I have finally nailed down my menu and would love any input on what may be missing, if I have too much, not the right mix, etc. I am having 20 people and guests are bringing the following dishes along with wine:
2 Cold Vegetable Sides
This is what I am planning on serving:
Goat Cheese w/Olive Oil, Lemon & Thyme
Roasted Vegetable Platter
Assorted Dips (Hummus, Baba Ghanouj, Muhammara)
Italian Breadsticks & Toasted Pita
Hazelnut, Sage & Mushroom Stuffing
Roasted Cauliflower & Brussels Sprouts
My family is not big on the cranberry thing, but I am having my boyfriend's family as well - should I perhaps serve something along these lines?
Any input would be appreciated. I feel like I've looked at it for too long and might be missing a necessary element to make the meal complete :-)
Sure - it's very easy. I just follow the directions on the back of the bag of cranberries for the 'regular' sauce. I buy good Australian ginger 'coins' (Williams Sonoma has a good one), slice the coins in half, then julienne. I add to the made sauce, and like to make it a couple of days ahead of time so that the ginger flavor really sinks in. I'm absolutely no help about how much ginger to add, but if you make it ahead of time, add 'some', taste, etc., add more. The toasted slivered almonds are added right before serving, so that they remain crunchy.
It sounds good. If you want to make it easier on yourself, I'd eliminate one of the roast vegetable dishes, either the roasted vegetable platter as appetizer or roasted cauliflower and brussel sprouts. Since you're having so many dips, you could also go with a raw vegetable platter w/ more unusual vegetables. Or not do vegetables at all as a starter, and have assorted nuts with coated grapes.
I think this menu is nice but a bit heavy, even for Thanksgiving. I would add raw cherry tomatoes and raw yellow pepper strips with the roast veggies, and either a (small) arugula or sionach and apple salad course, or a small fruit sorbet after the main course. then do some dishes or argue about the meaning of life for a while, before dessert.
There will just be the 2 of us. I am roasting a goose. I want the goose fat. I've not worked out the rest of the menu but as a friend of mine renamed my cranberry sauce as Come to Jesus Sauce, I substitute the water for wine in making cranberry sauce, that will definitely be on the table.
I think you're a bit heavy on apps, not that they don't sound good. If it'd make it any easier on you I'd say ditch the dips or breadsticks and pita. Maybe ditching the breadsticks and pita would be best, don't want people to fill up on bread when you're making all that other good food!