Our main course consisted of two entrees, the turkey and a short rib pot pie. My son-in-law found the recipe and I decided to make it for Thanksgiving. The recipe is from the March 2014 issue of Buon Appétit Magazine. I prepared both the crust and filling ahead. On Thanksgiving morning I zapped the filling in the microwave for approximately five minutes on reduced power and completed assembling the dish. Everyone loved it, it was delicious. As I didn’t prepare the filling in a big enough pot, I didn’t add all the required liquid. However, based on the comments online from others, I’m glad I didn’t. There was plenty of gravy in the dish. There was enough left over for my husband and I to have on Friday. I also tried to new side dishes this year, Duchess Potatoes Casserole and bourbon glazed carrots . I was watching an episode of America’s Test Kitchen (Season 19 Elegant Dinner Party) where they prepared this dish. The recipe uses Yukon gold potatoes and is flavored with half and half, salt, pepper, a pinch of nutmeg and egg yolk. Before baking, the potatoes are covered with an egg white wash that includes 2 tablespoons of butter, and a pinch of salt. My son-in-law was afraid they were going to be heavy and rich like another potato casserole I make, however, were light and heavenly. My husband was intrigued by the bourbon glazed carrots that were listed as a side dish on the menu at one of our favorite restaurants. I found a recipe for the carrots on the website Serious Eats. Again, it was an easy dish to prepare. The potatoes are roasted in the oven and before serving, are dressed in a bourbon sauce that includes a bit of butter, brown sugar, orange juice and a pinch of salt. I used Makers Mark bourbon and these were absolutely scrumptious! For the turkey, I used Williams-Sonoma Quick Brine (good for turkey, chicken and pork) that I applied on Wednesday and, before roasting, I applied their Turkey Seasoning Paste. The turkey came out moist, flavorful and tender. To make life simple, I purchase the Williams-Sonoma Classic Turkey Base. To be honest, I start scouting Williams-Sonoma post Thanksgiving sale of food products for use all year long. To accompany the turkey, I prepare my husband’s great grandmother’s dressing. One year I made a Williams-Sonoma box dressing and there was a minor revolt because great grandma’s dressing was missing. To cap off dinner, my daughter made a S’mores pie that was delicious. She used a combination of dark and semi-sweet chocolate. It had a nice balance of flavor and wasn’t overly sweet. My family thoroughly enjoyed the menu I prepared. I got rave reviews from my husband on the new dishes prepared this year. I hope I have inspired your to try something new for for holiday season or any night of the week! Bourbon Glazed Carrots Recipe Caroline Ford YIELD: 4 servings ACTIVE TIME: 10 minutes TOTAL TIME: 40 minutes Ingredients 1-1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled 2 tablespoons olive oil 1/2 teaspoon smoked paprika Kosher salt Freshly ground black pepper 1/2 cup bourbon 1/4 cup dark brown sugar 2 tablespoons butter, cut into chunks 2 tablespoons freshly squeezed orange juice Directions 1. Preheat oven to 375°F. Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30 minutes or until carrots are tender when pierced with a fork. 2. While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately. 
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