So we were to be 12 people for thanksgiving itself, and I was deputised to at least cook the main course.
Some guests brought pies (cheesecake, pecan, pumpkin)
and some fantastic devilled eggs.
Jim Brewer was pressed into service to eat, be witty and take pictures. He excelled on all counts. The pictures in the attached posts were all taken by him.
Our hostess made a salmon ball, and stuffed celery, which we ate with aforementioned devilled eggs and some cheese on while final touches were made to the formal part of the dinner. Wines from the very helpful Heather at Veritas helped everyone along! The cheeses were all from Scardellos in Dallas and comprised a Twig Farm raw goats washed rind cheese. a Tallegio, Cabot Cloth Bound Cheddar and the centerpiece looking like a mound of snow, a whole Pierre Robert - a triple cream with brie flavors.
|Home made ciabatta rolls|
|Cornbread wild mushroom dressing|
|Green beans with almonds|
Veritas supplied the majority. With appetizers a rose cremant de Bourgogne, NV. With the soup and into the main course a Pinot Blanc d'Alsace from Paul Blanck 2009 For the main course a robust Hahn GSM. And then a vintage sherry with dessert. A 1985 Pedro Ximenez Bodegas Toro Alba.