Running a bit behind in getting our 2013 Thanksgiving menu this year. But it was a good one as typical and I promised to post the recipes we used.
G cooked a bit smaller turkey than usual and this year he grilled it. It was delicious.
We always start out with too many appetizers and every year we say, "not this year."
I was so excited to make the Bourbon-Caramel Pumpkin Tart that was on our November issue of Fine Cooking this year. It just looked and sounded amazing. But several hours into making it I remembered just exactly why I HATE BAKING! It just takes too many ingredients, too many steps and far too much time and honestly for all that work it only tasted okay, not amazing.
It was a great meal with family we love that's what Thanksgiving is all about and why we love to host it each year.
Links to our 2013 Thanksgiving Recipes:
Baked Haricots Verts with Fried Shallots from Fine Cooking
Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs from Fine Cooking
Smoked Chile Scalloped Sweet Potatoes Bobby Flay from Food Network
Wild Mushroom-Bacon Sourdough Dressing Bobby Flay from Foodnetwork
Bourbon-Caramel Pumpkin Tart from Fine Cooking