Living, Loving Healdsburg

Thanksgiving was delicious!

I am still full and weigh a solid pound more today than I did yesterday.

Here’s what made it from the oven (s) to the table:

Dinner:

§ Roasted Turkey
§ Traditional Sourdough Stuffing
§ Gravy
§ Parker house Rolls
§ Homemade cranberry sauce
§ Buttermilk Mashed Potatoes with Roasted Garlic
§ Brown Sugar & Buttered Sweet Potatoes Mashed
§ Spinach Gratin with Gruyere Cheese
§ Pan roasted balsamic baby pearl onions

Wine:

2003 Goldeneye Pinot (Anderson Valley)
2007 La Crema Chardonnay

Dessert:

Pumpkin pie & whipped cream

My favorite item on the menu this year was the balsamic baby pearls.

Here’s the recipe:

Peal a pound of baby pearl onions (I used tri-color: red, white, yellow)

In a large sauté pan on med low heat add:

Baby pearls
3 tbl butter
2 tbl honey
1 tbl kosher salt
1 c water

Let onions cook down until they are soft and brown – ½ hour

Add 2 tbl spoons balsamic vinegar – continue to cook for ½ hour until caramelized to perfection.



This dish, albeit small, is a powerhouse. You don’t need many of these babies on your plate. They really add another dimension of delicious delight with every bite.

This would work well with any meat dish and I am sure it will become a regular dish, in my kitchen, throughout the year.