I really wish I could afford to feed everyone the way I plan to feed the family this holiday.
We’ll start with appetizers of dragon eggs, a pinecone cheeseball, a bread cornucopia filled with antipasta and surrounded by hollowed vegetables filled with dips, and mini cranberry brie tartlettes. A light fruity tea will be served with them, probably Summer Fruits.
That will be rinsed away with a clear soup garnished with carrot fish and scallion seaweed so the palate will be ready for the main course.
The main course will be raspberry apple grilled cornish game hens.
The sides will be our traditional Brussels sprouts in a savory butter sauce, baby honeyed carrots, garlic mashed yukon gold potatoes, herbed pecan cornbread dressing. The beverage will be a richer floral tea – I’m thinking lavender rose with a touch of cinnamon.
This will be removed with a salad course so tummies are ready for desert. There will be a wild greens salad with fall flowers, dressed with a Lebanese dressing, a red beet salad, and a peachy slaw. The beverage for this will be a soft apple mead.
Dessert will be the traditional buffet: 5 layer chocolate pie, caramel apple pie, eagle lemon pie, crancherry pie, fruits of the forest pie, pecan pie, streusel topped pumpkin pie, tarragon peach pie, sugar cut-out cookies, shortbread cookies, gingerbread, the obligatory turkey cake, fresh fruits with assorted cheeses and chocolate dip, honey baklava cheesecake, turtle cheesecake, and strawberry chocolate cheesecake. Beverages will be Raven’s Brew coffee, hot and cold cider, Lady Grey Tea, and hot cocoas.
We’ll be eating desserts for days off of this, but that’s the way it usually works out. There won’t be leftovers of anything but desserts.
