Gropius finally got his wish and we had a proper Weinachtsgans with all the trimmings for dinner last night. We co-hosted the dinner with Derellek and got to serve all the dishes that we can't make on Thanksgiving or Christmas at either parents, as well as some traditional favorites.
Hellen came over yesterday afternoon and helped us by arranging beautiful flower arrangements and ironing napkins while Gropius and I worked on the food side of things.
Hellen also printed out menu cards for each of the 8 place settings of us sitting down for dinner (Derellek, Todd, Delia, Fiona, David, Gropius, and me).
Our meal started with mango-rose water cocktails, spicy almonds, and indian-spiced popcorn.
Then, we moved on to roasted goose, baked apples, rotkraut (red cabbage), wirsing from the German side and roasted turkey, sweet potatoes with marshmallows, sausage-chestnut dressing, and green beans with shallots and walnuts from the Texas side.
For dessert, we enjoyed Hellen's "chocolate cake," raspberry-pear gallette, stollen, and chocolate-chestnut truffles with coffee and cordials.
It was a wonderful "Thanksmas" dinner--Hellen thinks it might just have to become an annual tradition!
2 comments:
Did you pick over that "hipster" Food and Wine thanksgiving menu for this spread?
I think so...
Of course! We took the popcorn and drinks from the 20-something article and the green beans from the 60-something article.
And, while the post doesn't say, the turkey was cooked in Indian spices from the F&W, too. That was due more to WF giving us two turkey breast halves rather than the one whole breast that we ordered. Luckily for us, the F&W recipe called for 2 turkey breast halves, so we used it, too.
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