We took advantage of the 40-degree temperature swings that seem to have become the norm this fall and concentrated the cooking early in the day. Spending half the day cooking hearty autumnal foods seems like a good idea when it's 27 degrees at 7am. Not so much when it's 65 degrees at 3pm. So, in fine farm tradition, we had our dinner mid-day then got out to enjoy the beautiful weather.
Kentucky Maple cocktails (bourbon, cider, maple syrup, ginger beer....)
Honey yeast rolls (served with a lovely 2008 vintage tulip poplar honey)
Tofurky with a praline mustard glaze and Tofurky gravy for the veg
Beef bourguignon for the meat
Stir-fried sweet potatoes with brown butter and sage
Celery root puree with toasted hazelnuts (yes, our own home-grown hazelnuts)
Brussels sprouts with maple syrup (my first-ever attempt at cooking Brussels sprouts and I must say they turned out rather well)
Sokol-Blosser Meditrina for the wine
And pears in pomegranate molasses for dessert
All this bounty, beautiful weather, time to play with the buffs, the love of friends and family, and the blessing of good health--we have much indeed for which we are thankful today.