How wonderful to be dining al fresco for the holiday. I hope the weather cooperates and it's a spectacular event.
We always enjoy a variety of cheeses and crackers/breads in the parlour with cocktails. The traditional cocktail is Rob Roys. Lou and I wait patiently for Thanksgiving, not so quietly jonesing for them.
First course is a huge antipasto platter with genoa salami, mortadella, ham, prosciutto, sharp provolone, marinated mushrooms, marinated artichokes, roasted red peppers, three types of olives and anchovies (kept on the side for those who desire them).
Second course is the one course than has priveledge to change each year. Some years it s a soup, others it a pasta. This year, my daughter is making home made jumbo (very jumbo, she says) ravioli, stuffed with ground veal and pancetta, ricotta salade and fresh parsley. she's making a simple sauce of sauteed tomato, garlic and basil.
Third course is the turkey with sausage stuffing, mashed potatoes, candied sweet potatoes, sauteed mushrooms, buttered corn, home made apple sauce and cranberry sauce and a very special family recipe for a lemon creme mold. Some would consider that dessert instead of part of the entree, but I've discovered that the sweet lemony taste compliments the spicy sausage stuffing in the most magnificent way.
I make the bread, usually a cranberry walnut braid, corn bread, and brioche rolls.
There is always a bowl of assorted nuts to be cracked right after the main course.
Dessert, this year is a pecan pumpkin tart, steamed chocolate pudding with port hard sauce, and cream puffs. Dessert changes a bit, each year as well. The rest of the menu has very very little wiggle room.
Barbara
