As you may remember, the Thanksgiving menu included appetizers including asparagus with sesame mayonnaise, a spicy artichoke dip, various olives and marinated mushrooms, and Paprika Guernikas; a roasted pumpkin soup; roasted turkey with chipotle-garlic sweet potatoes, sour cream mashed potatoes, Brussels sprouts (with Prosciutto, garlic, Parmesan & cream), and a dressing with homemade (not our home; thanks, Timo) sausage and apples; salad with a creamy lime dressing; and various desserts.
Today is a simplified menu of baked brie and artichoke and sun-dried tomato vols-au-vent; cream of carrot soup (made without any cream); a pork roast accompanied by a medley of roasted winter veggies and glazed carrots with ginger and jalapeño (my sister's find); individual grilled Romaine salads with pear & Gorgonzola dressing; and our friend Victor's take on Key Lime Pie (different and rather wonderful).
With matching libations, of course: jalapeño margaritas with the appetizers, Ironhorse Fairytale Celebration Cuvee, 2007 with the soup, a Mexican red and white (AX tinto based on Cabernet Sauvignon and AX blanco based on a Blanc de Blancs) with the entree course, and Starbucks Christmas blend (or whatever they're selling now) with dessert.
We're trying out the jalapeño margaritas as I write this. Instead of infusing the tequila with jalapeños (as we have done in the past with Serrano chilis), one blends the lime juice with the jalapeños then strains out any bits that are left before mixing in the tequila and Controy (the Mexican version of Cointreau - the recipe for which - as the story is told - was taken from the Mexico liqueur, so they had to come up with a different name for their orange-flavored liqueur). Better than Triple Sec, we think.
Had to test it out before serving it; 9:30 may be a bit early for a drink, but most of the prep work on the dinner is already finished. It's rather green and pretty grassy-tasting (reminds us of a bell pepper-tasting chenin blanc we used to enjoy at the Spotted Cow in Glendale, California), but we've decided to serve it anyway. If folks don't like it, we'll make them our standard margaritas instead (equal parts tequila, Controy, and lime juice). Either way, it will be a good introduction to dinner!
Our guest list is also smaller for this holiday; only four of the Thanksgiving six will be attending: the muralist has moved on to New York City; the Aeromexico person is on a different schedule now and doesn't make it to San Miguel as often. Our loss, but we'll make up for it!
And now I must return to fussing over dinner preparations ....
| Salad |
| Tossed Green Salad w/Creamy Lime Dressing |
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