Thanksgiving Dinner 2013

A solo affair, but no less pampered!

The Breakdown!

SOUP: Chicken stock with Butternut Squash, Onion, Granny Smith Apples and Nutmeg.  Pureed, and served with Sour Cream and fresh Chives.

 MEAT/STUFFING: Roasted Cornish Hen stuffed with a Lemon.  Stuffing made with dried bread, spices: sage, thyme, oregano, parsley, marjoram, rosemary; Granny Smith Apple, dried Cranberries, Celery, Vadalia Onions.

VEGETABLE #1: Cauliflower (au gratin): blanched Cauliflower, dehydrated Red Pepper, heavy whipping Creme, condenced Cream of Onion Soup, Caraway Seeds, smoked Paprika, sharp Cheddar Cheese.

 VEGETABLE #2:  Spinach a Al Jaleo: Spinach, Olive oil, Water, Kosher Salt, dried Cranberries, Pine Nuts, Garlic.

 DESSERT: Pumpkin Pie with Cured Walnuts in Maple Syrup.