Some people prepare the same soup, the same turkey stuffing, the same gravy, the same veggies, the same cranberry sauce and the same desserts every year. The only constants on my Thanksgiving repertoire are our friend Laura's divine sweet potatoes, a huge amount of traditionally prepared mashed potatoes and the cranberry sauce from the back of the Ocean Spray package. However, I also make another cranberry something, and all the other recipes change from November to November. Our friend Vivian, who takes on the responsibility for desserts, similarly brings different ones every year. When I was searching for recipes this year, I knew I had to make something from Gourmet magazine as a tribute to its nearly 70 years of leading Americans through the world and the world's kitchens.
We were 13 at the table this year, and if I were superstitious, I would write that the number was the reason I couldn't light off the dishwasher between the soup course and the main course. Between the main course and dessert, with one load ready to go and the kitchen counters stacked high with dirty dishes, my handy-dandy husband managed to reconnect whatever wire underneath had worked its way loose. While he diagnosed the problem and immediately fixed it, the rest of us had a bit of time to let our food settle before digging into the dessert course. After cheeses and crackers, nuts and a fresh fruit platter in the living room, we sat down at the table. I asked guests to bring their wine glasses with them, so don't think we've gone dry because you don't see the appropriate stemware on the set but unoccupied table.
The prime wine, selected by my son Andrew who is really into wines, were Jekel Vineyards Riesling, Monterrey, 2007, and Spann Vineyards Mo Zin, Sonoma, 2006 (a Zinfandel, Mourvedre, Petite Sirah and Syrah blend). Other wines wee brought, opened, drunk as well. We were not deprived, even before dessert, when we enjoyed a Barros 20-year-old Tawny Port brought by our friends, Mike and Ally.
Below was our dinner, including links to recipes. I didn't change any of them very much this year, so I am not posting my amended recipes.
Thanksgiving 2009 - First Course
Sherried Butternut Squash Bisque, originally from Bon Appetit, March 1996. My changes were modest. I used half-and-half rather than skim milk and topped it with chopped chives rather than yogurt and thyme.
Thanksgiving 2009 - Main Course
Cornbread Stuffing with Fresh and Dried Fruit, originally from Bon Appetit, November 2006. I doubled the recipe and used home-made turkey stock, frozen in 2008 and ready to moisten the 2009 stuffing.
That was enough to stuff inside the 17-pound bird and also for two extra loaf pans. The natural, hormone-free, antibiotic-free turkey came from Wisdom Natural Poultry Farm. Sally made the gravy from pan drippings, home-made stock using the neck, gizzard and liver and a Penzey's soup base.
Cranberries two ways, Roasted Cranberry Sauce from Saveur (left) and Ocean Spray's simple fresh sauce (right).
I made but neglected to photograph Green Beans wth Ginger Butter as a tribute to the recently deceased Gourmet. This fine recipe came from the November 2006 issue. I didn't shoot the mashed potatoes either, but below is Laura's brilliant orange mashed sweet potato casserole, rich as Croesus.
Thanksgiving 2009 Desserts
Vivian again brought three, each better than the other, no matter in which order they were eaten. And do I need to point out how gorgeous they are? Top to bottom, pumpkin pie, pecan pie and apple/cranberry tart -- withor without vanilla ice cream.
Thanksgiving 2009 Postlude
Turkey stock being started.
China, silver flatware, napkin rings and serving pieces ready to be put away until the next occasion. The wine glasses and water goblets were already on their shelf.
