Thanksgiving, 2016

Our first Thanksgiving is in the books, and more than anything, it left me feeling immensely thankful for my husband and culinary cohort, who pulled out all the stops to help execute my (overly ambitious) menu and vision in the name of starting to establish our tiny family's very own holiday traditions. The patient, gracious, composed, humble, generous, selfless nature that he exhibits in the kitchen, and with everyone he knows, never fails to leave me intensely honored to be his sous chef/wife. And he cooks a damn good turkey.

*Click on the title of this post for more photos.

Foster Footnote:

Do not try to cook all of this on the same day with only two people! Tom created an extremely detailed, Systems Engineer-inspired graph/timetable to dictate our day-of schedule, and it was still next to impossible to execute. Relative reinforcements are essential! *Don't have pictures of everything - but click on the title of this post for more.

Recipes:

Appetizers:

Crudite Platter -

http://whatsgabycooking.com/assemble-crudite-platter/

Beet Tartare -

http://www.saveur.com/article/Recipes/Beet-Tartare

Robiola Stuffed Figs with Pomegranate -

http://www.saveur.com/article/Recipes/Robiola-Stuffed-Figs-with-Pomegranate

(Wanted to do this one, but apparently non-dried figs are out of season in Florida, so we couldn't - but it's a good one)!

First Course:

Spinach Salad w/ a Warm Prosciutto Vinaigrette and Parmesan Crisp - http://www.foodandwine.com/recipes/spinach-salad-warm-bacon-vinaigrette

(We serve this to start almost every dinner party, and it's always a huge hit. Had to make it with pears instead of plums this time around due to plums being out of season in Florida too (ugh) - but it's much better with plums. We just toast pre-shredded parmesan for the crisp).

Entree:

Maple Glazed Turkey with Bourbon-Pecan Gravy atop Sweet Potato Puree - http://www.foodandwine.com/recipes/maple-glazed-turkey-with-bourbon-pecan-gravy and

http://www.saveur.com/article/Recipes/Brigtsens-Scallops-with-Sweet-Potato-Puree-and-Onion-Marmalade (Just the puree from this recipe).

(Our turkey was fresh - not frozen - and we salt brined it for two days beforehand. Keep in mind, the bourbon/maple marinade is only soaking the skin, so you're not getting a ton of that flavor on the meat inside. Think we would try to infuse it into the bird a bit more next time).

Sides:

Pumpkin Gnocchi with Squash and Kale -

http://www.closetcooking.com/2007/11/pumpkin-gnocchi.html?m=1 and

http://www.foodnetwork.com/recipes/food-network-kitchens/gnocchi-with-squash-and-kale-recipe.html?ref=amp

(Delish).

Apple-Fennel Mashed Potatoes -

http://www.helpmecook.com/hmc/showrecipe.php?rcpkey=391&trailpath=

(Least favorite of the sides - possibly too much fennel).

Oyster Cornbread Stuffing -

http://cooking.nytimes.com/recipes/1016944-lucy-buffetts-oyster-dressing

(Delish).

Creamed Brussels Sprouts -