The Gull Reef Club


Gobble Gobble 2010

Filed under: — Jaime @ 10:35 pm

Before we get too far into the Christmas season, let’s recap Thanksgiving.

This year’s menu opened with two soups, a cold and a hot. The cold was a layered soup with a layer of pumpkin puree and pumpkin pie spices, a layer of acorn squash and Granny Smith apple puree, and a layer of pureed sweet potato and maple syrup. Each layer was separated by home made crème fraiche and served in a tall shot glass. The hot was a creamy roasted corn soup, topped with bacon bits and parmesan tuiles.

The main course consisted of all the standards – rolls, whipped potatoes, sweet potatoes topped with butter and pecans*, green bean casserole, collard greens, cranberry sauce (homemade, of course – no cans!), stuffing, and the stars of the show – the turkey and gravy. We did the usual week-long gravy process this year starting with the slowly made stock.

Desserts were our traditional pumpkin and pecan pies. For the third dessert, Mike created a unique twist on apple pie. He first churned some french vanilla ice cream. We served scoops of that on deep fried pastry squares that had been rolled in cinnamon and sugar. We topped the ice cream/pastry with a tart apple spiced compote and homemade caramel. Dreamy. I could really go for another one of those right about now.

The food was delightful and plentiful. The best part is that we were able to share our day with good friends, a wee bit of family, and a whole mess of animals. It was one of the best Thanksgivings in recent years. Cheers!

*One of our guests has a nut allergy. To avoid a trip to the hospital, we substituted the pecans in the sweet potatoes with a halved recipe of the crust from summer time favorite, Strawberry Jello Pretzel Squares.

The Gull Reef Club