I’ve got so much work ahead of me, but I’m making some progress. It’s not too late! I spatched my turkey and the legs and wings are confiting in the oven, the breasts are tied and chillin’ in a brine of coriander and fennel seed (from the garden), satsuma oranges and kefir lime leaves (with a splash of old Pinot), and the kabocha and kuri squashes for my tart are roasting along with the quinces and cranberries for the chutney. I have prepped my carrots and am gearing up to make the custard for my ice cream – if I could only decide which ice cream to make! It’s a toss-up between black peppercorn (with a sprinkle of Bolivian pink salt) or young ginger and honey.
Menu (subject to change without notice):
Rosemary-Concorde pear focaccia with cheese curds
Chanterelle bisque with fresh turmeric and caramelized onions
Mixed green salad with honeycrisp apples, Brindisi and balsamic-honey vinaigrette
Haricots verts au gratin with king oyster mushrooms
Glazed carrots with young ginger
Turkey confit hash with sweet potato latkes
Roasted turkey breast with quince-cranberry chutney
Mashed potatoes with roasted shallot-thyme gravy
Garlic and herb savory bread pudding
Kabocha and kuri squash tart with ____ ice cream (I’m leaning toward the peppercorn)
I guess that looks like plenty after all. Okay, back to the kitchen with me – the wine’s starting to kick in.