The flavors of our “Adventurous Thanksgiving” lineup will dazzle you and your lucky guests.
Turkey is the indisputable star of America’s Thanksgiving table, but some people are thankful for lamb.
Our adventurous menu re-imagines a seasonal feast while keeping a few recognizable elements. Potatoes? Check. Winter squash? Check. Pomegranate roast lamb? Okay, well, it’s not exactly a mainstream dinner, but the flavors of our “Adventurous Thanksgiving” lineup will dazzle you and your lucky guests.
An out-of-the-ordinary meal needs an out-of-the-ordinary starter. Airy cheddar puffs offer a little something to go with pre-meal drinks, wine or tea. Our version, based on French gougere, are smaller than normal for an easy to eat, two-bite finger food.
Mediterranean influences flavor a beautifully roast leg of lamb and the potato side dish. The boneless lamb marinates in rosemary, balsamic vinegar and pomegranate juice before cooking. Layers of thinly sliced potato alternate with of feta and onions. A hot cream mixture is poured over the whole thing. When baked, the cream mixture melds the layers together for an outrageously rich take on potatoes dauphinoise.
The feast ends with a dramatic flourless chocolate walnut layer cake with white chocolate cream cheese buttercream. Traditional or not, it’s a menu to be thankful for.
—By Nicki Pendleton Wood
Want a menu that’s more traditional? Try this.
Light and airy, these Cheddar Puffs are a perfect party appetizer.
A terrific soup to serve in the fall.
Pomegranate, balsamic vinegar and rosemary -- Mediterranean flavors for roast lamb.
An exclusive recipe from D.C.’s 1789 Restaurant, these silky feta potatoes will go wonderfully with most any holiday dish.
With ground almonds and walnuts and breadcrumbs instead of flour, this cake is topped with a luscious buttercream frosting. Use gluten-free bread for a gluten-free cake.