Thanksgiving Fare

A few folks have asked what kind of dough I had my hands in in prep for Thanksgiving dinner so here goes...

We started out with a crab hush puppies, an appetizer I made from a recipe in the latest and unfortunately last edition of Gourmet Magazine. The appetizer was followed by an earthily delicious cream of chanterelle soup with fried sage leaves made from some of the mushrooms we picked the other day. Dinner was next which featured the 22 pound beast for the feast , green beans with orange zest, salad, mashed potatoes, an amazing butternut squash galette , cranberries, and two quick breads I made: Old Fashioned Dinner rolls which use potato in the dough (the recipe from The Art of Baking is below on page 89) and a Buttermilk Cluster from a recipe at The Fresh Loaf. The Old Fashioned potato rolls had a lighter consistency in comparison to the more dense buttermilk rolls which were easier and faster to make but both were good. Dinner was followed by apple pie with the flakiest crust I've ever eaten...it was fantastic.

All-in-all a wonderful day and delicious meal that I was thankful to share with some of my family.