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.