Thanksgiving dinner 2019
Nov. 28th, 2019 08:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rscWhile it's fresh in my mind:
Squids in ink sauce
Délice de Bourgogne¹ (soft cheese)
Raw milk truffled gouda
Assorted crackers
Roast Cornish hen
Yam casserole with cranberries
Sautéed cauliflower with shallots and cumin seed
Pain d'Avignon cinnamon pecan rolls
Mixed green salad with mustard vinaigrette
2016 Frey Pinot Noir (Mendocino)
Individual Whole Foods chocolate cheese cakes
"African Autumn" tea
I decided not to stuff the hens, both to simplify the process and to try to avoid going too overboard on the carbs. Instead, taking hints from various recipes that I looked at on the web, I put a quarter each of an onion and a lemon inside each one² and surrounded them with whole peeled cloves of garlic, and at the end I smushed the garlic into the pan drippings and added a bit of the wine to make (a small but sufficient amount of) gravy. I roasted the hens at 400F for about an hour and quarter, and they came out fine.
I know I said last year that I felt a Pinot Noir wasn't robust enough to go with duck, but with the hen it worked well.
Everything was quite lovely.
¹I think; I lost the label before I got around to posting.
²We made two, but only ate one tonight. Leftovers are good.
Squids in ink sauce
Délice de Bourgogne¹ (soft cheese)
Raw milk truffled gouda
Assorted crackers
Roast Cornish hen
Yam casserole with cranberries
Sautéed cauliflower with shallots and cumin seed
Pain d'Avignon cinnamon pecan rolls
Mixed green salad with mustard vinaigrette
2016 Frey Pinot Noir (Mendocino)
Individual Whole Foods chocolate cheese cakes
"African Autumn" tea
I decided not to stuff the hens, both to simplify the process and to try to avoid going too overboard on the carbs. Instead, taking hints from various recipes that I looked at on the web, I put a quarter each of an onion and a lemon inside each one² and surrounded them with whole peeled cloves of garlic, and at the end I smushed the garlic into the pan drippings and added a bit of the wine to make (a small but sufficient amount of) gravy. I roasted the hens at 400F for about an hour and quarter, and they came out fine.
I know I said last year that I felt a Pinot Noir wasn't robust enough to go with duck, but with the hen it worked well.
Everything was quite lovely.
¹I think; I lost the label before I got around to posting.
²We made two, but only ate one tonight. Leftovers are good.
