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!
Instead of studying and prepping exam notes last night, a couple of the girls and I had an impromptu dinner party. HH made meatballs (my favourite!), Andria made a salad and brought fruit, and I made cornbread. Needless to say, no homework was done, but there was a lot of food-indulging and laughter.
Andria’s Salad- Ingredients:
- salad greens
- strawberries, sliced
- balsamic vinegar dressing
Mix all ingredients and toss with dressing. If you’re feeling fancy, add some goat cheese and red onion. Enjoy immediately.
- 1 pkg of lean ground turkey (about 550 grams)
- 1/2 cup bread crumbs
- 1/3 cup Parmesan cheese
- 1/3 cup minced onion
- 1 egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano or Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp canola oil
Combine all ingredients but the canola oil in a big bowl. Form the mixture into walnut size balls. Heat oil in skillet and cook on medium-high heat until cooked through (about five minutes per side).
For sauce: use a jar (700 ml) of your favourite sauce and 1 can (769 ml) of diced tomatoes.
Strain the diced tomatoes in a sieve and discard liquid. Combine with sauce in a large pot or slow cooker. Add meatballs and simmer for an hour (set to high heat if using slow cooker). Serve with your favourite pasta. DELICIOUS.
And finally, cornbread. This recipe is super easy and I discovered it on AllRecipes.com. Andria has taken quite a liking to it; she says that if school ever drives her over the edge and she ends up on the roof about to jump off, I can bait her with this and she’ll come back down-yes, it is THAT good.
- 1 cup flour
- 1 cup yellow cornmeal (not cornflour, these are two different things)
- 1/4 cup white sugar
- 1 tbsp baking powder
- 1 cup whipping cream
- 1/4 cup vegetable oil (I use canola)
- 1/4 cup honey
- 2 eggs, lightly beaten
Preheat oven to 400 F. In a large bowl, mix together the dry ingredients. Make a well in the middle and add the wet ingredients and mix (I just use a spatula). Pour into a pan (recipe said 9 x 9 inch pan, I use a pie pan). Bake for 20-25 minutes. Check if it’s done by inserting a toothpick into the middle-it should come out clean.
It was night of food, fun, and friends: which is what I think makes life worth living.