Camille Does Thanksgiving {The Menu}

The big feast is quickly approaching, and my master grocery list has begun as I put the finishing touches on the menu.  Although I typically lean towards flavors that are a bit adventurous when entertaining, I’ve been warned by my entire family that I WILL be sorry if I toy too much with Thanksgiving rituals.  So in an effort to preserve unity, I’ve decided to stick with the classics and am welcoming each guest to contribute their signature dish to the mix.  Even if menu items are “as expected,” a menu card at each place setting is a thoughtful, decorative touch to the table.  These are a few of my fave cards from the simple-yet-stylish crew over at Sunday Suppers, and Thanksgiving is the perfect time to embrace a homespun look, don’t you think?

So what will be on my menu card? Here’s the lineup:

The Hors D’oeuvres:

Since it’s crucial to have a hearty appetite for the eating marathon in store for dinner, I’m keeping starters really simple.  An assortment of delicious cheeses with seasonal accompaniments like fig jam, warm crostini, fresh sliced pears, & local honey.  The plan is to serve a mix of cheese that will please all palettes.  I’ll pick up:

• Bold gorgonzola
• My mother-in-law’s favorite cheddar
• Nutty parmesan
• Creamy brie topped with port-wine cherries

…And display all of it artfully on a big wood cutting board.  Don’t forget: each cheese needs it’s own knife to keep the purity of the flavors.

The Main Event:

We are slightly tweaking tradition and doing a fried turkey this year.  ’A’ says that he’ll take charge of the turkey fryer…which is fine by me since I need all the oven space I can get.  (I will print out this how-to-guide for him, just in case he needs a bit of extra help).  To go alongside:

• Perfect Mashed Potatoes: I’d be banned from hosting Thanksgiving again if I didn’t serve mashed potatoes, so I’m making this rich, classic version courtesy of (who else?) Martha Stewart.
• Sausage & cornbread stuffing: My dad makes a mean stuffing, so I’m handing him the reigns… although I do love the sound of this version from Gourmet, incorporating seasonal flavor like cranberries & pecans.
• Roasted Root Vegetables with Honey, Balsamic, & Goat-Cheese: This recipe from Tyler Florence is as yummy as it is pretty to look at with deep red beets, pumpkin-hued carrots, syrupy balsamic, & creamy white goat cheese.
• Broccoli casserole, cranberry sauce, & gravy are courtesy of my mother-in-law, and I’m so looking forward to trying the family recipes of my newest family members for our first holiday together!
• Although we’ll all be stuffed-to-the-brim, my baking-goddess mother is bringing a couple of luscious pies (pumpkin & chocolate-pecan).  I’m sure we’ll manage to sample a little (or a lot) of both with a big dollop of whipped cream & a steaming cup of coffee.

Images by Karen Mordechai, via Sunday Suppers.