This time of year, all of my food planning turns to Thanksgiving.  I have some of my family coming over (cousins).  I also invited one of my work friends to join us.  I love the feeling of Thanksgiving in the country… fire on the woodstove, falling amber-colored leaves on the trees outside, the crisp cold air indicating that winter is on its way.  I always make a large pot of mulled hot cider on my wood stove.  I slice apples and oranges into it and make my own mulling spice blend.  It just slowly simmers away, filling the whole house with its fragrance while I cook the rest of the meal.    I'll serve rum hot taddies to everyone when they come in and spread out my courses so that the day is filled with food, fun and friends.

Between now and next Thursday, I'll be busily cooking, prepping, shopping, etc.  I've planned the following menu:

First Course:
Dueling soups
In one bowl, a warm butternut squash soup with cinnamon and nutmeg topped with a dollop of creme fraiche, toasted pistachios and a fried sage leaf.

In the other bowl a cold pear/ginger soup made with sparkling pear cider topped with mint leaves.  I'll serve both soups on a single plate with raisin farm bread.

Second Course:
Mesuclun salad with a homemade champagne vinegar/dijon mustard/honey dressing; candied pecans, crumbled goat cheese and orange wedges

Main Meal
Brined, Roasted Turkey
Pan Gravy
Steamed Asparagus with sliced garlic and truffle oil
Oven roasted potato wedges with lemon zest, rosemary and sea salt
a sweet potato cassarole that my cousin will bring
stuffing made from multigrain farm bread, wild rice, bacon, dried cranberries and raisins

Finale
Homemade Pumpkin Pie with spiced calvados whipped cream
pumpkin spiced cake with hazelnut buttercream

I am debating making individual apricot soufflés to serve before the pie and the cake.