Okay. The menu is finally done.
The day’s fare will begin likely with a puff pastry Tourte Milanese with lots of spinach and ham, along with assorted fruits, Applesauce Muffins and Blueberry Muffins and lots of jellies and jams put up this year.. There will also be a large pitcher of POG (a breakfast drink of pineapple, orange and guava juices that I fell in love with in Maui) standing by and icy cold.
The Dinner itself, targeted for about two o’clock in the afternoon, will include:
Warm Wild Rice Salad with Blue Cheese and Fruit (served in bread rings ala KitchenElf!!!)
Classic Icebox Rolls (probably made into Butterhorns)
Overnight brined fresh turkey roasted over a mirepoix
A dark, rich gravy made using some of the mirepoix
Italian-Style Sourdough Dressing with Parmesan, Sage and Walnuts (husband’s favorite)
Plain Cornbread Dressing (sons’ favorite)
Oyster-Cornbread Dressing (my favorite, and I may not share…)
Homemade cranberry jelly and chunky cranberry-orange sauce
The requisite tray of my various pickles made this year…pickled asparagus, pickled mushrooms, pickled okra, pickled cauliflower, pickled baby onions, along with green and black pitted olives
Elf’s Gratin Dauphinois
Onions stuffed with potato, shiitakes, basil and parsley and baked in white wine
Roasted Brussels sprouts tossed with balsamic vinegar-glazed red onions and toasted walnut bits
As healthy and fancy as I can make it Green Bean Casserole (for the husband)
Steamed asparagus with fresh lemons
Baby Carrots braised in apple cider and rosemary
For dessert, a light fresh orange sorbet, served in martini glasses and drizzled with raspberry puree, and decorated with a fresh sprig of mint and an orange section.
For later that evening when the neighborhood Village gathers en masse for desserts, I plan on making my Death by Ganache genoise layer, coated with Godiva liqueur, split and filled with chocolate-walnut mousse, and coated with a silky thick layer of dark chocolate ganache. I’ll plate it on a large, round crystal platter drizzled with white chocolate (I love squeeze bottles!) and surround the cake with bourbon-soaked chocolate-covered long-stem cherries that are interspersed with mint leaves and raspberries, with a couple more covered cherries, raspberries and mint leaves used to decorate the very top of the cake, as well.
Then the sons and husband will clean the kitchen. Meanwhile, I’ll clean the carcass and save the bones (or they’ll go in the trash – ach!!!) with a neat wee dram (or two) of Balvenie Port Wood.
And soon take a nap.