Traditional Sweet Potato Casserole (Cooking Light)
One of the benefits of hosting a smaller Thanksgiving feast is feeling that you can depart from tradition. I’ve got four folks coming over today. And since at least a couple of us aren’t particularly fond of turkey, and the gathering is small, I’m making fried chicken. Here’s the menu for this afternoon:
Appetizers (Marcona almonds, olives, shaved Parmigiano-Reggiano, apples)
Bruno Paillard Champagne
Green Goddess Salad (from The New York Times)
Fried Chicken Masala (from Suvir Saran’s American Masala)
Traditional Sweet Potato Casserole (from Cooking Light)
Grits (from Frank Stitt’s Southern Table)
Snowflake rolls (bought from Whole Foods)
Gysler 2006 Weinheimer Mandelberg Riesling
Apple pie, provided by Aimee
Mayan Chocolate Sorbet (from Cooking with the Seasons at Rancho La Puerta)
Coffee
It’s time for me to get back to the preparations. Have a wonderful, healthy holiday, and enjoy the company of good friends and family!
