soup served

We’re creatures of habit here, at the Dinner … by Susan household.

Particularly when it comes to Thanksgiving.

Turkey, dressing, mashed potatoes, cranberries, those sweet potato things the little one loves … by the time I’ve factored all these must-cook dishes into my menu, there’s precious appetite left.

So this year I’m looking at appetizers.

We usually eat our Thanksgiving feast around 3. But folks arrive around noon or 1. And they’re hungry. I typically set out a plate of meats and cheeses, bottles of sparkling cider and Prosecco, and a slab of yeast bread brimming with grapes, lemon zest and thyme.

mayo eggsBut this year, I may mix it up:

  • Platters of lightly steamed vegetables with a lemony, garlicky mayonnaise;
  • A dip of sauteed broccoli rabe, cream cheese and pine nuts, served with baguette slices;
  • Demitasse cups of a bracing vegetable-based soup that will clear the palate before the real eating begins.

Who knows … new habits may be born!

How do you mix up your Thanksgiving menu?

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