Well, Thanksgiving, the ultimate foodie holiday, is over. We didn’t host the family at our house–rather, we took some dishes over to Larry’s brother’s house, where our sister-in-law had prepared the rest of the feast. This was great for me, because Thanksgiving was just a distraction for me from the real event, the tasting lunch for my friends that is taking place this week. I’ve been waiting and planning for this for a while now, and I am excited that it is about to come to pass.
For our contribution to the Thanksgiving feast, we took this
We also made the mashed potatoes and a couple of appetizers. Our sister-in-law made the rest–turkey, sweet potatoes, a wonderful cranberry-lime relish, a green salad, her fabulous yeast rolls, and desserts. I ate till I was miserable, which is what Thanksgiving is all about, after all.
I have my coming week’s plan in place. With the number of dishes I’m making for this tasting event, organization and early preparation is paramount. I have already made the following dishes or parts thereof, and they are waiting in the freezer: homemade cheese crackers; potato nests; beet mousseline; corn blini; preserved lemon; thyme and lemon shortbread; chicken and prosciutto agnolotti; boeuf bourguignon; Duchesse potatoes; cranberry orange tassies; mini-pumpkin cheesecakes; tartlet shells; Oreo mint balls; white chocolate lemon truffles. Wow–I’m tired just looking at it, but really it was not that difficult because I spaced the preparations out over the last month.
Here’s my plan for the next week. It looks really do-able. Here’s hoping!
Make lime sour cream
Make orange creamMake paprika dressing
Make three layer mousse
Make leek topping
Make balsamic reduction
Make caramelized onions and spinach
Cook puff pastry squares
Pre-cook haricot verts
Make nutmeg whipped cream
Make brandy cream
Make almond crunch topping
Make crab salad
Make bacon topping
Heat fig and bacon
Make marsala sauce
Make butter sauce