it’s been well documented on the internet that thanksgiving is my all time favorite holiday. so the weekend before the big holiday, as per tradition, we held our annual volvovski family video conference to plan the menu. for visual confirmation of how well we’ve aged, you can see 2011 and 2012 screen shots as well.
this little family chat is always a highlight of the holiday season, not only because of it’s hilarity, but also because it sets the tone for the thanksgiving dinner to come. we are all responsible for bringing recipes to the table, and they must be variations on classics. sometimes, they stray further than even we expect (there was sriracha on the ingredient list this year).
here’s what we came up with this year:
cranberry liqueur which sat for two weeks developing flavor. totally perfect cocktail, although slightly dangerous on the alcohol content to alcohol taste ratio. rating: 5/5.
horseradish and beet salad is a perfect make ahead salad which gets better the longer it sits. rating 4/5.
pear, cranberry, walnut and parmesan salad was a bigger hit than expected, considering how simple it was. we skipped the candying of the nuts. there was enough sugar and butter in this dinner already. rating 5/5.
always the classic, but this time served with gravy. you see, jason is now legally part of the family, so he has the authority to make these kinds of calls. he wanted gravy, so he was made responsible for gravy. it was a success. rating: 5/5.
we fancied up the stuffing by adding some mushrooms and bacon. it had the right crunch while still being moist and the right amount of fatty. rating: 4/5.
our favorite mascarpone and leek mashed potatoes made the cut yet another year. it’s safe to call this a classic at this point. rating 5/5.
for the sweet potato, we went with my warm brown butter sweet potato and pancetta recipe, which is really simple and way more delicious than any of its individual components. rating 5/5.
the sriracha came in with the brussel sprouts, in this crispy fried brussel sprout recipe. it’s bold and a little bit scary, so don’t feel bad about cutting down on the amount of spice. rating 4/5.
and another green one, ginger and garlic green beans. this will be my go-to way to make green beans moving forward. rating 5/5.
this recipe tasted like mulled wine infused cranberries. i adored. rating 5/5.
we went two classics and one out there pie: a mascarpone pumpkin cheesecake, a traditional apple pie (made by matt’s father), and the lemon curd tart. it’s always hard to rate at this point because you’re so full, but i’ll go with rating: 4/5.
after the food came the walks. on the lakefront of chicago:
with my parents in their matching coats: