut Apple Stuffing – this will be my fourth year in a row making this stuffing. I look forward to this stuffing more than anything else, really. I’ve been known to sneak bites of it straight from the fridge, it’s just so good.

Tart Green Salad with Buttermilk Dressing
– recipe below. This is one of the only recipes from the Joy of Cooking I still go back to over and over again.

Pillow-y roasted sweet potatoes – I skip the toppings and dive right into the potatoes.

Roasted brussels sprouts with chestnuts
– tossed with olive oil, salt, pepper.

Dessert:
Mulled wine – did you know Trader Joe’s 2 buck chuck is actually 3 dollars in Michigan? Pfffft.

Persimmon panna cotta with pecans – As much as I want to make a pie this year, I know it won’t happen. I’m crossing my fingers that gelatin can be found easily in the foofy markets of downtown Ann Arbor.

Tart Green Salad with Buttermilk Dressing
(adapted from The Joy of Cooking)

For the salad:

Lettuce (green leaf, red leaf, or romaine)
Spinach
A tart green (any of the following: arugula, broccoli rabe, curly endive, escarole, mustard greens, radicchio)
1 Granny Smith apple, thinly sliced and chopped
1/2 cup pecan pieces
1/4 cup dried cranberries

For the dressing:

1/3 cup rice vinegar
1/3 cup sour cream or yogurt (I’ve always made this with full-fat yogurt)
1/3 cup buttermilk
3 tablespoons honey
2 cloves garlic, minced
1 scallion, minced
pinch of cayenne pepper
salt & pepper, to taste
1/2 cup olive oil

Dressing:

Mix together rice vinegar, sour cream or yogurt, buttermilk, honey, garlic, scallion, red pepper, salt, and pepper in a bowl. In a slow steady stream, pour olive oil to the mix, whisking constantly. Set aside.

Salad:

Toss together greens and add to individual bowls. Drizzle dressing over the greens, add apples, and garnish with pecans and dried cranberries.

Have a happy Thanksgiving, all! What are you making this year?

PS – avocadobravado.net has undergone a makeover! There are still quite a few loose ends to wrap up and a few design changes that need to be done (like that header, blech), but I just couldn’t wait any longer to publish it.

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  1. Lily says:

    I’m taking the Pioneer Woman’s green bean casserole to the family Thanksgiving potluck on Thursday. Makes Thanksgiving stress-free for me! well, besides having to listen to political arguments at the table…

    Reply