I never have room for pumpkin pie on Thanksgiving day; fortunately it makes an excellent breakfast the next morning. Here is the menu from yesterday's meal for six:
Tapenade* with Crackers
Cherry Tomatoes, Green Onions, and Radishes from Dad's Garden
Black olives from Raymond's tree which he cured himself!
Champagne
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Portuguese-Style Turkey with Linguisa Stuffing and Pan Gravy
Mashed Potatoes with Garlic
Sweet Potatoes from your recipe--very popular yesterday
Chunky Applesauce
Port Wine Cranberry Sauce
Scalloped Corn
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Pumpkin Pie
Mince Pie
*This is James McNair's recipe. It was a perfect appetizer because it was sharply flavorful rather than rich and bland. Easy to make ahead, too.
Tapenade
1 cup pitted Kalamata olives
1/2 cup basil leaves
3 tablespoons capers, drained and rinsed
2 tablespoons chopped garlic
2 teaspoons grated lemon zest
1/4 cup olive oil
2 tablespoons lemon juice
Chop first 5 ingredients in food processor, then add olive oil and lemon juice to make a smooth paste. Season to taste with salt and pepper.
1 comment:
What a wonderful menu! I wish we'd been there. But we had fun, too. Our menu was quite the opposite of yours, involving things like ambrosia salad, sweetened sweet potato souffle, and giblet gravy.
Next year, or maybe at Christmas, I want to make your Portuguese sausage stuffing. Hey, you think it would be good in a goose? I've never eaten goose. Maybe we'll roast a goose for Christmas.
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