Tuesday, November 20, 2007

Thanksgiving Recipes - Times Past

For the first time in too many years to count, we will not be having Thanksgiving at our house. As children grow to adulthood, get married and settle into their own lives, old traditions change and new ones are formed. This is the natural flow of life and should be embraced rather than resisted, or one could find oneself having Thanksgiving alone.

All this is to say, I won't be cooking this year. Oh, I'm responsible for two side dishes, but I've made them before. I haven't come up with any new recipes to post here. I'll be taking it easy, sitting back, chatting with family, maybe even reading a book, while others do the work. I'll be the crone of whom questions are asked: Mom, how do I get the lumps out of the gravy? Mom, do you sauté the onions first?

I'm looking forward to this.

Before we travel, I thought I'd leave you with links to some of the Thanksgiving dishes I've created over the last few years. I hope you enjoy them.

Happy Thanksgiving to my ever growing circle
of blogger friends and subscribers.
I wish you safe journeys and delicious eating.
See you next week.
Corn, Andouille & Chicken Chowder
This, or a variation of it, is what I usually have simmering on the back of the stove for those who arrive hungry the night before the big day.

Cream of Mushroom & Celeriac Soup
An elegant starter to any holiday meal.

Roasted Beet, Sauteed Fig Amuse Bouche
A fun way to amuse your guests as they sit down to table.

Mashed Yams with Garlic, Chestnuts & Sweet Vermouth
A decadent take on candied yams.

Lime Jello Salad
My mother made this every year. We kids called it Moldy Salad. Thanksgiving would not be the same without it. And, yes, it will be on the Thanksgiving table this year.

Cranberry, Apricot, Ginger Chutney
Put this on the table next to the more traditional cranberry sauce. Yours guests will be delighted. It's delicious on turkey sandwiches the next day.

Turkey Soup
This changes from year to year, depending on how full I am from the night before.

Butternut Squash Bisque with Maple Syrup and Sage
Gives pumpkin pie a run for its money.

Low Carb Pumpkin Cheesecake
Let the dessert speak for itself.

Quince-Raisin Tart Tatin
A quintessential offering of the season.

Copyright © 2005-2007, Christine Cooks. All rights reserved