I’m excited to be coming back from a very long break with this faux Thanksgiving menu. The fun thing about this is that since it’s not real, money, energy, and time are not as much of a factor in this project. This has inspired some upcoming meals that I will definitely be trying out soon, 100%. 

One of the things you should know about me before you read this menu and their descriptions is that a staple in my dishes is brown butter. I use it in anything that could possibly use it. Also, while food has been my lifelong passion, I’m still learning new dishes and techniques while also exploring new foods in general. I grew up somewhat picky, but not in the way you would think. My favorite food growing up was my dad’s Italian baby octopus dish, but you still to this day will never catch me eating an egg. These are dishes that I believe everyone will enjoy, if not most people. 

I had a lot of fun putting this together :) Please enjoy!

Starters

Charcuterie board : For meats, prosciutto, sopressata, and spicy chorizo, paired with cheeses like Gruyére, parmesan, and maybe brie since there is already some in one of the other starters. Stracciatella is my favorite cheese to add to pasta or sandwiches, and I thought this would be a nice spread to put on some grilled crostini before adding fresh bruschetta on top. To add some crunch, I would put pistachios, roasted pumpkin seeds, Trader Joe's rosemary marcona almonds, honey roasted pecans, mini dill pickles, and cheese straws. Some Ritz crackers, pretzel thins, and baguette slices as bases for some great concoctions. For sweetness, chocolate covered raisins, grapes, and strawberries.

Brie and Tart Cherry Bites : My favorite creamy cheese is brie and I’d love to pair this with some tart cherry preserves baked in puff pastry or phyllo dough baked in a muffin tin.

Corn Chowder Cups : I thought this menu was lacking a soup, and growing up I loved when my mom would serve soup that would warm your whole body as an appetizer or breakfast. Whether it was broth or a yummy porridge, it definitely hit the spot. Corn chowder is a great soup that everyone is bound to love. Filled with bacon, corn, potatoes and onions, what’s not to like?

Sides

Milk Bread Rolls topped w/ Honey Butter  : I thought a sweet roll would be a nice addition to such a savory spread.

Caesar Salad : The crunch of the menu. I think it’s time to bless this blog with my mother’s Caesar Dressing. It consists of my father’s worcestershire sauce, Jonno’s, which really pulls it together. You can definitely count on people coming back for thirds on this one.

Garlic Mashed Potatoes : When I was running Pastabilities my senior year at VT, I bought a potato ricer for making gnocchi. Since then, I have been pining for an occasion to make mashed potatoes through that ricer. The smallest size the ricer came with makes the potato so smooth. Got to add heavy cream and garlic, but I would also finish it off with crispy sage and garlic in brown butter.

Brussel Sprouts Roasted w/ Bacon : My traditional contribution to Thanksgiving has always been brussel sprouts roasted with bacon. Such a simple dish, but so delicious. Just need the brussel sprouts and bacon, toss it with some salt and pepper, and throw it into the oven until it’s all crispy. Rather than cooking it in oil, I love for the brussel sprouts to cook in the bacon fat. Top it off with balsamic vinegar/glaze or lemon juice!

Tini’s Mac and Cheese : If you’re on any side of TikTok, you’ve probably seen Tini whether you’ve known it or not. She is widely known for her mac and cheese recipe, which is pretty iconic. I have always wanted to try it. Join me and millions of others who drool over this video here. 

Sausage and Rice Stuffing : One of my favorite dishes I can count on every year is my dads sausage stuffing which consists of italian sausage, rice, parsley and whatever his big heart desires! 

Roasted Potatoes with Rosemary in Duck Fat : A favorite of mine that I discovered last year and was very excited to try out. It didn’t turn out quite the way I wanted to, but over time I learned that small batches in the air fryer get them perfectly crispy. Here is the video that I based them on.

Entrees

Citrus and Honey Glazed Turkey : Orange and lemon juice give it some sweetness, but dijon mustard, paprika, garlic and some herbs would really bring the whole things together. A tangy glaze to go with the rich and savory lamb.

Curry Rosemary Rack of Lamb : One of my favorite ‘rubs’ my dad does on chicken or leg of lamb for Easter, is the easiest thing to make. All you need is melted butter, curry powder, chopped rosemary, flour, and salt. The flour crisps up so well and coats the meat beautifully. 

Dessert

Pecan Pie  : Thanksgiving dessert staple #1. For this mock dinner, I wholeheartedly believe that there needs to be two pie options for this kind of occasion. Everyone’s in a different mood after a huge meal, whether it’s nutty or fruit. I debated between this pie and a German chocolate pie, but wanted a classic.

Apple Crumble Pie : Thanksgiving dessert staple #2. I categorize any apple pie that doesn’t have a crumble top as a crime. It’s a necessity. A shoutout to Stribling Orchard in Markham, VA - I have one of their Apple pies with a crumble top in my freezer, and it’s absolutely perfect!

Brown Butter Chocolate Cherry Cookies : Honestly, I would have these to snack on after everything. So yum.

Drinks

Cranberry Ginger Sparkle with Orange Ice Cubes : A refreshing drink to pair with tonight’s rich food. Cranberry and orange juice was my favorite combination as a kid and has stayed with me throughout my life. For some fizz, I figured ginger ale was a nice addition. Add prosecco.

Thanksgiving Mule : A cinnamon brown sugar syrup, ginger beer, and lime juice for a spiced twist on a classic. Add vodka.

Martinelli’s Sparkling Apple Cider : A holiday classic.