You know how it's considered a rite of passage to prepare and host Thanksgiving? Don't be fooled. Calling something a "rite of passage" is just a way of bamboozling young innocents into aging prematurely to the entertainment of others.
This year, I have elected to stay in my own cozy kitchen and go totally non-traditional for the Harvest meal. This year, we will be giving thanks for the beef industry. I've ordered a 4 lb beef tenderloin roast, trimmed and tied. The look on the butcher's face when he tried to warn me that it would be "expensive" and I said, batting my eyelashes . . . because butchers are the new mailman . . . and said "I'm not worried about the cost" was totally worth it.
I'm considering baked potatoes and asparagus with hollandaise sauce for sides. I am committed to Chocolate Mousse. But, this afternoon, I'm going to look for cheesy potato recipes for something like scalloped potatoes . . . just for kicks and giggles. Perhaps a bit of rosemary in the potatoes to make it more harvest like?
Oh, and I need to call a friend for her horseradish cream recipe. I think it is probably jarred horseradish whipped into sour cream with a bit of garlic . . . but I want to double check.
What are you having? If you're a guest, what are you contributing?
No comments:
Post a Comment