Starters included Baked Brie with Apples and Caramelized Onions and Walnuts (a la Fresh Market) and a new addition – Holiday Nuts. The recipe is below!
INGREDIENTS:
- Cashews
- Rosemary
- Salt
- Brown sugar
- Butter, one tbsp.
- Cayenne (pinch)
DIRECTIONS:
Roast the cashews for 10 minutes at 350 degrees. While the nuts are roasting, add all of the ingredients above to a bowl and mix well. Once the nuts are ready, add them to the mix and coat them well! My husband first had these at a bar in Union Square, and had to ask the bartender how they were made – they were that good!
Roasted tomato with garlic soup was next. It was a perfect consistency.
The salad that followed was a spring mix tossed with gorgonzola cheese, blueberries, toasted shallots, and walnuts – all lightly dressed with a homemade blueberry vinaigrette. I am spoiled, I know (and this is one of the things I am thankful for!).
Next was the MAIN course….fresh turkey, sweet potato soufflé,two different types of stuffing (farfel and sausage), brussel sprouts with pancetta, and cranberry sauce. It was the perfect amount of side dishes – they were all amazing…the turkey was so moist and perfect….wow.
After reading what we had previously written on slips of paper what we were thankful for, and eating a wonderful dinner, I was so elated…what a great holiday!! We ate the super tasty pumpkin cheesecake and then Dad and R went out for their ritualistic cigar, while the ladies chatted.
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