I knew I was in for a gourmet treat when my chef pal John and his lovely wife Elisabeth invited me to join their Thanksgiving dinner. I wasn't wrong.
The meal included all the traditional trimmings, with a few creative twists along the way -- including a Turducken Terrine (pictured above alongside the classic Roast Turkey). In addition, there was homemade Turkey Gravy, Roasted Brussels Sprouts with Pickled Radishes, buttery Mashed Potatoes (or should I say "potato-ey Mashed Butter?"), and enough Apple-Cranberry Stuffing to feed a small army.
Even so, it wasn't the time-honored dishes that made me swoon.
It was the eggs.
First up, the Southern standard, Deviled Eggs, as prepared by Arkansas born and bred Elisabeth.
A rich, decadent nibble with cocktails before the T-day feast, this platter of Deviled Eggs disappeared in minutes.
A testament to the incredible, edible egg!
That said, it was John's egg-inspired dessert that made me truly thankful...
These little orange-hued indulgences are most certainly the Thanksgiving dessert of the gods. The hollowed-out, colored eggshells were filled with luxurious Maple Pot de Creme and topped off with Pumpkin Foam, a drizzle of real Vermont Maple Syrup and a sprinkling of Maldon Salt.
Mmmmmmmmmmmmmmmm...
Once you've plunged your spoon into one of these creamy delights, you can't help but think that Pumpkin Pie is for amateurs.
Now the big question is: What came first - the turkey or the egg?
If John and Elisabeth's exceptional Thanksgiving spread is any indication, my bet is on the egg.
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