Thanksgiving Bounty
Posted
Wed, 10/13/04
The Thanksgiving issue of Bon Appétit arrived earlier this week, and I finally got around to having a look at the magazine after lunch yesterday. There are so many wonderful recipes in the collection I don't know where to begin.
Near the end was an article entitled "Small & Sophisticated," which contains recipes for a small "yet elegant" gathering. Surprisingly, each dish sounded good to both Wilbert and me. If I had the time I'd prepare every one of them to start a new grand tradition for Thanksgiving: Cranberry Kir Royale, Foie Gras-Stuffed Dates, Celery Bisque with Stilton Toasts, Turkey Breast Roulade with Crimini, Porcini & Pancetta, Orange-Glazed Carrot Ribbons, Creamy Mashed Potatoes with Goat Cheese & Fresh Sage, Haricots Verts, Roasted Fennel & Shallots, Cranberry-Ginger Chutney, and Frozen Pumpkin Mousse with Walnut-Toffee Crunch.
It would most likely take a day or more to prepare all of the above, so instead I've opted to assemble the pumpkin mousse dessert for turkey day.
Another dish I may try for Thanksgiving is on page 162 of the new Bon Appétit. It would make a nice variation of plain and simple potatoes au gratin:
Yukon Gold Potato & Wild Mushroom Gratin
6 TBS butter (3/4 stick)
Preheat oven to 375-degrees F. Melt the butter in a heavy, large skillet over medium-high heat. Add the sliced mushrooms and sauté until brown and soft, about six minutes. Generously butter an 11X7X2" baking dish. Peel and cut the potatoes into 1/8"-thick slices. Arrange two layers of potatoes in the prepared dish; spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Repeat two more times with potatoes, mushrooms, salt and black pepper. Pour cream over potatoes. Cover with foil and bake for forty-five minutes. (The dish can be made two hors ahead; let stand at room temperature). Uncover and continue baking until golden brown and set, about twenty minutes longer (thirty minutes if room temperature). Let stand ten minutes before serving.
Utter yum!
Tags: Food Magazines;
Mushrooms;
Potatoes; Side Dishes;
Thanksgiving
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