I've been prepping this week to host Thanksgiving at our home. It's my favorite holiday of the year and I love everything going on in the kitchen. On the menu this year is turkey (brining is key), roasted brussels sprouts with balsamic vinegar, butternut squash soup with ginger, homemade pumpkin pie with gluten free crust and Nick is making a homemade non-gluten free apple pie. Our family will be bringing cranberry sauce, salad, mashed potatoes and my mom's making shrimp fly lice (aka fried rice!). :)
I usually like to put out a cheese plate for guests to nibble on before dinner. Remember the fancy spread I put together last year with 34 Degrees crisps? I collaborated with 34 Degrees again to put together a simplified plate with just a couple of cheeses (I used Cambazola and Manchego from Whole Foods) and some flavorful crackers like the Toasted Onion, Rosemary and Cracked Pepper. Beautifully simple and a delicious start to a giant feast!