Happy Belated Thanksgiving to all! After a hectic wee
kend in Ohio cooking for the fam, visiting with friends, and eating at all of my favorite hometown restaurants, I'm back in the Big Apple. For my Thanksgiving I prepared Butternut Squash and Carrot Soup with Candied Pumpkin Seeds, followed by a rather traditional dinner: Pureed Sweet Potatoes, Stuffing, Masted Potatoes, Roasted Asparagus, Cranberry Sauce, and Turkey. But I decided to cook the turkey a little different this year, the legs I confit in duck fat for hours until they were nearly falling off the bone, and the breasts were brined in cider before being roasted. The gravy was made from the carcass, of course. For dessert I did two tarts, Traditional Pumpkin with Chantilly Cream, and Apple with a Streusel Topping and Salted Caramel. All in all, I have to say it was a success. Here are a few photos from that dinner. Happy Holidays!