The Thanksgiving issue of Bon Appetit arrived earlier this week, and I finally got around to having a look at the magazine after lunch yesterday. There are so many wonderful recipes in the collection I don’t know where to begin. Near the end of the magazine was an article entitled “Small & Sophisticated” – which contained recipes for a small “yet elegant” gathering. Surprisingly, each dish sounded good to both my husband and I, and if I had the time I would make every one of them to start a new grand tradition for Thanksgiving: Cranberry Kir Royale; Foie Gras-Stuffed Dates; Celery Bisque with Stilton Toasts; Turkey Breast Roulade with Crimini, Porcini & Pancetta; Orange-Glazed Carrot Ribbons; Creamy Mashed Potatoes with Goat Cheese & Fresh Sage; Haricots Verts, Roasted Fennel & Shallots; Cranberry-Ginger Chutney; and Frozen Pumpkin Mousse with Walnut-Toffee Crunch.

 

It would most likely take a day or more to prepare all of the above, so instead I’ve decided to assemble the pumpkin mousse dessert for turkey day.

 

Another dish I may try for Thanksgiving is to be found on page 162 of the new Bon Appetit; it would make a nice variation of plain and simple potatoes au gratin:

Yukon Gold Potato & Wild Mushroom Gratin

6 TBS butter (¾ stick)

12 ounces assorted fresh mushrooms, sliced

3 LBS Yukon Gold potatoes

1½ tsp. salt

¾ tsp. ground black pepper

2 C heavy whipping cream

 

Preheat oven to 375° F. Melt the butter in a heavy, large skillet over medium-high heat. Add the sliced mushrooms and sauté until brown and soft, about six minutes. Generously butter an 11X7X2” baking dish. Peel and cut the potatoes into 1/8”-thick slices. Arrange two layers of potatoes in the prepared dish; spoon 1/3 of mushrooms over potatoes. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Repeat two more times with potatoes, mushrooms, salt and pepper. Pour cream over potatoes. Cover with foil and bake for forty-five minutes. (The dish can be made two hors ahead; let stand at room temperature). Uncover and continue baking until golden brown and set, about twenty minutes longer (30 minutes if room temperature). Let stand ten minutes before serving.