That Time of Year Again: Thanksgiving Preparations

For the past week my mind vaguely wandered to the fact that Thanksgiving was coming up.  I remembered to send out the email invite to my family, and started culling through my old recipes to consider the menu; what you might call pre-pre-planning in my book.  Yesterday I even made a trip to the garment district downtown to buy some linen for table cloths.  But it wasn’t until today that I jolted awake with a single thought: Thanksgiving is just a week away.  Ack!  I haven’t finalized my menu! I haven’t made my prep list! I haven’t made my shopping list!  I haven’t sewn the table cloths!  Crikey!

Now that I gave myself a stiff kick in the bum to get me rolling, behold, the menu, hot off the presses:


Thanksgiving Menu
  Turkey two ways (one roasted, another sous vide then fried)
   Braised short ribs
   Roasted garlic mashed potatoes
   Bourbon glazed sweet potatoes
   Stuffing with mushrooms, leeks, and sage
   Brioche dinner rolls
   Creamed kale
   Shredded brussel sprout and pancetta salad
   Cranberry pomegranate sauce

And for dessert:
    Momofuku’s crack pie (more on that later)
    Pumpkin whoopie pies
    Pumpkin macarons with chocolate ganache

As you can see I like to keep things traditional.  Thanksgiving is all about tradition.  That, and carb coma, of course.

We’re expecting 20 or so at the house this year, and with Griffin on my hip I certainly have much to be thankful for.  I’m praying that my Thanksgiving bird comes out as beautifully as the one I did in ’09, the last time I hosted the big family feast.


One week to go! Oh my!

What’s cooking for your Thanksgiving table?





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