I am so bored with it. I have been preparing Thanksgiving for so many years and, frankly I find it quite uninteresting. Clearly we have to have turkey (though not my favorite protein), and the rest? Give me a break!
For appetizers among other things we must have the salmon log appetizer; at the table-“roots Anna”, the smoked turkey, the roasted turkey the turkey cooked sous vide (lately), the lime and ice cream jello mold, various riffs on brussel sprouts, spinach, sweet potatoes etc,, not to mention the usual suspects for dessert. You get the idea.
This year I had an idea-let’s have Greek mezzes as appetizers. It is a cohesive idea-everything works together and everyone loves it. I made the mistake of floating this idea past family members who were almost as aghast at this idea as the time I served oyster stuffing (can you imagine!!!-they were running for the doors.). THAT IS NOT TRADITIONAL (at least in our family) was, in some form, the basic refrain.
Who says a salmon log is TRADITIONAL? I think traditions should organic, evolving over time. Apparently I am a majority of 1.
Nevertheless, I persevere. My goal it is to please all with the inclusion mostly of what is expected, and then substituting or slipping in some new ideas that might become traditions over time. This year I will be experimenting with different turkey techniques that I have been researching in addition to some reintroduced and some different side. There will be some s plus some new desserts that I have been playing with from the "Craftsy" website (my newest obsession (which will be the subject of another blog) that offers online classes in all sorts of crafts, cooking and baking. I have been playing with Colette Christian's puff pastry class from "French Pastry Shop Classics" and also with Evan Kleiman’s "Perfecting the Pie Crust" which has taken me out of my comfort zone and almost religious belief in the Cooks Illustrated vodka crust.
Preparing a meal like this can be daunting. I always give myself plenty of planning time, and lists of what I need to do. I always prepare my menu first, then create a prep schedule and then a shopping list that I edit as I purchase as i go along.
I am not including recipes with this post, but I plan to I add some as I go along; but for now, here is the deal. If the cook isn’t inspired, neither will be the meal, so even if I can’t have my Mediterranean mezze feast, at least I can still have a little fun.