I love Thanksgiving, and I love that nearly every Thanksgiving since 1999 has included at least one bonus Thanksgiving dinner – not the comprised of leftovers type, but the type where you’re surrounded by friends and loved ones who are not bound to you by genetics or tradition. I wrote about this in my zine last year – I love the way that we’ve invented and reinvented traditions while playing with the idea of family. I love that some years there are just a few of us far from home – and some years our house is bursting at the seams with good food and good friends.

Last year we were new in town, so we broke with tradition and instead had a Bosnian feast with friends in Chicago for Kim’s birthday. This year we both wanted to resuscitate the tradition, so in October, I sent out an email inviting friends to a potluck Thanksgiving dinner. When we didn’t hear back from many people, we decided to just have an open house – come when you can, bring something tasty, and everyone will go home full and happy. Little did we realize that all but two of the people we invited could make it, meaning that at 8pm we had run out of both plates and seating. By oh my goodness, was it wonderful.

There were so many good things that I can’t begin to recount them, but I do want to tell you about the two dishes we made. First, a pumpkin risotto which used up the last of the weekend’s pumpkin. I misplaced one of the onions – I think it must’ve just gone in early – and I would omit the white pepper next time, but otherwise the dish was a total success. The recipe claimed that it served 6, but at least 15 small portions were spooned out, leaving at least 2 for leftovers, so I would guess you could happily feed 8 hungry people if you want to give it a try.

And second, oh my word, the stand-out recipe of the evening and possibly the fall: Smitten Kitchen‘s sweet potatoes with pecans and goat cheese. Candied coins of sweet potato topped with a sort of Waldorf salad, except sub a sweet red wine vinegar for the mayonnaise, and sub dried cranberries for the apples. It was exquisite. I’m so glad we made a double batch, and I can’t wait to make more for my family’s Thanksgiving next week.

Recipes:
Sweet Potatoes with Pecans and Goat Cheese from Smitten Kitchen
Pumpkin Risotto from Food and Wine