Giangi's Kitchen

Thanksgiving 2016 menu and recipes.

Our Thanksgiving was absolutely wonderful. Family and friends gathered together and enjoying the day sharing laughter and great conversations. Truly blessed and thankful to have everyone around the table.

I received so many requests for recipes from the dishes that I prepared that I decided to share with all of you our dinner menu.  Most of the recipes are my usual go to for Thanksgivings, some are recent and a couple are new. Here is my menu and to facilitate your search, place your curser or finger if using a mobile platform and just click on the recipe, it will highlight and it will take you to my web site where you can print or download your favorites.  I would like to share with all of you my latest recipe adapted from Tyler Florence book Real Kitchen.

While on my web site check out the “Marketplace” tab for exciting saving from Le Creuset and Amazon on products that I use and recommend.  A great start on your shopping for Christmas for you and all the food lovers in your life.

With love and gratitude,

Giangi

Thanksgiving Dinner 2016 

Turkey with chestnuts stuffing

Shiitake mushroom gravy

Cranberry sauce with Apricots

Whipped sweet potatoes & bananas

Mashed potatoes

Brussels sprouts with bacon, almond and cranberries

Green beans gremolata

Roasted carrots with orange brown butter

Pumpkin pie

Pear and apple clafoutis

Apple Pie

Roasted Carrots with Orange Brown Butter and Sage

1 bunch young carrots with tops – make sure that they are all the same size

1/4 cup olive oil

Salt and pepper

4 tablespoons unsalted butter

1 orange, halved

1 tablespoon golden brown sugar

4 leaves fresh sage

Preheat oven at 350°.

Cut off all but 1 inch of the carrots tops, leaving a little green and peel them. Put the carrots in a large shallow pan, add the oil, season with salt and pepper and coat well the carrots.

Bake in the oven for 30 minutes, or until they are tender to the fork test.

In the meantime melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and sage and continue to cook for 2 minutes or until it becomes syrupy.

Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.

For the first time we did buffet style and it worked wonderfully.

Our table all set up