Sunday, November 20, 2011

2011 Thanksgiving Menu

Hors D'oeuvres
Almond-Stuffed Bacon-Wrapped Dates
Crab Cakes 

Main Dish
Chestnut Dressing

Side Dishes
Mashed Potatoes*
Carrot Souffle (from "The Food Lovers Primal Palate")
Roasted Butternut Squash, Celery Root, Fennel w/Salt-Farm's "Blend #21"
Roasted Brussel Sprouts
Creamed Onions**
Sauteed Wild Mushrooms w/Thyme (sauteed in clarified butter)

Pumpkin Gingerbread Cake (from "The Clothes Make the Girl")
Pear Sorbet (we'll be adding THIS Pear Liqueur to ours)

*Not even close to Paleo. I make these with garlic-infused heavy cream and lots of pasture butter...totally not healthy, but worth each indulgent bite.  
**Not Paleo (calls for heavy cream), but this is my Uncle's request every year. I'll use arrowroot, instead of flour, so it's free of flour. 
***My aunt makes the most beautiful pies...thankfully, I've never been a pie fan. 

What's on your menu this year? Do you indulge or keep it clean? 


Stephanie said...

Bacon-wrapped dates
Crab-stuffed mushrooms
Free range heritage turkey
Stuffing from Make it Paleo
Cranberry sauce from Whole 9
Grilled butternut squash
Warm spinach salad from Whole 9
Pumpkin pie from Everyday Paleo

You definitely inspired me in more ways than one! I am thankful to call you a friend :)

jencereghino said...

Once again (for more reasons than your fabulous cooking skills), I wish we lived closer.

Love you, my friend!

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