I know it’s too little too late, but I did want to state for the record that we held another You’re Welcome Giving this year.
This tradition originated when, after a bunch of us girls went to mediocre restaurants or family gatherings with kid-friendly and/or low-sodium/non-dairy/gluten-free fare, we came back home and said, “This must be improved upon.” So we had a second feast on the Saturday after Thanksgiving, and it was awesome. And it’s a chance to squeeze out a second dinner party from your Thanksgiving decorations before Christmas explodes all over your house.
This year we decided to go eclectic on the menu which, while diverse and delicious, was probably the wrong way to go. Potluck is fine for buffet family gatherings, but gourmet menus should be planned out and balanced. In any case we had a great salad with horseradish cheese (a must-try), boeuf bourguignon, and an herbed pork tenderloin with bulgar wheat salad.
I made fettuccine from scratch. It was the first and last time of the year I made homemade pasta, but it turned out very, very well. Topped it with sauteed butternut squash, spinach, and mushrooms. For the first time ever I added to this favorite dish of ours the sauce from another pasta favorite, Wolfgang Puck’s pumpkin ravioli recipe. Unbelievable. I don’t mean to brag, but this pasta’s dad could beat your dad up with one hand tied behind its back. It really was out of this world and worth every bit of the rather large amount of effort it cost me to make it.
Sage and Thyme Cream Sauce
- 2 cups chicken stock
- 2 shallots, chopped
- 1 cup heavy cream
- 4 tablespoons butter
- 1 tablespoon fresh minced fresh sage
- 1 teaspoon fresh thyme leaves
- salt and freshly ground white pepper
In a medium saucepan, reduce the stock with shallots to 1/2 cup. Add remaining heavy cream and reduce by half. Over low heat, whisk in remaining 4 tbsp butter, a little at a time. Strain the sauce into a clean saucepan and add remaining sage and thyme. Season to taste with salt and pepper.
Wendy brought an amazing Pumpkin Cake with Orange Cream Cheese Icing and Cranberry Relish. And Jenny who had to come stag due to law-firm-partner-husband-syndrome brought a Coconut Cake with alternating layers of Coconut Cream and Passion Fruit Bavarian Cream with a Coconut Cream Cheese Frosting, and a peanut butter and chocolate cream cookie thing that should also have every ingredient capitalized, but I forgot to catch the name of it all. I could kick myself for not remembering to take pictures of them–but Jenny and Wendy already beat me up so badly I can’t move my legs. Sorry lay-days.
This is a group where you know the food will be terrific and the company will be just as good. And that a significant portion of the night will be devoted to an amicable fight between Wendy and Peter.