This year, as always for the past 15 years, I am doing my signature apple pie. Also sweet potatoes, both candied with maraschino cherries (just like granny used to make) and whipped sweet potatoes with toasted marshmallows on top.
I also enjoy making savory appetizers. Sausage and roasted chestnut stuffed shrooms with a bit of smoked Gouda. Butternut squash with fresh rosemary tartlets, @Displaced_Texan Tex’s bacon jam with a dollop of apricot preserves in tartlet cups. Bacon wrapped figs with shallot and chive cheese. and lastly, pears wrapped in prosciutto with some of that smoked Gouda.
A lot of this stuff is time consuming, but I love doing it. It’s like food engineering.
My leftovers converted to turkey Alfredo, and pears wrapped in prosciutto with grated smoked Gouda with figs and apricots. (and a bit of bourbon to wash it down)
