The joy of family and friends gathering together to give thanks over a bountiful feast makes Thanksgiving a favorite time of the year for those who love to cook and entertain. Culinary enthusiasts thrive as they select the perfect ingredients for a perfect menu, add special touches to make the décor extra festive and elegant, and spread cheer to all those who surround the dinner table.

 While turkey is the star of the Thanksgiving feast, the Thermador Culinary Team has gathered some delicious menu inspiration for hosts to serve alongside the centerpiece of the meal, and a delicious wine pairing to complete the dining experience.

Ultimate Appetizer: Ricotta Flatbread with Pomegranate Salsa

To kick off your Thanksgiving menu, consider greeting your guests with a light and simple appetizer inspired by fresh fall produce.

To start, you will need:

½ cup pomegranate seeds

½ cup dried and sweetened cranberries that are roughly chopped

1 finely chopped shallot

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

2 teaspoons of chopped fresh parsley

1 tablespoon fresh orange zest strips

A pinch of salt

1 oval pre-baked flatbread, such as Naan bread or a pocket-less Pita

8 ounces whole milk Ricotta cheese

½ cup baby Arugula

To put together the flatbread:

Place your baking stone (or sheet pan) in your Thermador oven and preheat to 450oF. While the oven is heating up combine the pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl. Place the flatbread on the preheated baking stone and toast until warm and the edges are lightly toasted – this should take about 5-10 minutes. Spoon the Ricotta cheese over the warm flatbread and lightly spread it around. Arrange the arugula over the ricotta and cut the flatbread into appetizer size serving pieces. To finish, top each slice of flatbread with the pomegranate salsa.

Ultimate Side Dish: Best Holiday Sweet Potatoes

Sweet potatoes are a staple of a traditional Thanksgiving table, and this recipe takes a classic dish to a new level.

For this recipe you will need:

5 medium sweet potatoes

1 teaspoon salt

1 cup brown sugar

3 tablespoons flour

2 tablespoons butter

1 cup cream or canned milk

Mini marshmallows

To put together this delectable dish:

First you need to cook the sweet potatoes in your Thermador oven or cooktop. Once cooked let the potatoes cool for ten minutes and then skin, slice and arrange them in a greased baking dish. Combine the salt, brown sugar and flour and pour the mixture over the potatoes. Dot the dish with butter and pour the canned milk over the potatoes. Bake at 350oF for 30 minutes. Make sure to add the marshmallows in during the last ten minutes of baking to get a sweet, delicious and golden finish!

Ultimate Dessert: Spiced Pumpkin Cheesecake

No Thanksgiving meal is complete without a delicious dessert and no one will dare miss out on this delicious, seasonal cheesecake.

To make the crust you will need:

5 ounces of graham crackers (about 9 whole crackers) broken into large pieces

3 tablespoons sugar

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

6 tablespoons melted unsalted butter

For the filling you will need:

11/3 cups sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ ground cloves

¼ teaspoon ground allspice

½ teaspoon salt

1 can (15 ounces) pumpkin

11/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature for about 30 minutes

1 tablespoon vanilla extract

1 tablespoon juice from a lemon

5 large eggs, left at room temperature for about 30 minutes

1 cup heavy cream

To make the crust:

Adjust the rack in your Thermador over to the lower-middle position and pre-heat to 325oF. Spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Pulse the crackers, sugar and spices in a food processor until everything is evenly and finely ground. Transfer the crumbs to a medium bowl and drizzle the melted butter over them. Mix with a rubber spatula until the mixture is moist. Spread the crumb mixture into the springform pan and use your hands to create an even layer. You can use a flat-bottomed ramekin or drinking glass to press the crumbs evenly into the bottom of the pan. Bake until fragrant and browned around the edges – around 15 minutes. Allow the crust to cool while you make the filling.

To make the filling:

Bring 4 quarts of water to a simmer in a pot. Whisk the sugar, spices and salt in a small bowl. In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up the chunks and to soften. Add about a third of the sugar mixture and beat well until combined. Continue adding in the sugar and scrape the bowl to ensure everything is mixing well. Add the pumpkin, vanilla and lemon juice and beat well until combined. Add in three eggs and mix for one minute. Add in the remaining two eggs, beat well and add in the heavy cream. Make sure everything is well combined.

Set the springform pan with the cooled crust on an 18-inch double layered, heavy-duty foil and wrap the bottom and sides of the pan with foil. Set the wrapped springform pan in a roasting pan and pour the filling into the crust. Smooth out the surface and set the roasting pan in the oven. Pour the boiling water into the roasting pan so it comes halfway up the side of the springform pan. Bake until the center of the cake is slightly wobbly when the pan is shaken. Once removed from the oven run a paring knife around the cake to loosen and set it to cool until the water in the roasting pan is warm. Continue to cool the desert for another 2-3 hours after removed from the water bath and then wrap in plastic and refrigerate until chilled. Serve with coffee, tea or with a delicious wine!

Ultimate Thanksgiving Wine Pairing: Sauvignon Blanc

A chilled Sauvignon Blanc is a delicious pairing with poultry – most especially the Thanksgiving turkey. Before sitting down for dinner, serve this chilled wine alongside Asiago or Gruyere cheese to whet your guests’ appetite.

We wish you happy cooking and a happy Thanksgiving!