If you’re looking to branch out just a bit from your usual Thanksgiving fare, the Food Bloggers Los Angeles group has a treat for you today.
This passionate group of food writers met recently for an early Thanksgiving, and to strut our stuff before some of the most discriminating palates in Los Angeles.
We baked, we roasted, we whirled and stirred; we sizzled, sautéed and skimmed. And we came up with a feast fit for So Cal royalty!
Drool, if you dare, over these Thanksgiving offerings, from starters to sweets, and everything in between. Choose something here to add to your own feast!
Starters and Salad and Bread
Susan Silverberg of The Home Artist  brought Bouchon Bakery Bacon Cheddar and Chive Scones.
Hint: Any of the breads we had would be perfect for day-after turkey sandwiches, too.
Neha Mathur of Much More Than a Homemaker  intrigued us with a Roasted Parsnip and Apple Soup.
Nancy Buchanan of A Communal Table  brought Pumpkin Peanut Soup.
Lana Watkins of Bibberche  brought classic Giblet Gravy.
David Latt of Men Who Like to Cook  brought a verdant Charmoula Sauce….
…and Moroccan Preserved Pickled Vegetables .
Lana Watkins also brought classic Southern Candied Sweet Potatoes .
Mains and Stuffing
Ellen Rosentreter of Golden Hour Glass  brought a Pumpkin Mushroom Pepper Lasagna.
Tina Ferris of The Unprocess  made a Shiitake Mushroom, Leek, Bacon and Tarragon Stuffing.
I (Shockingly Delicious ), brought Mini Pumpkin-Maple Tarts with Toasted Pecan Streusel , a recipe from Abby Dodge’s new cookbook that had my family raving.
Leslie Macchiarella of Bake This Cake  made a Vintage Crushed Pineapple Cake  adorned with real sunflowers that was also to celebrate FBLA’s 3rd birthday! Yes, we are out of the terrible twos.
Patricia Rose of Fresh Food in a Flash  graced the table with Sweet Potato Pie in its own little tableau.
Christina Conte of Christina’s Cucina  brought a showstopping Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache . She had brought it last month, but we begged her for it again…that’s how good it is.