The Splendid Table
Foodies everywhere, delight! It's a great show!
So what are ya'll making for Thanksgiving?
I'm doing my traditional turkey, a new cornbread stuffing, a green bean dish, mashed potatoes, cole slaw (like Mom makes it - SO good on turkey sandwiches later in the weekend), sourdough rolls, and cranberry relish/sauce (a congregant makes it for me every year and it's the yummiest!). I think I could do one more vegetable but I am as of yet uninspired. A lot of the magazines are featuring roasted veggies (blah) and things like creamed onions, which I can't stand. Why would anyone want to eat creamed pearl onions or whole baked shallots? Also, please don't recommend brussel sprouts. I've given them many chances and I just don't like that they taste like dirt.
Dessert will be the usual pumpkin and pecan pies plus something chocolatey and boozy in the form of a trifle. If you have a dark chocolate boozey trifle recipe I'd love to hear about it. I usually make a kind of boozey custardy trifle with ladyfingers and raspberry jam, but this year I feel chocolatey.
My big question is, if I have to break up my dinner guests into two tables,
(1) am I required to get a long enough table cloth to hide the legs of the fold-out card table and (2) do I put out place cards or let people select where they sit?
I hate not having everyone at one big table but my dining room table seats six, maximum.