Katie O’s Food Carnival s4 e5 – Thanksgiving Day Bites

Katie gives tips on how to make Thanksgiving a special occasion for just a few. A trruly unique look, and not that easy to do! Appetiser (Tamarind large shrimp, Crispy turkey tender bites with cranberry pear sauce, Cranberry Asiago Apple and scallion savory bread pudding Buffalo fried Brussel sprout skewers crumbled blue cheese pickled celery, Soup shooter fried green tomato soup, Crab asparagus and leek flatbread with parmesan cream

Salads (Mixed greens, pomegranate, goose, goat cheese fresh herbs cherry vinaigrette, Colorful heirloom Tomatoes diced with basil vinaigrette and fresh basil fresh mozzarella slices, Braised radishes, sliced raw radishes in red wine vinaigrette braised fennel fennel fronds for garnish shaved zucchini and squash ribbon salad, Pull apart rolls with whipped butter and Celtic sea salt)

Entrees (Wild rice with mushrooms, Traditional sage Apricot fig hazelnut stuffing, Baby turkey stuffed with traditional sage bread stuffing, Turkey gravy, Pheasant sausage grilled sliced served on a base of mushrooms, peppercorn cognac creamy orecchiette pasta topped with burst tomatoes , Fois gras seared on a bed of calvados sautéed apples grilled brioche, Young roasted goose, Date and Red wine sauce, sausage onion kale brioche stuffing, Guinea fowl apricot fig hazelnut stuffing, Whole pheasant, Savory wild mushroom bread pudding, Duck a l’orange with wild rice stuffing, Jellied cranberries, Cranberry orange compote.)

Green bean and mushroom sautée, Snap peas with tarragon, Garlic and lemon sautéed rainbow chard, Sautéed carrots with dill butter, Brown sugar and butter glazed roasted, butternut squash and pumpkin. Pumpkin spice roasted pecans, Yukon gold and sweet potato napoleon, and Roasted cauliflower au gratin.)

Butterscotch custard, Whiskey caramel sauce over pumpkin bread pudding, Chocolate pecan pie chocolate whipped cream, Apple pie egg rolls with cinnamon sugar, and Banana pumpkin mousse tart recipe to follow.)

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