Thanksgiving Menu 2011
It’s been pretty quiet around this blog for a while. Well, I have some excuses reasons. I was sick. I cleaned out a room, and built a desk for the room; so now I have a real grown up desk to sit at while I work. I was busy with Thanksgiving stuff. … Er, I know, none of that is really any excuse. It comes down to the fact that I just wasn’t feeling it. But, I’m back. I have a few cool new things to try.
First, I thought I’d share my Thanksgiving menu. I didn’t host, so all I had to do was bring a couple of dishes. I’m pretty happy with all of them.
Pretzel Bites: I found this idea on The Hungry Housewife, where she called them “the poor man’s turtle”. Really easy: take your pretzel square (btw, I think those flat Pretzel Crisps would be fab here!) put a Rolo on top. Toast in the oven until melty. Squish down with a toasted pecan half. I decided to try some different flavors as well. Some had Rolos, some had dark chocolate mini Reese’s peanut butter cups, and some had chocolate chips (both with pecans and with just a second pretzel square). I served these as both appetizers and as desserts. This isn’t my normal fare (really processed), but it was fun and both young and old enjoyed them. One person even called me evil for bringing something so tasty. I would make these again for a party – easy, tasty, people liked them, and occasionally a processed treat isn’t too bad.
Blue Cheese Biscuits (you’ll find fabulous photos on David Lebovitz’s site): These come from David Lebovitz who adapted a Julia Child recipe. Delicious! The blue cheese flavor wasn’t as strong as I would’ve guessed, but I did use a mild blue cheese. There was much discussion on the term “biscuit”. These are not traditional American biscuits, they’re more of a homemade puff pastry or a galette (but I don’t think many people are familiar with that term). The terms pastry, crackers, cookies, wafers, and tasty-nibbles were all used. These were served as an appetizer, which was lovely; they could also be served as a side (though I think they might get lost in the Thanksgiving shuffle, as they’re delicate and unassuming). The recipe made 40 2-inch wafers. I would make these again, but not for a huge dinner like Thanksgiving; they’d be better at a smaller simpler dinner with a nice roast, some simple potatoes, and greens.
Roasted Acorn Squash with Blue Cheese: I was on a blue cheese kick! I took 3 large acorn squash, roasted them whole for 20 minutes at 400° F. Cut them into wedges and then chunks. Added 4 large shallots cut into quarters, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoons olive oil. Put them back in the oven at 400° for 40 minutes (don’t turn them and they develop a nice browned crusty area). These were put in the fridge and transported to Thanksgiving, where the host put them back in the oven at 350° for about 30 minutes. Once they were taken out, I mixed in 4 ounces of blue cheese. The cheese melted into the squash and gave them a nice shine. The blue cheese flavor was pretty much lost, but they did look and taste wonderful!
I hope you had a wonderful Thanksgiving! I know I did. 🙂