This homely heap of root and fruit will be transformed, tomorrow, into a multi-coursed Thanksgiving meal for two. It's a bit magical. (Not pictured is Tofurky, which, quite honestly, is round and brown and would have fit right into this shot.)
Our Thanksgiving menu
Roasted Beet and Goat Cheese Salad
Brown Sugar-Glazed Carrot Coins
Photo assistant isn't a huge beet fan, but I think the improved texture and sweetness of the roasted beets will help turn him on to them - and of course the perfect match with goat cheese.
I'm not doing a separate stuffing this year, because the Tofurky comes stuffed decently, and there are only two of us. Likewise bread: no dinner rolls or biscuits, though I've promised to make some biscuits for a leftovers meal with slices of Tofurky and lots of gravy.
The carrot coins are the main course's token nod to healthfulness, but because it's Thanksgiving, I'm going to nod back toward excess by serving them with a butter and brown sugar glaze (recipe, maybe, after I invent it).
Apple pie will be Dutch style, loosely based on this recipe, using Mutsu apples, but I will omit the allspice, and I may add a twince of lemon to the filling as well as using the called-for zest in the streusel. I had some delicious apple pie at Sweet Farm, and the filling had a zip that I think may have been due to a little lemon. We'll see. I did have to buy a frozen pie crust (my mom made gagging, then retching noises when I told her), due to lack of pie crust-making resources, but I think the filling will make up for it.
If we don't eat it all in seconds after it's done, I'll take photos. Good luck with that, us.