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Thanksgiving dinner, 2016
For the last some-number-of years, I've recorded the contents of our just-the-two-of-us Christmas dinners, mostly so I'd have a record to consult when deciding what to make. However, I have neglected to do the same for our Thanksgiving diners, which only started a few years ago. This entry is here to correct that omission.
Shrimp with cocktail sauce
Sautéed duck liver
Blythedale Farm (Vermont) camembert
Pisco sours¹
Roast duck with pan gravy
Yam and apple casserole
Sautéed snap peas and mushrooms
Cranberry rolls
Green salad with slivered almonds and mustard vinaigrette
August Cellars (Willamette Valley) Pinot Noir, 2010²
Denver chocolate pudding³
Gil's Peach wine, 2005⁴
All very nice. Both the yam and apple casserole and the dessert officially call for some amount of brown sugar, which we had somehow managed to run out of, so we improvised (successfully).
¹Normally with the hors d'œvres we just have a glass of whatever wine we're having with dinner, but![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
jwg had made eggs Benedict for breakfast so we had a couple of egg whites needing to be used. If we'd thought ahead we would have had the Pisco sours on Wednesday.
²I found myself in some sympathy with my brother's decision, when we had dinner at No. 9 Park last month, to reject the Pinot Noir recommended by the waiter and select something a bit more robust.
³This has often come outa bit too gooey in the past, so I cut back on the liquids and it was a bit dry (although perfectly satisfactory). I think I've used a smaller pan (thereby getting a thicker layer) in the past, and should go back to doing that.
⁴Another instance of a dessert wine brought to our summer party by our friend Gil. We actually had two bottles of the peach wine, so we figured it would be a good time to use one of them. It went well with the pudding.
Shrimp with cocktail sauce
Sautéed duck liver
Blythedale Farm (Vermont) camembert
Pisco sours¹
Roast duck with pan gravy
Yam and apple casserole
Sautéed snap peas and mushrooms
Cranberry rolls
Green salad with slivered almonds and mustard vinaigrette
August Cellars (Willamette Valley) Pinot Noir, 2010²
Denver chocolate pudding³
Gil's Peach wine, 2005⁴
All very nice. Both the yam and apple casserole and the dessert officially call for some amount of brown sugar, which we had somehow managed to run out of, so we improvised (successfully).
¹Normally with the hors d'œvres we just have a glass of whatever wine we're having with dinner, but
jwg had made eggs Benedict for breakfast so we had a couple of egg whites needing to be used. If we'd thought ahead we would have had the Pisco sours on Wednesday.²I found myself in some sympathy with my brother's decision, when we had dinner at No. 9 Park last month, to reject the Pinot Noir recommended by the waiter and select something a bit more robust.
³This has often come outa bit too gooey in the past, so I cut back on the liquids and it was a bit dry (although perfectly satisfactory). I think I've used a smaller pan (thereby getting a thicker layer) in the past, and should go back to doing that.
⁴Another instance of a dessert wine brought to our summer party by our friend Gil. We actually had two bottles of the peach wine, so we figured it would be a good time to use one of them. It went well with the pudding.