Tuesday, November 15, 2011
Set the table, folks - it's Thanksgiving time! Yes, yes, I live in Australia now ... where we don't have the Best Holiday Ever ... but that doesn't mean I can't be thankful, right? And make some comfort food, and hang out with family and friends, right?
(for reference's sake, this is what it looks like around here in November.)
Please don't hate me. That was purely for illustrative purposes. To show you that I couldn't possibly roast a turkey or anything right now.
(I'm too busy playing at the beach, heh heh)
And what - you ask - shall we overstretch our tummies with? Here are some fab ideas:
Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown's Good Eats Roast Turkey
My Angel's Allergies: Cranberry-Glazed Cornish Hens
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What's Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana's Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie
Thanksgiving Ginger Cocktail
15 min prep + 1 hr cooling
A handful* of fresh ginger, peeled and sliced or diced
1/2 cup rapadura sugar
zest of one lemon
4 cups water
sparkling water, champagne or vodka, to taste
*I used a knob that fit comfortably into my upturned hand
**use organic ingredients if you can
1. Boil all the ingredients until the water reduces to ~3 cups. But don't worry if you let it go too long, it'll just be more concentrated, and that's not a bad thing.
NOTE: Stir now and then, to make sure the sugar in there doesn't stick or burn or anything.
2. Strain out the ginger pieces - but keep them because you can use them in baking - and pour the liquid into a jar to store in the fridge. Try to use your ginger syrup within a week or two.
3. To serve, mix the chilled ginger syrup with your dilution of choice (we're loving sparkling water at the moment) in a ratio of 1:5 syrup to water. Feel free to adjust this ratio depending on your taste - and it'll also depend on the strength of the ginger. So add more or less as you like.
(PS. my ginger syrup was inspired by this recipe)
This'll depend a lot on whether you use sparkling water (cheap) or alcohol (less cheap) - and I have to admit I didn't weigh my ginger before I used it. Hmmm. Next time.
So even if you don't celebrate the Best Holiday Ever, give yourself a toast for being *awesome* and thank the people you love for sharing your life with you.