DC Sunshine....so your a great fisherman EH ????
I do not want to 'undermine' (right word ? mon Dieu !) the importance of those who cook turkey for Thanksgiving but since you asked , I am making lamb but not Greek this time (only when my sister comes home from Cyprus) I have decided to make Lamb with Blackberry Sauce
It has Shallots, garlic, olive oil, blackberry pulp, honey,
clove, cardamom, jalapeno and lots of Port.
Roasted garlic and rosemary “patates” and my father's favorite stuffed portobello with threads of phyllo pastry on top , baked, with a slight drizzle of truffle oil. I also love haricots verts (thin green beans) blanched then lightly fried in bacon fat with toasted almonds.
Poached pears with endive and blue cheese salad ..........
Dessert.....Chocolate Bourbon Mousse with chocolate shavings.
I have decided to serve this new drink called a vodka icewine martini , you can read about it at www.vicemartini.com
Bread will be `Pain de Campagne`, I don not know if you have ever made bread but I have been practicing this recipe that has been posted on CT in the pastry section and it a wonderful bread with a fantastic taste. I really enjoy sourdough, it is in my top 5 breads as far as taste goes. I would have made the sourdough bread but I am a bit of a `Poulet`for failure, I should try it this week....