Thanksgiving

Notice the Wire Trussing

Squash and Lentil Soup

Turkey served over orange flavored Noodles

Robert's Chocolate Cake

Thanksgiving dinner for our friends is an annual event at our house. We always make the Renaissance Turkey recipe. It is served over Orange Flavored Noodles. I always rotisserie the Turkey. This is a very unusual presentation of turkey and it is definitely a winner. Our friends expect it! You can find the recipe on our blog of: November 23, 2012. Click the date to get the recipe. We were happy that we were able to use for the first time our new dinner plates. It was a fitting introduction for them.

We worried about the correct size of turkey. We wanted enough turkey for 10 guests and with leftovers. Nate a McCall's Meat and Fish suggested a 12 pound turkey. It was the perfect size.

I figured out something good this year, that I will always use in the future. When the Turkey is spinning on the rotisserie sometimes the filling spills out. I could never adequately the openings at the front and rear of the turkey. This time I wired them shut! It worked like a champ. I will always do the same from now on.

Cathy made a new soup recipe: Puréed Winter Squash and Red Lentil Soup, we found it in the New York Times. It was excellent.

Robert baked an incredibly rich Chocolate Cake. It was the perfect ending to an indulgent meal.

Puréed Winter Squash and Red Lentil Soup

New York Times

Here the tawny hue of the cooked lentils blends well with the sweet yellow-orange winter squash. If you’re looking for Halloween colors for a dinner main dish or starter, look no further.

INGREDIENTS

2         tablespoons grapeseed oil

1         medium onion, minced

2         garlic cloves, minced

1         tablespoon plus 1 teaspoon minced fresh ginger

3         teaspoons yellow mustard seeds

2         teaspoons cumin seeds

½         teaspoon turmeric

1         medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash)

1         cup red lentils, rinsed

Salt

Black pepper

2         teaspoons butter or ghee

Plain yogurt, for garnish

Chopped cilantro, for garnish (optional)

PREPARATION

1.   Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.

2.   Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.

3.   Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.

4.   Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.

5.   Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.