It’s just a draft for now, but I’m pretty sure I’ve settled on a rustic menu for Thanksgiving this year. Mushroom pies for sure, and really simple sides like Parmesan-roasted squash, crispy, shredded brussel sprouts with almonds and creamed mustard greens. There’s a custard that I’m making for dessert, mostly because I want to share the recipe with you, and I’m debating on whether I have the guts to make a wild blueberry pie.
To start, I’m making a beet pesto on goat-milk Gouda crackers (see, I’m baking something!), my aunt’s leek chips and (if I can get my hands on them), deep-fried shishito peppers that we can snack on with cava and elderflower sidecars. Easy but still special, I think. If you’re hosting Thanksgiving this year, have you figured out what you’re making? Not everything I’ve mentioned has an actually recipe attached to it, I just feel like throwing the ingredients together and coming out with what I think sounds good. I hope you’re taking a fun approach to your menu too–I’d love to hear about it.
Keep an eye out for a roundup of Thanksgiving-worthy recipes that I’m getting ready for next week, if you’re still looking for inspiration.