Here in the US, it’s Thanksgiving week. I am heading to a dinner at friends’ house and we all met up a few weeks ago to plot and plan what each of is contributing to the meal.
I picked two of the starters for part of my contribution. I had planned to do oysters in phyllo, but I am having a hard time getting fresh oysters on Thanksgiving morning, and to be honest, I really don’t want to shuck oysters. I still have a scar on my hand from a shucking incident in college!
I think I will make my friend’s recipe – Oysters Jeff-a-peake – which is a riff on Oysters Rockefeller. 
You can make it with freshly-shucked oysters that you can buy in a pint container. If I can convince Jeffie to give me the recipe for Oysters Jeff-a-peake, I will share it.
Next up will be stuffed celery. This is a traditional dish in my family, with the celery sticks being stuffed with a mix of cream and blue cheeses or cream and gorgonzola. If I am being fancy, I pipe the cheese mixture into the celery. 
I am also doing two desserts. One will be a traditional mincemeat. But instead of doing a pie, I am going to do tarts. 
Mincemeat is great with a hunk of sharp cheddar.
Finally, because everyone’s going to be stuffed to the gills at this point, I thought I’d make some mini-apple pies. I found this recipe on the Eggs on Sunday blog and thought it looked like it would be fun to make. 
What are you making for Thanksgiving?
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