Thus, our trio of Syrian appetizers, featuring a new-to-me mix of grilled eggplant, yogurt, and tahini; a walnut-based dip featuring olive oil and pomegranate molasses, and a lemony take on hummus.
The entree list included beets tossed in a bechemel sauce with cumin seeds, Brussels sprouts (from our garden) roasted in apple cider with walnuts and bacon (I like a continuity of ingredients); and my variation on cassoulet, substituting roasted chicken for duck confit, and featuring Andouille sausage and my own smoked paprika-seasoned pork sausage.
Casserole-based items make the prep much simpler. In the foreground below is a Peruvian corn pie, with a sweetened corn pudding on top and bottom and a filling of beef (sirloin chunks), olives, and raisins. Potatoes au gratin next, starting with spuds cooked in half-and-half before hitting the casserole dish with a mix of Swiss and cheddar cheeses. Beyond that, an Indian-inspired roast of sweet potatoes and apples.
Last Thanksgiving's tribute to Abstract Expressionism is described here, our 2013 Mediterranean menu is here, and the previous 22 are pictured here.