"I'm not a traditionalist when it comes to Thanksgiving. We've fried a turkey once or twice, but I've also flambéed a cured duck and served a porchetta. I make my mother's Greek stuffing every year (which is filled with pine nuts, raisins and chestnuts), but I've modified that to include venison instead of beef. I used to serve a big cheese and charcuterie board as an appetizer, just like my aunt does. That is, until Julia Child changed my mind."
"She used to snack on them while sipping Reverse Martinis and served them to guests at Thanksgiving and other dinner parties. And for a meal as rich and filling as Thanksgiving, it makes total sense - you don't want your guests to fill up on rich appetizers and barely touch their food after sitting down to dinner. I know this is an unpopular opinion, but I don't even like Goldfish crackers."
The host has held Thanksgiving in a Brooklyn apartment for eight years, continuing a tradition that began when her husband opted to stay in New York rather than travel. Menus are nontraditional, ranging from fried turkey to flambéed cured duck, porchetta, and a modified family Greek stuffing with venison. Appetizers are kept light to preserve appetite for the main meal; choices have included cheese and charcuterie, Japanese snack mix, warm olives with orange peel and chile, and simple bowls of nuts, olives, or potato chips. Goldfish crackers are noted as a light, appetite-whetting option favored by Julia Child, though the host personally finds them bland.
Read at InsideHook
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