Beach House Thanksgiving Menu
Broiled Oysters with Buttery "Dressing" Topping
When shucking raw oysters, try to retain as much of the liquid as possible. Alternatively, you can roast them for 6 minutes and let them cool for easier shucking. (Because they'll already be cooked, move the broiler rack closer to the top of the oven and broil the topping for just 1 minute.)
Cherry-Smoked Turkey on the Grill
You won't regret putting in the time for this smoked turkey.
Wild Rice Salad with Dried Cherries and Parsley
This grain salad tastes equally delicious when served warm or at room temperature. If serving at room temperature, let rice cool completely before adding the parsley and cherries.
Roasted Carrots and Fennel
Ready in less than an hour, tender, carmaelized carrots and fennel add fresh flavor to your holiday meal. Reserved fronds create a natural garnish.
Ginger-Pumpkin Trifle with Vanilla Mascarpone Cream
Layers of pumpkin, mascarpone, crushed cookies, and a coffee mixture create this show-stopping holiday trifle.
What to Drink
Ehlers Estate 2014 Sauvignon Blanc (Napa Valley; $28) Bright and citrusy, this Sauv Blanc is like a spritz of lemon on the briny oysters, but has a richness that makes it a great match for the toasty topping.
WITH TURKEY & SIDES
Big Table Farm 2013 Pinot Noir (Willamette Valley, Oregon; $42) A touch of earthiness picks up on the smoke of the turkey, while warm fall spices—cloves, cardamom—and juicy cherry flavors make the most of ingredients that appear in the rest of the menu.
Prager "Noble Companion" 10-Year-Old Tawny Port (Napa Valley; $75) The mélange of dried fruit, nut, spice, and toffee flavors in this intense tawny make a natural backdrop for the pumpkin and gingerbread.