This year’s Thanksgiving menu and prep weren’t much different from Thanksgiving 2009. Here was the menu:
Classic gougères with gruyere, medley of olives
Egly-Ouriet NV Champagne Brut Tradition Grand Cru
Roasted Turkey, traditional stuffing, garlic confit mashed potatoes, porcini mushroom gravy, pan-roasted Brussels sprouts, and cranberry chutney
Château de Beuacastel Chateauneuf-du-Pape 1997
Pumkin Pie with bourbon maple whipped cream
Sine Qua Non Mr. K The Noble Man 2006
Cheesy gougères are becoming a go-to Thanksgiving appetizer. They pair perfectly with Champagne, accompany other appetizers well, and are nice finger food. Plus, you can make the dough a day in advance, freeze it on the baking sheet, then just slide in the oven straight from the freezer 30 minutes before you want them. I inadvertently opened the same Champagne as last year, but Egly-Ouriet is a favorite so that’s not surprising.
The main course of turkey and all the “fixins” is of course where all of the fun and tradition of Thanksgiving are. Again, this was mostly the same recipes and methods of last year. I experimented a little with my Cranberry Chutney recipe, but am still happiest with the original recipe. The wine, ‘97 Beaucastel was beautiful and paired wonderfully with the meal, although it was not a blockbuster.
The only real difference in menu was the addition of pan-roasted Brussels sprouts with Mosefund Farms Mangalitsa bacon. I’m a big Brussels sprouts fan, particularly when quickly roasted in a pan with a tasty fat. Even better is if that fat is rendered from bacon and then chunks of bacon are added back in with the sprouts at the end. My favorite is actually with guanciale, but I thought that might be a bit overpowering for this meal. The Mangalitsa bacon is incredibly good and worked well.
For dessert, same pumpkin pie as last year. I did add some BLiS Bourbon Barrel Maple Syrup to the whipped cream this year, which made it a great fit for this incredible pie recipe. The wine is the 2006 Mr. K The Noble Man from Sine Qua Non. While the ‘06 isn’t quite as good as the ‘05 we had last year, I have no doubt that these are the best dessert wines in North America.