I know I am a little late in doing a Thanksgiving recap but it was an action-packed weekend and so I am going to share it anyway.
Thanksgiving is definitely one of my favorite holidays and this year was a great one. My immediate family is already quite large (7 of us – now 8, since my brother recently got married) and this year we had some guests old and new staying for the weekend. It was great to have a full house and see my family and all of my friends who were also home for the holiday.
It’s tradition in our family to run a 5K race on Thanksgiving morning. And every year we compete for a family trophy that gets passed to a new winner each year. We haven’t come up with a good system of how to judge who the “winner” is, since comparing times isn’t necessarily the best judge of performance for all racers.
This year, I was awarded the trophy for having the most Thanksgiving “Spirit”.
I am not quite sure what that means, but I’ll take it. This is my 2nd win. In 2009, I awarded the trophy to myself when I was the only one to run the race.
Victory is sweet.
I didn’t PR in the race as I hoped, but I ran about the same time I did last year so I was pretty happy with that.
This year, I also decided to get all crafty and made these center pieces:
They were inspired by these seen on Chalkboard Mag. I was really impressed with myself.
Since many of us were feeling pleased with ourselves after the race on Turkey Day, we decided to indulge in some fun cocktails. My brother obtained a top secret recipe from a friend and made us a cauldron of boil-o.
It was very tasty but potent. Nap time immediately ensued.
Every year at Thanksgiving I make roasted Brussels Sprouts as a side dish and they seem to be quite a hit so I thought I’d share the recipe. They are actually inspired by the Brussels Sprouts from Alta in the West Village. They are super simple and so so good.
Thanksgiving Brussels Sprouts
2 lbs Brussels Sprouts (we were feeding 10 hungry people so this can be reduced)
1/4 cup + 2 tb balsamic vinegar
2 tb honey or agave
1/4 cup pistachios, shelled (walnuts or pecans would also work)
1 apple thinly sliced (honeycrisp, fuji or pinklady work nicely)
2 oz goat cheese (optional)
salt and pepper to taste
Preheat oven to 350 degrees, lay pistachios on baking sheet and gently toast. 5 to 10 minutes until fragrant. When they’ve cooled, chop coarsely.
When pistachios are finished turn oven up to 425 degrees. Wash, trim and halve Brussels Sprouts. Toss in olive oil, lay on baking sheet, sprinkle with salt and pepper to tast. Roast for 25-30 minutes until soft inside and crisp outside, checking to make sure the don’t char too much and flipping occasionally.
While sprouts are roasting, heat vinegar and honey in a small sauce pan over medium heat. Let simmer gently and reduce until slightly thickened.
When sprouts are finished toss with vinegar mixture, pistachios and apple until evenly coated.
Top with dollops of goat cheese and serve warm.