It has been almost 6 years since V and I hosted a Thanksgiving dinner because we usually use the long weekend to get out of town especially in my old job where vacation days were sparse. We felt a bit rusty, but confident that we could pull it off if we kept the menu simple and manageable after a very packed work week, especially since V was just returning from out of town.
Here is the menu list as we wrote it down on a ruled A4 sheet of paper.
- Hard Cider and Fat Tire beer (Apparently Hard Cider is the in-thing these days)
- Sparkling cider for our guests who do not drink alcohol
- Virgil's root beer for one specific guest
Neither V nor I are in to wine and hardly keep any at home, and since we knew none of our guests were oenophiles either, we didn't procure any.
Munchies (Appetizers) before the actual dinner:
- Pita chips (home-made from pita bread with olive oil and a sprinkle of salt & pepper)
- Hummus-olive tapenade
- Guacamole (home-made)
- Spiced Strawberry Jam (home-made)
- Stuffed red bell pepper with wild rice-wild mushroom stuffing
- Turkish-style green beans
- Brussel sprouts with stone-ground mustard
- Roasted butternut squash with sage in browned butter
- Peach cobbler from Ikeda in Auburn, CA
- Three Twins Dad's Cardomom icecream (available at Whole Foods)
- Masala chai
A lot of precise chopping was required. V handled that end while I handled the cooking part. I will be posting the recipes one by one. In the meantime, here is a picture to feast your eyes on!