Thursday, November 27, 2014

Thanksgiving 2014

Balsamic Roasted Brussels Sprouts
with Mustard Vinaigrette

Arrosto di tacchino con pancetta ed erbe aromatiche
(Shane's Roasted Rolled Turkey Breast with Pancetta and Herbs)
Thyme-Roasted Sweet Potatoes
Haricots Verts in Walnut Oil
Cranberry-Port Relish
Buttermilk Bread Cloverleaf Rolls

Morgon 2005

Pumpkin Mousse

Another "light" Thanksgiving and no pictures this year. We had company and there were almost no leftovers.

We started with Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette (web), a recipe I collected from EAT-L, served with a bit of rucola. I'd been warned that the recipe made way too much vinaigrette, and indeed it would have. Also, I found the acid-to-oil proportion way off. I used equal amounts of lemon juice and olive oil with a bit of mustard. It worked very well with the sprouts and arugla.

At Ed's request, we again had Shane's rolled turkey breast. This is delicious and makes a nice presentation, and it's not hard to make either. Couldn't find enough pancetta at the shop, so used some coppa. Doubt we could tell the difference. (I'm now almost at the end of the first roll of kitchen twine I bought, probably in the late 60s, maybe early 70s. There's maybe one more roast to tie with it.) Made a bit of gravy, thickened with potato starch, from the cooking juices. I love this turkey roll, but I miss the glamor of the whole turkey too.

As go-withs there were Thyme-Roasted Sweet Potatoes (web) and Haricots Verts in Walnut Oil (Lunch, p216; HandyBook). Both were good. I like the haricots verts, but they're not a good dish for this meal really, since they need to be cooked in the interval between courses and take just a bit too long. Might try parboiling them ahead of time to shorten the final cooking time, then just finishing in the oil.

And, of course, there was Cranberry-Port Relish (MC), a recipe that came from VT originally, but I've reduced the sugar. It's a really good and simple-to-make cranberry sauce. So much better than the canned stuff.

I made some cloverleaf rolls, because that nice soft white bread is so good for soppy.

All with our last bottle of Morgon bought direct from the vineyard. Although Beaujolais isn't supposed to be drunk old, this was still very good. Beaujolais seems to go well with turkey.

And, finally, there was some Pumpkin Mousse (MC; CL86, p88), which is kind of a crustless, "light" version of pumpkin pie, pretty in parfait glasses.

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