No, no, no... this is the most wonderful time of the year.
A surprisingly traditional menu:
Hands down my favorite holiday, I spent a couple years not jazzed about Thanksgiving and cooking that big, fat dinner. I played it low key last year, renewed my love of, well, cooking en masse. I had fun with some dishes, kept some simple, but the end result is a fairly traditional (which is non-traditional for me!) spread. This one's for you, Lisa Chiu!
- The bird: Cider-glazed turkey with a simple mushroom-porto gravy. Local cider from Patterson's Fruit Farm in Chesterland.
- Taters: Mashed maple-glazed sweet potatoes, plain ol' mashed and a cheesy dish. Local maple syrup from Richards Maple in Chardon.
- Plantlife: Green beans with shallots, maple-ginger (yes, I love real maple) roasted veggies + pecans. Local maple syrup from Richards Maple in Chardon.
- Stuffs: Buttermilk biscuit and mushroom stuffing and traditional herb-roasted stuffing. Local mushrooms from Tremont Farmers Market.
- Fruits: cranberry-apple conserve.
- Grains: butternut squash and chestnut parmesan risotto. Local butternut squash from my backyard.
- Pre-gaming: cured meats, lemongrass spring rolls and Ryan's Aunt Vicki's deviled eggs.
- Sips: Pomegranate prosecco spitz and, well, autumn sangria chock fulla fruit! Local apples and pears from Mapleside Farms in Brunswick.
- Sweet endings: French-press coffee (beans from local roaster Rising Star), pumpkin pie and capirotada bread pudding inspired by Momocho.