Wednesday, November 23, 2011

Preping for a French Thanksgiving

We are on our own for the first time this year and rather than taking on the religion that is my mother's traditional Thanksgiving, we are doing things our own way. We considered several options and given our love of food, and abundant stash of Chateauneuf du Pape from out trip last year decided on a menu with a heavy French influence. Recipes and preparation images coming soon!

As we cook:
Foie gras stuffed mejool dates 
A cheese and charcuterie plate

For Dinner:
Duck Magret with an orange cranberry sauce
Brioche stuffing with sausage, fennel, and spinach
Brussel sprouts with lardon and shallots
A gratin of sweet potatoes and caramelized onions

For dessert:
Pumpkin creme brulee

And now for the results...
Our Thanksgiving table

The Appetizers

Husband Sous Chef preps the oranges for the cranberry sauce

Sweet Potatoes for the gratin

Yummm yes three onions to caramelize for the potatoes

The wine!

Scoring the magret

Searing the magret

Ready for the oven

Finished asparagus

Finished Brussel Sprouts with apples and lardon

Finished Stuffing

Sweet Potato Gratin

And the duck!

The finale, pumpkin creme brulee

1 comment:

chefhelen said...

I'm glad that you were just linked to Review Atlanta's blog. You have a lovely blog and I look forward to reading it at length! Your Thanksgiving dinner looks lovely and so much more delicious than turkey, ham and gelatin salad.