Some were posted in the "lessons learned" thread, but I'd love to get a running list of the new dishes you made that will make it onto your regular Thanksgiving rotation.
- BLT tomatoes appetizer: hollowed out cherry tomatoes stuffed with a combination of chopped bacon, iceberg lettuce, scallions and mayo to bind. They were delicious, bite size and had no starch so they didn't fill people up.
- chipotle sweet potatoes: this is the recipe that is so loved on this board. I thought I had mucked it up, but it was devoured and praised, so some version of it will stay on my future menus.
- lemon/sumac/cumin roasted cauliflower: the sumac and lemon really brought a bright, interesting flavour profile to the Thanksgiving plate. Lots of people loved this and asked for the recipe.
- roasted Brussels sprouts with caramelized onions and balsamic: this isn't really "new", but rather a practical reimagining of the brussels sprouts hash dish I usually make. The hash dish is delicious but requires a lot of last-minute work on the stove. I decided to just toss roasted brussels sprouts with a whackload of caramelized onions instead and some aged balsamic. It was so much easier and had a similar flavor profile as the hash did.
- chopped kale salad with pomegranate seeds, pine nuts and fried shallots: I always like to have something fresh and green on the table to help balance the richness of everything else. After looking at endless kale salad recipes, I used a mashup of ideas: I chopped the de-ribbed kale in a food processor, which led to a great texture a bit like a coarse tabouleh and made a super simple vinaigrette of white balsamic, grapeseed oil, salt and pepper. Tossed a bit of verjus in after tasting the whole thing. I think I'd add some fresh lemon juice for a tad more acidity next time. The bright red pomegranate seeds and white pine nuts really stood out against the green kale and made for a very festive-looking bowl. The fried shallots added a great savoury and textural contrast. The whole thing was wonderful and totally devoured.
- black rice and red lentil stuffing: I made this for the gluten free and vegan guests and many of my carnivorous guests requested it for the "main table" next year. The combination of the black rice, brown rice, red lentils, dried cherries, almonds and parsley (plus the usual aromatics of onion, sage and celery) made for a beautiful-looking dish and the texture and flavor were really great.
What did you make for the first time that was a big success?
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