Thanksgiving 2003

Appetizers: Grilled Vegetables

Gruyere Pate Chou

Soup: Butternut Squash Soup
   
Turkey & Stuffing: Friedman's Traditional Cornbread Stuffing
  Porcini rubbed Turkey w/ Shitake-Madeira Gravy
Side Dishes:

Maple & Tangerine Glazed-Carrots

 

Brussels Sprouts and Pearl Onion in Horseradish Cream

 

Green Beans w/ Roasted Macadamia Nuts

  Roasted Sweet Potatoes
  Marinated Cauliflower, Olive, and Arugula Salad
  Creamed Corn Gratin w/ Fried Onions
  Herbed Roasted Winter Vegetables
  Succotash
   
Salad: Green Salad
Bread:  Scallion and Sesame Corn Bread
Cranberries:

Traditional Cranberry Sauce

 

Cranberry Sauce w/ Roasted Shallots and Port

 
Desserts:

Fresh Fruit

  Apple Pear Pie
  Cranberry-Citrus Sorbet
Caramel Covered Pumpkin Flan
Chocolate Cranberry Torte
Quince Compote
Pumpkin Chiffon Mousse w/ Gingersnaps crust
Cranberry Lime Tart
Lemon Chiffon Pie w/ Glazed Cranberries

Coffee and Tea

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