I suppose it's not that surprising, given that I am not American, but this year is the first year I am hosting the Thanksgiving meal. I have friends from America over, and it seemed the right thing to do. Besides, I have a lot to give thanks for, and doing it through the medium of food makes me only happier!
For those of you also contemplating your Thanksgiving menu, I feel I should point you in the direction of my Spiced and Superjuicy Roast Turkey — tip: the trick lies in the brining — and Allspice Gravy to go with it.
Or, if you feel like bringing an Italianate flair to the proceedings, you might consider my Turkey Breast stuffed with Italian Sausage and Marsala-Steeped Cranberries rather than the traditional roast.
Speaking of cranberries, I will be doing my Redder Than Red Cranberry Sauce and suggest you to do, too. I am not making sweet potatoes, but rather offering up my Potato, Parsnip and Porcini Gratin though you might consider some regular or sweet potato mash, and doing a batch of Maple-Roast Parsnips on the side.
Another side to bear in mind (and I'll be making these) is some bountiful Brussels Sprouts with Chestnuts, Pancetta and Parsley though I am also considering an alternative, in the form of shredding some Brussels Sprouts in the processor using the fine slicer and stir-frying them with fresh ginger and a spritz of lime juice. But then, I will be having a modestly contained Thanksgiving dinner; I think this alternative would not be calming if you have a huge crowd.
I don't want any vegetarian celebrants to feel left out, and no one could feel shortchanged having a glorious centrepiece in the shape of Roast Stuffed Pumpkin with Gingery Tomato Sauce in place of the Turkey; and the shredded stir-fry Brussels sprouts idea would be the best accompaniment here.
As for the sweet stuff: I know that pumpkin pie is trad, but I am making my Pumpkin Cheesecake instead and my Pecan-Plus Pie too. I am toying with the idea of the Holiday HotCake with Eggnog cream as well.
Maybe I should have started with cocktail ideas, but since I didn't, let me end with them. I shall be making pitchers of Poinsettia, an easily assembled and all-too-easily quaffed drink. Ratios are as follows:
- 1 75cl (ie regular size) bottle of chilled prosecco or other dry fizzy wine
- 125ml / half a cup chilled Cointreau or Grand Marnier or Triple Sec
- 500ml / 2 cups chilled cranberry juice
