Operation: Turkey Turnover Completed

  Thanksgiving was a rousing success. I had a few setbacks but I did manage to serve everything to it's best quality. I also made a new menu just for the occasion (I will post it on the bottom).

  As for school, things have been a little rough. About two weeks-ago, I was making Devils Food cake for my baking class but I panicked and I over flowed the pans. When it went into the oven, the cake over-flowed and erupted in the oven. My instructor was so mad that I was put on dish duty for the rest of the class but, I'm not discouraged because I know that I would keep going to make it to the top and nothing would stop me from becoming a chef.

  For now I'm just getting ready for the holidays and I will post more. For now, I bid you a-do.

The Hedlund’s First Thanksgiving with a Twist

Tonight’s Chef: Chef Kyle

Appetizer

Steak House-Style Shrimp Cocktail: Cooked Shrimp accompanied with our “house-made” Cocktail sauce

Main Entrée

BBQ-Style Turkey: Turkey roasted in a BBQ style “pit” with hot coals to give it that smoky aroma.

Slow Cooked Ham: Ham slow-cooked in a honey glaze. Comes with spicy brown mustard

Sides

Green Bean Gentlemen soup: A remix of the classical green bean casserole. It is cooked green beans and cream of mushroom blended together with brie for that creamy texture.

Mini-Pumpkin “Stuff lings”: Baked Miniature pumpkins filled with a cream based stuffing

Bakery-Style Honey Cornbread: Cornbread baked with honey for that extra sweetness.

Desert

Chocolate marbled pumpkin cheese cake: Our featured desert. A decadent chocolate cheesecake with pumpkin and a chocolate wafer crust.

“Hearty” Mint Chocolate: A Dark Chocolate tart with the soothing flavor of peppermint.