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Holiday | November 22, 2016

An Eparé Thanksgiving

With Thanksgiving rapidly approaching, we thought we would give you a peek at our Thanksgiving menu.  It’s probably no surprise, the team here at eparé likes to go all out when it comes to big events surrounding food, and nothing is bigger than Thanksgiving.  This is the Super Bowl for a team like ours!

We have a feast planned, taking inspiration from Spanish and American dishes.  We did some homework this year and have selected an assortment of recipes from Saveur, Bon Apetit, Epicurious, and Food & Wine. (links to each recipe will be at the bottom should you want to join in on the adventure)

We start the menu off with our Spanish Tapas:

Mushroom and Roasted Red Pepper Tortillas – This is a tortilla in the essence of Spain not what we are used to here in the US.  In the cuisine of Spain, a tortilla is an open faced omelet. 

Seafood Paella – A delicious mix of crustaceans and rice; This is one of our favorite dishes from Spain.

Jamón Ibérico – Aged Ham Slices

Pan Con Tomate – Bread with Tomato – We plan on slicing up a fresh baguette, vine ripe tomatos, olive oil, and garlic. 

Montaditos  - Bread with light additions. 

  • Salmon with Greek yogurt (mixed with capers and dill), honey, and truffle oil.
  • Shrimp, with caviar and roasted red pepper.
  • Steak – Filet Mignon with small sweet green pepper and rock salt.

From here we move into the American inspired side dishes:

Spiced Sweet Potato and Parsnip Tian – Made with apple cider, Aleppo pepper, and fresh parsnip this attractive dish could serve as a decorative centerpiece or a hearty side.

Fried Eggplant with Tahini and Pomegranate Seeds – Created by an American Chef in Philadelphia, this dish has highlights of Middle Eastern flavor.

Duck and Andouille Gumbo – A savory take on the classic Cajun stew with rendered duck fat in the roux instead of butter.  (insert mouth watering here)

Roasted Acorn and Delicate Squash Salad – This is a beautiful array of autumn’s bounty, with a complex assortment of flavors.

Kale Salad with Dates, Parmesan, and Almonds  - A savory salad you can toss in the final minutes of preparation or even at the table.

And now… Ladies and Gentlemen… it is time for the Main Event:

Brussel Leaf and Baby Spinach Sauté – The two shades of green play off each other nicely in the relatively easy to prepare dish.

The Turducken – No other main dish compares!  poultry-stuffed-poultry-stuffed-poultry; that’s right, a chicken stuffed into a duck, stuffed into a turkey.  This main dish is amazing and destroys the age old frozen turkey from your grocer’s freezer.

If that wasn’t enough, there is desert!

Crack Pie – Milk Bar’s best selling pie, and there is a reason for it.  One bite and you will understand the name.

Did we leave out the cocktails?

Rosé Sangria with Cranberries and Apples – Rosé all Day!  We put this at the end of the menu, but we recommend making it first.  Obviously you and the family are welcome to sip on this throughout the day.

That is our menu.  Like we said, we like to go all out and this is the superbowl!  Keep an eye on our social media and our blog next week.  We will give you a recap, some pictures, and hopefully some good ideas of what to do with the leftovers.

Recipe links for Reference:

 

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