Thanksgiving 2014

Hope you all had a wonderful Thanksgiving; full of family, friends, and good food.
I usually like to do a course menu on special occasions, but this year we were fortunate to celebrate the holiday over several days at multiple locations. Still, I wanted to put my ideas for the year on a plate so we prepared small dishes at home throughout the 4-day weekend. Here's how they would appear in a single dinner menu, on dishes in our home collection.

Kousen (fragrant warm drink): Kuzuyu (Hot water, slightly sweetened, and thickened with kuzu starch) served two ways, scented with Yuzu, and with Pumpkin Pie Spices.
Tea cups - Zezeyaki, Shiga Prefecture. Kabazaiku (Cherry Bark) Tray; Kakunodate, Akita.

Mukozuke Course:
-Apple cider braised Turkey Thighs served on Steamed Chinese Bun with Cranberry Hoisin Sauce and Kaiware Daikon Sprouts. Plate by George Gledhill.
-Red Curry Kabocha (Japanese Pumpkin) Soup with Coconut Milk and Lime Juice. Sendai-nuri Lacquerware.
-Haricot Verts sauteed in Miso Butter, garnished with sliced Almonds. Porcelain Mukozuke Dish by Hanako Nakazato.

Wanmori Course:
-Clear Soup; Ground Turkey and Grated Apple Meatballs in Bacon Dashi, with Bunashimeji Mushrooms and Baby Bok Choy. Sendai-nuri Lacquerware.
-Sake: Momokawa Junmai Ginjo; Forest Grove, Oregon. Guinomi by George Gledhill. Mashiko-yaki Tokkuri.

Yakimono (Grilled Dish) Course: Pan-seared Sockeye Salmon on bed of Curry Creamed Spinach with Red Quinoa. Shino-glaze Dish by Kato Kozo.

Mushimono (Steamed Dish) Course: Chawan Mushi (Steamed Egg Custard) with Turkey "Oyster" (sotl'y laisse,) Carrot, and Shiitake Mushroom. Mashiko-yaki lidded bowl on small plate by Mika Sullivan.

 Rice Course:
-Shiitake Gohan, seasoned rice with roasted Shiitake Mushrooms & Abura-age (Fried Bean Curd;) Mashiko-yaki Rice Bowl, Soeya Kiln.
-Tsukemono (pickled Daikon Radishes) on spouted bowl (katakuchi;) Mashiko-yaki, Yumito Kiln.
- Charaku Houjicha (Roasted Green Tea;) Kyo-Satsuma Tea Cup and Tea Pot.

Dessert Course: (Trio)
-Pumpkin Cheesecake Bar.
-Yuzu Ice Cream with Blueberry Dessert Wine (Samson Estate Winery; Everson, Washington.)
-Chocolate-enrobed Roasted Fig.

Tea Course:
Charaku Premium Organic Matcha. Bamboo-shaped Winter Tea Bowl by John Miller; Portland, Oregon.