I was going for a traditional/non-traditional Thanksgiving meal, meaning familiar fall flavors reinvented. I found this Wolfgang Puck recipe for blinis with mashed taro. Interesting right? Mashed sweet potatoes, a Thanksgiving favorite, could easily stand in for the taro. Perfect. My first appetizer was a sweet potato blini with goat feta mousse and onion sprouts.
My second appetizer needed to be a bit heartier, so I went with broiled shrimp marinated with olive oil, thyme and paprika.
Sides included dijon mustard roasted Brussels sprouts (these were my favorite), buttermilk mashed potatoes (also a favorite) and mushroom gravy (vegetarians present).
Since I decided to forgo the Turkey, I roasted a whole Red Thai Snapper with tarragon, parsley and red onions and also made duck confit!
Sorry… No pictures of the duck confit, but I served it with this salad of mixed greens, feta and dried cranberries (another ode to Thanksgiving). I meant to also add orange supremes, but in the chaos that is my kitchen, it slipped my mind. Oops. That's where a sous chef would have come in handy.