Aronofsky Creations 2016 Thanksgiving Menu

With much inspiration coming from years of recipes, magazines, cookbooks, and trial and error this is my Thanksgiving Menu for 2016.

We will be having Thanksgiving Dinner. Not lunch. Not Linner. Not Dunch. This isn’t about football, or trying to get as many meals in as possible because we have to not offend anyone and try to go to everyone’s dinner. This is about a small intimate group of people sitting down together and partaking of a wonderful meal as family.

The Bread Course:

  • Hand-tied Knotted Dinner Rolls (Fine Cooking 2011 OCT/NOV issue) these were introduced last year and we loved them.
  • Seeded Honey Rye Pull-Appart Rolls (The Gefilte Manifesto, page 98) new to the table this year and very excited for them.
  • Everything Bagel Butter (The Gefilte Manifesto, page 18) also new and quite curious!
  • Cranberry, Raspberry, Blueberry Compote or otherwise known as Triple Berry Sauce (Cuisine at Home DEC 2014 issue) this has been a part of my menu for several years now.

The Soup Corse:

  • Slow-roasted Butternut Squash Soup (Williams Sonoma “Thanksgiving” page 18) this is the longest running dish on my menu dating back to the early 2000’s and is the one thing my dad always asks for.

The Sides:

  • Joanna Gaines Green Bean Casserole (Featured in the Magnolia Journals debut issue, page 86) new to the menu this year.
  • Sweet Potatoes with Stilton Blue Cheese and Walnuts (Bon Appetite NOV 2013) introduced to last years menu and was a favorite of my husband.
  • Turkey Gravy with Fresh Herbs (Fine Cooking “Holidays” 2015) introduced to the menu last year. The gravy is primarily made from the turkey stock I make from the carcass using Heston Blumenthal’s chicken stock recipe as my guide and inspiration.

The Main:

  • Turkey Roulade Stuffed with Celeriac, Chestnuts, and Homemade Breads (Recipes and inspirations from Fine Cooking “Holidays” 2015 / Dandelion and Quince page 44) This is an adaptation from the turkey I did last year. I use a fresh turkey, bone it and use the breasts and thighs to make the roulades and then the rest to make the stock. I will also bake the rest of the stuffing in a separate pan and serve it as a side. The breads I am using will be Grandma’s Bread from “The Farm” and “A Hearth Loaf” from Josey Baker Bread.

The Dessert:

  • Spiced Pumpkin Cheesecake with Triple Ginger Cookie Crust (Fine Cooking “Holiday Dishes 2014) I swapped out their ginger snap crust for the ginger cookies I make that are from Alice Medrich. I also use my own roasted pumpkins rather than store bought.

The Coffee Course (This is often over looked but many guests may want coffee after the big meal so providing a coffee option and maybe a little nibble to go with it could be a fun treat.)

  • Sweet Potato Whoopee Pies with Marshmallow Filling (Cuisine at Home, DEC 2010) This is a new addition and one I am excited about doing. I will make mini whoopee pies so they resemble something more like french macarons.


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