Thanksgiving has easily become my favorite holiday over the years. With 30 relatives and friends expected to ring our doorbell over the next 24 hours, we’ve been thinking about our menu for the past two months. Of course, the best part of the holiday is hanging out with my ridiculously fun and ever-expanding family (babies… toddlers!). But with a chef in the kitchen, it’s always great to expect some delicious gourmet eats to accompany our rambunctious activities.
So I thought I’d share our Thanksgiving menu. Perhaps, it will give you some ideas… or throw some our way!
- Superbly succulent Turkey!
- Maple glazed Ham
- Mmmike’s amazing specialty Mac ‘n’ Cheese
- Stuffing with herbs, chestnut, sausage, onions, celery, & carrots
- Old fashioned Mashed Potatoes
- Whipped Sweet Potato Casserole with Sage (don’t forget the Marshmallows)
- Brussel Sprouts and Broccoli sauteed with Bacon
- Cranberry Sauce
- Parsnip, Leek, Cauliflower Bread Pudding
- Corn Kernels
- Wild Rice Pilaf with almonds and berries
- Butternut Squash soup
And for Dessert…
I guess that will be a surprise, but I’ll probably make a sweet potato pie with ice cream, since Mike is handling all of the above.
Have a safe and fun Halloween day everyone!
It’s a busy day for the baker + family today, so this is just a quickie post on the cakes Mmmike did for Nancy’s Spooktacular Halloween party last night. Sorry they came out a tad fuzzy. I took them quickly on my iPhone.
Scary story about the cake: on the way to Nancy’s place, we were really afraid that the delicate chocolate cookie house would break or get damaged somewhere. Things were going ok, and then I heard something fall inside the cake box. The house broke in half! We mourned the death of the house for a few minutes, and thought of how Nancy would feel once we got there. Miracles do happen, though! Mike was able to repair the house with some added support (i.e. a chopstick) & bring it back to life…
Here’s a spookier version of the Haunted House cake:
Mike also did mummy and RIP gravestone cupcakes. (All ideas inspired by Martha Stewart Living magazine)
Better photos to be posted soon on our Flickr page!
There was a wedding reception last weekend in Montauk, Long Island. I had the pleasure of making a few cupcakes for this special occasion. The cakes were ordered by our dear friend Nancy Hsu on behalf of the bride and groom, Dee and Alihan Polat, quite the handsome couple.
Vanilla cake w/ buttercream hydrangeas.
Sister Jenny did me a favor and quickly took these photos before we had box them up for delivery.
Also made a few dozen mini cupcakes for the reception.
Congrats to Dee and Alihan!
By the way, I’ll be cake catering Nancy’s Halloween Party. We’re going to get spooky with it so stay tuned.
This past weekend we had the pleasure of finally awarding our lovely cupcake contest winner, Janet and her husband, Wye.
We asked Janet how she came up with the winning name for the rich dark chocolate cake / dusted peppermint infused buttercream / homemade peppermint bark cupcakes we needed help naming, formerly known as ‘Sassy Sis’. She said that she wanted it to stay congruous to ‘Sassy Sis’ so she broke it down and really wanted to find something that also meant sassy and also keep in mind that it was named for my sister. This led her to be inspired by our daughter’s french name, Amelie. So she thought of what french words she knew…merci, bonjour, mademoiselle….wait, ‘Mad Moiselle’! Voila!
And for that, we sent them on their merry way with a fresh batch of our Southern Comforts and Mad Moiselles. (Sorry no photos of the Southern Comforts)
Stay tuned for more upcoming chances to win your free batch!
pretty much describes Jenny (my sister) as of late. She’s apart of this new movement that involves this delicate little cookie called the french macaron; not macaroon, macaron. The french macaron is an almond meal based cookie that, when properly baked, creates a delicate egg shell-esque surface and yields a chewy interior, accompanied by a filling : such as a ganache, flavored buttercream, or jam. This cookie has caused a lot of tears, hair loss, and physical and emotional torment to professional and casual bakers alike. In all seriousness however, the success of this cookie depends on many different factors of timing and technique (so I’ve read). So, with the urging of my sister, I decided to try my hand in making a batch…chocolate french macarons with a hazelnut spread.
Our 5 1/2 month old daughter Amelie trying to get her paws on one of the chocolate macs.
Thanks to my wifey Shirley for the pics.