Sunday, November 13, 2016

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

Saturday, November 12, 2016

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