Thanksgiving 2010
13 November, 2010
Appetizers:
Blue Cheese Shortbread with Cranberry-Chive Roulade
Scallion Cheese Puffs
Hazelnut and Blue Cheese Spread
Crudité and Relish Tray
Breads:
Savory Herbed Sour Cream Muffins
Black Pepper Biscotti
Dinner Rolls
Salad:
Spinach Salad with Bosc Pears, Cranberries, Red Onion and Toasted Hazelnuts
Entrée:
Herb-Brined Roast Turkey with Pear-Port Glaze and Pear Gravy
Cranberry Sauce with Roasted Shallots
Sides:
Pear, Prosciutto and Hazelnut Stuffing
Carrots with Shallots, Sage and Thyme
Roasted Brussels Sprouts with Hazelnut Brown Butter
Yukon Gold Potatoes Mashed with Rogue Smokey Blue Cheese
Scalloped Onions, Leeks and Shallots
Dessert:
Pear and Hazelnut Tarte Tatin
Hazelnut Praline Cheesecake
Pear-Cranberry Jellies
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