Officials Just A Festive Goose Christmas Shirt
Over the next week, I waited impatiently for David to draw up our Thanksgiving menu. One evening he invited me for dinner at the restaurant. Between the blue Spanish mackerel with parsnip puree and the rouget with a potato crust, a printed sheet of handmade paper arrived at the table. It was a proposed menu for Thanksgiving 1994, an overwhelming twelve courses: • Maine Belon Oysters Steamed in the Shell with Fresh Bay Leaves, Rosemary, and Lemon Hyssop, Garnished with Golden Osetra Caviar• Taos, New Mexico, Cèpes Roasted with Baby Fennel with Flourless Parmesan Chips• Hookneck Squash Soup with Maple-Glazed Fall Sour Apples• Cape Cod Steamer Clams Served with Tokay Wine Broth and Maine Scuba-Dived Sea Scallops Roasted with Lemon Thyme• New England Wild Turkey Roasted with Aged Black Walnuts, Baked Quince Stuffing, and Organic Fingerling Potato Puree• Wild Maine White-tail Rabbit with Bibb and Arugula, Green Herb Mustard Carbonnieux Sauce, and Grilled New York State Foie Gras• Blond Organic Wild Rice and Fall Wheat Berries with Clementines• Baked Comte Cheese inside a Loaf of Corn and Persimmons• Wild Blackberry, Fig, and Rhubarb Soup with Organic Yogurt Sorbet and Cascade Grape Sorbet• Agen Prune in a Verveine Flan with Burnt Muscovado Sugar and Gingerbread with Armagnac Ice Cream• Hot Valrhona Chocolate Soufflé with Chocolate Sauce and Vanilla, Maple, Caramel, and Coconut Ice Cream, Chocolate Sorbet, Warm Banana Tart• Homemade Chocolates and CookiesOfficials Just A Festive Goose Christmas Shirt
The next day David and I provisionally substituted his grandmother’s stewed rabbit with prunes. Then we removed it. For the following two weeks my kitchen was filled with the warm fragrances of Thanksgiving—cinnamon and nuts, fresh herbs and winter fruit, brown sugar and honey. Each day saw faxes and phone calls and roasting and baking as my assistant, Tara, and I trimmed down the menu to something manageable for home cooks like my readers and me: the steamed oysters and squash soup, the wild turkey and lemon flan, and something new, a maple walnut bread. Every day David sent his schematic recipes (with desserts by his long-time pastry chef. Bill Yosses), and we adapted them to domestic cooking habits and equipment. In the end, Tara bicycled down to the restaurant carrying bags of food to make sure that our versions met with David’s or Bill’s approval. Here is our sumptuous and delectable menu. Please feel free to make (and eat) the ethereal oysters tomorrow instead of on Thanksgiving, when the last-minute effort might be a strain; collect the ingredients several weeks in advance, as some may be difficult to find; add a green vegetable or two; decide that wild turkey is too chewy for your taste; and agree with me that the squash soup is the best you have ever had. The quince stuffing was not perfected by press time, so make your favorite kind and bake it outside the bird. David suggests filling a pumpkin with it. The dessert is a three-part masterpiece, but the elements are simple. You can easily make the gingerbread and the Armagnac ice cream the day before and assemble everything at the last minute.
Product Highlights
- Premium Quality Materials
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- Perfect as a Gift or Personal Item
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