Amici Shares Thanksgiving with a Twist
It’s turkey time! Besides hamburgers and hotdogs on 4th of July, we can’t think of another holiday with more of a national menu than Thanksgiving. Of course, the bird is the center of attention, but heirloom family dishes are all part of the recipe for all things Happy. Every clan has their own unique expression; for many of us that might be marshmallow topped sweet potatoes, Grandma’s oyster stuffing, Aunt Sally’s infamous green bean casserole with crispy onions and of course, a big, brined herby turkey. But let’s say your soiree is large – being caterers and all things creative, we’d like to suggest that perhaps you might be able to justify serving the traditional array as well as a few turkey day twists.
Three members of team Amici share their gobble worthy takes on Thanksgiving: all things regional, a booze infusion, and a plant based harvest.
Excited by the idea that perhaps the Native American’s were the first “localists,” with their unique ability to live entirely off of the land, Lori decided on a menu that celebrates regional flavors. Of course, the first Thanksgiving would have included a uniquely different array of ingredients than the tastes of Arizona.
Southwestern Caesar with Cilantro Vinaigrette with cornbread croutons, pomegranate seeds, cumin dusted pepitas
Chorizo Cornbread Stuffing
Chipotle Whipped Sweet Potatoes topped with Honey Roasted Grapes
Lime Cilantro Mashed Potatoes
Adobo Brown Sugar Glazed Turkey with Poblano Pan Gravy
Jalapeno Scented Cranberry Relish
Sweet Potato Cheesecake with Toasted Cinnamon Marshmallow Swirls
Our young gem, Whitney is inspired by all things boozy. No, she isn’t dedicated to the art of binge drinking; on the contrary, her millennial awesomeness has led her to study! She’s fascinated by the history, subtle flavor profiles and nuances of all things distilled and recently completed her Certification in Spirits (a sommelier, but for alcohol.) Naturally, creating a menu infused with the flavors of liquor is fitting.
Beet Salad with Champagne Vinaigrette and Goat Cheese
Brown Mustard Beer Can Turkey
Mashed Potatoes with Crispy Shallots
Scottish Porter Pan Gravy
Roasted Acorn Squash with Brown Butter
Ruby Port Cranberry Sauce
Jameson Chocolate Pecan Pie with Salted Caramel Ice Cream
Cider Spiced Apple Pie
Vegetable loving and the resident Amici hippie, Molly is stirred by what is so often challenging for the Thanksgiving Day chef: vegan and vegetarian options. With these dietary choices being the new normal, today, we are blessed with wildly creative recipes and ingredients that even omnivores will adore. Animal products are deliciously substituted with almond milk, olive and coconut oils, vegetable broths, and tofu (amongst many other substitutions.)
Roasted Sweet Corn Cakes with Vegan Garlic Cream
Sweet Potato Pillows with Roasted Grapes, Balsamic Drizzle and Cumin Dusted Pecans
Roasted Butternut Squash, Apple and Pecan Salad with Greens and Maple Dressing.
Sweet Potato Napolean: Smoky Black Beans, Millet, Sautéed Greens & Vegetable Gravy
Baked Wild Mushroom Pot Pie topped with Scallion Whipped Potatoes
Aromatic Roasted Root Vegetables
Black Forbidden Rice Pilaf with Grilled Sweet Potato, Pomegranate, Pecan and Scallion
Vegan Maple Pecan Pie with Coconut Milk Whipped Cream
Live Coconut & Cashew Cream Pumpkin Pie with Bourbon Coconut Milk Whipped Cream