It's easy to get overwhelmed by the entertaining aspect of Thanksgiving as a holiday, but also just plainly: what exactly to serve. Everyone has their own long-standing traditions (marshmallows y/n?) and now, probably some food allergies thrown into the mix. The Hemsley ladies have featured 8 recipes on Vogue that are naturally gluten AND grain free, not to mention a nice mix of vegetarian and meat-starring recipes.
I had the pleasure of shooting and styling them for a special Hemsley-centric Thanksgiving. One of my favorite recipes, a real showstopper, is the beet and goat cheese terrine (featured below!). Unless you're vegan (or hate beets), you can eat and enjoy it. Not only is it completely gorgeous, but it's delicious alone/with crackers/etc. - so, it will surely keep your guests busy while you're wrestling your turkey. Happy cooking ;)
BEET & GOAT CHEESE TERRINE (Gluten-free, grain-free) from The Art of Eating Well
4 purple beets, about 10 ½ oz
4 golden or any other color beets, about 10 ½ oz (the more colors the better)
2 Tbsp freshly snipped chives
2 Tbsp freshly chopped parsley
1 Tbsp dried oregano
2 garlic cloves, finely grated
14 oz goats’ cheese
sea salt and black pepper
Line a 4 x 8 inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.
Scrub the beet, then place in a pan, cover with water, pop on the lid, and cook for about 30–40 minutes until tender. Set aside to cool, then peel.
Meanwhile, mix all the herbs and garlic with the goats’ cheese in a bowl and season to taste. Slice the cooked beets into various thicknesses – some 1⁄8 inch, some 1⁄4 inch.
Put a layer of golden or candy-colored beets along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beets and cheese layers until you reach the top. If you have more colors, vary them as you go along.
Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.
Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.