Kitchen Invasion: SHANKSgiving

First thanksgiving ever and I decided to go very non-traditional and cook a ‘Shanksgiving’ feast.
Teaming up with good friend and fellow food obsessee Aimee Hunter, of Anatomy of Food, the menu was as follows:

Snacks

Brie and Appalachian cheese

Baguettes

Country Pate (from Marlow & Sons)
Cornichons

Savory

Spiced Braised Beef Shanks

Parsnip Dumplings with Roast Kale

Eggplant & Lentil Stew with Pomegranate Molasses

Brussells Sprouts in Butter

Pomegranate, feta, mint & Cous Cous Salad

Sweets

Pumpkin Pie with Ricotta Ice Cream 

Brown Butter Bourbon Custard Pie (supplied by Ovenly)

Drinks

Mulled wine

Whiskey
Champagne (of course)

Anatomy of Food was in charge of the meatier side of the menu (Beef Shanks & dumplings), and The Bookery Cook bought the vege option and sides to the table.

drink selection

The feast was a success, and all 16 mouths and stomachs were sufficiently satisfied, big thanks to Aimee, think this is the start of a very long and delicious friendship.