My Thanksgiving Menu

The time is near…someone is already thawing their monster turkey in a bathtub somewhere…so put on your turkey t-shirts and join me at my Thanksgiving table for a look at what’s on the menu!  I thought about doing individual posts for this stuff, but I think it’s more festive and fun this way.  Except the pumpkin pie, which I tested out weeks ago to make sure I had time to get it right…and oh man, did I ever get it right!  Yummmmm can’t wait to eat it again on Thursday.

I got practically all of my table decorations, glasses, plates, utensils, etc. at World Market…I swear it’s like a food blogger’s paradise there.  Except for the part where I get sucked in to spending lots and lots of money every time I got there.  Aren’t these stemless champagne flutes pretty though?  I had to get them.

Here’s what’s happening on my Thanksgiving menu!  Down below, I’m giving you a full run down of all the recipes I’ll be making, two of which are drinky-dranks!  Buckle up, pilgrims.

• Giant ass fried turkey which I will not be cooking
• Fall Roasted Brussels Sprouts
• Mashed Butternut Squash and Potatoes with Crispy Shallots
• Cranberry Sauce
• Appetizer: Prosciutto Wrapped Persimmon Caprese
• Dessert: Paleo Pumpkin Pie
• Drinks: Pomegranate Champagne Floats, Rosemary Apple Cider Champagne Cocktails, winter beers (because the winter variety packs on the shelves right now are kick ass)

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Fall Roasted Brussels Sprouts
Yield: 5 servings • Calories per serving: 122 • Fat: 8 g • Protein: 7 g • Carbs: 10 g • Fiber: 3 g • Sugar: 4 g • Sodium: 409 mg • Cholesterol: 7 mg

Ingredients:

• 4 cups brussels sprouts, stemmed and halved
• 1/4 cup cotija cheese
• 1/4 cup pomegranate arils
• 1/4 cup pumpkin seeds (raw or roasted – if already roasted, skip steps 1-2)
• 1 tbsp dijon mustard
• 1/2 tbsp olive oil
• 1/2 tbsp apple cider vinegar
• 1/2 tbsp honey
• 1 tsp Flavor God Everything Seasoning
• 1/4 tsp salt
• If roasting pumpkin seeds: additional 1/2 tsp olive oil, 1/4 tsp salt

Directions:

1. Pre-heat oven to 300 degrees.  Line baking sheet with foil or parchment paper.
2. Toss pumpkin seeds with olive oil and salt, then arrange in a single layer on the lined baking sheet.  Bake for 20 minutes, stirring halfway through.  Set aside.
3. Pre-heat oven to 400 degrees.  Line a large baking sheet with foil or parchment paper.
4. Toss brussels sprouts with olive oil, dijon mustard and honey.  Arrange in a single layer on the lined baking sheet.  Season with Flavor God and salt.  Bake for 20-25 minutes or until edges of brussels sprouts begin to brown.
5. Transfer brussels sprouts to a serving platter, then top with cotija cheese, pomegranate arils and roasted pumpkin seeds.

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Mashed Butternut Squash and Potatoes with Crispy Shallots
Yield: 6 servings • Calories per serving: 142 • Fat: 5 g • Protein: 2 g • Carbs: 23 g • Fiber: 3 g • Sugar: 3 g • Sodium: 8 mg • Cholesterol: 0 mg

Ingredients:

• 3 cups cubed butternut squash
• 3 cups peeled and cubed potatoes
• 1/4 cup coconut milk
• 1 1/2 tbsp ghee
• 3 cloves roasted garlic
• 1/4 tsp rosemary
• Salt and pepper to taste
• 1 medium shallot, sliced thinly with a mandolin
• 1/4 tsp sea salt
• About 1 cup neutral oil for frying

Directions:

1. Place shallots in a pan of room temperature oil.  Turn heat to high until shallots begin to bubble rapidly.  Lower heat to medium until bubbles have subsided and shallots are golden.
2. Transfer shallots to a paper towel lined baking sheet and sprinkle with 1/4 tsp sea salt.
3. Place cubed squash and potatoes in a pot, cover with water and add some salt.  Bring to a boil for about 10 minutes or until potatoes are fork tender.
4. Drain squash and potatoes and return to the pot.  Add ghee, coconut milk, roasted garlic and rosemary.  Mash with a hand masher or hand-held blender, depending on your preference.
5. Place mashed potatoes and squash in a serving dish and top with crispy shallots and rosemary sprig for garnish.

Note: I got the recipe for the crispy shallots from Food 52.

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Prosciutto Wrapped Persimmon Caprese
Yield: 4 servings / 8 pieces • Serving Size: 2 pieces • Calories per serving: 100 • Fat: 5 g • Protein: 7 g • Carbs: 8 g • Fiber: 2 g • Sugar: 5 g • Sodium: 328 mg • Cholesterol: 23 mg

Ingredients:

• 1 medium persimmon, sliced into 8 pieces
• 2 slices prosciutto
• 8 slices fresh mozzarella cheese, approx. 2 oz
• 8 basil leaves
• Drizzle of balsamic vinegar

Directions:

1. Layer persimmon slices, basil leaves and mozzarella cheese.
2. Wrap in prosciutto.
3. Drizzle with balsamic vinegar.

Notes: The persimmon skin can be a little tough to bite through, so you may want to cut it off before building your caprese.

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Pomegranate Champagne Float
Yield: 1 serving

Ingredients:

• Chilled champagne
• 1 scoop Arctic Zero Poppin’ Pomegranate Fit Frozen Dessert
• 1 oz fresh squeezed orange juice
• Garnishes: pomegranate arils and twisted orange peel

Directions:

1. Rub the cut side of twisted orange peel on the rim of a champagne flute or coupe.
2. Add orange juice to the serving glass.
3. Top with champagne, leaving enough room for scoop of Arctic Zero.
4. Float a scoop of Arctic Zero on top of champagne, then top with pomegranate arils and orange peel.

Notes: I used champagne for this one since it’s what I had on hand, but I think it would be even better with prosecco!  If you can’t find this flavor of Arctic Zero, try using pomegranate sherbet instead.  Raspberry would work too if you can’t find pomegranate, it just won’t be as fall-inspired.

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Rosemary Apple Cider Champagne Cocktail
Yield: 1 serving

Ingredients:

• Chilled champagne
• 2 oz chilled apple cider
• 1/2 oz rosemary infused simple syrup
• Garnishes: Rosemary sprig

Directions:

1. Combine 1/2 cup water, 1/2 cup sugar (or 6 tbsp monk fruit sweetener) and 2 sprigs rosemary in a small pot.  Bring to a boil for 1 minute, stir to dissolve sugar, then remove from heat and continue to steep for 30 minutes.
2. Pour 2 oz apple cider and 1/2 oz rosemary simple syrup to the bottom of a champagne flute.  Add chilled champagne and garnish with a rosemary sprig.

Notes: Use the “Living Herbs” version of rosemary because it’s typically less strong and dried out than rosemary sprigs that have been cut away from the plant for over a week.  If you don’t want to put in the effort of making the rosemary simple syrup (which is super easy, btw), just use cinnamon whiskey in it’s place for an apple cinnamon flavor.