So how was your Thanksgiving? Ours was fantastic! My family said our dinner was the best ever. But then they seem to say that every year I cook, so I guess I keep on improving? But truly, they’re still giving me compliments today so I guess it was really, really good!
I was particularly pleased this year with our appetizers. They were different and just the right touch, pre-feast. I made two recipes from Food and Wine magazine. One was for Texas smoked salmon tartare and grilled pancetta-wrapped mushrooms along with my artichoke dip. You can make the smoked salmon tartare and the artichoke dip the day before. I also had help. Agata made all of the mushrooms while I assembled the tartare on the chips with a cilantro leaf each. It was easy!
Texas smoked salmon tartare on blue corn chips
-Pancetta-wrapped grilled mushrooms
My butternut squash soup was the best ever, I’m told. See this quick pic of the kids licking their bowls – seriously I did not ask them to do this for a photo op! This soup is based on David Waltuck’s recipe of Chanterelle fame, except that I have made my own revisions. One important one is that instead of cooking the squash by simmering it in the chicken broth, I oven roasted it at 425 degrees and then scooped it out of the skin to add to the broth and onions. Much tastier and you skip that difficult-to-peel step that makes your hands all wrinkly.
Oven-roasting squash and pumpkin
Pumpkin puree draining
I also made two pies this year. One pecan and one pumpkin, from a fresh sugar pumpkin I roasted with the squash and then let it drain for several hours through four layers of cheesecloth. You need to do that to get all the water out and get to the true pumpkin flavor. The pie was so light and yummy!! Definitely give that a try.
– Super light pumpkin pie
My pecan pie – Mrs. Fowler’s recipe
I hope you enjoyed a delicious Thanksgiving, full of good family times, providing you with sweet memories to last the year through.
The end to a lovely day.
