Inspired by my dear friend S, who blogs over at http://sarahlitchick.blogspot.com/, here’s our menu for the big bird day tomorrow:
Appetizers: tomato and cucumber bruschetta, along with (maybe) some nice dill havarti I forgot I had
Wines, red and white
Main course: lemon garlic herb butter roasted turkey
Sides: Giblet gravy, Stuffing (also with giblets, probably…), baked creamed spinach, chipotle mashed sweet potatoes, homemade cranberry sauce
Desserts: Mom-made pumpkin pie, currently in transit up from Northern California, and Pumpkin cheesecake. Both with fresh whipped cream, if desired
Today’s tasks include: baking a cranberry swirled, well streuseled coffee cake for breakfasts. I first baked it three years ago and my sister adores it so much I now cannot escape the task of making one every year (not that I mind… it is pretty delicious). Making the cranberry sauce. It needs to set up in the fridge, although the fact that one shelf is completely taken up by a 17 pound, still mostly frozen turkey makes that whole storage thing difficult… Making the pumpkin cheesecake. Here, too, a night in the chiller is required, which makes me slightly anxious. Where will it go? Why did I buy such a big turkey? Why, when I liberated it from the freezer section of the grocery store on SUNDAY, is it still rock hard to the touch? What would happen if I stored it in the garage overnight? It’s kind of like a walk-in fridge out there, isn’t it?
These are my pre-Thanksgiving preoccupations. But I suppose they are largely good ones, because they mean I get to be in the kitchen today AND tomorrow. And I do like it there.
What does your Thanksgiving menu look like?