Wednesday

Thanksgiving Menu

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For Thanksgiving I usually adhere to a traditional menu, and this year is no exception.
The gathering will be small, so I've eliminated some of the extras but just switched a couple of items out.

Here are a couple of the new-to me recipes I'm making this year:

Cream of Almond Soup
6 servings

1 celery stalk; minced
1 clove garlic, peeled and crushed
2 tablespoons butter
3 cups chicken stock
2/3 cup ground almonds
1/8 teaspoon mace or nutmeg
1 cup heavy cream
salt and pepper
2 tablespoons toasted slivered almonds
cilantro sprigs; optional


In a medium saucepan, saute the celery and garlic in the butter until softened. Add the chicken stock, almonds and mace.

Cover and simmer 30-to-40 minutes, stirring occasionally.
Remove from the heat and let stand at room temperature for one hour.
Puree in a blender or food processor. Return to the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to a boil.
Taste and add salt and pepper as needed.
Serve sprinkled with toasted almonds and a sprig of cilantro if desired.



Make Ahead Sweet Potato Dutchess
6 to 8 servings

Ingredients:
1-1/2 cups cooked and mashed sweet potatoes
2 tablespoons light cream (half & half) or milk
2 tablespoons butter or margarine
1 egg
1/2 teaspoon cumin or allspice
salt and pepper to taste
2 tablespoons butter or margarine, melted

Preparation:
In a large mixing bowl, combine cooked warm sweet potatoes, cream or milk, 2 tablespoons -butter or margarine, egg, cumin or allspice, salt and pepper.

Mash with a potato masher or beat with an electric mixer on low speed until smooth.

Line a baking sheet with plastic wrap or silicone mat.

With a pastry bag fitted with a star tip; pipe potato mixture into six or eight large star shapes onto baking sheet.

Freeze about 45 minutes or until firm. Remove potato mounds from baking sheet and transfer to a plastic zippered freezer bag, removing all air from bag as sealing close. Freeze.

To serve, place frozen potato mounds on a greased baking sheet. Brush with two tablespoons melted butter or margarine. Bake, uncovered in a 375-degree oven for 20 to 25 minutes or until heated through.

There are always a few more things to do the night before, no matter if the guest list is long or short so I better get busy.
I wish all who are celebrating a very, very Happy Thanksgiving!






5 comments:

  1. mary your menu is wonderful, i love your visuals! the soup sounds great, never heard of almond soup before. i know tomorrow is a busy day, so i will wish you happy thanksgiving now. i am thankful for our friendship, its been a delight knowing you, have a wonderful day!

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  2. Happy Thanksgiving, I know it will be yummy. I am going to try the soup. Thank you Clarice

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  3. Mary, Happy Thanksgiving. What a treat it would be to share in your holiday meal. I haven't commented in a while, but always read your posts daily. Always pure delight.

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  4. Your menu sounds wonderful and the soup unusual! A very wonderful holiday wish to you.

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  5. Cream of Almond Soup and Dungeness Crab & Grapefruit Supreme . . .

    Traditional? I want to grow up again, in YOUR HOUSE!

    What a fantastic menu.

    ReplyDelete

Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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