Sunday, November 28, 2010

Our Day Long Thanksgiving Menu

Photo from
We don't stand much by tradition at Our Tiny Farm. Matter of fact, we often get bored with it. And making the same thing every holiday is one of those traditions my family decided we could definitely live without.  Last year we made fondue feasts for both Thanksgiving and Christmas.  We had cheese fondues, broth fondues for cooking meats, and chocolate fondues.  This year when we first began discussing it, my daughter suggested doing Breakfast for Thanksgiving.  At first we all went, "What?"  But then we got to talking and planning and before we knew it we had some great ideas going.  A few days later my daughter brought home the Taste of Home Easy Breakfast and Brunch magazine and we quickly created a menu for the day.  Instead of having one big feast, we decided to have six courses spread throughout the day.  The first course was offered at 8 am and the last at 10 pm.  That way, the cooking never got frenzied, we never overstuffed ourselves, and we had time throughout the day to walk, be with the animals, play on the computer, read, etc.  Whenever we could we used vegetables and herbs raised in our own gardens, and of course, we used our own farm-fresh eggs. 

I mentioned this Thanksgiving plan on my work-oriented Facebook account and several people expressed interest in knowing what we were having.  So throughout the day I Twittered our courses.  For posterity's sake, I thought I would also document our menu here.  Most of these recipes came from the magazine described above and I think all of them can be accessed on

First Course:
Sausage egg casserole (put together the night before)
Home fries (hubby's recipe; using our own potatoes and peppers)
Lots of fresh coffee

Second Course
Pumpkin pancakes (made with our own Seminole pumpkins)
Thick cut, pepper bacon
Fresh fruit salad

Third Course
Gingerbread waffles
Maple sausage patties

Fourth Course
Flaky biscuits with sausage gravy
Savory herbed scrambled eggs (our own eggs and herbs, of course)
Fresh fruit

Fifth Course
Ham-egg paninis (with our own eggs)
Fresh Davis cranberry relish

Sixth Course
Pecan-pumpkin pie (our pumpkins, of course)
Rich chocolate mousse

Now I can't wait to see what we'll come up with for Christmas!

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