For Thanksgiving 2008, Nate and I decided go all out and cook a feast that would have put the pilgrims and indians to shame. The menu consisted of a moist truffle-buttered infused turkey, a creamy potato and sweet potato torte, spicy chorizo and cornbread stuffing served inside roasted pumkpin bowls, a light beet soup, a cheerful cherry and cranberry compote and a heavenly pomegranate pear tart for dessert. And Nate surprised us all when he decided to make authentic tasty turkey gravy.
In order to share our cooking delight, we decided to film our cooking adventure and share it with you all.
Preparing the pomegranate and pear tart
buttering up Barbara the turkey
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Nate making alien-art with the sweet potatoes
ruby-red beets for our light and savory soup
crispy carrots as an added soup bonus
outstanding cornbread for the stuffing (made by Nate)
caramelized onions and leeks for that “oh-so-tastey” potato dish
Barbara all nice and shiny ready for the ball–the BUTTERBALL.
pomegranate pear tart
The Feast.
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