Thanksgiving requires a bit of strategy-- I didn't always know this. My goal used to be to create as enormous an extravaganza of indulgence as I could. I imagined a giant medieval feast with everyone ending up stuffed to unconsciousness and used that as my model- men waving turkey legs in the air with drops of gravy clinging to their beards, pigs roasting on spits, the air thick with smoke and the aroma of curing meat, children chasing dogs around the table with bits of stuffing mashed into their hair and cranberry sauce all over their faces, belching women with abundant cleavage, butter and truffles, rich burnt sugar and rotting leaves....
Anyway, that vision still holds a place in my heart, and I reference it occasionally, but I've learned that in order for people to feel completely satisfied at the end of the meal, it has to be gently guided- I imagine the meal as a bell shape with the entree as this big crescendo that you have to build up to. People have to start off slowly, or they won't properly appreciate the experience- it takes a minute for people to even realize they're eating, so don't waste all your efforts on the first dish, but you do want people to be intrigued about what's to come- it's a fine line.
There have been thanksgivings where I slaved over the desserts- but people were too overwhelmed at the end to appreciate them. Similarly, I've made the mistake of serving huge cheese platters and deviled eggs as appetizers and filled people up before they even saw the turkey. Here are some tricks I've learned (I think they generally apply to relationships as well).
First, people will eat pretty much whatever you put in front of them- it's up to you to decide how much energy you want to put into cooking- don't overextend yourself or you won't have fun. Second, always leave people a little hungry for more- even at the end- leave space for the gods as they say.
Thirdly, people can only focus on one or two things at once- so keep a focus to your meal and to each dish.
I always start Thanksgiving with soup- usually a pureed soup- not a big bowl- just a small bit, and not too heavy- not tons of nuts, or meat, maybe just a little cream. Simple flavors- with maybe a small, delicate little twist.
Here is a good one to start.....
CAULIFLOWER SOUP RECIPE:
Serves 12- disciplined, non-gluttonous people
10 cloves garlic, sliced
1 few tablespoons ghee or olive oil
3 heads of cauliflower (about 4 lbs)
2 quarts vegetable broth
1/2 cup creme fraiche
1/4 cup cream
1/2 tsp nutmeg
chives to garnish
salt and lots of black pepper
few tbsps white truffle oil
optional other garnishes- goat cheese, fried garlic slices, toasted almonds...
Cut the cauliflower into florets and bring to a boil in a large pot with the stock. Cover, reduce heat and simmer for a while- about 15 minutes.
Meanwhile, heat a tbsp of ghee in a pan and pan-roast the garlic until brown (careful not to burn)
Add the cream and creme fraiche, garlic, nutmeg and spices.
Puree and serve hot with chives and a drizzling of truffle oil
