A Modernist Thanksgiving
For me, the three F’s of any great Thanksgiving are family, friends, and food. This holdiay, G and I were thankful to celebrate with a great group of friends and family – both old and new. Food-wise, I was inspired by my own personal and professional changes to take a risk and craft a more modern menu that included some twists on traditional dishes. With help from the always adventurous T & A and bro-in-law M, we served up a hopefully memorable meal for 16. I’ll post details on a few of my favorite dishes later, but in the meantime, enjoy the menu and some photos of the more non-traditional creations from that evening.
“Green eggs and ham”
Grapefruit pate de fruit with lime and cointreau marshmallows and yuzu jelly shot
Sous vide turducken…
Chocolate and strawberry sous vide cheesecake sprinkled with crackers and popping sugar
Additional photos can found on A’s site.
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Thanksgiving 2011 Menu (w links to recipes)
- Green Eggs and Ham
- Guacamole and Salsa
- Duck Rillettes
- Creamed Corn (courtesy of M)
- Orange Glazed Carrots (courtesy of T & A)
- Cauliflower Gratin (courtesy of T & A)
- Mashed potatoes with homemade gravy
- Turducken and turkey breast, sous-vide
- Crispy Roast Pork Belly
- Tri-tip steak, sous-vide
- Yuzu jelly shots
- Cheesecake spheres with popping sugar
- Assorted desserts
Tags: modernist cuisine, sous-vide