Thanksgivukkah

ChezHelvetica celebrated the rare convergence of Thanksgiving and Chanukah on November 28, noting both the similarities of the Pilgrims and Maccabbees and the seamless way all of the holiday food worked together. The feast began with Acorn Squash Soup, accented with fresh Sage and Thyme, served in their own shells. This added a beautiful touch of fall to the candlelit table. Yukon Gold Potato Latkes accompanied the Roasted Turkey Breast, adorned with Cranberry Chutney. Having recently made a Rye Bread Souffle’ for a SF Professional Food Society Book Club event, inspiration struck for Rye Bread Stuffing – a wonderful change to the classic recipe. On this note, the usual Green Bean Casserole was instead a Haricots Verts Casserole with a luscious sauce of Porcini, White Button and Baby Shiaitake Mushrooms. Finally, behold a decadent Bittersweet Chocolate Pecan Pie served à la Mode, created with Michael Recchiuti’s amazing Chocolate. And only 70,000 more years for all this to happen again!

 

 

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