Thursday, November 26, 2009

The Last Issue of Gourmet Magazine Thanksgiving

The recession and and the annihilation of the publishing industry opens up such despair in many and creativity in others. ( I think I am somewhere in the middle.)

Due to the recent demis of Gourmet Magazine Jay and Ron came up with the idea of cooking our entire Thanksgiving meal out of the final issue. The publication which was unceremoniously shuttered right after the November 2009 issue was put to bed. It had been around since 1941.

But like a turkey-shaped phoenix rising out of the oven, we had a meal that was gonzo good and gourmetalicious.

Here was the menu:


Creole Crab Dip

Roederer Estate NV, Anderson Valley Brut

Beet Pickled Deviled Eggs

Propriete Marie-Antoinette Vincent, Pouille-Fuisse 2005

Zwiebelkuchen (Golden Onion Pie)

Benzinger Family Winery, Carneros Chardonnay 2001

Scarlet Carrot Soup

Oyster Casserole

Steiner-Phaffenberg, Riesling-Auslese 1995

Cider Glazed Turkey with Giblet Gravy
Braised Turnip Greens with Turnips and Apples
Sauteed Green Beans and Brussels Sprouts
with Hot Red Pepper Flakes
Brown Sugar Baked Sweet Potatoes and Acorn Squash
Rye Bread Stuffing
Cranberry Orange Relish/Holiday Sauce
Cheddar Corn Muffins with Jalapeno Butter and White Bread Rolls

Navarro Vineyards, Pinot Noir 2002

Mesclun and Shaved Beet Salad
with Celery Seed Vinaigrette

Pumpkin Gingerbread Trifle
Lemon Custard Pie
Fig Crostada
Pear and Cranberry Crisp with Cardamom Ice Cream
Pindar, Johannisberg Riesling Ice Wine 2005

Mmmm. Glazed turkey
Me mugging whilst other toil.

Der Feast.

The excellent Stephen, Ron and Jay. I have such a good time with these guys.

One of my faves the Alsatian onion pie. Wow, it was good.

This photo cannot capture the colorful brilliance of the Scarlet carrot soup. The secret it beets! This was also a fave of mine. No stock. Just earthy, rooty goodness. Truly a keeper.

The oyster custard.
Does this look like a Gourmet cover or what?

Blurry, but so was my vision at this point. I especially loved the ginger bread with pumpkin mousse and whipped cream. Ron made them all including the cardamom ice cream from scratch.

Voila. The boys. As if we had been eating for charity! But even though we have all had our hard times this year, it was nice to gather and be reminded of our blessings.

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