Menu: Thanksgiving Feast

Gearing up for Thanksgiving so the recipes at the beginning of the week are really simple and then on Friday I’m going to make a full four course meal for the two of us to celebrate our first Thanksgiving abroad.

Saturday mashed potatoes and green beans
out @ Milan’s

Sunday eggs and toast
leftovers

Monday vegetable stir fry, kinpira, fruit
chickpea and vegetable red curry

Tuesday fajita burrito, salad, fruit
baked fish, couscous

Wednesday tortellini, caprese salad, bread
homemade pizza

Thursday chickpea and vegetable red curry
fajita burrito, salad, fruit

Friday eating out for lunch
Thanksgiving Meal:
Appetizer:
Potato Pancakes
Two Sauces (Pea Puree and Apple Chutney)

Soup:
Corn Chowder with Goat Cheese
French Bread Rolls

Main Course:
Oven Roasted Duck Legs in Brown Butter Sauce
Butternut Squash Puree
Pan Roasted Carrots and Brussels Sprouts with Breadcrumbs

Dessert:
Mini White Chocolate Cheesecake with Cranberry-Citrus Brandy Sauce

Things to Make

veg stir fry
chickpea and veg curry
fajita vegetables

Thanksgiving Recipes:
Potato Pancakes
Apple Chutney
Pea Puree
Corn Chowder
French Bread
Duck Legs with Squash Puree
Roasted Brussel Sprouts
White Chocolate Cheesecake

Shopping List

egg noodles
mixed frozen veg
chickpeas
zucchini
carrots
pepper
basil
tomatoes
apples
grapes
muesli
cat food
toilet paper
mozzarella
tomato sauce
pizza cheese
eggs
milk
salad
fish
couscous
rice
tortellini
bread
potatoes
frozen peas
canned corn
garlic
mustard
vinegar
flour

Thanksgiving Shop:
brussel sprouts (300g)
butternut squash (250g)
cranberries (200g)
onions (6)
fresh herbs (sage, rosemary)
raisins (50g)
white chocolate (50g)
graham crackers (100g)
goat cheese (150g)
heavy cream (100ml)
cream cheese (80g)
mascarpone (200g)
parmesan (50g)
duck legs (2)

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