We celebrated Thanksgiving this year at Cornerstone Farm again.
We are just posting the dishes we made, no pictures this time. Since we had so much to make we didn't feel like taking the time to take pictures of everything too!
The Salad Ian made with some lettuce greens from the garden at Cornerstone and a delicious creamy dressing he made from local bacon and its drippings, garlic, fresh thyme, parsley and sage from the garden, raw egg, and feta cheese that Bethany had made.
The Stuffing Lauren made with her homemade sourdough bread, their pork sausage, and homemade broth.
The Chicken, Lamb, and Gravy Brandon and Lauren made. The chicken (from Cornerstone) was roasted and stuffed with some of Lauren's stuffing. The lamb/mutton was from a sheep that was raised at Cornerstone. Brandon made an incredible rich gravy sauce from the roasted lamb drippings which he reduced down a lot to make into almost a syrup consistency that was so good!
The Cassoulet Brandon made was delicious. With beans and either sausage or lamb, or both, it was amazing.
The Mashed Potatoes Bethany made with potatoes from Cornerstone, her homemade fromage blanc, milk, and butter.
The Roasted Winter Squash Jeanette made with local squash Lauren had brought over. The squash was chopped into small pieces and tossed with maple syrup, a little olive oil, and fresh sage from the garden.
The Green Bean Casserole Jeanette made from the November 2011 Food Network Magazine recipe.
We used fresh green beans, raw milk from Cornerstone, and cheddar cheese that Bethany had made.
The Roasted Brussels Sprouts with Pomegranate and Hazelnuts Bethany made from the November 2011 Food Network Magazine recipe.
The Molasses Biscuits Bethany made from the November 2011 Food Network Magazine as well. They were delicious!
The Sweet Potato Biscuits Jeanette made from the November 2011 Food Network Magazine were really yummy too. We used pumpkin instead of sweet potato since we had enough left over from a pumpkin that had been cooked from the garden at Cornerstone which had been for the Pumpkin Cheesecake we were making.
The Cranberry Sauce Bethany made. She added some cherries that had been grown at Cornerstone, maple syrup, and cinnamon sticks to add some spice!
The Pecan-Butter Scotch Pie Lauren made following a recipe out of the November 2011 Food Network Magazine. She substituted maple syrup instead of using corn syrup in the recipe. We served it with homemade raw whipped cream.
The Pumpkin Cheesecake we made was from the November 2011 Bon Appetit Magazine. Bethany made the filling using ricotta that she had made earlier and the fromage blanc she had made as well instead of mascarpone. The pumpkin, as I mentioned above, was from the garden at Cornerstone. Jeanette made the crust which was a delicious homemade gingersnap cookie crust!