Bon Appétit Cooking Club Menu: Thanksgiving Weekend Brunch (pictured)
Crudités and Shrimp with Green Goddess Dip
TO DRINK: Champagne
Quick Sausage and Mushroom Lasagna
Insalata Rustica (available in the magazine only)
TO DRINK: Sanviogese
Pumpkin and Brown-Sugar Crème
Brûlée
Assorted olives
Pomegranate-Marinated
Lamb with Spices and Couscou
TO DRINK: Shiraz
Pumpkin Spice Layer Cake with Caramel and
Cream Cheese Frosting
Antipasto platter
Soft polenta
Green salad
TO DRINK: Pinot Grigio
Cranberry and Tart-Cherry Compote
Vanilla ice cream
White bean dip with crostini
TO DRINK: Northwood #2
Mushroom and Spinach Stuffing (substitute vegetable
broth)
Brussels Sprouts with Currants and Chestnuts
Scalloped Yukon
Gold and Sweet Potato Gratin with Fresh Herbs
Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
Relish with Grapefruit and Mint
TO DRINK: Sparkling rosé
and Pecan Pie
Golden Pan-Fried Fish and Quick Tartar
Sauce
Salad with Prosciutto and Pomegranate
TO DRINK: Sparkling water with lemon
Chocolate
Pudding with Espresso Whipped Cream