Thanksgiving Menu

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!