On this day, for almost four-hundred a year, fifty states wake for annual cheer; family, food, football and beer.
Tables laid with expectation, grad wrap primed sans-serration.
Before we break, we pray for bread, rising high like the buildings upon our water’s edge.
Guests arriving, greetings said, coats collecting on the bed.
We share stories, canapés, bubbles and more - dill, bilinis, salmon raw.
Sitting down for dinner as candles flicker, soon we’ll be the ones stuffed with food and liquor.
Chablis, Riesling, something red, a bite of turkey, a talking head.
Nighttime encroaches and we’re primed to stroll - the stuffing, the bread sauce, taken their toll.
Chatter in abundance, we share our love for adventure. For the times we’ve had and for the future.
As for this memory, born of today - good music, friends, here to stay.
Another turkey down, another day laid to rest, as we wave goodbye to our final guest.
Blini with Smoked Salmon
Serves 18 pancakes
- 1/3 cup buckwheat flour
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons milk
- 1 extra-large egg
- 1/4 pound (1 stick) unsalted butter, clarified, divided
- 1/2 pound smoked salmon, thinly sliced
- 1/4 cup creme fraiche or sour cream
- Fresh dill sprig, for garnish
Recipe courtesy of Ina Garten
- Combine both flours, baking powder, and salt in a bowl.
- In a separate bowl, whisk together the milk, egg, and 1 tbsp of the clarified butter, then whisk into the flour mixture.
- Heat 1 tbsp of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tbsp at a time.
- Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown.
- Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
- To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
Turkey Recipe coming soon
Bread Sauce Recipe
- 1 onion
- 4 cloves
- 2 fresh bay leaves
- 1 whole nutmeg , for grating
- 700 ml whole milk
- 2 loaves of ready-to-bake ciabatta
- 30 g unsalted butter
- 4 tablespoons double cream
Recipe courtesy of Jamie Oliver
- Peel onion, spike it with cloves.
- Put the spiked onion into a medium saucepan with the bay leaves, milk, pinches of sea salt and black pepper. Finely grate in a few scrapings of nutmeg.
- Place the pan on a high heat and bring to the boil – keep a close eye on it as milk comes to the boil very suddenly. Reduce to a low heat and simmer very gently for 5 minutes to let the flavours infuse. Remove from the heat and leave to stand for 15 minutes.
- Meanwhile, cut the crusts off of the ciabatta loaves. Tear 1½ loaves into chunks and pulse them in a food processor until you have coarse breadcrumbs.
- Strain the milk through a sieve into a jug, discarding everything left behind in the sieve.
- Return the milk to the pan and bring back to the boil over a high heat. Reduce to a medium heat and simmer, gradually stirring in the breadcrumbs until you’ve used them all up.
- Add the butter and cream to the pan, stir well, then have a taste and season with a little more salt and pepper, if needed.
- If it’s too runny, blitz the remaining ciabatta and add some more breadcrumbs, if it’s a little thick, add more milk. Transfer to a jug or bowl and serve.
Wine List coming soon
Cheesecake Recipe coming soon
Pumpkin Pie Recipe
Serves 8 pies
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can pumpkin
- 1 (12 fluid ounce) can evaporated milk
Recipe courtesy of NESTLE® TOLL HOUSE®
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl.
- Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
This year was our third thanksgiving in New York. The first year we spent it at a friends’ place and last year we had a small affair with just the three of us, so this year we decided we would take on the hosting responsibilities. Thankfully we’re blessed with wonderful friends with great taste in food, music and wine. As such, I’d like to give thanks to each of them for their unique contributions.
Marissa, for her love of presentation and for helping me create this amazing table decoration. / Erin for caring so much about where food comes from that she sourced our turkey fresh from her local butcher. / Rodrigo, for reintroducing me to Reisling; his knowledge and passion for wine make any celebration better. / Pato, for his amazing playlist, curated perfectly to accompany our 3.5 hour dinner. / And of course, Rich, not only for overseeing all the food prep but also for his fun little poem above.