Ander

Spinazie-, venkel- en worsvulsel met geroosterde brioche


Bestanddele

  • 1 broodbrioche of challah (ongeveer 12 oz.), In blokkies gesny
  • 1 eetlepel ekstra suiwer olyfolie
  • 1 pond warm Italiaanse wors, omhulsel verwyder
  • 4 eetlepels ongesoute botter, verdeel, plus meer as skottel
  • 1 geel ui, gekap (ongeveer 1 1/2 koppies)
  • 1 medium venkelbol, ontpit en grof gekap (ongeveer 3 koppies)
  • 2 1/2 koppies lae-sout hoenderbouillon
  • 2 pond bevrore spinasie, ontdooi, goed uitgedruk, grof gekap
  • 1 1/2 teelepels varsgemaalde swartpeper
  • 1 1/2 teelepels vinkelsaad

Resepvoorbereiding

  • Voorverhit tot 350 °. Strooi brood op 'n geronde bakplaat. Rooster tot goudbruin, roer een keer, ongeveer 15 minute. Laat heeltemal afkoel. VOORUIT: Brood kan 1 dag vooruit gerooster word. Bêre lugdig by kamertemperatuur

  • Verhit olie in 'n groot pannetjie oor medium hitte. Voeg die wors by en kook, met die agterkant van 'n lepel in kleiner stukkies, tot bruin en gaar, 8-10 minute. Dreineer op 'n bord wat met papierhanddoek uitgevoer is; laat afkoel. Smelt 2 eetlepels. botter in dieselfde pan oor medium-lae hitte. Voeg ui en venkel by en kook, af en toe roer, tot sag, 10–12 minute. VOORUIT: Kan 1 dag vooruit gemaak word. Laat afkoel; bedek en verkoel.

  • Voorverhit die oond tot 350 °. Smeer 'n 3-qt. vlak bak. Klits eiers om in 'n dikderm te meng; klits sous in. Roer wors, uie-venkel-mengsel, spinasie, sout, peper en vinkelsaad by. Voeg brood by; gooi totdat dit eweredig versprei is en brood die vloeistof geabsorbeer het. Oordrag na voorbereide gereg; kol met oorblywende 2 eetlepels botter.

  • Bak tot die vulsel warm is en die bokant goudbruin is, ongeveer 40 minute.

, Foto's deur Christopher Testani Beoordelingsafdeling Ek het hierdie Thanksgiving al jare gedoen. Ek gebruik ongeveer die helfte van die spinasie en kry 'n beter resultaat. Dit is my gunsteling dressing! MarkjknowlesPortland OF 12/01/19

Voedselfokus: tel ons seëninge!

Ons is so dankbaar vir nog 'n wonderlike seisoen van die mark en vir ons verkopers wat vars, gesonde, plaaslike kos voorsien tot voordeel van ons gemeenskap en ons planeet. Om hierdie seëninge te vier, het ek saamgewerk met plaaslike kosbloggers, Sonja en Alex Overhiser ('n paartjie kook) om u 'n heerlike Thanksgiving -spyskaart te gee wat geïnspireer is deur die oorvloed wat by die BRFM gevind kan word. Laat ons begin met my vinding vir die fondament van 'n goeie Thanksgiving -fees, of dit nou vegetariër of turketarian is!

Spinazie-, venkel- en worsvulsel met geroosterde brioche

aangepas uit 'n resep deur Susan Spungen vir Bon Appetit

Bestanddele:

  • 1 brood brioche of challah (ongeveer 12 oz.), in 1 ′ blokkies gesny
  • 1 eetlepel olyf olie
  • 1 pond Italiaanse wors
  • 4 eetlepels ongesoute botter, verdeel, plus meer as skottel
  • 1 geel ui, gekap (ongeveer 1 1/2 koppies)
  • 1 medium venkelbol, ontkern en grof gekap (ongeveer 3 koppies)
  • 4 groot eiers, geslaan
  • 2 1/2 koppies hoender- of groentebouillon
  • 2 pond spinasie, grof gekap
  • 2 teelepels kosher sout
  • 1 1/2 teelepels varsgemaalde swartpeper
  • 1 1/2 teelepels vinkelsaad

Let wel: Brioche of Challah kan verkry word by Amelia ’s Bakery, Circle City Sweets, Cornerstone Bakery, Pastries Chefs of Rene ’s Bakery. Klik hier vir ons verskafferslys en klik dan op die verskaffer waarin u belangstel om hul adres en kontakinligting te sien.

Hierdie resep kan ook gebruik word om 'n tradisionele kalkoen of 'n gerolde kalkoenbors te vul. U kan die vleis verander of heeltemal weglaat, en vrugte en ander groente kan bygevoeg of vervang word om dit u eie gunsteling mengsel te maak. Dit is wat ek veelsydig noem!

En as ons van vleisloos praat, hier is ses fantastiese resepte 'N Paar kook om jou fees te voltooi. Sien hul blog hier vir meer van hul heerlike disse vir Thanksgiving of enige ander dag van die jaar.


Brag-Worthy stuffings vir u dankseggingstafel

Vulsel is my gunsteling deel van die Thanksgiving -ete. Daar is talle toevoegings wat die gewone net 'n bietjie meer spesiaal kan maak. Hierdie vulselresepte sal mense goed laat praat na hul middagslapie.
Deur Jennifer Post

Hierdie vulsel het baie van my gunsteling geure soos salie, oesters en sjalot. Om nie te praat dat die geure ook saamgevoeg word met brood, botter en spek nie. U kan regtig nie verkeerd gaan met hierdie vulsel nie. Kry die resep HIER.

Beeldhowe van About a Mom

Focaccia het soveel smaak op sy eie dat dit nie regtig veel nodig het om dit te verbeter nie. Maar net omdat u dit nie hoef te doen nie, beteken dit nie dat u dit nie kan doen nie! Kry die resep HIER.

Beeld met vergunning van Comfy Cook

Challah is 'n brood wat ek vir soveel dinge gebruik, en nou kan ek vulsel by die lys voeg. Dit is effens soet en baie sag, wat dit die perfekte brood maak om te kombineer met die tradisioneel smaaklike vulsel. Kry die resep HIER.

Beeld met vergunning van Simply Recipes

Hierdie vulsel word nie kalkoenvulling genoem nie, omdat dit saam met kalkoen bedien word. Om presies te wees, het die kalkoen daarin, presies! Kry die resep HIER.

Beeld met vergunning van www.cherylstyle.com

Suurdeegbrood is 'n redelik klassieke brood om in te vul, omdat dit bestand is teen ander geure, en dit word ook nie baie pap van die vloeistof nie. Kry die resep HIER.

Lucciola Restaurant, NY – The Charm of Bologna in Amsterdamlaan

Beeld met vergunning van Bon Appetit

Brioche is nog een van daardie brode soos Challah. Dit is heerlik eieragtig, sag en effens soet. Hierdie komponente pas perfek saam met hartige wors, aardse spinasie en tertvinkel. Kry die resep HIER.

Beeld met vergunning van Cooking Channel

Chorizo ​​is 'n bietjie pittig en mieliebrood is 'n bietjie soet. Dit is die perfekte kombinasie van smaak en u smaak sal u bedank. Hierdie resep vereis ook koriander, en die algemene konsensus oor koriander is of jy daarvan hou, of dat jy dit haat. Ek haat dit persoonlik, so ek sal dit uitlaat of met pietersielie vervang. Kry die resep HIER.

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As joernalis hou Jennifer baie van die geleentheid om oor byna enigiets te skryf. Aangesien kos haar eerste liefde is, is dit meer as om te kon droom om oor kos te skryf. Sy is altyd op soek na resepte, restaurante en enigiets anders wat met kos te doen het!


Appel-kruie vulsel vir alle seisoene

Ek het vandag verskeie belydenisverwante belydenisse om af te laai:

My eerste vulsel liefde is gevind by 'n vriendin se huis, toe haar ma vir ons 'n appelbroodjie bedien het uit 'n Pepperidge Farm -mengsel wat nie meer gemaak word nie, vermoed ek, want dit is nie 1989. My god, het ek my ma gemoer ( wat nie vreeslik lus was vir verpakte voedsel nie, meanie) om dit ook te maak. Soms het sy geberg, alhoewel nooit gereeld genoeg nie, maar dit het my nie daarvan weerhou om te dink dat die droomvolste vulsel tertappels, seldery, liggies gekarameliseerde uie en kruie bevat nie, 'n droom wat ek as kind herhaaldelik ontken het en ja, Ek versoek 'n baie klein viool.


Ek dink as u u vulverbruik tot 'n enkele dag in November beperk, mis u dit. As u die vakansie-spesifieke tertjies losmaak, neem dit nie lank nie om te besef hoe welkom dit die ander 364 dae per jaar op u vurk gesit kan word, 'n kategorie wat dit met latkes deel (net so wonderlik by skemerkelkies soos hulle is vir naweek-ontbyt bedek met 'n kantrandige gebakte eier, en veral hierdie jaar geskik), yule-logs (vir danksegging of net die mega-jodel daarvan) en feëligte, wat u nie eers moet voorgee as 'n wonderlike gespan nie op 'n Julie -aand oorkant 'n erf, terwyl hulle in Desember luike en vuur ontsnap. Ek sou elke week van die jaar vulsel eet as almal sou ophou om so vreemd daaroor na my te kyk.


Ek dring daarop aan dat die vulsel tydens die ontbyt heerlik is, met 'n los gekookte eier bo -oor, tydens middagete, 'n slaai opsy, in plaas van 'n broodjie, of aandete op dae wat nie Thanksgiving is nie, in plaas van 'n graan of aartappel, Ek het baie moeite gedoen om 'n resep te ontwikkel genaamd Breakfast Stuffing (maar regtig 'n Stuffing For All Meals) vir The Smitten Kitchen Cookbook, iets van 'n kruie en hartige, maar nie regtig eieragtige ontbytlaag nie, besaai met my gunsteling vulselgeure. Ek het dit getoets en getoets. Ons het dit geniet en geniet en geniet. Maar niemand anders kon hul kop daaroor kry nie. Elke persoon vir wie ek dit genoem het, het gesê: “Ja? Ontbyt Vulsel, hè? stem. Ek weet die o-wat-krabbel-was-'n-dinosourus stem. Ek het dit getrek, en dit woon sedertdien op my rekenaar, met die hoop om eendag 'n huis te vind.

Dit is al vier jaar. Miskien is dit tyd?

Hier is my gunsteling vulsel vir alle dae van die jaar, maar veral volgende Donderdag. Dit bevat al die appels en seldery en uie wat ek as kind geweier het, soms ook mieliebrood, en soms het ek selfs 'n ontbytwors daarin gesit, maar dit is nie 'n vereiste nie. Dit is baie maklik om brood te maak, net geskeurde brood, liggies gerooster, gekapte goed wat liggies in botter gebraai is, dan in 'n pan gebak en gestop plekke* [hou pêrels vas]. Dit verhit goed. Dit is 'n buigsame resep, as u een bestanddeel verafsku, maar nie sonder kastanjes kan lewe nie. En as u ooit op die dag vulsel wou eet vir ontbyt wat nie die dag na Thanksgiving is nie, dan is u onder vriende.


Dankresepte: My gunstelinge word hier gelys, maar as u dink dat ek iets gemis het, gaan na die soekkassie (links bo, onder die logo) en tik die bestanddeel in — Ek wed dat ons iets het. Tensy jy volgende jaar 'n hele kalkoenresep soek, belowe ek dit. [Thanksgiving Resepte]

Meer Thanksgiving hierdie week: Ek het aan die einde van verlede week besef dat ek dit gehad het vyf Dankseggeregte om met u te deel, en sou dit nie lekker wees om hierdie week elke dag ongeveer een te plaas nie? Maandag was dus 'n Green Bean -braaipan met bros uie. Vandag is vulsel. En as alles goed gaan (soveel klein ongerieflike dinge — vergaderings en toetse en toere en 'n lastige geval van laringitis — beplan hierdie week teen ons), maar ek sal volhard. Ek hou te veel van hierdie geregte om dit nie meer van u af weg te hou nie.

Appel- en kruie -vulling* vir alle seisoene

6 koppies geskeurde stukke Franse, suurdeeg of landelike brood, in stukke geskeur (ek gebruik 2 demi-baguette van 7 gram)
5 eetlepels ongesoute botter
1 groot Spaanse of soet ui, klein gekap
1 groot of 2 klein selderystingels, in klein blokkies gesny
1 teelepel gekapte vars tiemieblare
1/2 teelepel tafelsout, plus meer na smaak
Vars gemaalde swartpeper
1 groot of 2 klein, ferm tertappels, soos Granny Smith, geskil, ontpit en in klein blokkies gesny
1/4 koppie grof gekapte platblaar-pietersielie
3 salieblare, fyngekap
1/2 tot 1 koppie koppie kalkoen, hoender- of groenteaftreksel of sous
1 groot eier

Plaas die rak in die middel van die oond en voorverhit tot 350 ° F. Smeer broodblokkies in 'n enkele laag op groot bakplaat. Bak tot liggoud, roer af en toe, 10 tot 15 minute. Laat afkoel in die pan terwyl jy die ander bestanddele voorberei.

Smeer mildelik 'n 2-kwart-oondbak ('n 9 ࡫-duim-brood, 8- of 9-duim-vierkantige gereg, ens.) Met 1 eetlepel botter. Smelt die oorblywende 4 eetlepels botter in 'n groot pan oor medium hitte. Voeg ui, tiemie, sout en baie varsgemaalde swartpeper by en kook vir 2 minute tot deursigtig. Voeg seldery by en kook nog 2 minute. Voeg appel by en soteer tot sag, nog 3 tot 4 minute.

Plaas brood in groot mengbak. Skraap die inhoud van die pannetjie bo -oor. Klits eier en 1/2 koppie sous of aftreksel saam en giet oor. Roer pietersielie en salie by. Skep in voorbereide pan. As die mengsel effens droog lyk, gooi die oorblywende 1/2 koppie sous daaroor. [Dit is 'n goeie plek om te stop, indien nodig. Niks erg is dat die vulsel die vloeistowwe langer absorbeer nie.] Bak vir 30 tot 40 minute tot bruin bo -op en geen vloeistof verskyn as jy 'n mes vertikaal in die middel van die vulpan steek en dit effens draai nie. Bedien dadelik, of verhit indien nodig.

* Op 'n tegniese noot dring ek daarop aan om die stof wat eintlik aantrek, te noem, alhoewel ek weet dat dit verkeerd is. Alhoewel hulle dieselfde resepte gebruik, word die vulsel binne -in die voël geplaas, maar die dressing word buite gebak, en ek dring daarop aan dat dit beter is as dit buite die voël is. As u vulsel op 'n plek plaas, moet u die voël kook tot 'n hoër temperatuur as normaal om te verseker dat die vulsel binne-in vry is van te gaar pluimvee. Aangesien die meeste kalkoene droog genoeg is, sien ek geen nut om dit te help nie.


Begin die naweek met soetgeroosterde Italiaanse worsies en 'n verfrissende kant van avokado en wit boontjieslaai.

Miskien die mees onderskatte proteïen ooit.

Hierdie S 'mores koek proe net soos die somer - en dit is perfek vir Vadersdag!

Pa het jou deur die jare baie dinge geleer, maar sy onwrikbare passie vir nageregresepte is 'n ware uitblinker. Leun hierdie jaar in sy soet tand met vadersdagkoeke wat hy nie sal kan weerstaan ​​nie. Alhoewel dit op hul eie heerlik genoeg is, is hierdie Instagram-waardige nageregte die beste as dit bedien word as die groot slot van 'n brunch of aandete deur sy geliefdes (jy!).

50 perfekte onderskrifte vir al u Instagram's op Vadersdag

Omdat u weet dat u pa sal aandring dat u 'n foto van hom met sy geskenk kry.

Waarom hou u nie van hierdie advertensie nie?

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Die 30 beste Vadersliedjies vir seuns en dogters om vir hul pa te speel

Camila Cabello het almal se trane by die Grammy's in 2020 gebring toe sy 'First Man' sing vir haar pa, wat in die voorste ry gesit het. Die liedjie het sedertdien oral 'n moderne gunsteling geword vir vaders en dogters. Al die jare later is hy nog steeds u prins -sjarmant - en hierdie emosionele ballade deur Steven Curtis Chapman sal hom terugbring na die dae van sprokies en prinsesse.

20 idees vir tuisgemaakte vadersdagkaartjies wat eenvoudig genoeg is vir kinders om te maak

Sodra u hul handafdrukke opgespoor en gesny het, laat u kinders die hartvormige ruimte vul met sneespapier, 'n prettige manier om uit te druk hoe lief hulle vir pa is. Kies een met 'n blompatroon of 'n funky afdruk, so dit val regtig in teenstelling met pa se onderskat voorkoms.

20 bewegende Vadersdaggedigte om u verhouding met pa te eer

Skryf een van hierdie lieflike verse in 'n kaartjie, en u is klaar.

Hierdie aanhalings gee 'n beeld van die liefde wat u voel vir u man hierdie vadersdag

Op 20 Junie vanjaar sê ons almal 'n bietjie dankie vir die manne wat ons grootgemaak het, sowel as die manne wat gehelp het om ons kinders groot te maak. As u op soek is na die regte woorde om u man hierdie Vadersdag te vier, kyk gerus na hierdie aanhalings vir inspirasie. Van snaaks tot snaaks, al hierdie sentimente is superverwant - eggenote oral sal sekerlik een van hierdie Vadersdag -aanhalings van hul vrou waardeer.

Emily Ratajkowski het 'n pure Ab-Baring-uitsnyrok aan die Tribeca-rolprentfees gedra

Tydens 'n Tribeca Talk met Amy Schumer het Ratajkowski die film 'This Is 40 ' uitgeroep vir die behandeling van Megan Fox se karakter.

Tia Mowry het nou platina blond hare en gordynknalle

Sy lyk soos 'n totaal ander vrou.

Raven-Symoné sê hierdie presiese dieet het haar gehelp om 30 pond te verloor

Raven-Symoné het onlangs 'n verbysterende 30 pond afgeskud, en nou deel sy haar geheime vir sukses met gewigsverlies met die wêreld. In 'n nuwe onderhoud met Good Morning America onthul Raven-Symoné dat dit alleen haar eetgewoontes is Ek het haar gehelp om te verander. "Ek doen 'n minimale oefening," erken die ster. Sy het egter 'n paar groot veranderinge aangebring wat haar dieet betref. "Ek is so laag as moontlik in koolhidrate," sê sy. Benewens die vermindering van haar koolhidraatinname, het die akteur gesê

Bard -dag se werk: wat ek geleer het deur af te luister na RSC -repetisies

Bard -dag se werk: wat ek geleer het van afluister op RSC -repetisies Die Royal Shakespeare Company laat die publiek kyk na die gewoonlik geheime prosesse na prestasie - van klapspeletjies tot versessies 'It's about the process, not the product'. Henry VI Deel een Oop repetisieprojek, Junie 2021. Foto: Ellie Kurttz. Kopiereg @ Royal Shakespeare Company

Tracee Ellis Ross lyk ouderdomsveragtend in bikini-foto's

Die swartbekende ster Tracee Ellis Ross leef laat op die sosiale media. Benewens die versorging van ernstige paspoort en groot mode-vibes, het die 48-jarige Instagram ook hierdie naweek beïndruk met foto's van haar pragtig getinte figuur, met die opskrif: & quotsalty & quot (met & quotsalt & quot as 'n soutskudder-emoji). Hoe bly die kuit van die legendariese sangeres Diana Ross in so 'n goeie toestand? Lees verder vir al haar beste wenke, truuks en gesondheidshacks wat sy aan ander vertel het, en die foto's wat


Gevulde porchetta

Tik die varkbuikvel met 'n skerp mes in 'n kruispatroon. Telling tot net voor waar die vel die vet ontmoet, eerder as die vet self. Bring 'n groot kastrol water tot kookpunt en voeg die koeksoda by. Laat sak die varkvleis in die water, stroop liggies vir 5 minute, haal dit dan uit die water en laat afkoel tot kamertemperatuur.

Rooster intussen die vinkelpitte en brandrissievlokkies vir 1-2 minute in 'n droë braaipan oor hoë hitte, gooi dit dan in 'n bak en laat afkoel. Maal die speserye in 'n speserymolen of met 'n stamper en vysel, meng dan met 1 eetlepel fyn seesout.

As die vark afkoel, draai dit met die vel af en steek die vleis onderkant met 'n mes deur. Vryf die vleis met die gekruide soutvryf, bedek en sit dit ten minste 8 uur of oornag in die yskas. Kan 24 uur vooruit voorberei word.

Die volgende dag, maak u vulsel. Verhit die olyfolie in 'n kleefvrye pan en voeg die ui en venkel by. Geur en kook liggies oor lae hitte vir 10 minute. Voeg die koljandersaad en knoffel by, kook nog 2 minute en voeg dan die maalvleis by. Kook 8-10 minute tot die maalvleis bruin is. Sit eenkant en laat afkoel.

Plaas die maalvleis- en uiemengsel in 'n bak en voeg die suurdeeg, dennepitte, lemoenskil, appelkose, kruie, suurlemoensap en neutmuskaat by. Geur goed, meng dan deeglik met u hande. Voeg die eier by en meng weer.

Lê die varkpens op 'n bord, met die velkant na onder. Vorm die vulsel in 'n worsvorm wat tot in die middel van die maag loop. Draai die kante van die maag om die vulsel en bind vas met slagter. Plaas die naatkant na onder in 'n braaipan, onbedek, en verkoel minstens 2 uur, verkieslik oornag. U wil hê dat die vel heeltemal uitdroog sodat dit skerp word wanneer u dit braai.

Om die varkvleis gaar te maak, haal dit uit die yskas en laat dit ten minste 1 uur staan ​​totdat dit by kamertemperatuur kom voordat jy dit kook. Verhit die oond tot 180C/ 160C waaier/ gas 4 en kook die varkvleis vir ongeveer 2 uur en draai die blikkie elke 30 minute. Draai die hitte na 2 uur na 220C/ 200C waaier/ gas 7 en kook nog 20 minute. As die vark klaar is, moet 'n termometer wat in die middel gestoot word, 77C wees. As die vel brandgevaar lyk, bedek dit met foelie - maar doen dit eers as dit gekraak het.

As die vark gaar is, haal dit uit die oond en laat rus vir 30 minute. As u gereed is om te sny, plaas die varkvleis op 'n groot snyplank. Sny die vleis in ringe met 'n skerp mes.


Spinazie-, venkel- en worsvulsel met geroosterde brioche - resepte

Die Napa Valley Grille in Los Angeles sal pampoenbiskies, gebakte kalkoen met al die toebehore bedien, botterbroodpoeding, hoender met gebakte appelaartappels en mini -pampoentert.

Danksegging is 'n vakansie wat die beste saam met vriende en familie deurgebring word en om 'n feestelike tafel te eet. Of die tafel binne 'n huis of in 'n restaurant is? Dit hang van jou af. As u in 'n restaurant is, hoef u nie bekommerd te wees oor skottelgoed, kos te bedien of selfs op te staan ​​totdat dit tyd is om te vertrek nie, so dit is een voordeel daar. En al klink dit dalk hartseer om aan Thanksgiving in 'n restaurant te dink - 'n paar snye droë kalkoen, 'n klompie jus, kapokaartappels en ingemaakte bosbessiesous kan in my gedagtes opduik - daar is eintlik baie restaurante wat bo en behalwe die oproep gaan. verplig om 'n Thanksgiving-ervaring van wêreldgehalte vir hul kliënte saam te stel.

Ons het die land deurgesoek en 'n lys saamgestel van restaurante, beide kettings en nie-kettings, wat hierdie jaar Thanksgiving-ete bedien. Kyk gereeld weer, want ons sal dit bywerk namate meer spyskaarte inkom.

Kettings
Applebee se:
Die ketting bied 'n buffet-Thanksgiving-aandete aan. Die aanbod van elke plek sal effens anders wees, maar dit sal kalkoen, bosbessiesous, jams en groenbone insluit.

Boston Market: U sal waarskynlik nie u Thanksgiving -aandete in 'n Boston Market wil eet nie, maar daar is 'n hele fees wat u kan bestel. Dit bevat 'n heel gebakte kalkoen, spinasie -artisjokdip, kapokaartappels, sous, okkerneut -okkerneut, vulsel, broodjies en pampoen- en appeltert. Dit is slegs een van die vele opsies, klik hier vir die volledige spyskaart.

Buca di Beppo: 'N Italiaanse gesinsstyl met Thanksgiving-kos word bedien tussen 3-6 mense. Die Turkye -fees bevat kalkoen met sous, knoffel kapokaartappels, tuisgemaakte pittige Italiaanse vulsel, bosbessiesous en Buca se mini -sjokolade -skyfies. Die hele spyskaart kan gevind word hier.

Krakervat: Vir die hele Thanksgiving-week kan u hul spesiale maaltyd, wat $ 10 vir volwassenes en $ 5 vir kinders is, bestel om te gaan, en op Thanksgiving kan u eet. Dit bevat kalkoen met slaaisous en bosbessiesous, ham met suiker, patatbraaipan, groente, brood, 'n drankie en 'n sny pampoen-pekanneut-pastei.

Delikatesse: Kyk na die Thanksgiving-spyskaart van sjef Michael Ferraro vir 'n heeltemal Amerikaanse fees Delikatesse ($ 42/pp). Die spyskaart bevat 'n paar van sy gesin se gunsteling vakansiegeregte, soos Turkye -tortellini -sop, 'n plaaslike gebakte kalkoen met al die versierings en 'n verskeidenheid Thanksgiving Day -tert. En u kan natuurlik nie die gietysterpanne van die bekende mac en kaas van Ferraro mis nie.

Visplaatjie: Die Midde -Oosterse geïnspireerde Thanksgiving -ete by Visplaatjie ($ 40/pp, $ 22 wyn- of bierparing) val op met sy Turducken en fixins: 'n gebraaide hoender, eend en kalkoen met vulsel van brood en sampioene, Kabocha -pampoenpuree, cranberry -blatjang en spruitjies. Benewens die heerlike voëltrio, geniet geroosterde Squash-slaai met droë kersies en Toskaanse geroosterde garnale met feta en pittige pepers, gerookte kalkoen-tortellini in gebraaide salm van kalkoenbouillon, 'n lamburger en mediterrane bulgharslaai.

Benoit: Dank die Alain Ducasse se pragtige Midtown -bistro Benoit ($ 65/pp), wat 'n Franse maaltyd in gesinsstyl sal bedien, insluitend hoogtepunte soos Butternut Squash Soup, Maine Hobberslaai, Twee keer gebak onderstebo Comté Kaas Soufflé, Tuisgemaakte Foie Gras Terrine, Vermont Farm-Raised Turkey, foie gras/kastanje vulsel -bosbessie -blatjang, aartappelfricassee, pêrel -ui en wilde sampioen, Organiese Skotse salm -Tournedos, Filet Mignon aux Poivres, en Fresh Ricotta en Pumpkin Ravioli met salie.

Marble Lane ($ 65/pp) sal 'n wêreldwyd geïnspireerde Thanksgiving in suidelike styl bedien, met geregte soos Turkye Gumbo met gebraaide okra en beskuitjies Aartappelrisotto met geroosterde pekanneute, grasuie en Parmigiano reggiano Kruie geroosterde kalkoenbors met patatpuree, spruite, geeblet sous en vulsel en pampoen kaaskoek.

Fish & amp spel: Geniet 'n kalkoen in gesinsstyl met al die toebehore met tuisgemaakte vleisbakkies, piekels en 'n verskeidenheid pasteie en koeke op hierdie plek in Hudson Valley.

Madison & amp Vine: Internasionale wynkroeg en Amerikaanse bistro Madison & amp Vine ($ 50/pp) sal 'n wêreldwyd geïnspireerde driegangmaaltyd bedien met botterskorsie en pampoenbisque met geroosterde pampoen, organiese geroosterde kalkoen, bedien met tuisgemaakte kapokaartappels, gekonfijte patats, Haricot Vert, mieliebrood, vulsel met kruie en wors en cranberry-lemoen heerlike of stadig geroosterde Black Angus Prime Rib met tuisgemaakte kapokaartappels, gebakte babagroente en 'n Port, rosyntjie- en swartpepermieliesous of Wild Mushroom en White Truffle Ravioli met geroosterde dennepitte in 'n bruin botter salie sous. Pampoen- en appeltertjies sal as nagereg beskikbaar wees.

Recette ($ 85/pp) sal 'n spesiaal gemaakte viergangmaaltyd bedien, insluitend pampoen-Espuma met lourier-kammossels en peergeroosterde swartwitvis met hoenderbolle, wortelgroente, 'n konserwante Turkye-roulade met 'n konfytpoot, kastaiings en bosbessies en 'n pampoenvla bo-op gekonfyt. pekanneute en pepitas, roomys van kaneelsuiker, sjokoladeganache.

Café Boulud: Die in Frankryk gebore kookkunsmeester Daniel Boulud bied Thanksgiving-ete aan in al sy NYC-restaurante. Cafe Boulud ($ 135 per persoon, $ 55 per kind) bied 'n driegang -proe -spyskaart met herfspampoensop, 'n erfenisboerdery met kalkoen, gevul met ciabatta saam met crangerry -marmelade en patatpuree, sowel as 'n pekanneut met bourbon -roomys vir nagereg. Maar om nie tuis te wees nie, sluit nie uit dat jy oorskiet nie! Gaste gaan huis toe met 'n boks met 'n kalkoentoebroodjie op 'n roosmaryn en salie -focaccia -broodjie met gesnyde rooikool, aioli en appels, patatslaai en nagereg.

Seäsonal: Luister in die dankseggingsseisoen met 'n Oostenrykse maaltyd soos botterskorsiesop, herfsblom met wilde sampioene, spruitjies en Oostenrykse kaas-wiener-schnitzel met komkommer, aartappel en lingonberry en gebraaide eendkonfyt met appels, kastaiings, gedroogde pruimedante en marjolein.

DBGB Kombuis en kroeg: Kyk vir 'n goedkoper opsie DBGB Kombuis en kroeg ($ 55/persoon, $ 26/kind). Die drie kursusse sluit in herfspampoensop met pampoenpitte, bewaarde kruisbessies en salie -geroosterde kalkoenbors en been met rog- en kastaiingevulsel en 'n pampoentert met esdoornroom as nagereg.

Slootvlaktes: eet 'n tradisionele Thanksgiving -aandete in die Upper West Side met geregte soos die gebakte kalkoenbors met kalkoenvingers en bosbessiesous en pampoentert as nagereg.

Elf Madison Park: As u 'n rede gesoek het om by Daniel Humm se restaurante uit te kom, is die herdenking van die aankoms van die pelgrims dalk net die rede daarvoor. Elf Madison Park ($ 195/p.p.) sal 'n pryse van foie gras bedien met esdoorn en sout, erfstukke met mierikswortel en rogbrood, organiese kalkoen met botterskorsie en kastaiingvulling, swart Angus -beesvleis met rooiwyn, gestoofde sjaloties en gekapte gras, teelvis, gestroop met matsutakes, broccoli -rabe en knoffel, aartappelmouseline rooiwyn, gesnyde kool, cranberry -blatjang, spruitjies met gebakte patatsnack -gebakte patats en 'n appel -nagereg met hibiscus en baai.

Die NoMad ($ 135/pp, $ 65/kind) sal geregte bedien soos foie gras met peer, drop en rooiwyn, wit truffel en parmesaan -pisotto -beenmurg met beesvleis met kort ribbetjies en patat hoender met swart truffel, brioche en foie gras met kalkoen karringmelk en bruin botter kapokaartappels Spruitjies met spek en sjalot eikelpampoen met esdoorn- en pampoenpitte kastaiingevul met kalkoenwors en saliegeroosterde pastinaak met creme fraiche en pietersielie, en patatvla met esdoornroom, gemmerbrood en kastaiings.

Jones Wood Foundry: Eet ($ 39/p.p.) of neem 'n drie-gang-prix fixe-spyskaart op hierdie Upper East Side-plek af. Begin met die Butternut Squash -ravioli met gesnyde ertjies en gerookte ham -sous met gekrummelde bokkaas en geroosterde pampoenpitte, tradisionele gebakte kalkoen met sous, gebakte aartappels, patatpuree, chesnut & amp; salie vulsel, geroosterde spruitjies, gebotterde wortels, mieliebrood, bosbessiesous en eindig met pampoentert met chantilly room.

The Elm: 'n Driegang-prix fixe ($ 75/pp, $ 37 per kind) met pampoensop, foie gras met druiwe gelée, grondboontjiebotter en gemmer, en artisjok met karringmelk, spikkels en swart knoffelskaats met komkommer, Marcona-amandel, en bruin botter, kort ribbetjie en Thanksgiving kalkoen met al die versiersels appeltert, pampoentaart, swartwoudkoek en kante van patatpuree, spruitjies, bosbessiesous, worsvulling en hericot vert. Bekyk die spyskaart hier.

Porter House: Die volledige spyskaart is nog nie bekend gemaak nie, maar u sal Maine Lobster Bisque en Geroosterde Turkye op die driegang-spyskaart vind ($ 88 per persoon, $ 39 per kind).

Blue Ribbon Bakery & amp Cafe: Die gewone spyskaart word bedien, maar wees op die uitkyk vir spesiale aanbiedinge wat die middag begin, soos die kaviaar-eierskieters, 'n baksteen-gebraaide Vermont-kalkoen en 'n warm gekruide heuningkoek.

Pêrel en as: Sjef Richard Kuo het 'n spyskaart ontwerp met klein items met Japannese invloed ($ 68/pp), met items soos die Tea Cured Salmon met bokkaas, tamarinde en seewierfluit met sunchoke en granaatappelvleisfrikkadelle met shiitake -sampioene, bonito en soppressata hoenderdinee vir twee met vulsel, stampmielies, kapokaartappels en groenbone en 'n verskeidenheid vrugtepastei en pampoentert.

Marktafel bied dankseggingsdinee met bietslaai met bokkaas mierikswortel crème, kruie en hazelnoten Applejack gebraaide varkskouer met antebellum korrels, waatlemoen raidsh en appel mostarda verkoolde spruitjies met ingelegde appels, salie en spek eikelpampoentjies met pekanneute en bourbon esdoorn drup geroosterde kalkoen met mieliebrooddressing, verlepte groente, sous met piesang en cranberry -sous, piesangskyfie, bros en pistache -kaaskoek met donker sjokoladesous en pampoen- of appeltert ($ 85 per persoon, $ 25 per kind).

Dinosaurus -braai: Haal u dankseggingsete op 27 November op vir u partytjie van 8-10. Die Turkey Deluxe beskik oor 'n pit-gerookte kalkoen van 12-14 pond, mieliebroodvulling, tuisgemaakte sous, 'n keuse van kant en twee pasteie ($ 129,95-$ 159,95, pryse wissel per plek). Die Turkye Solo -opsie is net die kalkoen met sous ($ 75,95).

Die Stanton Social: Thanksgiving -aanbiedinge sluit in 'n tradisionele gebraaide organiese kalkoen in die oond met heuning en botterskorsie en asyn met ravioli, gekruide pekanneut en salie, mieliebrood, pampoensopkluitjies, gebraaide spruitjies met pancetta, kastaiings en mosterd.

Piekniek: Hierdie nuwe toevoeging tot East Village vier die Thanksgiving-gesinsstyl ($ 40/pp) met Granny's Sticky Rolls in espressoglasuur, met suiker bedekte en gekruide neutgeure, kalkoenboud, gebraai in spekvet, met 'n cranberry BBQ-sous elandewors wat patat vul braaipan Herfs -oesmash met raap, uie, Kobacha -muurbal, rooi skil, geroosterde selderystingels en gerookte cheddar -pampoenmousse met gingersnap en bourbon -slagroom.

Edi & amp; die Wolf: Vier Thanksgiving in Oostenrykse styl in Alphabet City met 'n 4-gang-prix fixe ($ 55/pp) met die herfs platbrood met Kanadese ui, ingelegde oestersampioen en gerookte mozzarella-wilde Long Island-mossels met wors, miso en hefeweizen gebraaide eend met rooikool, pretzel soufflé en 'n patatgratin -spaetzle met Oostenrykse bergkaas, wilde sampioene en spruitjies pampoenparfait met Meyer -lemoenvla en pampoensaad bros.

Die Lambs Club: Daar sal nie net 'n prix fixe -spyskaart wees nie ($ 85/pp, $ 35 per kind), maar The Lambs Club gee pampoenbrood weg. The menu will have dishes like the autumn sqash soup, roasted turkey breast, sweet potatoes with esplette meringue, homemade gemeli, and dessert options like their Fall Spieced Chocolate Cake, pumpkin pie, ice cream and sorbets.

The National: This year's Thanksgiving menu features a 3-course prix fixe ($80/pp) that includes diver scallops, ricotta gnudi, grilled branzino, and desserts like pecan pie and carrot cake.

Landmarc: Chef Marc Murphy has prepared a menu fit for all ages with dishes like seared turkey breast with bacon and braised turkey stuffing pumpkin pancakes with maple syrup pear and parsnip soup and cheesy broccoli tater tots for the kids.

Marco Polo Ristorante: For contemporary Italian, have the prix fixe menu with Zuppa di Zucca, a pumpkin soup redolent of nutmeg and cloves, with basil, parsley and Parmigiano Reggiano traditional roasted turkey served with sweet potato, cranberry sauce, chestnut stuffing, and giblet gravy and Torta di Noci, a walunt cranberry cake drizzled with Godiva chocolate sauce, for dessert. ($37.95/pp, $18.95 per child). See the menu hier.

ABC Cocina: Start with the Salmon Crudo with green apple, green chili and lime Maine lobster with Romanesco cauliflower and Romesco Sauce roast organic turkey, jalepeño cornbread stuffing and chipotle gravy end with Thanksgiving dessert ($88/pp). Click hier to view the menu.

ABC Kitchen: An $88/pp prix fixe menu includes fluke carpaccio with autumn vegetable mignonette roasted lobster with black truffle butter roasted organic turkey, sourdough mushroom stuffing and
caramelized Brussels sprouts and Thanksgiving dessert. See the menu hier.

JoJo: Enjoy a prix fixe menu of potato and goat cheese terrine with arugula juice and olive oil, salmon in black truffle crumbs, parsnip and chives, roasted organic turkey with sourdough stuffing
and root vegetables, and Thanksgiving dessert for $88/pp. View the menu hier.

Nougatine: A prix fixe dinner comes with hamachi sashimi with toasted pecans and sherry vinaigrette roasted Maine lobster with chili almond emulsion and Romanesco free range turkey and foie gras stuffing and dessert. ($98/pp). See the menu hier.

Perry St: The $88/pp prix fixe menu inclues the Rice Cracker Crusted Tuna with citrus chili sauce, seared Carolina shrimp with butternut squash-ginger puree, roasted organic turkey, caramelized Brussel sprouts, crispy stuffing and dessert. The menu can be found hier.

The Mark Restaurant by Jean-Georges: This is sure to be a feast. The prix fixe menu is $108/pp with butternut squash soup with black trumpet mushrooms and chives salmon with truffle mashed potatoes and Brussel sprouts roasted organic turkey with mushroom stuffing and cranberry relish and dessert. Read the menu hier.

Mercer Kitchen: Celebrate with a tasting menu ($88/pp). Start with the Warm Crispy Goat Cheese with frisee and pear Skuna salmon with parsnip and marinated clementines roasted organic turkey, sourdough stuffing and natural jus and dessert.

Palo Santo Restaurant: For Latin flavor, try the four-course seasonal menu and reserve a table for Thanksgiving today ($65/pp, $35 per child). There will be turkey, game, fish, or vegetarian options. And choose between turkey brined and roasted with gravy and traditional sides or turkey braised in mole poblano.

Clement in The Peninsula New York: Clement will be serving a four-course meal from 11:45 a.m. to 8:00 p.m. ($115/pp, $55 per child). Choose between the Taste of Fall Salad or scallops butternut squash soup Heritage Turkey from Fossil Farms, NY served alongside stuffing, cranberry sauce, yams with marshmallow, green beans, mashed potatoes and his mother's recipe of Shiitake Mushroom Gravy pumpkin pie or chocolate bread pudding.

Raymi NYC: If you would like to try an exotic turkey dinner, try Thanksgiving Peruvian-style with dishes like the Pastel de Choclo Stuffing topped with cheese, turkey marinated in ground bean sauce, aji amarillo, cumin, oregano and garlic, and sweet potato pie with walnut crumble, Chancaca honey and whipped cream. This is only offered to-go ($150 for 8 people).

Circolo45: For Italian fare, have Thanksgiving as a 3-course meal ($35/pp) with options like Green Squash Soup and Garganelli in Cream Di Scampi, a short fresh egg pasta with a scampi fish bisque Tacchino, an oven baked turkey fillet with sweet sausage and mushroom in a natural juice served with spinach flan and a choice of chocolate souffle or tiramisu.

Maison Premiere: The prix fixe menu with a Parisian/New Orleans twist includes takes on Thanksgiving items like the Pumpkin Veloute with black trumpet mushrooms and peekytoe crab Heritage Turkey with mirliton stuffing and pumpkin crumble a la mode. ($65/pp).

Atrium DUMBO: Check out the seasonal menu with dishes like Sunchoke Soup with a truffle chantilly cream roasted turkey breast with caramelized apples and sweet potatoes and cranberry chutney stuffing with mushrooms, butternut squash and foie gras and pumpkin tart with homemade ice cream.

The Smith Restaurant NYC: A three-course meal will cost $55/pp and will feature seasonal favorites like a butternut squash soup for starters roasted turkey with apple sage stuffing, orange cranberry compote, Brussels sprouts and white pepper gravy roasted pumpkin risotto with crisp sage, grilled bacon and shallots and pumpkin pie in a Jar or Apple Pie for dessert. See the menu hier.

Red Rooster: Have Thanksgiving dinner with a Southern twist. Served family style, this Harlem restaurant offers a Thanksgiving prix fixe menu ($55/pp) with items like truffled butternut squash soup roast turkey with sausage-cornbread dressing and giblet gravy blackened catfish with black-eyed peas and sides like collard greens, sweet potato puree and cranberry sauce. These items will also be served at under Red Rooster at Ginny's Supper Club buffet-style for $55/pp and $25 per child.

Giovanni Rana Pastifico Cucina: Celebrate Thanksgiving at Chelsea Market, Italian style. The prix fixe menu is $65/pp or can be ordered a la carte. This includes stuffed artichoke with turkey, herbs, bread crumbs and Parmigiano Reggiano ($19) roasted turkey ravioli with tartufo bianco and chestnuts ($38) Thanksgiving sweet ravioli in cocoa banana, pecan caramel, apple cinnamon or sweet potato flavors ($15).

Rosa Mexicano: Along with the normal menu, the restaurant will be offering Mexican-inspired Thanksgiving dishes like a chile roasted turkey with Mole Xico, huitlacoche-sweet plantain stuffing, roasted fall vegetables and Mexican chorizo potatoes, sticky pumpkin cake with pumpkin-piloncillo sauce, topped with pumpkin mole swirl ice cream and cranberry salsa, and hot apple cider upon entry. For more details, see the menu hier.

Desmond's Steakhouse: Desmond's will be celebrating Thanksgivukkah with a buffet assortment of turkey with the standard trimmings of cranberry sauce, vegetable stuffing, sweet sausage and mashed potatoes but also dishes related to Channukah like a smoked salmon tartare, braised brisket with root vegetables and latkes with sour cream, applesauce and jelly doughnuts.

"21" Club: The three-course prix fixe menu ($105/pp, $55 per child) includes traditional Thanksgiving fare such as Heritage Turkey with cornbread and apple sausage stuffing, honey poached cranberry smothered in a giblets and thyme gravy a vegetarian spread of golden cauliflower, squash, wild mushrooms, Parmesan crisp and an herb oil oyster stew with lardoons, baby leeks, corn, cream and tarragon and pumpkin, apple and pecan pies for dessert.

Sirio Ristorante: For a taste of Thanksgiving and Italian, Sirio offers a prix fixe menu ($95/pp) of yellow polenta with a mushroom ragu and truffle puree butternut squash gnocchi with prosciutto, radicchio and Port Wine reduction turkey with sweet potato puree, braised red cabbage, stuffing, cranberry sauce and turkey gravy pumpkin panna cotta or apple and pecan pies for dessert. The full menu is listed hier.

The Palm Court: Dine at one of New York's most iconic hotels: The Plaza. The prix fixe menu ($95/pp) includes pumpkin risotto traditional turkey with chicken sausage stuffing and a chestnut tagliatelli pasta sides of Yukon gold potato puree and truffled creamed spinach and a Grand Viennese Dessert Table with pies, cakes, tarts and truffles. View the menu hier.

The Todd English Food Hall: Fare for this Thanksgiving dinner at The Plaza is inspired by Myles Standish, the English military advisor for the Plymouth Colony as elected by the Pilgrims. Dishes include roasted turkey, apple-sage cornbread stuffing and sweet potato casserole, as well as non-traditional items like grilled trout almondine and filet of beef.

Villard Michel Richard: This French-style bistro at the New York Palace Hotel will be offering a Thanksgiving buffet featuring chestnut soup, turkey, candied yams, cranberry sauce, mushroom stuffing, pumpkin pie and Michel's famous napoleons ($115/pp).

Stella 34 Trattoria: For a modern take on Italian cuisine served family style, dine at Stella 34 for Thanksgiving with their special prix fixe menu ($60/pp and $40 per child). The menu features Turducken, which is foie gras stuffed chicken in a duck within a turkey green bean casserole sweet potato and pumpkin mash and choice of pumpkin pie with cinnamon gelato and apple crostata with eggnog gelato. See the full menu hier.

Brasserie 8 1/2: Enjoy Thanksgiving dinner with a French twist with a prix fixe menu prepared by Chef Franck Deletrain ($49/pp, $29 per child). This menu includes a butternut squash soup with porcini mushrooms and crème fraîche roasted Vermont turkey with corn bread stuffing, cranberry-orange relish, and Brussels sprouts pumpkin pie with toasted marshmallows and cinnamon ice cream and apple pie with maple ice cream and cranberries. The full menu can be viewed hier.

Rock Center Cafe: With The Rink at Rockefeller Center already open, dine at the cafe then lace up your skates and hit the rink. Or, just enjoy the view. The Rock Center Cafe will provide a three-course prix fixe meal ($75/pp, $25 per child). Taste their sweet roasted beets with pecorino, arugula, and candied pistachio roasted Vermont turkey with country corn bread and sausage stuffing, Brussels sprouts, maple-bourbon sweet potatoes cranberry relish, and gravy braised short rib with soft pumpkin polenta and pumpkin brûlée parfait with gingerbread crumb and vanilla ice cream. View the entire menu hier.

The Sea Grill: Have your Thanksgiving feast at the Rockefeller Center. Select from a three-course prix fixe menu featuring butternut squash risotto with toasted pumpkin seeds and Pecorino Romano the Sea Grill Chowder with smoked bacon, lobster, shrimp, and clams traditional Thanksgiving Heritage Turkey with gravy, Brussels sprouts, sausage-chestnut stuffing, and cranberry-quince relish and Berkshire pork chop with maple-bourbon glazed sweet potato, Swiss chard, and rosemary jus. See the menu here. ($89/pp, $35 per child).

Wallsé: Viennese meets American at this restaurant, and the Thanksgiving prix fixe menu is just that ($60/pp). Choose from chicken liver parfait with black truffles chestnut soup turkey with braised red cabbage, brioche dumplings and cranberries and pumpkin tart with Lebkuchen ice cream, pear strudel, schlag and rum ice cream. View the full menu hier.

Dig Inn Seasonal Market: Bring a Thanksgiving meal home with small and large package options for delivery or pick-up. Expect a half or whole roasted turkey with gravy and sides like sweet potato casserole, Mom's Classic Stuffing, Not-So-Creamed Spinach and Mac 'n Awesome. Dessert is pie provided by the folks over at Magnolia Bakery in either pecan, pumpkin or apple crumb. See the menu hier.

Mirbeau Inn & Spa: Feast on a Thanksgiving Day Buffet at Mirbeau ($44/pp, $18 per child). Look for a New Orleans-inspired fried turkey, whipped sweet potatoes with homemade marshmallows and brown sugar, root vegetable salad, pumpkin rolls and bread pudding with bourbon caramel. View the menu hier.

Empire Steak House: Visit Midtown Manhattan for a three-course meal ($64.95/pp). Start with minestrone soup and salad, then venture into traditional Thanksgiving fare like turkey with turkey stuffying, jelly cranberry sauce, string beans and sweet mashed potatoes. For dessert: pumpkin pie with a choice of coffee or tea.

Delmonico's Kitchen: Close to the Macy's Thanksgiving Day Parade is a four-course prix fixe meal ($65/pp) at Delmonico's. Selection includes roasted butternut squash soup roasted vegetable risotto salt water brined turkey with fennel stuffing, sausage, cranberry compote yams and turkey jus and traditional pumpkin pie with chantilly cream. See the entire menu hier.

Harding's: For a Thanksgiving feast in a rustic setting, head to Harding's. The menu features a pumpkin pie soup or butternut sqash ravioli for starters roasted turkey with sausage and fennel challah stuffing, cinammon orange spiced cranberry sauce and apple cider gravy and either pumpkin pie, apple custard crisp or a lemon white chocolate cheesecake for dessert ($45/pp, $25 per child). See the menu hier.

Omar's: An $85/pp three-course prix fixe menu includes complimentary sparkling wine as well as a selection of soup, appetizers, entrees, and desserts, including striped bass, roast turkey, and pumpkin pie. Reservations are accepted from 12 noon to 9 p.m. on Thanksgiving Day.

Gaby Brasserie Française: Visit the Sofitel New York hotel for French fare prepared by Chef Sylvain Harribey. The prix fixe menu ($62/pp, $24.50 per child) features h'or doeuvres like the Salade De Chèvre Chaud et Prosciutto with aged goat cheese toasted with honey on a baguette with winter lettuce, shaved Prosciutto, and a fig vinaigrette an entree of Lancaster County roasted turkey breast stuffed with wild mushrooms and sides of sweet potato flan, chestnut vegetable ragout and cranberry sauce and petit desserts like chocolate crème brûlée, pumpkin cupcake and French macarons served with warm apple cider. View the menu hier.

The Standard Grill: A 3-course prix fixe meal ($50/pp) includes dishes like apple fennel soup with pumpkin seed oil, arugula orange salad, roast turkey with chestnut-sausage stuffing, cranberry relish and mashed potatoes, and sweet potato pie with toasted marshmallows.

David Burke Fishtail: For $75/pp, the prix fixe menu includes appetizers like lobster dumplings with pumpkin chutney and corn chow chow, and wild mushroom risotto with black truffle and aged parmesan. Entrees include salt baked branzino with charred broccoli, beluga lentils and meyer lemon, and poached Alaskan halibut with spaghetti squash and a pumpkin seed mole.

David Burke Townhouse: Thanksgiving is served with appetizers like the Roasted Three Squash Risotto with toasted pumpkin seeds, brown butter and sage, and the Warm Duck Confit and Spiced Cranberry Salad with fall greens, goat cheese fritter, pecans and honey mustard. The main courses include a Rosemary Crusted Rack of Lamb with glazed salsify, porcini mushrooms, sunchokes, peanut potatoes and lamb jus, and a Creekstone Farms Dry Aged Prime Rib with whipped potato, haricot vert and red wine sauce ($85/pp).

David Burke Kitchen: Venture to SoHo's James Hotel for full Thanksgiving fare. Starters include a scallop and Butternut squash chowder with guanciale, cranberries and sage, and a seared foie gras with caramelized onion flan and cranberry black pepper brioche. Main dishes include a prime beef short rib cavatelli with wild mushrooms and truffle cream, and a pork shank with poppy seed sauerkraut and applesauce. ($65/pp).

Carnegie Deli: The New York staple deli is offering a three-course Thanksgiving meal for $40/pp. Start with the matzoh ball soup or borscht, served hot or cold choose between a brisket of beef, roast turkey or Atlantic salmon for the main course and finish with pumpkin cheesecake or pie, apple pie or plain cheesecake. View the entire menu hier.

Tocqueville: For a more upscale Thanksgiving dinner, indulge in the three-course prix fixe meal. Appetizers include a local fluke sashimi, roasted butternut squash soup, or truffled creamy parmesan grits and sunny side up egg the main entree selections include roast free range turkey with cranberry compote, chestnut sage stuffing, sweet potato-maple mousseline, baby Brussels sprouts and glazed carrots and a red wine poached quince or Tocqueville's Thanksgiving sundae with pumpkin, Thanksgiving spice and maple ice cream, hot fudge, caramel and whipped cream. ($95/pp, $48 per child). See the menu hier.

Rosemary's Enoteca & Trattoria: Prix fixe and a la carte options are available at this Italian ristorante. There is the Insalatta di Cotta Cruda, which are cooked and raw fall vegetables Cavetelli with butternut squash, walnuts, brown butter and sage Rosemary's Thanksgiving Turkey with roasted Brussels sprouts, balsamic sweet potatoes and chestnut crumble and pumpkin tiramisu or cinnamon gelato ($55/pp, $18 per child). See the menu hier.

Reynard: Located at the Wythe Hotel in Brooklyn, Reynard will be offering a four-course prix fixe menu. Items include a sunchoke soup with brown butter, pecan and sage scallop crudo or fritto misto of autumn squashes choice of rabbit, turkey or fish served with sweet potatoes, Brussels sprouts with maple syrup, grilled greens and glazed onions and dessert served family style with pumpkin pie, apple pie and candied pumpkin seed brittle. See the menu hier. ($85/pp).

Lafayette: The prix fixe menu ($90/pp) includes a choice of smoked bone marrow with escargot and patis butter, lentil and braised apple soup or a frisée salad with poached egg and maison bacon organic rotisserie turkey with cranberry sauce and stuffing maison or lamb chops marocaine with whole wheat couscous maple-pumpkin tart with crème fraîche and pomegranate or a milk chocolate pot de crème with espresso crumb and chai tea. The full menu is available hier.

The Breslin Bar & Dining Room: For $75/pp, a four-course prix fixe menu includes roasted winter vegetables or sunchoke and apple soup first black trumpet and heirloom pumpkin or Nantucket scallops second cornish rock hen with sage brioche stuffing, cranberry, carrots and pan sauce or Scottish salmon third and winesap apple crisp or bourbon pumpkin pie for dessert. The entire menu is listed on the webwerf.

Buttermilk Channel: The Thanksgiving prix fixe menu ($45/pp) includes turnip and pear soup or a roasted squash tart cider-brined turkey with cranberry ginger sauce, caramelized onion gravy and stuffing sweet potato and butternut squash gratin and pecan pie, Dutch apple and cream cheese pie and sweet potato and pumpkin pie. The menu is available hier.

P.J. Clarke's: Each location will have a different Thanksgiving prix fixe menu ($29.90/pp). Look for chestnut and pear stuffing, candied sweet potato gratin, spiced cider brined turkey, cinnamon and oragne butternut soup and pumpkin pie with maple walnut tart and cinnamon ice cream. Check the P.J. Clarke webwerf for the exact menu for each location.

Isola Trattoria & Crudo Bar: Located at the Mondrian SoHo hotel, this trattoria is inspired by the Amalfi Coast and will bring a taste of Italy for your Thanksgiving meal. Dishes offered include a pumpkin lasagna with pumpkin, sage, roasted squash and mascarpone cheese layered between rosemary pasta sheets, and molasses brined turkey with spicy cabbage and a parsnip slaw.

Lexington Brass: This bistro located on its namesake avenue will offer a Thanksgiving prix fixe menu ($45/pp) with dishes like pumpkin soup with apple and smoked cinnamon, herb roasted Heritage Turkey with rosemary gravy and cranberries and chestnut and turkey sausage stuffing.

Enduro: The prix fixe menu incorporates Thanksgivukkah ($65/pp, $25 per child) with dishes like chicken noodle soup with matzoh balls, potato pancakes, roasted turkey with cranberry compote, and pumpkin or apple pie. See the entire menu hier.

Fresco by Scotto: For a traditional Thanksgiving meal with Italian infusions, this menu will feature roast turkey, grilled pizza with butternut squash, sirloin alla toscana, pumpkin pie, apple crisp and creamy ricotta cheesecake.

Haven Rooftop: For Thanksgiving on a heated and enclosed rooftop with a view of Manhattan, spend the holiday at this midtown spot. The prix fixe menu ($59) includes soft polenta, mushroom risotto, turkey with cranberry sauce, herb stuffing, roasted Brussels sprouts with bacon and crème brûlée. See the menu hier.

The Brew Inn: A prix fixe menu ($39) will be offered along with a mug of hot mulled beer. The menu includes roasted turkey breast, sweet corn pudding, green bean casserole, country stuffing, cranberry sauce, garlic mashed potatoes and choice of pumpkin or black bottom pie. The menu can be viewed hier.


20 homemade low sodium stuffing Recipes

Stuffed Lentil Stew

Stuffed Lentil Stew

Stuffed Cabbage with Tomato Sauce (Food Network Kitchens)

Stuffed Cabbage with Tomato Sauce (Food Network Kitchens)

Sausage and Apple Stuffing (Food Network Kitchens)

Sausage and Apple Stuffing (Food Network Kitchens)

Chestnut Stuffing (Ted Allen)

Chestnut Stuffing (Ted Allen)

Couscous-Stuffed Cornish Hens

Couscous-Stuffed Cornish Hens

Blue Cheese Stuffed Pork Chops

Blue Cheese Stuffed Pork Chops

Cornbread, Wild Mushroom, and Rice Stuffing

Cornbread, Wild Mushroom, and Rice Stuffing

Sage Sausage, Apple & Walnut Stuffing/Dressing

Sage Sausage, Apple & Walnut Stuffing/Dressing

Cranberry-Apricot Stuffed Pork Chops (Food Network Kitchens)

Cranberry-Apricot Stuffed Pork Chops (Food Network Kitchens)

Cornish Game Hens with Cornbread Stuffing (Food Network Kitchens)

Cornish Game Hens with Cornbread Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze (Food Network Kitchens)

Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze (Food Network Kitchens)

Arroz con Pollo (Ingrid Hoffmann)

Bread For Life Cookbooks

Die Bread for Life cookbooks are great for those with Ankarsrum (formerly Electrolux) mixers because the recipes in it were developed by author Beth Holland using the Ankarsrum mixer. They&rsquore full of solid, practical recipes, and the directions are tailor-made for your Ankarsrum.

Volume 1 is 52 pages with 168 recipes and has a stapled binding. Most are the simple, basic sort of recipes you need for everyday living. Yeast and quick breads, desserts, and main dishes are among its eight sections. One special note: The basic bread recipe isn&rsquot so-labeled in the table of contents it&rsquos at the top of page 9, titled "Breads and Rolls."

Volume 2 is 184 pages with 250 recipes and has a spiral binding. This volume adds more basics, and also ventures into greater creativity. There are many more yeast breads, from "Linda's Bread" (basic whole grain) to "Maple Nut Twist Coffee Cake" and "Zesty Tomato Pesto" and "Toasted Pecan Date Bread." Nine recipe sections cover Sourdough as well as Cereals, Main Dishes, Hor D'oeuvres & Toppings, and many more.

Volume 3 is 200 pages with over 300 recipes including variations, and has a spiral binding. This is Beth's newest and largest work. It's organized by themes, making each section a mini cookbook of its own.

We also offer Beth Holland's Basic Bread and Advanced Bread videos.

&ldquoPleasant Hill Grain is one of the finest companies I’ve ever dealt with online or anywhere. You guys embody the forgotten virtue of ethics and I’ll do more business with you.&rdquo

&ndash W. Pen, CO

The table of contents for Volume 1, Volume 2, and Volume 3 can be seen below.

Bread for Life, Volume 1

Date Nut Muffins
Millet Muffins
Lemon Poppy Seed Muffins
Orange Muffins
Streusel Topping
Basic Pancakes/WafflesZucchini
BreadBiscuits
Cheese Herb Biscuits
Sweet Potato Biscuits
Cranberry Nut Bread
Cranberry Fruit Nut Bread
Irish Soda Bread
Breakfast Scones
Herb Scones
Orange Date Nut Coffee Cake
Tea Scones
Whole Kernel Corn Bread
Corn Bread
Apple Cheddar Muffins
Yeast Free Tortillas
Carrot Spice Muffins
Quick &lsquon Easy Banana Bread
Oven Apple Pancake
Overnight Coffee Cake
Lemon Cake Bread
Oatmeal Muffins
Orange Biscuits

Bread for Life, Volume 2

Botter
Herb Butters
Liefie
Flavored Honeys
Types of Sweeteners
Olive Oils
Terms for Olive Oils
Flavored Olive Oils
Grain Nutritional Facts
Combination Chart for Complete Proteins
Timetable for Cooking Beans
Hints & Helps for Grains
Table for Cooking Grains
Sprouting
Sprouting Chart
Essene Bread

Chart of Common Herbs
Spice ChartSubstitutions
Nut Nutritional Facts
General Hints & Helps for Baking

Hints & Helps for Main Dishes

Calico Beans
Salmon Patties
Zucchini Cornbread
Mediterranean Turkey Pizza
Our Goulash
Taco Stew
Mixed Baked Beans
Baked Chicken or Turkey Salad
Yummy Bean Bake
Groente lasagne
Italian Skillet Dinner
Tomato Vegetable Soup
Black Bean Lasagna
Spinach Quiche
Easy Meatloaf
Chicken Chow Mien
Fried Noodles
Baked Stuffed Chicken Breasts
Eggs for Brunch
Onion-Orange Glazed Chicken
Oriental Tuna Dinner
Rachel&rsquos Pasta Primavera
Fabulous Mexican Chicken
Oriental Tuna Dinner
Rachel&rsquos Pasta Primavera
Fabulous Mexican Chicken
Mexican Pizza
Quiche Lorraine
Instant Black Bean Soup
Millet Casserole
My Father&rsquos Easy Sunday Pot Roast
My Mother&rsquos Easy Sunday Pot Roast
Quick Tangy Chili
Osso Bucco
Country Captain
Economical Chicken For a Family
Refreshing Chicken Salad
Pesto Chicken Sandwiches
Zucchini, Broccoli, Three Cheese Pizza
Hamburger Pie
Scramble Burger
Cooked Soybeans
&lsquoSketti Pizza
Dad&rsquos Venison Crock Pot Roast
Yummy Mexican Dip
Black Beans and Yellow Rice
Cheese Souffléé
Stroganoff
Spinach Noodles
Tom&rsquos Wonderful Eggs
Chicken Casserole
Roast Leg of Lamb
Black Bean and Chicken Chili
French Bread Pizza
Grandmother&rsquos Chicken and Rice
Ginger Spiced Venison

Jam Cake
Apple Skillet Cake
Fresh Apple Cake
Old Fashioned Ice Cream
Rhubarb Upside Down Cake
Congo Cookies
Toffee Bars
Flourless Cookies
Polka Dot Coffeecake
White Chocolate Cheesecake
Pumpkin Marble Cheesecake
Nutrigrain Bars
Miracle Cheesecake
Pumpkin Roll
My Grandmother&rsquos Fruitcake
Grondboontjiebottertert
Oatmeal Peanut Butter Cookies
Chewy Bars
&ldquoTollhouse&rdquo Cookies
Aunt Mary Lou&rsquos Oatmeal Cookies
Our Favorite Deep Dish Apple Pie
Russian Meringue Jam Cookies
Oatmeal Spice Cookies
Almond &ldquoHealth&rdquo Food Cookies
Strawberry Nut Cake
Pink Strawberry Icing
Dark Chocolate Cake
Chocolate Ganache
Ghiradelli Chocolate Chip Cookies
Pecan Sandies
Moist Layer Cake
Peanut Butter Bars
Banana Bread
Deep-Dish Blackberry Cobbler
Zucchini Bread
Lebkuchen
Chocolate Pound Cake
Chocolate Mint Pan Cookies

Yeast
Sweeteners
Sout
Fat/Oil/Lecithin
Eiers
Liquids
Flour
Bykomende bestanddele
The Process of Bread making in Electrolux
or Bosch mixer, and by hand
Mixing
Kneading
Rising
Shape and Bake
Freezing Bread
Pans
Baking Stones
Cooling
Storing
Saving a Stale Loaf
Troubleshooting
Shapes for Rolls

Pumpernickel
Russian Black Bread
Bread in the Zojirushi
Zesty Tomato Pesto Bread
Leftover Cheese Muffins
Fry Bread
Corn Fry Bread
Flaky Strudel or Croissant Dough
Filling for Cheese Danish
Struesel Topping
Quick and Easy Strudel
Orange Almond Coffee Ring
Linda&rsquos Bread
Fabulous Dill Bread
St. Basil&rsquos Bread
Maple Nut Twist Coffee Cake
Raspberry Almond Cream Cheese Coffee Cake
Petit Pan Dough I
Petit Pan Dough II
Petit Pan au Chocolat
Lemon Poppy Seed Bread
Toasted Pecan Date Bread
Lemon Blueberry Bread
Brioche

Hints & Helps for Quick Breads

Almond Raspberry Chocolate Chip Muffins
Almond Chocolate Chip Muffins
Peppermint Chocolate Chip Muffins
Double Chocolate Chips Muffins
Walnut Mocha Chip Muffins
Orange Almond Scones
Rachel&rsquos Scones
Chocolate Chip Scones
Kathryn&rsquos Scones
Awesome Fruit Muffins
Yummy Soda-Egg Bread
Double Pie Crust
Mieliebrood

Suurdeeg
Sourdough Hints and Helps
Sourdough Starter
Sourdough Friendship Bread
Sourdough Pancakes
Sourdough Waffles
Sourdough Apple Bread
Cinnamon Sourdough Chocolate Chip Muffins
Sourdough Muffins
Sourdough Biscuits
Sourdough Chocolate Cake
Sourdough Cornbread

Barley Pudding
Kathryn&rsquos French Toast
Buckwheat Cakes
Breakfast Granola

Complimentary Herbs for Vegetables

Hints and Helps for Vegetables

Tomato Basil Pasta Salad
Healthy Herb Stuffing
Cornbread Stuffing
Squash Casserole
Southern Cornbread Dressing
Giblet Gravy
Minted Bread Stuffing
Cranberry Orange Stuffing
Sweet Potato Soufléé
Oven Fries
Salsa
Butternut Soufléé
Broccoli Casserole

Hints & Helps for Soups and Salads
Garnishes for Soups and Salads
Lensieslaai
Chicken and Barley Salad
Bean and Barley Salad
Creamed Carrot Soup
Green Bean Salad
Thrifty Frozen Fruit Salad
Guacamole Salad
Broccoli Soup
Lentil Stew
Avocado Salad
Dried Tomato Basil Dressing
Fruit Dressing

Cheese Strips
Garlic Herb Cream Cheese Spread
Roerbraaisous

Hints & Helps for Pancakes and Waffles

Toppings for Pancakes and Waffles
Fruit Syrup
Pineapple Syrup
Orange or Lemon Sauce
Hints & Helps for Eggs and Dairy

Fresh Basil Pesto
Pesto Mayo
Homemade &ldquoMaple&rdquo Syrup
Lemon Curd
Easy Whipped Cream
Hot Perculator Punch
Grain Mill Proportions
Cider Vinegar (Make Your Own)
Fruit Butter

Bread for Life, Volume 3

A Short History

Corn Syrup Substitutes
Types of Chocolate
Chocolate Mocha Lava Cakes with Mocha Whipped Cream
White Chocolate Almond Raspberry Cheesecake
Apricot Almond Cheesecake
Orange Cheesecake
Chocolate Pavlova
Chocolate Pudding Cake
Matzoh Brickle
Mocha Walnut Torte
Crème Fraîche
White Chocolate Raspberry Tart
Truffles
Caramel
Mint
Plain
Mexikaanse warm sjokolade
Devil&rsquos Food Cake
Heavenly Hot Fudge Sauce
Chocolate Soufflé, Berry Sauce & Easy Whipped Cream
Chocolate Chip Cookies
Chocolate Raspberry Almond Meringue Bars
Chocolate Biscotti Ice Cream
Chocolate Walnut Bread
Breads and Rolls Recipe
Chocolate Biscotti Cookies
Chocolate Biscotti
Chocolate Coating

Artichoke Pureé & Lemon Herb Chicken
Grilled Steaks with Vidalias & Peppers
utterflied Chicken with Spinach or Zucchini Cheese Stuffing
Ahmah&rsquos Spaghetti
Marinated Roasted or Grilled Leg of Lamb
Herbed Roast Chicken
Savory Squash Soup
Roasted Vegetable Soup
Split Pea Soup
Fast & Easy Spaghetti Dinner
Brined Thanksgiving Turkey
Chicken & Goat Cheese with Balsamic Syrup
Chicken with Citrus Balsamic Sauce
Easy Chicken Vegetable Soup
Cornish Hens & Cumberland Sauce
Spinach Quiche a la Grec
Meat Pies
Celery Root Puree
Sautéed Spinach with Garlic & Pine Nuts
Favorite Roasted Potatoes
Carrot Burgers or Casserole
Orange Millet with Pecans
Green Bean Casserole
Homemade Soy Milk
Soy Milk Candy
Rice Milk
Oat Milk
Nut Milks
To Salvage Dry Cheese
Peanut Oatmeal Cookies
Hummingbird Cake
Cream Cheese Frosting
Sour Cream Pound Cake
Bobbi Jo&rsquos Honey Cake
Creamy Lemon Zabaglione

Bread Animals
Popsicles
Sugar Cookies
Kids Drinks
Fruity Julius
Orange Banana Shake
Spiced Cider
Maple Milk
Warm kakao
Breakfast Smoothie
Butterball Coffee Cake
Butter Sticks
Animal Pancakes
Silver Dollar Pancakes
Surprise Muffins
Drop Biscuits
Stuffed Taters
Meatball Stew
Shake &lsquon Bake
Quick Spaghetti
Prune Nut Squares
Grilled Cheese & Tomato Soup
Bunny Salad
Rocket Salad
Raggedy Ann Salad
Fruit Basket Salad
Celery Curls
Carrot Curls
Radish Roses
Molasses Crinkles
Bunny Biscuits
Cupcakes Around the Year
Tart Shells
Heart Cake
Harvest Cake
Harvest Cake Icing
lown Ice Cream &ldquoCupcakes&rdquo
Dragon Cake
Tigger Cake
Castle Cake
Peaches&rsquo Cake

White Fish Sauce
Light & Easy Lemon Chicken
Family Roast Chicken
Grilled London Broil
Tomato & Garlic Soup
Spaghetti with Spinach, Oven Roasted Tomatoes & Walnuts
Walnut Encrusted Salmon
Oriental Salmon
Light Lemon Pasta with Walnuts
Maple Salmon with Pineapple Sauce
Dian&rsquos Black Bean Burgers

Salads & Light Meals
Greek Chicken Salad
Fruited Chicken Salad
Spinach Salad & Dressing
Carrot Salad
Oriental Salad & Dressing
California Salad
Greek Salad Dressing
White Wine Vinaigrette
Honey Mustard Dressing
Honey Mustard #2
Israeli Salad
Summer Salad
Helen&rsquos Broccoli, Cauliflower, Apple Salad
Refreshing Fruit & Nut Salad
Frito Bean Salad
Taco Salad, Updated
Cannellini Bean Salad with Pesto

Berry Crostada
Whole Wheat Crostada Dough
Orange Cheesecake with Walnuts
Dr. Griffeth&rsquos Peach Ice Cream
Praline Strips
Million Dollar Pie
Honey Walnut Caramels
Lemony Ice Cream
Light Lemon Desser
Fruit Pizza
Banana Cake & Glaze
Orange Chiffon Cake
Lemon Chiffon Cake
Orange Glaze
Lemon Glaze
Trifle Bowl

About Having a Family Tea Time
Making a Pot of Tea
To Decaffeinate Tea
Tea History
Tea Accessories
Types of Afternoon Teas
Tea Party Ideas
Tea Tray Ministry
Varieties of Tea

Skons
Tea Scones
Orange Almond Scones
Chocolate Chip Scones
Rachel&rsquos Scones
Breakfast Scones
Kathryn&rsquos Scones
Lemon Cream Scones

Cookies and Bars
Toffee Bars
Flourless Cookies
Oatmeal Peanut Butter Cookies
Congo Cookies
Cranberry Almond Biscotti
Tollhouse Cookies
Oatmeal Spice Cookie
Shortnin&rsquo Bread
Russian Meringue Cookies
Saucepan Brownies
Chocolate Mint Pan Cookies

Quick Breads
Almond Raspberry Chocolate Chip Muffins
Almond Chocolate Chip Muffins
Peppermint Chocolate Chip Muffins
Double Chocolate Chip Muffins
Awesome Fruit Muffins
Basic Muffins
Pumpkin Muffins
Blueberry Muffins
Banana Nut Muffins
Zucchini Bread
Cranberry Fruit Nut Bread

Savories
Cheese Strips
Spinach Quiche
Double Pie Crust
Cheese Herb Biscuits
Herb Scones
Zucchini Cornbread
Mieliebrood
Pesto Chicken Sandwiches
Pesto Mayonnaise

Cakes and Trifles
Dark Chocolate Cake
Chocolate Ganache
My Grandmother&rsquos Pound Cake
Jam Cake
Wortelkoek
Butter Frosting
Chocolate Pound Cake
Berry Trifle

Tea Biscuits
Orange Tea Biscuits
Lemon Tea Biscuits
Almond Tea Biscuits

Toppings
Lemon Curd
Fruit Butters
Dipped Strawberries

Cool Beverages
Refreshing Almond Iced Tea
Mint Water

More Cool Tea Ideas

Clove Studded Lemon Wedges

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Chestnut Stuffing

Last month Elements Theater Company presented two memorable weekends of Charles Dicken’s Christmas Carol in our church. Favorable comments were made about each little detail of the production, including one delightful feature that added much to my own enjoyment of the experience. This was the roasting of chestnuts out in the cold night air over an open fire in the church atrium before and after each performance.

I think of Christmas time as chestnut season and since childhood chestnuts, along with pomegranates, have to me always been as essential as holly and ivy to its celebration. Not only did we enjoy eating the nuts warm out of the shell, but at our house they were always considered a necessary ingredient to our holiday stuffing. That’s what made it so special and different from the stuffing we had the rest of the year.

The combination of sausage, chestnuts, apples and savory herbs still remains in my memory as a most extraordinary culinary Christmas experience. But there’s no reason it can’t be enjoyed, even after the holidays while chestnuts are still available. Here’s my suggestion for a cold winters night……stuff a nice crown or loin of pork and roast it for an unexpected, out of the ordinary dinner. I guarantee you rave reviews.


Kyk die video: NAPRAVITE OVE KOBASICE NA BRZ I JEFTIN NAČIN. (Januarie 2022).