|A blue and white Thanksgiving breakfast|
But it is November and so the turkey plates set the table. Blue and white. Mugs for the breakfast Earl Grey -- Andy's favorite. And the glass turkeys hold blueberry jam and butter. For it's an easy breakfast and a light breakfast.
|Our favorite English muffins and Grandmother's pumpkin bread|
Wolferman's Toasted English muffins and slices of pumpkin bread -- a perfect and easy light meal.
And then we were off for Nixa where "Aunt" Jo and Charlie live. Andy's aunt and uncle and we were invited to share their Thanksgiving table. When asked what I could bring, the answer was "a salad".
Daughter Sarah and I had found a Brussels sprouts with Walnut Vinaigrette in the November issue of Bon Appetit. She and I both decided that it would be the perfect Thanksgiving salad!
Before breakfast, she and I made . . .
|A big bowl of brussels sprouts with walnut vinaigrette|
Brussels Sprouts with Walnut Vinaigrette. It was a hit! Even among the men! It's easy salad. A different salad and seems so "fallish" and perfect for the Thanksgiving Table.
We had way too much food as everyone does on Thanksgiving. Turkey and all the trimmings including my favorite cranberry and orange relish (and no canned cranberry sauce!) There was way too much food and we ate far too much, but . . .
we did manage to save room for. . .
|Aunt Jo's Pilgrim Pie|
Pilgrim Pie. A Punch family traditional dessert and one that we think is delicious. A half piece of Pilgrim Pie and a half piece of pumpkin. It isn't Thanksgiving without pumpkin!
When Sarah first went to a Punch family Thanksgiving, Aunt Jo shared the recipe with her and she shared it with me. With the promise that we wouldn't share it. I'm keeping that promise.
Aunt Jo was kind to send leftovers home with us and so we will have turkey for the traditional Thanksgiving night turkey sandwich. White bread, homemade mayonnaise, a leaf of lettuce and thinly sliced white turkey. A big glass of icy cold milk to wash it down with. Alas, no pie for dessert but there is another slice or two of pumpkin bread that will make a wonderful Thanksgiving night snack!
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE
3 1/2 c. brussels sprouts, halved, cored, leaves separated
1/2 c. walnut halves, divided
2 1/2 T. unsalted butter
1 T. walnut oil plus more for drizzling
1 medium shallot, minced
3 T. plus 2 t. champagne vinaigre
1 1/4 t. Dijon mustard
pinch of sugar
freshly ground black pepper
1/2 medium head of radicchio (about 5 oz.) cored and thinly sliced
1/4 t. finely grated lemon juice
1/2 cup dried cranberries
Blanch brussels sprouts in boiling salted water for 30 seconds. Drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels).
Crush 2 1/2 T. walnuts with a rolling pin or the side of a knife set aside. Melt butter with 1 T. oil in a small saucepan over low heat. Add shallot and crushed walnuts, cook, stirring frequently until shallot softens, about 2 minutes. Whisk in vinegar, mustard and sugar. Remove vinaigrette from heat, season to taste with salt and pepper. Let cool.
Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Trasnfer to a serving dish. Sprinkle with lemon zest and remaining walnuts. Add dried cranberries. Drizzle with walnut oil.
I'm joining Michael at Designs by Gollum for Foodie Friday.