Holmes Family Thanksgiving Menu

It was a well received non-traditional Thanksgiving menu…already working on next year’s menu…

John’s Grilled Turkey (brine and grill with hickory chips – it’s that easy)

Organic Greens Salad (from our CSA) with Orange Sesame Dressing

Macaroni and Cheese

Yukon Gold and Sweet Potato Gratin

Spiced Carrots with Sherry and Citrus

Green Beans with Miso (forgot the almonds)

Pecan, Bourbon, and Butterscotch Bread Pudding

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Ciroc Sunset

Trying a new cocktail tonight…

DRINK INGREDIENTS:

1½ oz. CÎROC Vodka
¾ oz. pineapple juice
1 oz. cranberry juice
Splash of triple sec

DIRECTIONS:

1. Shake ingredients over ice.
2. Strain into a champagne flute.
3. Top with champagne and garnish with a lemon twist. 4. Rim glass with lemon sugar.

http://www.ciroc.com/mixology/drinks/sunset

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Dayton Visual Arts Center Artists Palate Menu

Join us for  the work of Julie Anderson and Lizabeth Whipps, two artists who paint still life gems that focus on slightly odd but meaningful objects. Whether of matchsticks or cicadas, wishbones or stacked rocks, their gorgeous little paintings capture a quirky urban sensibility.


Mushroom Puffs
Spinach Bites

Korean BBQ Skirt Steak

Korean BBQ Portabello Mushrooms
Wild Rice Salad
Brussels Sprouts
Blue Cheese Cole Slaw
John's Soba Noodles
Sweet Potato Salad with Orange-Maple Dressing

Something sweet and delicious for dessert

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Grandma’s Curry

Rumor has it that my Grandmother got this recipe from Ladies Home Journal or Good Housekeeping or one of the magazines in the 50’s/60’s. This is by NO means authentic…but it is a good use of leftovers and is incredibly quick to make. I have made my own improvements…such as substituting Coconut Milk for regular milk…which will also work but I prefer the texture and creaminess that you get with the coconut milk. Don’t tell my family though…they apparently hate coconut milk…but love my curry!

3 T butter
3 T flour
1 c Chicken Stock
1 c Coconut Milk
1 T Curry Powder (we prefer Hot Curry Powder; and you can be as generous as you like)
3 c Chicken (cooked)
1/2 t salt

Mix butter and flour in sauce pan to make a roux. Stir in curry, chicken stock and milk until smooth. Add chicken. Cook until chicken is heated and sauce has a nice thickness. Season with salt to taste.

Serve over rice with accompaniments Chutney, bacon, boiled egg, peanuts…or make up your own.

A Rose Wine makes a nice addition to the meal.

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