Menu: A Rustic California Thanksgiving

Celebrate harvest season with this rustic menu inspired by the farm-fresh fare of Northern California. Start off with an hors d'oeuvres spread of fresh chevre with herbs and lemon zest, marinated olives and mushrooms, and fresh homemade bread. A first course of pear, shallot, and delicata squash soup looks as pretty as it tastes. Grilling a turkey outside makes room in the oven for dishes like fennel baked in cream, apricot and walnut stuffing, and vanilla-scented pear and quince pie.
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The Menu

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Up to a week ahead of time, make the marinated mushrooms, olives, and honey ice cream.
The morning before Thanksgiving, make the brine and submerge the turkey (make sure it's completely covered in the brine, weighing down the bird if you have to). This process not only seasons the turkey, but ensures that it won't dry out on the grill.
Later that afternoon, make the hummus and the cranberry-ginger chutney�they'll both taste better the longer the flavors sit together.
The morning of the big event, get started on the four-hour baguettes with enough time that you'll be able to put out some fresh bread with the hors d'oeuvres spread.
The hot spiced wine recipe serves four, but if you've got a large crowd, double or even triple the recipe.