The Brellis House

 

Thanksgiving Menu

Posted on November 16th, 2012 by Dan

I enjoy Thanksgiving like I enjoy other holidays- a chance to cook for a lot of people. This year my parents will be away, so Susanna and I can devote our entire weekend to her family, which is always nice since we don’t have to spend half the day driving around.

Somehow, I’m getting organized and providing a menu to our readers before the actual holiday. So here’s my menu as it stands. I’ll be keeping it vegan on my end (and as gluten-free as possible). Using a lot of French inspired dishes and recipes from others as well as some I’ve made up.

Appetizers

  1. Salad of Shaved Fennel, Oranges, and Candied Pecans (GF)
  2. Spiced Balsamic-Beet Compote on baguette slices (GF option)

Sides

  1. Truffled Mashed Potatoes (GF)
  2. Raw Kale Salad with Cranberries & Almonds (GF)
  3. Lightly Steamed Green Beans with Garlic and Slivered Almonds (GF)

Entrees

  1. Tofurkey (store bought, I know, but so delicious)
  2. Butternut Squash, Cranberry, Root Vegetable & White Kidney Bean Stuffing (filling from Harvest Pies) (GF)

Desserts

  1. Pumpkin Pie (GF pie crust, recipe to come)
  2. Vegan Galette des Rois
  3. Chocolate-Covered Cranberries (GF, recipe to come)
  4. Macarons (GF)

Drinks

  1. Cranberry Soda (GF)
  2. Ginger Beer (GF)
  3. Sipp Mack 2010 Gewürztraminer
  4. Red Burgundy/Pinot Noir

This turkey from the Ithaca Farm Sanctuary, and others, thank you for choosing vegan on thanksgiving.

Lightly Steamed Green Beans with Garlic and Slivered Almonds

Ingredients

  • 1 lb fresh green beans, washed and trimmed
  • 1/2 cup slivered almonds
  • 5 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • oil for frying and dressing

Method

  1. Stem the beans over 1 inch of boiling water for 5 minutes (cook to al dente, do not over cook!)
  2. Plunge beans into ice water to retard cooking.
  3. In a sauce pan, saute the almonds in about 1 tbl of olive oil until fragrant (these burn quickly). Add the garlic and continue cooking for an additional minute.
  4. Toss with the beans, salt, pepper and additional olive oil to taste.
  5. Toss with an optional vinaigrette of 2 tablespoons extra-virgin olive oil, 1 tspwhite-wine vinegar, 1 teaspoon Dijon mustard, and 2 tsp lemon juice.