There were two standouts from this year’s Thanksgiving dinner:
Roasted Beets with Beet Green Salsa Verde
Created by Tyler Florence for Food & Wine magazine, this dish uses ricotta, beets and their greens, dill, pomegranate seeds, olive oil and sherry vinegar. It is at once earthy and fresh, vibrant and creamy. If you can’t find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.
Who knew I could bake? For this early Thanksgiving dinner I attempted a Salted Caramel Apple-Pear Tart from Fine Cooking Magazine. It looked great (if I do say so myself) and was not too arduous. This lattice-topped tart combined fall fruit with cardamom. Salted caramel tied the flavours together and large-crystal sanding sugar on the lattice added crunch. The Classic Pumpkin Pie, also from Fine Cooking Magazine, had a flaky, buttery crust and a creamy, spiced pumpkin filling.
The other standout dish was the Roasted Brussel Sprouts with Caramelized Onions (again from Fine Cooking Magazine) which was flavoured with thyme and a little cider vinegar. The soft and sweet onions nestled into the tender, roasted sprouts, so you got a taste of them with every bite.
I swear I’m not sponsored by Fine Cooking Magazine but I have to say that it was a nice having them by my side whilst cooking this whole feast.
Every year I vow to throw a Thanksgiving feast that will outdo all feast. I act as the chief executive gourmand presiding over a meal that I hope friends and family alike will love. For me, Thanksgiving is more than a culinary tradition. It is a day a day to pause, reflect and humbly offer thanks for our health and well-being. And the football and the food don’t hurt. Check-out this year’s recipes.