Home Cooking

Thanksgiving Dessert

Fabulicious Thanksgiving Desserts


Home Cooking Thanksgiving Dessert

Fabulicious Thanksgiving Desserts

oakjoan | | Nov 23, 2007 12:54 PM

Our dinner yesterday went very well. Turkey was salted and peppered and left for a day and a half in the fridge. Turned out great. Every time I thank lucky stars that I found the instant-read thermometer! Stick it into the inside of the turkey's thigh and wait for it to hit 160 degrees. A new stove also helped.

One friend brought a chicken liver pate that we had a couple of years ago and loved, but thought it just too rich for an app. When she suggested it this year we thought about it and decided we didn't care if it was too rich. It was just tooooo delicious. We all managed to hold back a bit and there was actually a little left over - a first for our house.

My sister brought delicious green olives and made a wonderful smoked salmon spread made from salmon caught and smoked on the northern coast of Califa.

Turkey and stuffing and organic spuds halved and roasted with skins on. Red cabbage (ala Julia Child MAOFC - with bacon (I only had a ham hock piece), onions, garlic, wine, carroway seeds, etc.) and our mother's Swedish recipe for cucumbers and onions in sour cream (I forgot to get sour cream and used nonfat yoghurt and mascarpone mixed together....worked really well).

The desserts were also really stellar. Son and D-in-law brought a buttermilk pie (flavored with lemon zest and cardamom) with a fantastic crust! I was jealous of the crust.

I made a dessert that didn't look as it should have due to several factors - one being that I didn't have the correct size ramekins (mine were too big) and the filling didn't fill them. They were too thin and didn't unmold properly, so I just scooped them onto individula plates. The recipe for cream pumpkin custard comes from Gina de Palma's new cookbook. I found it online. It's a pumpkin custard served with golden raisins simmered with orange juice and rum....I had no rum and so used a combo of pear eau de vie and Calvados. I didn't have the correct ingredients once again and topped it with my nonfat yoghurt/mascarpone combo.

I'd say that these two desserts were among the best I've ever eaten.

We even had a wonderful pinot noir brought from the tres chic home of pino - Oregon - by a friend who flew in from Portland.

End of blathering.

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