For those of you that were unaware, Thanksgiving is my favorite holiday: Food, family, friends and wine, what more could you ask for. Normally, I like to prepare a few weeks in advance by gathering old issues of November cooking magazines and going through some Thanksgiving centric cookbooks to drum up some ideas. This year, I found a recipe on Epicurious, Roast Turkey with Prosciutto and Hazelnut Crust, so that became the building block that I tried to work around.
This year I was a little pressed for time being that we only got back from Australia on Sunday, so I had to tone down the number of side dishes. Here is my menu:
Roast Turkey with Prosciutto Hazelnut Crust
Aunt Jeanie’s Coconut Custard Pie
Bourbon Pumpkin Pecan Pie
15 oz Pumpkin Puree
1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
3 1/2 tbsp bourbon
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp salt
1/4 cup light brown sugar packed
1/2 cup chopped pecan pieces
1/2 tsp ground cinnamon
pinch of fine sea salt
Pre-heat the oven to 375 F with the rack in the middle. Line the pie crust with parchment of foil and fill with dried beans. Bake for about 20 minutes. Carefully remove dried beans and bake for another 10-15 minutes. Cool completely.
Combine ingredients for the topping and set aside.
Whisk the filling ingredients together and pour into cooled shell, then bake for about 40 minutes, gently sprinkle the top of the pie with the topping and bake 15 minutes more till golden.
The pumpkin pie was my own hybrid of a variety of recipes and I should have kept it in the oven another 10 – 15 minutes before I topped with the pecan mixture. I adjusted the above recipe accordingly. This recipe is a work in progress, but still delicious!
With the amount of food I made you would think that I was cooking for an army, but in reality, it is Angel, the kids and I, his parents and brother, plus Lindsay and Mitko.
For the most part, everything turned out OK, but I over did it… again!!! There were some tweaks that I would make. The panna cotta did not have the right consistency, but that was OK because it tasted like melted vanilla bean ice cream. The internal temperature of the bird was not to my liking, but I change my method every year, so it was to be expected. I would have liked the white meat to be a little moister, especially since I got lazy and didn’t make any gravy. Also, if you don’t like mustard you won’t like the cranberry mustard relish. It was zesty to say the least. I am going to turn the leftover roasted vegetables into a soup… recipe to follow!
I was thinking next year to have an ex-pat Thanksgiving celebration in Kyustendil. What do you think?