Thanksgiving
Dinner-
11/29/13
Thanksgiving
Dinner-
11/29/13
Appetizers
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Home cured Salmon Gravalax with red caviar, whole wheat blini and dill crème fraîche.
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House cured salmon gravalax. |
I buy red Russian caviar (in a tin) and then I add fresh ikura (salmon row). It is really delicious. |
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I am serving California rolls per Kevin's request and also serving a piping hot spinach dip.
Instead of having the guests add the pickle ginger and the wasabi/soy sauce to each roll, Auntie Kim came up with a great idea by putting the pickled ginger on top of the California rolls so all you need to do is pick up the roll and eat.
We started the with cocktails then we move on to wine for dinner.
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From left to right: 1-Pine Ridge Vineyard Stag leaf 2009 Cabernet sauvignon,
2- Grigich Hills Estate Napa Valley 2009 Chardonnay,
3-Chateau Moulin Pey-Labrie, Canon Fronsac 2000
4- Stag's Leap Wine Cellars Artemis Cabernet Sauvignon 2010
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After 4 hours 1/2 in the oven the internal temperature of the turkey has reached the desired 160 degrees. Turkey is now cooked to perfection and it is time to take it out of the oven and let it rest for a least 30 minutes.
Parsnip soup
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Instead of the traditional roasted butternut squash soup this year Maily is serving a parsnip soup with crispy fried parsnips chips.
Starting a line for soup...Young adults first!
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We always start our thanksgiving dinner with a soup.
Nam Chi got his soup..
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Kevin and Kristie turn to get soup. |
I have the system down to a science. We serve the young adults first and then it our turn to get soup. |
Platting soup for the adults with my Auntie Kim's and Maily's help.
Beautiful presentation of the parsnip soup with crispy fried parsnip chips.
From left: Loan, Larry, Kim, Maily, Annie, Ha, Trung, Hanh and Tuan
Ha, Trung, Hanh, Tuan, Hoa, and Loan
From left: Julian, Ludo, Lea, Kristie, Kevin Justin, Nicky, Ryan and Nam Chi
Next.. Carving the turkey
