Thanksgiving is about to descend upon us – and I can’t wait!
Ever since Mr.D. and I became a couple, I’ve been celebrating Thanksgiving with him. It’s a very special time for us and it’s become one of my favourite holidays. I know it’s not such a big deal to our family and friends in Britain but last year Mr.D. and I got to celebrate with our friends in Edinburgh – and they loved it. And I enjoyed cooking for eight people – the most I’ve ever cooked Thanksgiving dinner for (all across America, people are going ” Eight people? Is that all???)
Going back to our first Thanksgiving together, I hadn’t a clue what to do; how to celebrate it; what to prepare; I didn’t know anything about the customs or traditions. I understood that a traditional roast turkey dinner was served, and that most people settled down to watch football and A Charlie Brown Thanksgiving but not much else. So after interrogating Mr.D. about the dos and don’ts of Thanksgiving, he insisted that it really didn’t matter what the traditions were – we should work on creating our own ones. I thought it was a lovely idea. I also knew that it was Mr. D.’s way of saying that he hadn’t the foggiest what Thanksgiving traditions were despite having celebrated Thanksgiving his whole life!
So create our own traditions we did! Well not right away of course because the thing with traditions is that they need time to take root before they can be established as traditions. Though I’m very glad to say that the first ever Thanksgiving meal has not become one of our traditions or else we’d be eating roast turkey, raw carrots, stuffing and nothing else every year!
So as I prepare to celebrate my sixth Thanksgiving with the man who introduced me to it all, I take a look at all things that are typically Mr. and Mrs. D and that we have to include every year so that it feels ‘Thanksgivingy.’
1. TO CHURCH IN THE MORNING
For me, it’s very important to start Thanksgiving by going to a church service exactly as I would do Christmas morning. Mr. D. isn’t big on church but he does accompany me. It’s my chance to give thanks for all the good things that have happened in the last year and gives me time to reflect. I know that Thanksgiving has no real significance in Britain where we are now so there won’t be a special Thanksgiving mass in any of the churches but I will still attend a church service tomorrow.
2. PANCAKE BREAKFAST
Thanksgiving just isn’t Thanksgiving without a traditional breakfast of pancakes drenched in butter and maple syrup with bacon/sausage and eggs. You might wonder why we’d be tucking into a very filling breakfast when we’re going to be tucking into a gut-busting meal later on but when you come to number 5, you’ll understand why!
3. ROAST TURKEY DINNER
What else could it be other than turkey? When it comes to Thanksgiving the most traditional thing about it is the roast dinner, which in my opinion – unless you’re a vegetarian – just has to be turkey as tradition dictates. I remember for Mr.D’s first Thanksgiving in Britain, my mum insisted on cooking a leg of lamb because she absolutely hates turkey. Well, I’m sorry – I wasn’t having any of it! I told mum she could have some lamb for herself if that’s what she wanted but we were damn well having turkey! Of course I put it very politely.
We always have turkey with all the trimmings including potatoes, stuffing, candied yams etc. Cranberry sauce usually gets left off the list (unless my father-in-law is with us) as it’s not really our thing. And if we happen to be in the States you can bet your life biscuits and pumpkin pie will be on the menu.
And of course there’ll be a round of sandwiches the next day!
4. TURKEY MUST BE TOPPED WITH BACON
I thought everyone wrapped the top of the turkey with bacon in order to keep it very moist – after all, no one likes dry turkey, do they? It’s certainly something I consider a necessity. But it would seem that when I prepared Thanksgiving dinner in the States one year, many of Mr.D’s family had never seen a turkey wrapped in bacon before. Some even thought it was my own invention (I wish!) They thought it was the most awesome thing they’d ever seen, and before the turkey even made it on to the table, the bacon had already been devoured!
5. A VERY, VERY, LATE DINNER
This is a cross between a tradition and coincidence as try as I might, I can NEVER get dinner on the table at a time when most normal people would expect to eat. But then we’re not known for being a ‘normal’ household! From what I understand, most Americans have their traditional Thanksgiving meal between the hours of 1-3pm. Not in this house though!
I don’t know if it’s because of all the back-to-back movies we’re watching; the non-stop grazing that happens while we’re waiting for the main event, I don’t know why or how but dinner is never served before 9pm. In fact last year, when we were in Edinburgh with our friends we were having such an awesome time that we didn’t serve dinner until 11pm! That’s right – 11pm!!! Although by the time I eventually sat down to eat, it was after midnight and Thanksgiving was officially over.
So the moral of the story is that if you want to eat on time, Chez Mr.and Mrs. D’s is not the place to be!
6. FAMILY MOVIE MARATHON
Mr.D. is a movie nut so if it’s just the family who are coming over, it’s not unusual to find us watching movies until the early hours of the following day. We only stop to call friends and relatives, Mr.D. takes a break to game (also his chance to chat to his bestie who lives in South Carolina) and of course to scoff dinner!
7. GAMES WITH FRIENDS
If we are having friends over, we know that they will not want to sit around watching movies. So Mr.D. will watch his beloved movies until our guests arrive and then it’s raucous party game time. They might be a bit old hat but charades and bingo always go down well and have proved to be an excellent ice-breaker with people we don’t know very well. By the time they’ve put on their coat to go home, we’ll have made a whole new bunch of friends.
8. DEATH AT A FUNERAL
This may seem like an odd choice but it started out as purely coincidental. I realised that for the first few years that I’d celebrated Thanksgiving, we’d watched Death At A Funeral. I’ve seen both the 2007 and 2010 versions which both star Peter Dinklage. Don’t ask me why but that’s always something that’s on the movie marathon list. So now I feel that it isn’t really Thanksgiving unless we watch this hilarious comedy film that never fails to have me in stitches even though I’ve seen it five times now.
There’s nothing like candle light, and every Thanksgiving I make sure there are candles dotted around the place – especially beautifully scented candles. One of the things our friends remembered about Thanksgiving last year was how gorgeous the place looked bathed in candlelight and the welcoming aroma that greeted them as they entered the house.
And we always have a candlelit dinner for Thanksgiving because there’s just something about that gentle, cosy glow and the warmth of the flickering candles as we’re all sat around the table. In fact, come to think of it, that might be another reason why we serve dinner so late in the evening as a candlelit dinner at 1pm just isn’t the same.
10. CHEESE BOARD
OK I think it may be a little too soon to call this a a Chez D. tradition as last year was the only year we did a cheese platter but it was such a hit that I’m determined to do a cheese board every year. And of course, if you’re going to eat dinner so late, you’ve got to produce something to keep your guests going and this cheese platter seems to be just the thing.
I’ve done posts in the past about cheese courses and what to serve on a cheese board but if you’re going to make one as a precursor to a main meal then it’s best to keep things simple. And last year, everyone enjoyed nibbling on a selection of cheeses with crackers, mini sausages, apple slices, grapes and chutney in between playing charades.
11. I AM THANKFUL POEM
I was our first Thanksgiving as a married couple and we were living in the Pacific North-West when during the church service the priest read a beautiful poem that has stayed with me ever since. It’s a reminder to be thankful for the little things and to count your blessings – even if it may not seem like a blessing at the time. The poem is called I Am Thankful by a talented but unknown poet and there appear to be several versions of this poem. I like to read it every Thanksgiving:
I AM THANKFUL
I am thankful for…
The mess to clean up after a party because it means I have been surrounded by friends.
The taxes I pay because it means that I am employed.
The clothes that fit a little too snug because it means I have enough to eat.
My shadow that watches me work because it means I am out in the sunshine.
A lawn that needs mowing, windows that need cleaning and gutters that need fixing because it means I have a home.
The spot I find at the far end of the parking lot because it means I am capable of walking.
All the complaining I hear about our government because it means we have freedom of speech.
My huge heating bill because it means I am warm.
The lady behind me in church who sings off key because it means that I can hear.
The piles of laundry and ironing because it means my loved ones are nearby.
The alarm clock that goes off in the early morning hours because it means that I’m alive.
Weariness and aching muscles at the end of the day, because it means I have been productive.
Let’s be thankful – not only at Thanksgiving, but every day.
Happy Thanksgiving everyone!
As everyone knows, I really like the cooler months of the year rather than the blazing hot ones ( I don’t need to be told I’m strange – I already know that!) So I didn’t mind when it was pelting down with rain last Friday. I didn’t mind at all. I just wished I could have been at home watching the rain come down from the comfort of my own home rather than be outside in the rain, freezing in my lightweight summer clothes while carrying three times my weight in groceries!
Thankfully Mr. D. was on hand to give me a, um, hand with the shopping but even that couldn’t take away from the discomfort I felt as the rainwater slowly began to seep into my totally inappropriate ballet-style pumps. Just then an image of a steaming hot mug of chocolaty goodness with enough cream and marshmallows to concern Jamie Oliver flashed into my head.
“You know what?” I began as I turned to Mr.D. who makes carrying a multitude of grocery bags look so effortless, “this is perfect hot chocolate weather.” All I wanted to do was get home, change out of my damp clothes and into comfy pjs, and sit by the fireplace, sipping gloriously thick hot chocolate and munching on toasted goodies. OK, so I don’t have a fireplace but the radiator with a few candles around it would do! Then I realised – we didn’t have any hot chocolate. And we hadn’t thought to pick any up. But then again why would we? Summertime’s all about the Pimm’s and cider. Or perhaps I should say, it should be all about the Pimm’s and cider. But at that exact moment all I wanted was hot chocolate and I could very easily have kicked myself for not buying any, if it wasn’t for the fact that I felt as though I had a swimming pool at the end of each foot!
It seems strange to be writing a post that’s better suited to the Autumn months than in what should be a blazing hot July, but it did get me thinking about cosy and warming suppers; the kind that’d be a real treat after a trip out in the cold, wind, rain, and possibly even snow. Or when you’re indoors, all snug and cosy while it’s chucking down buckets outside. Or perhaps you’re just in need of some good old-fashioned comfort food. There’s no special occasion for this supper; you can prepare this when you need something warm and comforting. None of the following should be served cold; everything should be either piping hot, warm or lightly toasted. You could serve all the following courses as a kind of high tea if you really wanted to go to town, especially if you are having friends over. But the main idea here is to keep it simple (who wants to do a whole lot of cooking when you’re looking for some much needed comfort food?) so I would pick one or two of the food items and serve it with a hot drink. Furthermore, unless you’re going for your own brand of comfort food, a lot of the foods listed here are deliciously stodgy and high in carbs, so I would choose carefully! Oh, and a lot of it will most probably be dripping in butter…
The good thing about this kind of supper is that even if you’ve invited your friends to come over and join you, there’s really no need to go to town on dressing up or creating an elaborately decorated table. The key here is simplicity, comfort and warmth. So comfy trackies, sweaters, pjs, robes and slippers are ideal. Oh and don’t forget the blankets!
Sandwiches should ideally be made with thick-sliced, soft bread and toasted:
Bacon and tomato
Sausage and mushroom
Chocolate and hazelnut spread
Cheese and tomato
Cheese and ham
Serve with warm crusty bread:
Chicken and sweetcorn
BREADS AND PASTRIES
Don’t forget the butter, jam, marmalade etc:
Oat and raisin cookies
Jacket potato with cheese and bacon bits
Kipper with poached egg
Egg on toast
Mushroom on toast
Spinach and cheese muffins
Apricot tea bread
Tea – of any kind
Hot chocolate – with a splash of your favourite liqueur for the adults
Hot apple toddy
Hot milk with honey
And I’m well aware that we’re not all fortunate enough to live in a house with a fabulous fireplace (I know I don’t!) so we’ll just have to crank up the heating a notch and dream of romantic, roaring log fires! And you can always create that cosy glow with dimmed lighting, candlelight, and if you really want to push the boat out, fairy lights.
Easter is just around the corner and we are looking forward to yet another gloriously long weekend. For me, long weekends mean gatherings, socialising, fun, food as well as a healthy dose of r n’r – and I reckon afternoon tea combines all of these elements perfectly. I’m a huge fan of afternoon teas, and when it’s a holiday-themed afternoon tea, then that’s even better! One of the great things about hosting an Easter/Spring themed afternoon tea party is that if it’s a gloriously sunny day, you might just be able to hold your party outdoors. Inspiration for this party comes from colours and ideas associated with this time of year as well as food that is in season. Colours in soft, muted pastel shades are typical of Spring, and chicks, bunnies, Spring flowers, eggs and chocolate are what springs to mind (excuse the pun!) when we think of Easter, so these will probably play a role in your choice of food, drinks and décor. The list below gives food ideas of what you can include as part of your Spring-themed afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Chicken salad
- Chicken and pesto
- Ricotta and apricot jam
- Egg and asparagus
- Prawn cocktail
- Scotch eggs
- Mini asparagus and quail’s egg tartlets
- Mini Yorkshire puddings with lamb and mint gravy
- Pea and mint soup in shot glasses
- Bite-size lamb samosas
- Chicken tikka on bite-size naan bread with mint raita
- Spinach and ricotta/feta in filo pastry
- Cheese and spring onion scones
- Broccoli and spinach mini quiche
SWEET SCONES/TOASTED BREADS
- Hot cross buns
- Fruit loaf
- Apricot muffins
- English muffins
- White chocolate and raspberry scones
- Rosewater and vanilla scones
CAKES, TARTS AND OTHER SWEET TREATS:
- Lemon cupcakes
- Chocolate fudge cake
- Carrot cake
- Simnel Cake
- Mini rhubarb and custard tartlets
- Crème egg chocolate brownies
- Pastel coloured macaroons
- Chocolate whoopie pies
- Lavender shortbread
- Raspberry panna cotta in shot glasses
- Mini chocolate and cherry trifles
- Lemon tea
- Raspberry tea
- Vanilla latte
- Mint tea
- Elderflower cordial
- Shot glasses of thick chocolate milk
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles. And now I’m going to leave you with an awesome recipe for raspberry and white chocolate macarons. Yum!
- 130g pure icing sugar
- 110g almond meal
- 2 egg whites
- 65g caster sugar
- 4-5 drops of pink food colouring
White chocolate and raspberry ganache:
- 50ml double cream
- 100g white chocolate
- 45g raspberries, coarsely chopped
- Preheat oven to 140C.
- Combine icing sugar and almond meal in a food processor until finely ground.
- Triple-sift into a large bowl and set aside.
- Whisk two-thirds of the egg whites in an electric mixer until it forms soft peaks form.
- Add caster sugar, a tablespoon at a time, whisking continuously until fully combined and mixture is thick and glossy.
- Add food colouring.
- Stir in almond mixture in batches until fully combined and mixture slowly slides down sides of bowl when bowl is tilted.
- Add remaining egg white to loosen mixture.
- Spoon into a piping bag with a 1cm plain nozzle.
- Pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays.
- Stand until a crust begins to form which should take around 5 hours.
- Bake macarons until firm.
- Cool completely on trays.
- Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan.
- Remove from heat.
- Add chocolate, stand until melted, stir until smooth and glossy.
- Refrigerate until firm yet still pliable then stir until smooth.
- Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set.
- Macarons will keep for 1-2 days refrigerated in an airtight container.
I have just tried redcurrants for the very first time. OK, that might be a bit of an exaggeration as I’m sure I’ve had a tart, cake or some other dessert topped with a couple of redcurrants but this is the first time, I’ve properly tried them. I’ve wanted to try them ever since I was five years old and I saw them in my mum’s The Cookery Year cook book, as they looked delicious and ever since then I’d wondered what they taste like.
Well, now I know. Redcurrants are surprisingly tart but still quite yummy and I managed to demolish the whole punnet in one sitting. Mr. D tried some too as he’d never eaten them before. Did he like them? Well, it’s quite hard to tell with him but he did say that he found the redcurrants to be quite sharp and didn’t scoff them the same way I did, so maybe it wasn’t such a big hit with him. Oh, well – all the more for me!
Redcurrants are related to the gooseberry – which might explain the tartness – and are native to western Europe, although there are similar species in Asia and North America. They’re available from July until September which means that I’ve only just managed to try them while they’re still in season. Despite their sharp taste, redcurrants are still slightly sweet enough to be eaten raw, although you’d obvious have to sprinkle them with sugar if you’d prefer them to be sweeter. They are quite rich in vitamin C and go well with other fruits and berries.
They are a surprisingly versatile fruit and can be served in a multitude of ways. They can be sprinkled with sugar and served with cream or frosted to decorate desserts and puddings. Redcurrants are also usually used as part of the mixed berries that go into making a delicious Summer Pudding. Because of their high levels of pectin, they make great jams and jellies that taste great with toast or accompanying lamb or game. That’s right – they go quite well with savoury dishes too!
So here are two quick and easy recipes using delicious redcurrants. Make these lovely delicacies before redcurrants disappear for another year!
SPICY RED ONION AND REDCURRANT RELISH
- 4 medium red onions
- 2 small red peppers,
- 1 bsp olive oil
- 2 red chilli,
- 2 large garlic cloves, chopped
- 2″ piece fresh ginger, chopped
- 300ml red wine vinegar
- 200g light muscovado sugar
- 1 1/2 tsp five spice powder
- 300g redcurrants, stripped from stalks
- Peel onions and cut into thin slices.
- Cut red pepper into chunks then mix with the red onion and oil.
- Fry for 5-10 mins over a high heat until lightly charred and softened.
- Remove from the pan and set aside.
- Deseed chillis and chop.
- Grate ginger and crush garlic before mixing with the chilli.
- Lightly fry chilli mixture before adding half the vinegar.
- Bring to the boil then simmer for 5 mins.
- Add the onion mixture plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened.
- Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Taste great with sausages, cold meats and goat’s cheese.
ZESTY BERRY COMPOTE
100ml berry juice- any kind
2 tblspn. Crème de cassis
Zest of 1 lemon
1kg fresh/ frozen summer fruits (blackberries, raspberries, blackcurrants and redcurrants)
10 stems fresh redcurrants
1. Empty the jars of conserve into a large pan. Add the cassis and 200ml water. Heat until warm, then add the frozen fruits and heat for a few minutes until the berries are no longer frozen. Cool and chill.
2. Serve in glasses decorated with fresh redcurrants.
3. Also delicious served with cream, ice-cream or custard.