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    Home / Recipes / Course / Dinner

    0 Nov 24, 2011 Dinner  |  

    Thanksgiving 2011

    Thanksgiving Preparation

    This post may contain affiliate links.

    After several days of Thanksgiving planning, prepping and cooking, I woke up today energized and eager to dive into the day’s tasks.  I’m not sure why I love Thanksgiving so much.  Perhaps it’s because I’ll have 18 of my close friends arriving at my house this evening to celebrate.  With Spotify streaming, drinks flowing, and a plethora of yummy bites around, it’s almost guaranteed to be a fun, memorable evening.  Or perhaps it’s because Thanksgiving is the one day of the year that really celebrates food.  People coming together to give thanks over a table full of food.  My menu below is definitely not traditional; however, many of the dishes are derivatives of Thanksgiving classics. I hope you all have a safe and happy Thanksgiving 🙂

    A quick note on the photography in this post.  All of the images were taken with my iPhone.  Some altered in Instagram.  I’ve been posting these photos all week on Twitter using the hashtag #KKTday2011 (short for Kitchen Konfidence Thanksgiving).  I urge you to go check out the other photos!  I will continue to post for most of today, so please come say hello.  Continue reading for my Thanksgiving 2011 menu.

    Appetizers:

    Kimchi and Bacon Deviled Eggs

    Baked Brie with Fig Butter and Toasted Pecans

    Kimchi and Bacon Deviled Eggs

    Seasonal Produce Selection

    Rosemary Spiced Nuts

    Signature Cocktails:

    Meyer-Citron Drop

    Meyer-Citron Drops [Meyer Lemon Syrup, Buddha Hand Citron Infused Vodka, Meyer Lemon Juice]

    Ginger Snap [Spiced Ginger Syrup, Muddled Mint, Vodka, Clementine Juice, Orange Bitters]

    First Course:

    Spicy Pumpkin Soup with Toasted Cumin Crema

    Spicy Pumpkin Soup with Toasted Cumin Crema

    Harvest Salad with Shaved Apples and Fennel

    Second Course:

    Brussels Sprouts and Caramelized Shallot Gratin

    Brussels Sprouts and Caramelized Shallot Gratin

    Roast Turkey with Truffle Butter

    Gravy

    Italian Chard Stuffing

    Stuffed Savoy Cabbage with Rosemary Brown Butter

    Zinfandel Cranberries

    Brussels Sprouts and Caramelized Shallot Gratin

    Sweet Potato Crunch

    Sweet Potato Mash

    Green Bean Casserole

    Lyn’s Hot Buns

    Palate Cleanser:

    Meyer Lemon Sorbet

    Meyer Lemon Sorbet

    Dessert:

    Pies

    Crack Pie

    Coconut Custard Pie

    Persimmon Fool Pudding with Fresh Whipped Cream

    That’s all for this year.  I hope you enjoyed 🙂  Once again, happy Thanksgiving!!

    0
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dinner

    Reader Interactions

    Comments

    1. Gerry @Foodness Gracious says

      November 24, 2011 at 5:35 pm

      Hey Brandon, I have been following your tweets all week and I hope you had some help prepping this ginormous feast, if not your one awesome cook (even with help!) Congratulations on your menu and I’m sure it will be appreciated by your friends, if not, no invite next year right?
      Have a great day and bask in your huge edible glory!!!

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:49 am

        Thanks Gerry! I had some help on two of the days 🙂 Hope you had a great Thanksgiving!

        Reply
    2. Quickel says

      November 25, 2011 at 5:26 am

      Happy Turkey Day bro! I’m with you – Thanksgiving is my favorite! Making dinner for the fam, but celebrating a day late. Two days – two turkey dinners!

      I need to ask…what the heck is “crack pie”? Is this a recipe I missed???

      Hope you had a great time!

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:52 am

        Thanks Mike 🙂 Crack Pie is a treat from the Momofuku Milk bar in in NYC. If you google Crack Pie, I use the LA Times recipe. It’s hard to explain. Just decadent and delicious. And addicting 🙂 Happy belated Thanksgiving!

        Reply
    3. Elizabeth Kerridge says

      November 25, 2011 at 5:37 am

      Wow Brandon! Sounds incredible and I’m sure it was a huge success! I can’t wait to try some of these myself. Happy Thanksgiving Brandon!

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:53 am

        Thanks Elizabeth 🙂 Happy belated Thanksgiving!!

        Reply
    4. Averie @ Love Veggies and Yoga says

      November 24, 2011 at 9:47 pm

      I have been following your IG feed for the past 36 and have been stunned and amazed by how much you’ve made and accomplished, but also by how BEAUTIFUL it all looks. Normally I need an hour to make it and 3 hours to photograph it 🙂 Clearly you are a pro!

      Happy Thanksgiving, Brandon!

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:51 am

        Thanks Averie 🙂 It was quite the undertaking, but I really enjoyed everything this year! When the sun went down, I actually pulled out my umbrella lighting in the kitchen. To take pictures with my iPhone. HA!

        Reply
    5. Kevin says

      November 26, 2011 at 3:40 am

      I was there and can speak from first hand. Everything was as delicious as it looked….if not more, :b……(drool) Personal favorites: Deviled eggs with kimchi, baked brie, Sweet potato crunch, brussel sprout gratin, Zin cranberry sauce, and the Meyer Lemon Sorbet. Happy Thanksgiving (gobble gobble)

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:54 am

        Haha thanks Kevin! Always a pleasure having you there 🙂 I think I need to make more of those Kimchi Deviled Eggs soon. So good!

        Reply
    6. Ann P says

      November 26, 2011 at 7:44 pm

      WOW. You have a group of very lucky friends who got to eat all this! Everything looks amazing, and your menu sounds fantastic. Also, what is crack pie!? That has really stoked my curiosity. Is it as addicting as crack…?

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:56 am

        Hehe well I’ve never had crack before; however, the pie is definitely addicting! HA! Sweet (but not crazy sweet) and gooey. I’ve found myself having cravings the weeks after having a slice.

        Reply
    7. cooking rookie says

      November 27, 2011 at 9:53 am

      wow, what an amazing menu! Love the soup and the brussels sprouts gratin. Do you also plan to publish the persimmon pudding recipe? And what’s a crack pie ;-)?

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:58 am

        See my comments above for the Crack Pie. I wasn’t planning on publishing the pudding recipe; however, it really is so darn tasty. I might just have to!

        Thanks :)!

        Reply
    8. Kelsey says

      November 29, 2011 at 5:10 am

      Quite a menu! How was working with the persimmons for the first time? (wink)

      Reply
      • Brandon Matzek says

        December 5, 2011 at 1:00 am

        Thanks Kelsey! I love working with persimmons 🙂

        Reply
    9. Clare says

      November 29, 2011 at 10:21 am

      What the heck is that fruit under the Persimmon in the top image? I have never seen such a thing!

      The food looks amazing, makes me wish we had Thanksgiving in Australia.

      Reply
      • Brandon Matzek says

        December 5, 2011 at 1:02 am

        Hi Clare, it is a buddha hand citron. It’s like a lemon but it doesn’t have any flesh or juice inside. It’s all peel and pith. But the pith isn’t really bitter and the fragrance is AMAZING. Works very will for vodka infusions.

        Reply
    10. sippitysup says

      November 30, 2011 at 6:13 pm

      I am very impressed that you included a signature cocktail GREG

      Reply
      • Brandon Matzek says

        December 5, 2011 at 1:03 am

        Thanks Greg 🙂 I always try to have a signature cocktail at my parties. It’s a great way to kick things off!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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