A vegetarian Thanksgiving feast: 5-course seasonal menu with wine pairing and game plan!

As a junior in college and a new immigrant to this country, I was quick to adopt Thanksgiving as my favorite holiday.

We Americans may have inherited this ritual of giving thanks from the Pilgrims, but throughout history people of all nations have celebrated harvest time with a feast.

Now that’s where I get very excited about this special holiday. Cooking being my passion, having the chance to make a feast is something I anticipate with great joy each year.

When planning my own Thanksgiving menu, I follow the original spirit of this special holiday and let the abundance of the harvest itself guide me. Since I do most of my shopping at our local farmers’ markets from spring through fall, I’m familiar with the gorgeous produce they offer and the succession of crops.

Even at the end of November, there’s still a marvelous assortment of fresh veggies and fruits to choose from: Brussels sprouts, cauliflower, gorgeous red beets, leafy greens, pumpkins and winter squashes, apples and pears… the list goes on and on, and out of it my menu takes shape beautifully.

From the first bite of the spicy beet-green crostini and the first sip of the sumptuous pear Bellini to the last morsel of dessert, the mood for this feast is set. May it inspire you to create a Thanksgiving feast that is as delicious as it is joyful — in the true spirit of giving thanks!

Menu
Featuring wines from Bonny Doon Vineyard

Spicy beet-green crostini
Endive boats with fresh ricotta and roasted beets
Marinated olives with fennel
Roasted cashews with curry spices (from Tierra Farm — shown with the Bellini)
Pear Bellini

Pumpkin soup with citrus-mint pesto
Baby spinach salad with dried cranberries, feta and maple-glazed pecans
Pan-roasted shallot vinaigrette
Bonny Doon, Le Cigare Blanc 2007

Individual gratins with shiitake mushrooms and Yukon gold potatoes
Roasted butternut squash with garlic and sage Maple-glazed
Brussels sprouts with chestnuts
Cauliflower purée
Cranberry chutney with figs
Bonny Doon, Syrah “Le Pousseur” 2005

Apple-pear crisps with macadamia crumb
Calvados Chantilly
Bonny Doon, Le Vol des Anges 2007

Game Plan
1 WEEK AHEAD
Buy wines

3 to 4 DAYS AHEAD
Buy vegetables and groceries (I like to buy the veggies as close to the time I need them as possible. The longer they sit in the refrigerator, the more they lose both nutrition and flavor!)
Wash beet greens, spin dry, place in large Ziplock bag — refrigerate
Wash spinach, spin dry, place in large Ziplock bag — refrigerate
Cut baguette in slices for the crostini — freeze

2 DAYS AHEAD
Roast the beets — refrigerate
Make soup and pesto — refrigerate
Make the marinated olives — refrigerate

1 DAY AHEAD
Set table and prep house
Make maple-glazed pecans — place in Tupperware and store at room temperature
Blanch Brussels sprouts — refrigerate
Make cranberry chutney — refrigerate
Make Calvados chantilly — refrigerate
Cut butternut squash, place in large Ziplock bag — refrigerate

THANKSGIVING MORNING
Make apple-pear crisp
Make gratins
Roast Butternut squash
Make cauliflower purée
Prep the beets for the endive boats
Slice the beet greens and garlic for the crostini
Slice the shallots for the spinach salad
Prep the ingredients for the Brussels sprouts

30 MINUTES BEFORE GUESTS ARRIVE
Take out the olives, soup and chutney from the refrigerator
Assemble the endive boats

WHEN GUESTS ARRIVE
Serve Bellini, olives, curried cashews and endive boats
Toast the baguette slices, sauté the beet greens and assemble crostini — serve warm

WHEN READY TO SERVE DINNER
Re-heat soup and serve

Make pan-roasted shallot vinaigrette
Assemble salad and serve

Re-heat gratins and butternut squash at 375ºF for 6 to 8 minutes
Re-heat cauliflower purée
Sauté Brussels sprouts
Plate main course and serve

Re-heat dessert and serve

Spicy Beet–Green Crostini

makes 16 crostini

3 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon red, chili pepper flakes to taste
2 large garlic cloves – skinned and finely chopped
1 lb beet greens (or Swiss chard) – trimmed, thoroughly rinsed, spun dry and cut in 1/4” strips
1/2 teaspoon sea salt to taste
freshly ground black pepper to taste
16 baguettes slices – cut on the diagonal in 1/4″ thick slices
extra virgin olive oil for drizzling

Step 1: Heat a large heavy-bottomed skillet over high heat. Add the oil, red pepper flakes and garlic. Sauté for 1 minute only. Add the beet greens and sauté for 4 to 5 minutes until all the juices have evaporated and greens turn dark green, tossing from time to time. Add the salt and freshly ground pepper to taste. Toss well and remove from heat.
Step 2: Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Set on a platter and serve warm.

Endive Boats with Fresh Ricotta and Roasted Beets

makes 24 boats

For the beets
4 medium red beetroots (about 1 bunch) – washed, ends trimmed and unpeeled
1 tablespoon aged balsamic vinegar
3 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh chives
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste

For the endive boats
3 large Belgian endives – trimmed and leaves pulled from core (about 24 large leaves)
12 oz fresh handmade ricotta
sea salt or to taste
freshly ground black pepper to taste
chive tips as garnish

Step 1: Preheat oven to 450°F. Place the beets in a small roasting pan. Fill pan with 1/2″ of spring water. Cover tightly with foil and bake for 60 to 70 minutes until beets are tender. Transfer to a bowl and set aside to cool to room temperature.
Cook’s note: The beets can be prepared up to 3 days ahead. Place in a Tupperware and refrigerate until ready to use.
Step 2: In a small bowl, whisk together the vinegar, olive oil, chives, salt and pepper until well blended. Set aside.
Step 3: Peel the beets by slipping the skins off with the back of a knife. Cut the beets in 1/8” cubes. Add the dressing, toss well and let stand at room temperature for 15 to 30 minutes.
Step 4: Just before serving, place a spoonful of the ricotta in the bottom half of each endive leaf. Top with the beet cubes. Garnish with a chive tip and serve.
Cook’s note: The boats can be assembled up to 30 minutes ahead and kept at room temperature. Do not prepare too far ahead of time as the endives will wilt.

Marinated Olives with Fennel

makes 2 cups

1/2 small fennel bulb
1 tablespoon coarsely chopped fennel greens
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
2 strips lemon zest – (use vegetable hand-peeler) and cut in 1/16” julienne strips
1/2 cup extra virgin olive oil
1 1/4 lb mixed olives

Step 1: Trim and cut fennel bulb in half. Using a vegetable hand-peeler, shave 12 strips from the bulb and put in a large bowl. Place the balance of ingredients in the same bowl. Mix well and transfer to a Tupperware.
Step 2: Let marinate at room temperature for 1 hour before serving.
Cook’s note: Refrigerate up to 1 month. Bring to room temperature before serving.

Pear Bellini

serves 8

1 ripe red pear – cut in 1/4” slices as garnish
6 oz unsweetened pure pear juice
1 1/2 oz Grappa or Poire William
1 bottle Champagne or sparkling wine

Place one pear slice in each chilled Champagne flutes. Shake pear juice and Grappa with large ice cubes. Divide into the eight champagne flutes. Top with Champagne and serve immediately.

Pumpkin Soup with Citrus-Mint Pesto

serves 8

For the soup
3 tablespoons extra virgin olive oil
1 medium Vidalia or Spanish onion – peeled, quartered and cut crosswise in 1/8” slices
1 cup dry white wine
2 garlic cloves – skinned and finely chopped
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
1 medium pumpkin (about 3 lbs) – peeled (use vegetable hand-peeler), seeded and cut in 1″ chunks
2 1/2 cups vegetable broth in cartons
2 1/2 to 3 cups spring water
2 tablespoons fresh orange juice

For the citrus-mint pesto
1 small bunch Italian parsley (about 1 1/2 oz) – tough stems removed
8 sprigs fresh mint – leaves removed from stems
1/4 teaspoon fennel seeds – coarsely ground with mortar and pestle
1/4 teaspoon orange zest (use microplane grater)
2 tablespoons pine nuts
1/4 teaspoon sea salt
freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Step 1: Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onions and sauté for 5 to 6 minutes until golden, stirring from time to time. Add the garlic and wine. Stir well and continue to sauté for 3 to 4 minutes, until the wine has evaporated and glazed the onions. Add the pumpkin chunks, the vegetable broth, 2 1/2 cups of water, salt and pepper to taste. Bring the soup to a boil and then simmer covered for 30 to 35 minutes, until the pumpkin pieces are very tender.
Step 2: Add the orange juice and purée the soup with a stick blender or food processor, until smooth. Thin the soup with water to the desired consistency. Adjust the seasoning if needed. Remove from heat and set aside.
Step 3: While the soup is simmering, make the pesto. Place all the ingredients in the bowl of a food processor and process until very smooth, for 1 to 2 minutes, scraping the sides of the bowl once or twice. Transfer to a small bowl and set aside.
Step 4: Ladle the soup into soup bowls. Place a spoonful of the pesto in the center of each bowl and serve immediately.
Cook’s note: The soup can be made up to 3 days ahead and re-heated just before serving. It may need to be thinned with additional spring water, as the pumpkin will absorb the liquids as it stands. Freezes well up to 1 month.

Baby Spinach Salad with Dried Cranberries, Feta and Maple-Glazed Pecans

serves 8

For the maple-glazed pecans
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
2/3 cups pecan halves
sea salt to taste

For the vinaigrette
6 tablespoons extra virgin olive oil
3 large shallots – skinned, quartered and finely sliced
2 1/2 tablespoons aged balsamic vinegar
1/4 teaspoon sea salt
freshly ground pepper to taste

For the salad
8 oz baby spinach – rinsed and spun dry
1/2 cup dried cranberries
4 oz French feta or sheep’s milk feta – crumbled

freshly ground pepper to taste

Step 1: For the maple-glazed pecans, heat a small frying pan over medium-high heat. Add the olive oil, maple syrup and pecans. Sauté for 3 to 4 minutes, stirring frequently until the pecans are golden and the maple syrup has darkened. Spread the pecans on a cooling rack so the pan juices can drip down and sprinkle with salt. Once cooled place in a Tupperware until ready to use.
Cook’s note: The pecans can be made up to 3 days ahead and stored room temperature.
Step 2: Place the spinach in a large bowl and set aside.
Step 3: To make the vinaigrette, heat a small frying pan over medium-high heat. Add 2 tablespoons of the olive oil and the shallots. Sauté for 2 to 3 minutes until the shallots are light golden. Quickly add the balsamic, balance of the olive oil, salt and pepper. Stir well and remove from heat.
Step 4: Pour the warm vinaigrette over the baby spinach. Toss well and divide equally in the center of eight salad bowls or plates (alternatively place in a large serving platter). Top with a few cranberries and a little crumbled feta. Garnish with the pecans. Finish with freshly ground black pepper and serve immediately.

Individual Gratins with Shiitake Mushrooms and Yukon Gold Potatoes

serves 8

For the mushrooms
12 sprigs fresh Italian parsley – stems removed
8 thyme sprigs – leaves removes from stems
2 sprigs winter savory or rosemary – leaves removes from stems
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 1/2 lbs fresh shiitake mushrooms – stems trimmed and cut in 1/8” slices
2 large shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 teaspoon sea salt
fresh ground pepper to taste

For the gratins
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon sea salt to taste
fresh ground pepper to taste
1 lb medium Yukon gold potatoes – cut in 1/16” slices (use mandoline or blade attachment of food processor)
4 oz coarsely grated cave–aged gruyere (about 1 cup)

8–1/2 cup capacity ramequins – lightly buttered

Step 1: Place the herbs on a cutting board and finely chop. Set aside.
Step 2: Heat a large non-stick skillet to high heat. Add the butter and oil. As soon as the butter is melted, add the mushrooms. Toss well and sauté for 4 to 6 minutes until golden, stirring only occasionally. Add the shallots and continue to sauté for 1 to 2 minutes until shallots have softened. Add garlic, herbs, salt and pepper and continue to sauté for 30 seconds. Remove from heat and transfer to a bowl to cool slightly.
Step 3: Pre-heat oven to 375°F. Whisk the cream, milk, salt and pepper in a small bowl and set aside. Place a third of the potato slices at the bottom of each ramequins, just to cover the surface. Top with half the mushrooms. Then top with a third of the potato slices. Top again with half the mushrooms and finish with the balance of the potato slices. Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake for 45 to 50 minutes until golden and bubbly. Remove from oven and let cool for 5 minutes before serving. Serve the gratins in their molds.
Cook’s note: The gratins can be baked, cooled and refrigerated up to 1 day, although they are best eaten the day they are made. To serve, bring to room temperature and bake at 375°F for 6 to 8 minutes until hot.

Roasted Butternut Squash with Garlic and Sage

serves 8

2 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices
2 small bunches fresh sage – leaves removed from stems
16 large garlic cloves – unpeeled and left whole
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil

Preheat oven to 475ºF.
Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.
Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.

Maple–Glazed Brussels Sprouts with Chestnuts

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

Cauliflower Purée

serves 8

4 cups milk
1 1/2 teaspoon sea salt or to taste
1 large bunch fresh thyme – tied in a bundle with kitchen string
2 medium cauliflower (about 4 lbs) – florets torn in 2” pieces
freshly ground pepper to taste
1/2 cup freshly grated Reggiano or Grana Padano parmesan

Step 1: Bring milk to a boil in a large soup pot. Add half the salt, herb bundle and cauliflower and boil partially covered (or the milk will foam-up) for 12 to 15 minutes until cauliflower is very tender. Strain in a colander, reserve the milk and let stand for 5 minutes until well drained. Discard herb bundle.
Step 2: Place the cauliflower florets in the bowl of a food processor and process with a steel blade until coarsely chopped. Add the balance of the salt, black pepper, parmesan and 1/4 cup of the reserve milk (or a little more) to the desired consistency. Process for another 30 seconds until very smooth. Transfer to a bowl and keep at room temperature until ready to use.
Cook’s note: The purée can be prepared up to 4 hours ahead. Once cooled, cover and keep at room temperature.
Step 3: When ready to serve, heat the purée in a saucepan over medium heat until very warm, stirring frequently and adding a bit of the reserved milk if needed. Serve immediately.

Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.
Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve.
Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.

Apple-Pear Crisp with Macadamia Crumb – Calvados Chantilly

serves 8

For the crumb topping
1 cup unbleached white flour
1/3 cup turbinado sugar
1/4 teaspoon sea salt
8 tablespoons unsalted butter (1 stick) – cold
2/3 cup roasted, unsalted macadamia nuts

For the fruits
6 medium Braeburn or Gala apples – peeled, cored and cut in 1/4” slices
4 ripe bartlet pears – peeled, cored and cut in 1/2” pieces
1 teaspoon finely grated lemon zest (use microplane grater)
2 tablespoons lemon juice
1 tablespoon Calvados or apple brandy
1/3 cup organic sugar

For the Calvados Chantilly
1 cup heavy cream – well chilled
2 tablespoons Calvados
2 tablespoons organic sugar

1 – 13×10x3” ceramic baking dish – lightly butteredPreheat the oven to 375°F.

Preheat the oven to 375°F.
Step 1: In the bowl of a food processor, combine the flour, sugar and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and macadamia and process until coarse crumbs form. Do not over-process or the crumbs will come together and form a dough. Let stand until ready to use.
Step 2: Place the apple and pear slices in a large bowl and sprinkle with the lemon zest, lemon juice, calvados and sugar. Toss well.
Step 3: Place the apple-pear mixture into the prepared mold. Sprinkle with the crisp topping. Bake for 50 to 55 minute, until topping is golden brown and the fruits are bubbly. Remove from the oven and let cool until warm.
Step 4: In the bowl of an electric mixer, whip the heavy cream, Calvados and sugar and medium speed until the cream begins to thicken. Do not overbeat or the cream may turn to butter. Transfer to a Tupperware and refrigerate until ready to use.
Cook’s note: Refrigerate the Chantilly up to 1 day.
Step 5: To serve, spoon into desert bowl. Top with a dollop of the Calvados Chantilly and serve immediately.
Cook’s note: The crisp can be made up to 6 hours ahead and kept at room temperature. Re-heat at 375°F for 5 to 7 minutes until just warm and serve as above. The crisp is best consumed the day it is made.

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