Thanksgiving: Feasting for two
Far from our extended families, unwilling to travel on this busiest flying-weekend of the year, my beloved and I are feasting at home, just the two of us. I’m doing the cooking, and I’m having a blast.
The trick: To prepare a meal that feels like Thanksgiving-with-all-the-trimmings – and provides the essential leftovers for next-day sandwiches – without overdoing it. So, for instance, I’m roasting a turkey breast, not a whole bird, and the desire for multiple kinds of pie will be satisfied by little single-serving pie-lets I baked last night: Pecan, lemon meringue and apple galettes. Aren’t they cute?
Pre-feast nibbles: Olives (black and green), pickled garlic, nuts
Roast turkey breast with brandy gravy
Oven-roasted yams, mashed with allspice and maple syrup
Oven-roasted Brussels sprouts
Cranberry sauce. The jellied kind, from a can, because we love it (and it’s essential for next-day turkey sandwiches
Rosemary-olive oil bread
Dessert: miniature pies (pecan, lemon meringue, apple galette) and home-made cinnamon ice cream
Much of what’s going into the meal was produced locally: the yams, the apples for the galettes, the duck and wild mushrooms that made the rich, concentrated stock I pulled from the freezer last night to serve as a base for gravy (I already used up the turkey stock I had in the freezer, and duck is close enough) . The bread came fresh last night from the local Safeway bakery. The turkey, though purchased at the supermarket, is Oregon-raised, as are the Brussels sprouts. I bought the sausage that goes into the cornbread dressing from Wood Family Farms at the final farmers’ market of the season last weekend.
Even the butter – 3/4 of a pound of it so far, and more to come – is from Tillamook Dairy, not exactly local, but close enough.
Oops! There goes the oven timer. Back to the kitchen. More to follow …
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