I am still going through end-of-semester madness, but with the thought of the holidays coming up, I have something to look forward to. I was browsing through some old photos, and dug these two up from last year’s family Christmas party.
Christmas baking! I can’t wait for the holiday partying to start (and it starts this weekend, I’ve got a staff brunch coming up!)
I do apologize for the photos; they are clearly not my best shots. I guess I’m improving. 🙂
Every year my sister M throws a Thanksgiving potluck. She’s been doing it for quite some time now; she and Antony started the tradition back when they were in university. M does the turkey, and Antony does the stuffing (and both are very good at their jobs.) The party is always great fun, and this year was no exception. M made a 16 pound turkey (!) with herb butter, and Antony made a beef and lamb meat stuffing. The spread at the party was very impressive and very tasty-there were vegetables, potatoes, bread, and desserts. The drink of the night was Kir Royale: champagne with blackcurrant liquor. It was tasty and pretty! M also made a plum torte for dessert, and I’m sharing the recipe she used from The New York Times.
Turkey-before & after.
Drink of the night-Kir Royale.
The beautiful turkey-carved and plated by Ian.
Cookies and plum torte (and a caramel apple torte in the background.)
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 1 cup flour, sifted
- 1 tsp baking powder
- pinch of salt
- 2 eggs
- 24 halves pitted purple plums
- sugar and cinnamon for topping
Preheat oven to 350 degrees F. Cream sugar and butter. Add flour, baking powder, salt, and eggs. Beat well. Spoon batter into a springform pan (use an 8, 9, or 10 inch round pan.) Place the plum halves skin side up on the top. Sprinkle sugar and cinnamon on top. Bake for 40-50 minutes. Best served warm; serve with plain yogurt or ice cream.
I hope everyone had a great Thanksgiving!