Third Thursday Potluck: November Menu

 Thanksgiving,Entertaining
October 24, 2012

The Third Thursday Supper Club holds their final potluck of the year.

Third Thursday Potluck
Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2012/10/564x301-third-thursday-nov.jpg

Welcome to The Third Thursday Potluck, a monthly supper club that meets every third Thursday in Nashville, Tenn. Gigi Gaskins and I started this extraordinary potluck in June 2009 as a way to foster community.  Now headed into its fourth year, Third Thursday continues to bring together a cross-section of folks bearing delicious local, seasonally driven dishes. There are no assigned dishes. No RSVP! We enjoy the creative sparks that tend to happen in a less formal structure. True to the notion of “Potluck,” there’s an element of surrender in that, but it always works out. —Nancy Vienneau

Menu:

Champagne Cocktail

Roast Beef with Garlic and Herbs *

Horseradish Mousse *

Winter Squash and Onion Bread Pudding *

Roasted Baby Yukon Gold Potatoes and Hakurei Turnips *

Broccoli Rabe Pasta *

Four Layer Spice Cake with Brown Sugar-Walnut Icing

Honey-Rosemary Ice Cream

* Recipes below

For many, the fourth Thursday of November—Thanksgiving—signals the kick-off for the holiday season. At Third Thursday, we feel like we have a jump on that.  Exactly one week before America’s annual celebration of plenty, we get together for our final potluck of the year.

Allowing for everyone’s demands of the upcoming holidays, we don’t meet in December. It makes this potluck especially festive. Since we won’t see one other until after the New Year, we want to share best wishes along with our best efforts at the table.

We sidestep the noble bird for beefier prospects. Generously laden with garlic and fresh thyme, coarse salt and cracked pepper, our slow roasted round of beef is simply grand. With its rich brown crust and rare juicy meat, it makes a sumptuous centerpiece for any holiday dinner.  Thinly carved onto yeasty rolls, and dolloped with horseradish cream is a feast in itself.  And, there are all the other luscious contributions spread across the buffet: spicy peanut dressed kale salad, feta stuffed sweet red peppers, roasted Yukon gold potatoes and chocolate truffle mousse ring.

We never exchange gifts—food and fellowship are always the gifts—which we look forward to continue sharing in the year to come.

—By Nancy Vienneau, a food writer in Nashville, Tenn.

Check out our past potluck menus:

July

August

September

October

Garlic and Herb Roast Beef

Roast Beef with Garlic and Herbs

Serve this impressive roast beef with horseradish “mousse,” a gravy boat of au jus, and small dinner rolls.

Horseradish Mousse

Horseradish Mousse

Plain whipped cream folded into the highly seasoned mayonnaise makes this sauce airy, yet with an assertive horseradish bite.

Winter Squash Bread Pudding

Winter Squash and Onion Bread Pudding

This savory bread pudding makes a wonderful vegetarian main dish. It is also terrific as a dressing served alongside roast turkey and gravy.

Roasted Yukon Gold Potatoes and Radishes

Roasted Baby Yukon Gold Potatoes and Radishes

Use baby radishes and baby Yukon gold potatoes in this roasted vegetable side dish.

Teresa Blackburn

Broccoli Rabe Pasta

Bitterly delicious, the broccoli rabe cooks in the same pot as the pasta in this surprisingly easy dish.

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