The quintessential holiday for eating in the U.S. is upon us, folks. Thanksgiving. This year, my immediate family and I will be celebrating on the weekend, since we all have other plans for today. That certainly doesn’t stop me from discussing my menu, though, as I’ve only been thinking and dreaming about what I’m going to make for the past few weeks… ;) *cue melodic, daydreamy music* Appetizers— on most holidays, it seems like everyone skips breakfast and lunch so they can eat extra of the main meal. Not the healthiest thing to do to your body and it also leads to overeating, which is why I like to set out a snack while everything is cooking. Something easy, a few small tapas like buratta or mozzarella balls with crostini and olives or a good cheddar with crackers and Apple chutney, are good choices. Potatoes— life is full of tough choices. What college to attend… what car to buy… and what Potatoes to make on Thanksgiving. #firstworldproblems The first debate is whether to have Yukon gold or sweet potatoes. In the past, I’ve made both so nobody could complain about missing out on a favorite. The next tough decision whether is to make smashed or scalloped. For me, it’s smashed all day. I think the smashed potato acts like a “glue” — a little Turkey (or Tofurkey) and a little piece of vegetable, with the potato sticking it all together to your fork — which is just a beautiful thing. Either way, I smash them with lots of melted butter and 2% milk; add a few generous tablespoons of Sour Cream; and add salt, pepper, and chopped chives to finish them. If you were to ask a real chef, I’m sure they would say to use heavy cream instead of milk. I use milk for the sake of saving a few calories (you’ll certainly make them up elsewhere during the meal… ;) Crème fraîche or marscarpone would probably be amazing in place of the sour cream, too. Other Vegetables— these hasselback carrots caught my eye as a potential change from the maple-glazed carrots I usually like to make. Alton Brown’s creamed corn is always good, as is his mustard green gratin. The winner is a root vegetable gratin, though, since it has a little bit of everything — butternut squash, turnips, and yams (which I will likely substitute with something else, since I’m doing potatoes separately) — with parmesan cheesy yumminess and cream. Cranberry and Apple Sauces— not sure where all y’all stand on the cranberries, but for us they are a must-have. My mom and I started making fresh cranberry sauce from scratch when I was 7 or 8 years old. I tweak the recipe a little ever year, but always use spices and orange to make the berries a little more interesting. I also plan on putting out homemade apple sauce, since I made a ton of it this year. Turkey and Gravy— I’ll be cooking an 18 … Continue reading On Pinterest: Turkey Day →