Happy thanksgiving to all my loved ones across the pond! In your honour I got together with a couple of my darling friends Christianne, Paulo, Natalie, Terry & Jack to raise a glass and indulge in a feast fit for Obhama himself. I collected some autumn leaves and twigs from Green Park to create a seasonal array of flowers for the centre of the table. Each guest had their own lovely little name setting and thanksgiving theme conversation starter, we ate to the soundtrack of the Puppini Sisters singing Star Spangled banner and a whole bunch of other old time classics. Laughter and conversation flowed, a whole plethora of topics were covered from aspirations, to The Secret (obvs), embarrassing childhood stories and toasting what we were all thankful for. The evening ended in us all singing along to Beyonce’s rendition of Star Spangled Banner and crying with laughter.
I threw together the menu based loosely on seasonal autumn ingredients mixed with traditional Thanksgiving dishes. Online culinary classes at online universities should also be able to teach you different kinds of recipes fit for thanksgiving.
Autumn Pear Salad:
Simply toss the following into a huge bowl and you’re onto a winner!
- x3 Pears cut into small cubes
- Soft Blue cheese (go with your fave)
- A sprinkling of fresh cranberries
Honey & Mustard Salad Dressing: Mix together and toss on your Pear salad.
- Olive oil (the amount will vary depending on the amount of salad you need to cover, I made a small glass dish)
- Splash of malt vinegar
- Table spoon of mustard
- Pinch of table salt
- Pinch of black Pepper
- 3 large parsnips, trimmed
- 2 tbsp olive oil
- 2 tbsp blossom honey
- salt, and freshly ground black pepper
Pan fried Venison Steak: delivered by Farmer Choice (Amazingly succulent) with mixed berry sauce:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, cranberry jelly and garlic. Stir over quite a high heat to blend everything together, then add the raspberries and blueberries carry on cooking until they soften. Serve.
- roughly 28 cups water
- 1 1/2 cups coarse salt
- 6 bay leaves
- 2 tablespoons whole black peppercorns
- 1 teaspoon black or brown mustard seeds
- 1 fresh whole turkey, patted dry, neck and giblets reserved for stock, liver reserved for stuffing
- One day before roasting turkey, bring the water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes
- To minimize cleanup, line a container (I used a large plastic bowl, but at Christmas we used the bath once because our bird was so big!! so choose something to suit your bird) with a large brining or oven-roasting bag. Place turkey in bag. Add the water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
- Remove turkey from brine one hour before you’re ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting.
I would like to say a HUGE special thanks to farmerschoice.co.uk for the delicious meat. Jason was very helpful in advising on the best times to have the meat delivered.
Farmer’s Choice Free Range Ltd is a small, friendly company, dedicated to providing top quality free-range meat. Farmers Choice service was highly personable, flexible with super efficient delivery and seriously amazing quality meat. If you’re a bit of a novice (like me) or a dab hand in the ol’ kitchen I would definitely recommend Farmers Choice they offer simple advice and a choice of over 600 cuts ranging in all sizes and catering for all needs . Get in there quick to arrange your turkey for Christmas!
The Fabulous Times