|she is rolling bracioles|
I remind my grandmother of her grandmother, in many ways, being petite, the love of food preparation, the garden, and the chickens just as her grandmother; although my great, great grandmother DID kill her chickens.
With each visit I realize, I may look more like my paternal German side, but I have my material Italian heart.
I love how things always come full circle!
|Thanksgiving 2014 with my grandmother|
Thanksgiving has always been my favorite holiday, so we decided to restart her 7-course meal for Thanksgiving, although not a traditional Thanksgiving meal, while she is still with us. This will be a Holiday Tradition to pass on to our children. I selected braciole because growing up it was one of my favorite meals prepared by my grandmother . Our son, Joe, made the bracoile the day after we talked about the menu and restarting the tradition.
From my grandmother's memory, all the perishables from the family's stores provided for these courses; an antipasto platter, a salad, soup, pasta, meat, a fruit and cheese platter, and dessert.
In trying to keep with tradition plus meeting our family needs, this is what we created.
course 1: Antipasto platter
The wine selected was pinot grigio.
course 2: Salad
The wine selected was pinot noir
course 3: Soup
|Non-cream of mushroom soup|
The wine selected was Sauvigon blanc
|Pasta with Tomato Sauce|
The wine selected was Chianti
course 5: Main Dish
The baguettes are UDIs and served with roasted garlic olive oil.
This was served with a side of green beans from our garden.
The wine selected was Sangiovese
course 6: Fruit and Cheese
|Brie with apples and raspberries|
the fruit and cheese platters were a walnut stuffed brie from WholeFoods and
|Almond Herb Spread|
We served this with sliced apples and pears, and gluten free crackers.
The wine selected was Riesling
course 7: Dessert
|Raw Pumpkin Pie|
|Raw French Silk Pie|
Both served with herbal teas or coffee.
Happy Thanksgiving Everyone!!!