Thanksgiving: Before, During, and After

Ah, Thanksgiving.  How was yours?  Mine was super-relaxing.

research

Want to know what a Personal Chef eats on the day before Thanksgiving?  And for lunch the day of?

The same thing everyone else eats: whatever is most convenient.

true story

And when it’s a pescatarian Thanksgiving meal that one doesn’t start planning until Tuesday (luckily for only three people), it’s a meal full of nothing but simple “greatest hits” that one can basically bang out with eyes closed.

Or blurry eyes, if you’ve already gotten into the bar.  And it’s Thanksgiving, so of course you have.

Clockwise, from the fish in front (and with links to recipes):
Crème Fraîche Roasted Salmon

Raw Lacinato Kale and Brussels Sprouts Salad (one of my all-time favorite recipes)
Mirliton and Shrimp Dressing
Roasted Delicata Squash with Avocado Sauce and Walnuts

Dessert was a Lemon Curd Tart with a Gingerbread Rusk crust, adapted from the Momofuku Milk Bar cookbook.  It was my one concession to the overachiever that lives in my heart.

To deal with some leftovers, I cooked up a couple of bacon slices, sautéed a bit of leftover kale and Brussels sprouts in the fat, and tossed it all with some cooked orzo and a healthy dash of hot sauce.  Beer.  Salad.  Lovely.

The day after Thanksgiving is the day I do not leave the house.  Man, forget that.  Instead, I put on Christmas music (this year’s selection), whip up some eggnog, and put up the tree.  It is absolutely my favorite holiday.  This year, I even made cookies.

so sparkle

The eggnog this year is the aged eggnog recipe from the Art of Eating, and you guys it. is. amazing.  Previously, I’ve used the uncooked eggnog from the Joy of Cooking, but always end up with a huge pitcher of eggnog that I end up dreading towards the end, but slogging through bravely.  I mean, one can only drink so much nog before it begins to wear a person down.

This recipe, though, has you mix an egg-booze-sugar base that gets aged at least three weeks (!), and mixed up one cocktail at a time.  It’s perfect.  Bonus: aging the eggs in booze actually kills all traces of salmonella, so it’s safer than my old traditional uncooked eggnog.  We do not discuss cooked eggnog around here.

If you have a copy of the magazine, I strongly urge you to mix up a batch.  It’ll be ready just in time for Christmas.

nog perfection

tinsel tree for maximum sparkles

Hope you had a lovely holiday weekend.  Now let’s get ready for the next one.

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