We doffed of scarves and greatcoats and were given hot mulled wine or a Bourbon Old Fashion, according to our taste. Scattered around the den and kitchen were the hors d’oeuvres: butter-tender Schmaltz herring in a sweet-sour-cream sauce sprinkled with lots of chopped fresh dill; oysters Rockefeller (saucer-sized and nestling a bed of chopped spinach and a drop of Pernod with a bubbling crust of bread crumbs and grated Parmesan cheese); mounds and mounds of tender Jumbo shrimp with a sharp horseradish and chili-sauce dressing, crisp celery and carrot sticks with a dip made from butter and blue cheese mashed together and thinned with a vintage port wine; colossal Pimento-stuffed olives; miniature sweet Gherkins; and an assortment of odoriferous cheeses (a runny Brie, a ripe Gorgonzola, a well-aged Gouda, a nutty Emmenthaler, and a creamy Double Gloucester) with lots of crusty French country bread.
After over-sampling this largess and re-acquainting ourselves with each other, we were led into the candle-lit dining room for a family prayer and the object of our sojourn. There on the groaning board were ten chilled bottles of this year’s best Nouveau Beaujolais (fruity almost to the point of a fine Spanish Sangria); a huge cob-smoked ham with a orange-honey-clove glaze over a copious coat of toasty fat; two boned legs of grilled baby lamb basted with its garlic, rosemary, and lemon au jus; a 32-pound roasted capon turkey, cooked to a juicy perfection with its chestnut and sage dressing; and three gravy boats filled with a glistening minced-giblet gravy (made with the turkey pan drippings, arrowroot, and the water in which the giblets had simmered all morning along with celery tops, some carrots and crushed shallots).
Filling in the voids on this massive table were the poppy-seed rolls, a large chaffing dish of whole cranberry sauce augmented with toothpick-thin candied orange-rind strips and Grand Marnier; Greek string beans (made from haricots vert, an oregano-laced marinara sauce topped with bread crumbs and grated Romano cheese and baked to a nutty crust); golden carrots Vichey (dime sized carrot slices and tiny pearl onions blanched into tenderness and then sauced with a roux made with flour, grated onion, a soupcon of nutmeg, and fresh cream); two casseroles filled with steaming sauerkraut, laced with caraway seeds and nestling fresh baked kielbasa; a watercress, Belgian endive, and avocado salad with its mustardy vinaigrette in a yeoman-sized wooden bowl; and a surfeit of fluffy, butter-and-parsley-topped garlic mashed potatoes.
For dessert, out came all the pies we had brought; a chocolate and vanilla-iced Daffodil cake, a browned and steaming rice pudding studded with currents, candied citron, and dried cherries; a rainbow fruit compote (cantaloupe, watermelon, and honeydew balls with strawberries, blueberries, Valencia orange slices, and soused with Marsalla and champagne); and steaming pots of Costa Rican coffee and Earl Gray tea. For dessert’s dessert we had pitted prunes that had soaked to a divine softness in Armagnac; the remainder of the pre-dinner cheeses, now surrounded with ripe Anjou pears, Macoun apples, and fresh figs; and, finally, minted chocolate twigs.
We all sleepily threw ourselves into the washing up and, when it was over and done with all the crockery dried and put away; we settled around the roaring fire in the living room with a glass of hard cider or warming cognac. After many war stories, seasonal songs, and familial antidotes, we pulled on our weather clothes and re-entered the old Packard. Following lots of thank-you’s and echoed good-byes, Uncle Bill pulled from the curb with a short toot of the oogle horn. On the way home we all fell into a deep, high-blood-sugar and L-tryptophan induced sleep. Unfortunately, this also included Uncle Bill ... who consequently drove off of the road at over 60 MPH ... directly into a bridge abutment. Contented ... and with full bellies of Butterball ... we all instantly perished in a Thanksgiving fireball.
© Copyright, George W. Potts
