Wednesday, December 11, 2013

For the record: Thanksgiving Menu

Yep, it's taken me until almost halfway through December to post this but I wanted to share our tried-and-true Thanksgiving menu items.

Brined Turkey Breast: We haven't hosted enough people to do a whole bird but brining the breast works just fine. This is the juiciest, most succulent bird recipe, hands down. If you know Austin, you know that he's got it down to a science and lots of research has gone into this process. If you're a meatatarian, you absolutely have to give this a try.

Creamy Mashed Potatoes: These are so decadent, they really should be eaten once a year. They include cream cheese, sour cream, butter, and sharp cheddar. American's dairyland in one dish!

Green Beans with Toasted Hazelnut-Lemon Butter: If you need something lighter after those potatoes, these beans will do the trick. We used haricots verts for a little more elegant touch. This is a great side dish that can be used for many occasions.

Blackberry Cobbler: Instead of the traditional pumpkin pie, Austin couldn't resist making this dessert. We use this as a baseline recipe but add some Amaretto to make it taste (almost) exactly like the legendary blackberry cobbler from The Salt Lick and of course we serve it with vanilla ice cream.

¡Buen provecho!

No comments: