Thanksgiving dinner

We had the best Thanksgiving dinner this weekend. We started with simple crudites – olives, carrot sticks, celery sticks with our aperatifs (Amontiallada sherry for two of us, martinis for the others.) And because there were only four of us, we roasted two chickens (I’m not a big fan of turkey anyway). Of course they were stuffed with our traditional dressing and served with carrots, green beans, mashed potatoes, cranberry sauce, and the best gravy! We have just recently discovered the wonders of putting an onion, sliced in half into the roasting pan about a ½ hour before the chickens are done. The onion gets pretty black but it imparts the most amazing toasty flavour to the gravy. We drank Spanish Penascal Tempranillo 2001, which went very very well with the dinner. (If I’d known about Wine Blogging Wednesday #2: Spanish Red Winewould have joined in with it. It is not an expensive (less than Cdn$10) but it is quite complex nonetheless. It is a deep red colour, rich and fruity – but not too fruity, some vanilla – but not too much, with a hint of one of the sweet spices – clove? allspice?.)

We’re always so stuffed after the main course that we considered not serving dessert at all. We do make a killer pumpkin pie but none of us really wants to jam more rich food into our mouths. So, thanks to Nosh, one of the participants in IMBB #8, I made wine poached pears garnished with Toscanello. They were simply fabulous. They looked gorgeous (one of these days, I’ll have to break down and get a digital camera!) and the marriage of the pears, wine and Toscanello was perfect – poached pears were the perfect ending to this wonderful repast.

edit March 2010: The links to the Nosh recipe for roasted pears in chianti is broken but may still be available by going to the “Internet Archive Wayback Machine”
Nosh – Roasted Pears in Chianti:
Nosh – Roasted Pears in Chianti recipe: