Thanksgiving Menu 2014

It’s almost here!

Eatwhateveryouwantday…I mean Thanksgiving.

So who’s coming? My 2 sisters and their husbands. My 2 nephews. My 2 brothers (one is bringing a girlfriend I haven’t met!). My Mom. My fiance and son. I can’t wait to see everyone! The only partial bummer is that we have to wait to have Thanksgiving until Friday because my sister Angela has a fire-fighter husband 🙂

The not bummer at all is that my new house has a second fridge. It’s SO frivolously wonderful not have one fridge sopackedthatyoucantshutthedoor! We’re living the good life I tell you!!

Apps

Veggie Tray with ranch dip. This is a must in our family. We eat on this ALL afternoon.

Thyme and Garlic baked Camembert. To be served with misc crackers and pita.

Dinner

Baked ham.

Roasted turkey. Butter under the skin (lots!). Rosemary, thyme, garlic and onion stuffed.

Arugula salad with beets, blue cheese, walnuts and shallots. Oil/vin dressing.

Mashed potatoes. Whole milk, butter…the norm.

Stuffing. Whole Foods organic in the bag kind. Dressed up with celery, onion, fennel and shiitake mushrooms.

My sister Angela’s fab 5 cheese mac-n-cheese.

Mom is bringing sweet potato casserole, collard greens and maybe something else.

Desserts

Candied Pecans.

Sweet Potato Cheesecake with Oat Pecan Crust. Whipped cream!

My sister Angela and my Mom will both bring surprise desserts to share.

I’ll take some follow up pics so you can see how awesomely amazing everything turned out!!!

Roasted Cabernet and Citrus Cranberry Sauce

Can I still use the word “Cabernet” in this recipe when I substituted Malbec? Yep!

roasted red wine and citrus cranberry sauce

This “Roasted Malbec and Citrus Cranberry Sauce” is the cranberry sauce you should make for Thanksgiving (or really Christmas since it’s Thanksgiving day now and you probably already have your sauce ready). I’ve eaten a couple spoonfuls already!!

Roasted Cabernet and Citrus Cranberry Sauce

  • 1 (12 ounce) bag fresh cranberries
  • 1 teaspoon lemon zest (plus half it’s juice)
  • 1 teaspoon lime zest (plus half it’s juice)
  • 1 teaspoon orange zest (plus half it’s juice)
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of kosher salt
  • 1/2 cup Cabernet (or Malbec)
  • 2/3 cup water

Method

  • Preheat over to 425 degrees
  • In an 8×11 baking dish add the washed cranberries, zest and juice from all the citrus and all other ingredients and stir to combine.
  • Roast for 25 minutes. Carefully remove and smash cranberries gently with a spoon. Let cool, stirring occasionally. The sauce will thicken as it cools.
  • Lasts a week (or more) in the fridge. Enjoy!

From Simply Scratch