Thanksgiving Dinner 2018
- Butternut Squash Soup with Parmesan Croutons (Jamie Oliver)
- Crostini with Prosciutto, Brie, Apricot Jam and Candied Walnut
- Beef Wellington (Gordon Ramsey)
- Chipotle Smashed Sweet Potatoes (Alton Brown)
- Green Bean with Garlic and Bacon
- Chocolate Souffle with Creme Anglaise
Holiday means getting together, feeding on happy foods and having lots of fun. To ease the stress on the day of the feast, think and prepare ahead is really important. First, decide on the main course. Then, determine on the sides that will complement the main course as well as the occasion. Thanksgiving dinner is traditionally a Turkey fest, but this year, we decided to have Beef Wellington, the most ultimate indulgence.
On Monday, I went shopping. Costco offered most incredible deal on whole beef tenderloin. Parma Prosciutto was on sale as well.
On Tuesday, I went shopping again to buy all the other ingredients for the sides and soup. Butternut squash from local orchard was fantastic and dirt cheap! Since I got a whole tenderloin, I need to trim and clean the meat up for beef wellington. You can read about the preparing here.
On Wednesday, I decided to pre-assemble Beef Wellington. It is a dish that needs precision and patience. With all the other dishes on my menu which I can’t do ahead of time, getting it ready one day ahead of time is a great luxury. Beef Wellington needs to be resting in refrigerator for at least an hour before baking anyway, and it’s good to rest as long as 24 hours.
Today is the day!