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Thanksgiving Tasting Menu, Deux Maisons Style

November 16, 2011

While these co-bloggers consider our upcoming Thanksgiving celebrations with our immediate families as uber-traditional as they can get, we also recognize that people celebrate the holidays in vastly different ways.  So if you happen to be that whatever % that plans on hopping on seamless.com rather than in a plane, train or automobile for Thanksgiving, we are encouraging a little creativity and festivity on your end. Why not gather up your buddies for a non-traditional (whatever that is, right?) Tasting Menu Thanksgiving?  As you readers know, we adore a little cocktail soirée every now and again, so why not for this holiday, too?  At Deux Maisons, we are certainly more interested in the perfect light bite than lumpy gravy any day, so here is some inspiration and the perfect recipe to kick off your own celebration.

The Thanksgiving Tasting Menu

Pumpkin Gorgonzola Turkey Tart – recipe below

Chipotle & Rosemary Spiced Nuts – place this little snack in bowls around the maison

Balsamic Cranberry-Shallot Sauce covered Baked Brie

Gougères – best served straight out of the oven, pass around to your guests

Roasted Brussels Sprouts – roast as usual, and thread 3-4 on a mini skewer

Stuffing Cups – bake traditional stuffing in muffin cups, use mini cups for a true “bite” sized snack

Stuffed Mushrooms with Sausage Dressing

Spinach Dumplings

Sweet Potato Ravioli with Brown Butter Sauce – serve on spoons, or pile up on a platter and spear each with a cocktail pick

Prosciutto-Wrapped Turkey Breast with Fontina and Sage– sliced thin and served on crostini

Cranberry Almond Tartlettes

Pumpkin Bread Pudding – serve in the smallest ramekins you can find

Pumpkin Gorgonzola Turkey Tart
Deux Maisons Original

2 tablespoons olive oil
1 pound lean ground turkey
1 small onion, chopped
1 package cremini mushrooms
1 garlic clove, minced
salt and pepper, to taste
2 cups pumpkin puree
8 oz Gorgonzola
fresh sage leaves
1 package puff pastry

Preheat oven to 400 F. In a large non-stick pan, heat oil over medium heat. Add garlic, onion, and mushrooms and cook until soft, about 3-5 minutes. Add turkey and cook until browned.

Place puff pastry on baking sheet. Prick perimeter with a fork. Spread turkey mixture evenly over puff pastry. To the side of the puff pastry, place several fresh sage leaves.  Place on center rack in oven and bake 20-25 minutes.  You may broil towards the end to brown puff pastry top.

Meanwhile, heat a small saucepan on low heat.  Add pumpkin and Gorgonzola.  Heat until cheese melts and mixture is creamy.  Do not over heat.  You may add 2 tablespoons of water if mixture is too thick.

Remove tart from oven and drizzle with pumpkin Gorgonzola sauce.  Crunch sage leaves and sprinkle over tart.  Enjoy immediately!

Alternatively, you could use phyllo dough sheets and muffin tins to make individual cups.

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