THANKSGIVING IS OUR FAVORITE HOLIDAY, because it’s honestly just about delicious food. So when our Milwaukee daughter and her boyfriend couldn’t make it to our Thanksgiving dinner in Chicago, we all decided to do another one in Milwaukee.
Somehow, they found a post-holiday turkey (how do they all disappear from the stores so fast?) and prepared it beautifully, roasting new potatoes with it. There were cheeses, cranberries, salad, all delicious. And we started our dinner with Marion’s sweet potato vichyssoise pictured above. This luscious, creamy, elegant chilled soup has been our family’s Thanksgiving first course for years now.
After a glorious dinner and a much needed postprandial walk, we were ready to take on Marion’s chocolate/chocolate chip cake. It sounds—and tastes—decadent, but it uses olive oil instead of butter, making it a little less so.
Oh, and the third Thanksgiving? Every year, my office has a Thanksgiving lunch. The company supplies the turkey and we all bring side dishes. For several years now, I’ve made chipotle mashed sweet potatoes. This healthy mash gets smokiness and a little heat from canned chipotle peppers in adobo sauce. Once, when I thought maybe I should try something new, my colleagues told me otherwise. This year, when the side dish sign-up sheet went around, someone had already signed me up for these.
Honestly, if someone suggested another Thanksgiving soon, we’d be there.
Would the Sweet Potato Vichyssoise pair well as the first course with the Duck Breasts With Pears and Shallots?
Maybe roasted asparagus and herb dinner rolls?
Any suggestions?
I’m thinking New Year’s Eve….
Thanks, Terry!
Dani, that sounds like a delicious pairing! And I think asparagus would go really well with the duck dish. And wow, New Year’s Eve is way closer than we were thinking.