the pressure’s on. menus and an apricot tart.

Today’s the day. Relatives arrive and will move into the guest room for four days. Thanksgiving isn’t just the big dinner on Thursday. It’s meal after meal after meal.

In the spirit of the last few posts, here it is. The List – menus, with links where possible. Often, I’m just making it up – or combining techniques, recipes and ideas.

Last year's turkey. Pretty bird.

And finally – the perfect recipe for a little tart. Something sweet that serves as dessert, breakfast or a teatime treat. Back in July, I canned apricot halves in vanilla syrup. (And yes, I already knew I would make this very tart on this very day.)

If you didn’t can this summer, look around for excellent jars of fruit – I love apricots, but peaches, cherries, and ripe, wine poached pears work perfectly and make a gorgeous tart.

And here are the menus for the next several days. From here on, it’s in the hands of fate. Party on.


Mt. Tam, Soprasetta, Tapenade, Stecco
Miso crusted Salmon (grilled) with bok choy and shiitake braise, herbed basmati.
Apricot Tart


Bagels, smoked salmon, scrambled eggs with chive oil

Lunch – out

Assorted homemade sausages, grilled
Smothered cabbage and onions
Roasted carrots and parsnips
Arugula, goat cheese, avocado, pomegranate salad
Dried Cherry, White Chocolate, Pistachio Cookies (recipe coming soon, I promise!)


Butternut sage scones, bacon

Country ham, wild boar salume, assorted cheeses, condiments, apples

Thanksgiving and Dead Poultry Society menus

Crab dip
Gravlax, roasted beet salad, dill vinaigrette
Chopped liver on challah
Dill pickles, sweet pickles, pickled green tomatoes, pickled red onion
Celeriac remoulade
Carrot currant salad
Cucumber side
Cheese platter
Heritage Turkey, herb butter, grilled (spatchcocked)
Broad Breasted White – Cider Glazed (and rubbed with bacon fat)
Vegetarian Stuffing
Mushroom Gravy
Giblet Gravy
Mashed Potato
Bourbon Sweet Potato
Duckfat roasted pearl onions with lardons
Grilled brussel sprouts (smoked pancetta optional)
Butternut squash and spinach gratin
Tofu Kale casserole
Turkey Pho
Tuscan onion confit
Cranberry sauce
Buttermilk biscuits

Sour cherry pie
Apricot tart
Chocolate crusted pecan tart (still making this one up)
Gingerbread cake with cream cheese frosting and candied pistachios
Pumpkin Cheesecake with gingersnap crust and sour cream topping


Buttermilk pancakes
Gingered peaches (canned this summer)
Homemade ricotta

Sandwiches to go

9 thoughts on “the pressure’s on. menus and an apricot tart.”

  1. Bravo! Sounds fabulous. You haven’t missed a detail. I hope your quests like to do dishes. I usually make Turkey pho the next day. I am stealing your duckfat pearl onion roasting with lardon idea. OMG. What wouldn’t that go with? Have a great holiday! You rock, girl!

  2. HA! I love that nothing’s listed for Friday. I imagine you all sitting around in a food coma for that day, just “recovering” from that huge menu of the day before! It all sounds wonderful, have a great holiday!

  3. Pingback: Winnie’s Pho.

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