Gobble gobble ya’ll

There’s no better time to relaunch your cooking blog than Thanksgiving. On this Thanksgiving, I have elaborate menu full of wonder and delight. This year, I cheated and got a few items premade (the sides and the chocolate cake) due to time constraints. I’ve listed my menu items with alcohol pairing below:

Starters

Cocktails include Bobby Flay’s Margarita which boasts a house made spiced simple syrup as well as whisky sours with my own mix (grapefruit juice, lime juice, and honey).

Cocktail Meatballs (the cranberry and chili sauce variety)
Smorgasbord of cheeses and crackers
Olives
Raspberry baked brie
Veggies and gourmet dressing dip

The Main Course

2007 Z’ivo Pinot noir
2000 Rioja Vina Tondonia (a white ruby wine – magnificent)

Turkey with William Sonoma’s discontinued famous rub recreated (grapeseed oil, orange peel, etc.) – roasted at 375 degrees convection style which is actually 350 degrees (25 degrees less) – see the San Francisco Chronicle for the lowdown on cooking turkeys
Mashed potatoes
Herb yeast rolls
Corn souffle
Cranberry relish
Creamed spinach
Bacon green beans
Glazed carrots
Gravy (my fav)

Dessert

Riesling
Port

Chocolate ganache cake (Fresh Market)
Brandied pumpkin pie (bhg.com recipe)
Whipped cream!!!!

COFFEE of course which I serve with Southern Comfort eggnog, half and half and agave nectar – YUM!

I wish you and your family a fabulous and festive holiday season!

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