This is just a quick, short post to say Happy Thanksgiving as I am knee deep in turkey, sweet potatoes, cranberries and the like. I started all my prep work today and finished some of my make-ahead items (i.e. the apple cranberry chutney and a couple of desserts). Tomorrow will be quite hectic, but I look forward to everyone gathering at our house for some good food, good drinks and above all, good company.
Our “feast” will start off with some appetizers: tzulamas (a pork, currant and pistachio pie); kopanisti (a gorgonzola, feta and roasted tomato spread) with toasted pita triangles; mini pancetta cornbreads with a cranberry apple chutney; marinated artichokes; sliced cured chorizo; and cheeses. We’ll then move onto the roasted turkey, of course; my family’s traditional rice, ground meat and pine nut stuffing; some sauteed broccoli rabe; glazed carrots; beef bourguignon; and thyme roasted potatoes.
These are the days I am happiest: when our big family is gathered in one place to eat, drink, talk, laugh, reminisce of the past and hope for the future. I wish you all a Happy Thanksgiving and a healthy and joyous start to this year’s holiday season to everyone, all across the globe.
A Butternut Squash Pie (instead of the usual pumpkin pie) I made early this morning (6:00 a.m. to be exact) for my daughter’s class to enjoy at their Thanksgiving “party.”
That one butternut squash went a long way … a panna cotta of butternut squash, ginger and coconut milk for our guests to enjoy after dinner tomorrow.