A Veggie-French Thanksgiving!

Chefs Didier, Carrie, and Jonathan sit down to the first course.

(Photography and kitchen clean-up by Nancy)

Le Menu

Brioche (midday coffee break for our chefs) 

Winter Squash Soup with Gruyère Crouton   Get recipe

Roasted Brussels Sprouts and Cauliflower with Orange   Get recipe

Mashed Red Potatoes with Wild Mushroom Gravy

Cranberries with Orange and Red Wine Sauce   Recipe below

Buttermilk Biscuits with Green Onion, Sea Salt, and Black Pepper   Get recipe

Pumpkin and Brown Sugar Crème Brûlée   Get recipe

Tarte Tatin

(Didier also made a papeton, or eggplant custard, but since we didn't save any room, it will be the star of tonight's Thanksgiving leftovers feast!)

Our chefs inspect the quality of the ingredients

Chef Carrie takes on the cauliflower

Didier says he'll play sous chef but here he appears to be acting as the chef de cuisine

If you must eat brussels sprouts and cauliflower, this is the way to do it!

Didier takes a serving of the delicious cranberry sauce by Chefs Carrie and Jonathan

Don't forget the crouton!

And now, about dessert ....

The finishing touch to the pumpkin and brown sugar crème brŭlée. (No professional kitchen is complete without a blowtorch.)

No fête would be complete without Chef Didier threatening to toss an offending dish into the poubelle. Here our guests intervene to save the tarte tatin.

Cranberry, Orange, and Red Wine Sauce

from The New Vegetarian Epicure

1 1/2 pounds fresh cranberries

1  cup orange juice

1/2 cup water

grated zest of 1 orange

1/3 cup dry red wine

1 3/4 cups sugar (Carrie recommends 1 cup)

1/2 tsp. cinnamon

pinch of cloves

Wash cranberries and  pick them over, throwing any that are soft or discolored. Combine all ingredients in a large non-reactive pot and bring to boil, stirring with long-handled wooden spoon. Reduce heat and simmer, stirring frequently, until sauce is thick and glossy. Allow to cool, stirring occasionally to keep skin from forming on top. Enjoy!