The Thanksgiving holiday is fast approaching (faster than I need it to) and here’s the menu:

Appetizers:

• zucchini pancakes topped with sour cream and chives (adapted from zucchini pancake recipe by Ina Garten, from her book: Barefoot Contessa At Home)
• thick-cut potato chips topped with chevre, mild red pepper jelly and crispy bacon crumbles (from Food & Wine magazine, November 2007 issue, pg. 98)
• pan-fried polenta slices topped with salsa

Main:

• roasted turkey
• crown roast of pork w/garlic & rosemary
• Lee’s Italian sausage stuffing
• roasted garlic-parmigiano broccoli (pg. 104, Food & Wine magazine, November 2007 issue)
• sweet potatoes with apple butter (pg. 114, Food & Wine magazine, November 2007 issue)
• simple tossed salad of mixed greens with balsamic vinaigrette
• green pea salad (my own recipe)

Dessert:

• open for guests to provide

We’re expecting eight to 10 people, so we’ll serve dinner buffet style around 8pm.  Cocktails will be served throughout.