Guess who survived his first race! Way to go, hubs!
(Over my shoulder: “Is that going on your blog?” And then, looking closer: “Did you like…draw on it? You are such a dork.”)
Watch it, hubs. I’ve got MSPaint and I know how to use it.
Obviously, I am extremely proud of him. He’s never been much of a runner but has started going out pretty regularly the last few months and is logging 15-20 miles a week consistently these days. We ran together the whole time and finished just over 44 minutes. Instant PR for the hubs, and a nice morning run for me!
Anyway. I know that blogland is overrun right now with people posting pictures of turkey and yammering about their Thanksgiving recipes. But I worked really hard on this meal. So I’m going to jump on the bandwagon.
Have a seat!
Sweet Potato Soup with Toasted Marshmallow, Crumbled Pecans and Fried Sage
Yams make a velvety-smooth soup, but you could sub pumpkin or squash. And melted marshmallow in the center is pretty and fun. I followed this recipe from Food Network, then added a toasted (in the oven) marshmallow, sage fried in butter until crispy, and a bit of crumbled candied pecans.
Autumn Salad with Pumpkin Bread Croutons and Maple Vinaigrette
This small, flavorful salad was a great warm-up. Greens, candied pecans, goat cheese, dried sour cherries and pumpkin bread “croutons” in a maple vinaigrette (apple cider vinegar, maple syrup, a little spicy mustard and olive oil).
Turkey, of course.
I’m not a briner. Or a bagger. I am a butter-er. And this turkey was slathered with it – along with tons of finely chopped fresh herbs and salt and pepper – before roasting. Moist, flavorful and delicious.
Cornbread Stuffing with Apples and Pancetta
This is one of the dishes for which I did a trial run last weekend, and I’m so glad I did! This recipe (from the Pioneer Woman episode of Throwdown) seemed promising, but came out a little dry when I made it the first time. The second time around I added a pound of pork sausage, a cup of milk and a about a half cup more chicken broth. It was very soggy-looking when I put it in the oven, but after baking for an hour, it was absolutely perfect. Certainly the best stuffing I’ve ever made – and declared to be the best he’d ever eaten by one of our dinner guests.
Zinfandel Cranberry Sauce
Followed this recipe pretty faithfully – except I nearly doubled the actual cranberries. It was perfect!
Caramelized Onion Mashed Potatoes
Inspired by this recipe from Cate’s World Kitchen, but I didn’t really follow a recipe for these. I just made normal mashed taters (Yukon Golds with the skin left on, milk, butter) and then added a bunch of onion rings that had been cooking with butter over low heat for almost an hour. They were deep golden brown and added a wonderful texture to the potatoes, especially alongside the bits of skin. Yum.
Roasted Haricots Verts with Browned Butter and Crispy Shallots
Remember when I was all hating on green bean casserole the other day? That stuff is an injustice to green beans everywhere. Simply roasting them with butter and salt, and tossed with some caramelized shallots (I cooked them right alongside the onions for the potatoes) is much better.
Maple Pecan Tartlets
Who wouldn’t love a palm-sized pie? I followed this recipe but instead of making a normal tart/pie crust, I pressed the dough into the cups of a mini muffin pan. (Cooking time was more like 15-20 minutes.) With a side of vanilla ice cream, these were fun to eat and still delicious on Thursday night, even though I made them on Tuesday. (I am actually surprised they survived that long, as the hubs was constantly trying to swipe them!)
So there ya have it. Hours of planning went in to that meal, and it was worth every minute. At the risk of sounding like a self-congratulatory jackass, I’m going to say that this was one of the best Thanksgiving meals I’ve ever had. With a killer food coma to match it. (Still working that one.)
How was your Thanksgiving feast? Have you come out of your food coma yet?