Thanksgiving–what’s not to love? A weekday off revolving around family, friends and comfort food. No presents to fixate on, minimal decorating is required and oh, those leftovers. What’s more, the feasting takes place during prime running season; often culminating here in the Philadelphia Marathon. Is there any better excuse to enjoy every morsel of Thanksgiving dinner?
Our menu, which varies little over the years, could be described as traditional with an edge. Turkey (cooked in a 1950’s style black, speckled (covered) roasting pan), Laurie Colwin’s cornbread stuffing, sweet potatoes with bourbon and pecans, brussel sprouts with pancetta and balsamic vinegar, white potatoes with sage and cheddar cheese and pumpkin pie with a dash of black pepper and bourbon (sensing a theme here?)
The cranberry sauce is from Bobby Flay. Bursting with apricots, ginger and curry; it is sweet, spicy and just the ticket for those leftover turkey sandwiches. Runner friendly, the cranberry sauce is replete with antioxidants, Vitamin C and Vitamin A.
We often begin our meal with the dearly departed Shelia Lukins’ (of The Silver Palate fame) recipe for Roasted Winter Vegetable soup. It too is sweet, velvety and the most divine color (the essence of autumn.) It provides antioxidants, Vitamins A, D and potassium. Both recipes can be made well ahead of time and frozen.
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