Thanksgiving Working Menu

THANKSGIVING WEEKEND 2016 WORK SHEET

Weds. Eve.

Crackers and Cheese

Boeuf Bourguignon BCIP FREEZE

Peasant Bread Toast

Tossed Salad

Thurs. AM

Bagels and Cream Cheese

Coffee

Thurs Noon

Escarole Soup with Turkey Meatballs  FREEZE

Thanksgiving Dinner

Appetizers

Roasted Red Pepper Humus BCMA- Friday
  Toasted Whole Wheat Pita Chips BCMA

Chacuterie/Cheese Platter WWJ

Buffalo Chicken Balls FREEZE
   Blue Cheese Sauce

Madeline Kaman’s Gravlox  MOAC Friday

Rillettes of Pork FSC FREEZE
  Toasted Baguette Slices

Country Pate/Pickles WWJ

Entrees

Sugar Free Brined Roasted Turkey BA 11/04 WED

Pan Gravy

Creole Andouille Stuffing  BA 11/99 TUES

Whipped Potatoes with Horseradish BA 11/12 WEDS

Pear and Parsnip Gratin BCMA MON

Green Beans with Mustard Sauce CCII 415

Lemony Shredded Brussels Sprouts MS/VB

Cranberry Sauce WJ

Desserts

Pumpkin Pie

Cheese Cake

Fruit Salad Steph

Pecan Pie Urs

Vanilla Bean Ice Cream GM 7/2000 vb FREEZE

Fri. AM

Bagels and Cream Cheese

Coffee

Friday Dinner

Appetizers

Mustard Batons ARMFK  FREEZE

Roasted Red Pepper Humus BCMA
  Toasted Whole Wheat Pita Chips BCMA

Chacuterie/Cheese Platter WW

Buffalo Chicken Balls FREEZE
   Blue Cheese Sauce

Madeline Kaman’s Gravlox  MOAC

Rillettes of Pork FSC FREEZE
  Toasted Baguette Slices

Country Pate WWJ

Entrees

Roasted Asparagus with Parmesan BC

Braised Fennel & Black Olives GM 1/86

Creamed Onions or Balsamic Glazed Onions MS/VB

Crown Roast of Pork MS/VD

Wild Rice Stuffing with Fennel and Fruit MS/VB

Celery Root and Apple Remoulade MS/VB

Desserts

Everyday Chocolate Cake FREEZE

Pumpkin Pie

Cheese Cake

Fruit Salad Steph

Pecan Pie Urs

Tart Tatin

Vanilla Bean Ice Cream GM 7/2000 vb FREEZE

Sat AM

Bagels and Cream Cheese

Coffee

Sat. Noon

Classic New Orleans Gumbo with Turkey, Ham, Andouille and Shrimp FREEZE

Steamed Rice

Peasant Bread

November 7, 2016

MENU FOR THE WEEK OF NOVEMBER 7, 2016

Life is too short to be bored by dinner…

I am on my way to Thanksgiving.  At this point I have in, or about to go in, the freezer Weds. eve’s Beef Bourguignon (for early arrivals), the Turkey Meatballs for my Escarole Soup for Thursday, my Buffalo Chicken Balls (heaven forbid I should forget to have these on hand), my Rillettes of Pork, my Mustard Batons and buckets of a Classic New Orleans Gumbo (Shrimp, Kielbasa, Turkey, Ham) for Sat. lunch.  Now all I have to do is cook the rest of the food.

And of course, this is the time when I begin to panic that I don’t have enough food for “all these people” and start to add on dishes.  That’s where I get myself into trouble. As in this morning I found a Martha Steward recipe for Celeriac and Apple Remoulade that would be great for the pork (and can be made three days in advance) and a New York Times recipe for “Foolproof” Tart Tatin.  And perhaps another ice cream or too.

I wonder if there is a cure for this self-destructive malaise….

Mon. AM    Turkey Noodle Soup

Mon. PM     Chicken Milanese

                   Pasta with French Tomato Sauce

                   Salad

Tues. AM    Turkey Chili, Steamed Rice

Tues. PM    Poulet Provencal

                   Peasant Bread, Salad

Weds. AM   Eggs and Designer Bacon

Weds. PM   Shabu Shabu with Sesame  Dipping Sauce Fondu

                   Steamed Rice

                   Mustard Batons for Tday/Freezer  AMFK

Thurs.  PM  Surprise Me From the Freezer

                   Mini Buffalo Chicken Meatballs for the Freezer For Tday. BOTB Vol 15

Fri. AM       Pasta Bolognese f/i

Fri. PM       Classic New Orleans Gumbo with Ham, Chicken, Sausage,

                      and Shrimp GM 1/84, Steamed Rice

                   (Freeze the bulk for the Sat. after Thanksgiving)

Sat. AM      Soft Scrambled Eggs, Scrapple

Sat. PM       Pork Rillettes for freezer for Thanksgiving FSC

                   M Jacques Armagnac Chicken with Prunes AMFK 

                   Haricots Verts

                   Peasant Bread

Sun. AM     Blueberry Pancakes f/i

Sun PM       Bone In Garlic Studded Roast Pork with Julia Child’s Applesauce

                   Smashed Red Potatoes with Coarse Mustard and Caraway

                   Roasted Acorn Squash