The Triangle Cookbook Blog

Thanksgiving 2011 was a Cajun-style feast complete with Cajun-spiced turkey and grits dressing. The original menu included shrimp gravy, but could not usurp Gail’s Gravy as the undisputed champ of gravies, which without Thanksgiving would not be complete.

The menu follows:

• Wensleydale Cheese with Cranberries
• Whipped Goat Cheese Spread with Herbs
• Crunchy Icebox Salad with Cotija Cheese
• Cajun-Spice Turkey
• Sauteed Andoulle Sausage and Onions
• Brown Butter Mashed Potatoes
• Gail’s Gravy
• Sweet Potatoes with Blue Cheese and Pecans
• Spinach, Fennel, and Sausage Stuffing
• Grits Dressing with Cheddar Cheese
• Lima Bean and Sweet Pepper Gratin
• Cranberry Compote with Maple Syrup
• Biscuits
• Cranberry-glazed Pumpkin Pie
• “Rustic” Apple Pie
• Doubly Rustic Apple Pie

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Halloween dinner was the weekend before the actual ghoulish event, which by the way yielded only 2 trick or treaters at our house. They were amply rewarded with large candy bars (Snickers, Twix, Milky Way…they had their choice).

The entree was Choucroute Garnie.

The dish filled the house with a warm home-like aroma. For me, it’s one of the best ways to cook, serve and eat sauerkraut. Probably, because it doesn’t taste much like sauerkraut by the time it’s done!

The other great thing about this dish is the texture of the long-cooked pork hock, and the abundance of sausages — bratwurst, weisswurst, kielbasa, and  knockwurst.

Mustard — The Details

The mustard selection was particularly interesting:

• Moutarde a L’ancienne: A coarse, whole grain mustard by Beauford
• Lowensenf: A sweet Bavarian-style mustard with apple juice by Bayerisch Suss
• Smoky Chipotle Mustard: A “hot” (okay, not that hot, but nicely hot) mustard by Brasviell’s, which  came in collectible European drinkware

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