Sunday, November 15, 2009

Thanksgiving Menu

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This has been my menu for years, with the only variation being the stuffing, which I alternate from year to year and the second pie which is usually pecan or apple. Pumpkin pie is de rigueur! I don't serve a first course, just cocktails with nuts or cheese straws. To me the meal is heavy enough and does not need heavy hors d'oeuvres or a first course, particularly soup. You will notice that I serve a green salad at the end, something that my children requested years ago and which, I must admit, helps tremendously with the digestion of this heavy meal.


For a red wine, a domestic Pinot Noir is very nice if you like reds or a domestic Chardonnay if you prefer white. A French rose is economical and goes well also with this meal. Make sure you don't serve a very dry wine, especially if you are serving sweet potatoes and cranberry sauce.








Spring Greens with Lemon Vinaigrette



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