Panko Crusted Sesame Scallion Shrimp Balls with a trio of dipping sauces
Thanksgiving is my absolute favorite holiday! I’m so excited about Thanksgiving (read: since I don’t have my chocolate cafe weighing on me like it has the last four years) this year that I’m having it twice! For the family on Thursday and on the Friday for my friends who have to work in restaurants on Thanksgiving with a sprinkling of who were otherwise occupied on Thursday. Here is the menu as it stands now. I use a combination of dishes that are traditional (read: I would be strung up if I did not make them) with dishes I make up to use up stuff I have too much of (read: chocolate, nuts, toffee, sesame seeds) and a couple of things that are new and fun! Until I actually make dinner, there are no pictures. I will do my best to get some shots on the day!
- Panko Crusted Sesame Scallion Shrimp Balls with a trio of dipping sauces: hoisin peanut; soy ginger reduction; sweet & hot chili (pictured)
- Bacon Potato Pancakes with Green Tomato Apple Chutney & Sour Cream: I’m making these up as a vehicle for the chutney.
- Jax Summer Harvest Pickled Veggies
- Roast Turkey: I have two birds. One I will dry brine and the other I will wet brine. We will see which method is best!
- Black Mushroom & Caramelized Shallot Stuffing: A year’s worth of bread ends with fresh and dry Chinese mushrooms, button mushrooms and shallots.
- Giblet Gravy
- Almond & Toffee Crusted Scalloped Sweet Potatoes & Pears: I’ll slice pear and potatoes thin, layer them with maple syrup and butter and put lots of crushed almonds and toffee on top.
- Smashed and Creamed Rutabagas: Mom’s favorite!
- Jax Classic Macaroni & Cheese: I use two different shaped pastas and use 1:1 ratio of dry pasta to extra sharp cheddar in bechamel.
- Grandma’s Rice: a buttery rich pilaf of rice with green olives and Locatelli cheese that my late grandma made every Thanksgiving.
- Steamed Asparagus
- Cranberry Relish
- Concorde Grape Chutney
- Apple Apricot Cranberry Chutney
I don’t usually have three sauces, but I did go a little canning crazy at harvest time and it’s all got to get et!
- Honey Caramel Mixed Nut Tart: pecans, almonds, pistachios, cashews in orange honey caramel in pate sucre crust.
- Coconut Gianduja Banana Slice: a coconut cake layer with a vein of bittersweet chocolate ganache topped with a healthy layer of hazelnut milk chocolate ganache, banana slices, pastry cream, whipped cream and toasted hazelnuts.
- Harvest Pie: apple, cherry, cranberry, golden raisins and currants in a flaky pastry with gingered creme fraiche.
- Chocolate Oblivion Truffle Torte with White Chocolate Ganache Icing: Rose Levy Bernbaum’s recipe made with a blend of El Rey and Valrhona chocolate