I’ll start. I’m traveling to my usual Thanksgiving gathering with family.
I’m planning for at least two appetizers and a dessert – our main meal doesn’t accommodate much (any 
) variation, so creativity and experimentation lives in the before and after. We graze from breakfast until turkey time around 3-4pm, so there’s plenty of time and opportunity for anything anyone wants to insert then.
I’ve got ideas swirling, need to narrow down by audience and effort involved.
Fishy app candidates: Tuna mousse (courtesy @Rooster) - made before, Salmon mousse - made before, cured salmon - made before, salmon rillettes - would be new but have been on my must-try list for ages.
Gougeres have long been on my do-again list – a few years ago we did a traveling Thanksgiving and I made, froze, and traveled with a huge number of gougeres, but this time I could just make them onsite (ie at aunt’s home). But it’s a lot of effort for the size of our group (bec the kids will eat gougeres, but not most of the other things).
Then there’s baked brie or brie en croute, which used to be my staple contribution for many years (topped with something spicy – hot pepper jelly, or when we ran out, sriracha mixed with jam, lol). I’ve had a hankering for this, so maybe it will make a return this year.
So many options! And I haven’t even thought about dessert yet.
