Menu: Spring Thanksgiving


I celebrated “Spring Thanksgiving” this past Saturday. It’s a regular tradition of a certain friend to gather together her girl friends and celebrate the renewal (and as she says, the “recycling”) of the season. It was my first time attending, and I enjoyed meeting some fellow food lovers, as well as a bunch of smart, sassy ladies. We drank some delicious moscato and some tasty Nicaraguan beer.

Boca negra chocolate cake with sweet tomatillo sauce and coconut bread with pineapple butter

The centerpiece of the meal was what I call the “spring chicken.” I am passing along the Thomas Keller recipe for chicken that my friend used. It was so juicy and tender, the skin perfectly crackling. She stuffed the chicken with a little garlic and rosemary, but other than that, seasoned it only with salt. No oil, no butter. It was perfect. We drizzled the juices over it and dabbed bites in Dijon mustard. If you think you are bored with chicken, try this recipe.

The Menu:

Creamy tomato soup with basil (I used a recipe from Moosewood Collective Daily Special)

Spring salad: Asparagus, peas, tomatoes, red onion slivers and radish

“Spring chicken” or Thomas Keller’s “My Favorite Simple Roast Chicken

Boca negra chocolate cake (with a touch of ancho chile), served with tomatillo sauce (I’m going to do my best to angle for the hostess’ specific recipe.)

Coconut bread with pineapple butter (Same goes here with Rachel O’Kaine’s recipe.)

Key Lime Pie

2008 Ca D’Gal Moscato d’Asti

Tona Nicaraguan beer

I hope all of you had a great spring weekend, whether you celebrated Easter, Passover, or just got together with your friends. Now, if I could just get used to Daylight Savings time, dagnabbit.

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