Thanksgiving 2005 has come and gone. Guests have left, and I have one more load to go in the dishwasher. This was actually the least-stressful Thanksgiving I’ve ever had, cooking-wise. Don’t know if I was just better organized, or what, but I’ll take it.
Everyone is stuffed, beyond stuffed, and the refrigerator is bulging with yummy leftovers, even after I sent a bunch of stuff to The Neighbors and home with my parents.
Most of the recipes for tonight were Tried-and-Trues, with actually only one new recipe today. I made a few slight menu changes, because there were some leftovers from yesterday’s office Thanksgiving feast, and I ended up taking home Sweet Potatoes and Corn.
Here’s the final rundown on what we feasted on:
Served with warm, sliced baguettes before dinner:
Brown Sugar Almond Brie (I love this one!)
Sun-Dried Tomato Dip
Butternut, Goat Cheese and Walnut Spread (this was the new recipe and will definitely be repeated – even Nicholas liked it!)
Sausage Cheese Puffs – a great comfort food starter
Cranberry Conserve (I’m not a fan of cranberries, but this recipe will make a convert out of anyone)
Cranberry Broccoli Salad (another one that Nicholas ate, sneaking those veggies in yet again)
The Husband’s delicious turkey
Potatoes Au Gratin (with 2 cups of heavy cream, you can’t go wrong with this one)
And then Mom brought Flan, Pecan Pie and Pumpkin Pie.
A delicious meal, and I wouldn’t change a thing.
On that note, Nicholas has just informed me that it’s “past my bedtime!” and I’m not arguing with that. I’ll post the pictures tomorrow — got them all loaded but the blogging component is having “issues” tonight.
Until tomorrow… tune in for Friday Night Date Night escapdes.
Happy Thanksgiving to all!
Cranberry Broccoli Salad
1-1/4 cups fresh cranberries, chopped
1/4 cup sugar
4 cups broccoli florets
4 cups coleslaw mix (shredded cabbage with carrots)
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup finely chopped onion
6 slices of bacon, crisp-cooked, drained and crumbled (I double the amount of bacon)
1 cup light mayonnaise
1/4 cup sugar
1 tablespoon white wine vinegar
In a small bowl, combine the fresh cranberries and sugar; cover and chill in fridge until serving time (berries will juice out). In a large bowl, combine broccoli, shredded cabbage, walnuts, raisins and onion. To make dressing, combine all ingredients in a small bowl. Pour over the salad and mix. Chill covered at least 1 hour or up to 24 hours. Just before serving, gently fold in bacon and cranberry mixture.