Happy Thanksgiving 2016

It's Thanksgiving week and it's a time to be thankful. The majority of dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World, as according to tradition, the Pilgrims received from the Native Americans. What is known as "The First Thanksgiving," the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony (an English colonial venture in North America from 1620 to 1691) contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.

A few Irish people decided to test taste today's American Thanksgiving dishes and here are their conclusions.

To all of you across the globe celebrating this day... HAPPY THANKSGIVING!

Happy Thanksgiving

Fun facts for Thanksgiving

When it comes to festivities, Thanksgiving is about as American as it gets. Three words – family, food, and football (the US version, that is) sum up the entire celebration.

But while the US famously embraces the holiday today, it might not exist at all had it not been for a group of English separatists who decided to set sail for the New World.

Here are some fun facts about the First Thanksgiving:
- The Plymouth Pilgrims were the first to celebrate the Thanksgiving.
- The Pilgrims sailed across the Atlantic Ocean to reach North America.
- They sailed on the ship, which was known by the name of 'Mayflower'.
- They celebrated the first Thanksgiving Day at Plymouth, Massachusetts.
- The Wampanoag Indians were the people who taught the Pilgrims how to cultivate the land.
- The Pilgrim leader, Governor William Bradford, had organized the first Thanksgiving feast in 1621. - He invited the neighboring Wampanoag Indians to the feast.
- The first Thanksgiving celebration lasted three days.
- Mashed potatoes, pumpkin pies, popcorn, milk, corn on the cob, and cranberries were not foods present on the first Thanksgiving's feast table.
- Lobster, rabbit, chicken, fish, squashes, beans, chestnuts, hickory nuts, onions, leeks, dried fruits, maple syrup and honey, radishes, cabbage, carrots, eggs, and goat cheese are thought to have made up the first Thanksgiving feast.
- The pilgrims didn't use forks; they ate with spoons, knives, and their fingers.

Fun Facts about Thanksgiving today:
- In the US, about 280 million turkeys are sold for the Thanksgiving celebrations.
- Each year, the average American eats somewhere between 16 - 18 pounds of turkey.
- Californians are the largest consumers of turkey in the United States.
- Thanksgiving Day is celebrated on the fourth Thursday in November in the United States.
- Although, Thanksgiving is widely considered an American holiday, it is also celebrated on the second Monday in October in Canada.
- Black Friday is the Friday after Thanksgiving in the United States, where it is the beginning of the traditional Christmas shopping season.

Thanksgiving Mimosa

Wishing a very Happy Thanksgiving to all my readers. I have a treat for you today. Not only can your food be amazing on Thanksgiving, your drinks can be too. Here's a big cheers to you all. Thank you for being such great supporters of Expat with Kids.

A little tip: This drink is quick to put together, and is very refreshing and light while baking all day with so much sugar, flour, and pumpkin!

Cranberry Mimosa:
Prosecco
White Cranberry Juice
Sparkling Elderflower Soda (optional)
Frozen Cranberries

Add equal parts Prosecco and white cranberry juice to each glass. Add in a swig of elderflower soda, and garnish with some frozen cranberries.

Happy Thanksgiving!

Thanksgiving recipes for you

"Cooking is like love. It should be entered into with abandon or not at all."
Harriet Van Horne

Admittedly I post the same recipes every year but they are, after all, my classics and are guaranteed to provide you with a delicious and easy-to-cook Thanksgiving meal.

By marrying into an Italian family I gave up my traditional British Christmas feast and we enjoy a very abundant Neapolitan banquet every year. Thanksgiving gives me an excellent excuse to present my family with a turkey at least once a year. Unfortunately, neither my hubby nor my kids are big turkey lovers but at this point they are overruled by THE BOSS!

Here are my favourite recipes I keep on concocting every year:

Maple-Roasted Turkey with Sage Butter
Ingredients:
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water or bouillon
Preparation:
Preheat the oven to 320 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 4 hours total (20 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Roasted Turkey Gravy
Ingredients:
5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper
Preparation:
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Cranberry Sauce
Ingredients:
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
Preparation:
Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

This year I have discovered a new dessert that I will switch for the classic pumpkin pie. Here goes:

Pumpkin and Bourbon Mousse
Ingredients:
¾ cup sugar
6 tbsp. bourbon
½ tsp. kosher salt
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
8 eggs, yolks and whites separated
1 cup canned pumpkin
orange zest for garnish
Preparartion:
Bring 2" water to a boil in a 4-qt. saucepan over medium-high heat. Place a medium metal bowl over pan, and add sugar, bourbon, salt, ginger, cinnamon, nutmeg, cloves, and egg yolks; whisk together, and cook, whisking constantly until thickened and pale, about 6 minutes. Remove from the heat and set bourbon mixture aside. In another bowl, whisk egg whites until stiff peaks form; add canned pumpkin, and fold until almost combined. Add to warm bourbon mixture and fold together until smooth. Divide among serving glasses and sprinkle with orange zest; serve immediately.

Happy Cooking! Happy Thanksgiving!

American Thanksgiving in Lugano

Thanksgiving is just around the corner. Have you invited your American friends over or even your Swiss neighbours? This is the perfect opportunity to host a lunch or dinner party and cook whatever tickles your fancy. Italian, Swiss or American.

Still missing some ingredients? Order the turkey at your local butchers or ask the capo of the meat department at Manor or Coop to reserve one for next Thursday. By now, there are enough foreigners living in the Ticino that most butchers have realised there is some kind of feast end of November and turkeys are in demand.

Missing some American ingredients, check out either www.myamericanmarket.com or www.afoodave.ch and order fast. There is still time.

If you are searching for company the American Women of Ticino (AWOT) are organising a Potluck Thanksgiving Dinner on Thursday Nov. 27, 2014. For more details, please contact them directly at awotcomingup@gmail.com.

Happy Thanksgiving

Fun facts about Thanksgiving

Fun Facts about the First Thanksgiving
- The Plymouth Pilgrims were the first to celebrate the Thanksgiving.
- The Pilgrims sailed across the Atlantic Ocean to reach North America.
- They sailed on the ship, which was known by the name of 'Mayflower'.
- They celebrated the first Thanksgiving Day at Plymouth, Massachusetts.
- The Wampanoag Indians were the people who taught the Pilgrims how to cultivate the land.
- The Pilgrim leader, Governor William Bradford, had organized the first Thanksgiving feast in 1621.
- He invited the neighboring Wampanoag Indians to the feast.
- The first Thanksgiving celebration lasted three days.
- Mashed potatoes, pumpkin pies, popcorn, milk, corn on the cob, and cranberries were not foods present on the first Thanksgiving's feast table.
- Lobster, rabbit, chicken, fish, squashes, beans, chestnuts, hickory nuts, onions, leeks, dried fruits, maple syrup and honey, radishes, cabbage, carrots, eggs, and goat cheese are thought to have made up the first Thanksgiving feast.
- The pilgrims didn't use forks; they ate with spoons, knives, and their fingers.

Thanksgiving Facts throughout History
- Benjamin Franklin wanted the turkey to be the national bird of the United States.
- Sarah Josepha Hale, an American magazine editor, persuaded Abraham Lincoln to declare Thanksgiving a national holiday. She is also the author of the popular nursery rhyme "Mary Had a Little Lamb"
- Abraham Lincoln issued a 'Thanksgiving Proclamation' on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving.
- The annual Macy's Thanksgiving Day Parade tradition began in the 1920's.
- In 1939, President Roosevelt proclaimed that Thanksgiving would take place on November 23rd, not November 30th, as a way to spur economic growth and extend the Christmas shopping season.
- Congress to passed a law on December 26, 1941, ensuring that all Americans would celebrate a unified Thanksgiving on the fourth Thursday of November every year.
- Since 1947, the National Turkey Federation has presented a live turkey and two dressed turkeys to the President. The President does not eat the live turkey. He "pardons" it and allows it to live out its days on a historical farm.

Fun Facts about Thanksgiving Today
- In the US, about 280 million turkeys are sold for the Thanksgiving celebrations.
- Each year, the average American eats somewhere between 16 - 18 pounds of turkey.
- Californians are the largest consumers of turkey in the United States.
- Thanksgiving Day is celebrated on the fourth Thursday in November in the United States.
- Black Friday is the Friday after Thanksgiving in the United States, where it is the beginning of the traditional Christmas shopping season.

Useful Thanksgiving links

Following are lots of useful links to help you decorate, shop and cook for this special celebration:

Make shopping more fun with a colourful Thanksgiving shopping list. Don't forget those cranberries!!!
Thanksgiving Grocery List: http://printables.familyeducation.com/tv/printables/TGivingList.pdf

Never quite sure how much turkey to buy or how long you need unitl it is cooked properly. Search no further. Here are the answers:
Turkey Dinner Calculator: http://www.csgnetwork.com/turkeydinnercalc.html

Storing Fresh Poultry
Purchase your bird three to five days before the planned meal. If you've chosen fresh poultry, ask your butcher to take off the legs and neck if necessary, then keep it unwrapped in the fridge. When you're ready to roast the bird, remove it from the fridge, wash it, pat it dry and leave it for at least two hours to come to room temperature before cooking.

Storing Frozen Poultry
Thawing a frozen bird requires patience. The safest method is to thaw it in the refrigerator, allowing ample time for it to slowly defrost. On average, it takes approximately 3 days for a 20-pound turkey to fully defrost. Tip: For a crispier skin, unwrap the bird the day before roasting and leave it uncovered in the refrigerator overnight.

Whether your taste in centerpieces is traditional or modern, formal or fuss-free, we've got you covered with 20 ideas for the star of your Thanksgiving table:
http://www.hgtv.com/entertaining

Give thanks in a new way this holiday season. Invite friends and family to share what they are most thankful for by creating a thankful tree that can take center stage throughout the Thanksgiving holiday:
http://www.hgtv.com/handmade

Here is a whole list of printables that will keep your kids busy before and after Thanksgiving lunch while you cook or have a sip of that delicious wine!
Thanksgiving printables: http://printables.familyeducation.com

What kid does not enjoy a challenge? If your children prefer computer games, keep them occupied with these educational games online.
Thanksgiving challenge: http://www.abcya.com

My favourite recipes for a Swiss-American Thanksgiving

"Cooking is like love. It should be entered into with abandon or not at all."
Harriet Van Horne

By marrying into an Italian family I gave up my traditional British Christmas feast and we enjoy a very abundant Neapolitan banquet every year. Thanksgiving gives me an excellent excuse to present my family with a turkey at least once a year. Unfortunately, neither my hubby nor my kids are big turkey lovers but at this point they are overruled by THE BOSS!

Here are my favourite recipes I keep on concocting every year:

Maple-Roasted Turkey with Sage Butter
Ingredients:
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water or bouillon
Preparation:
Preheat the oven to 320 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 4 hours total (20 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Roasted Turkey Gravy
Ingredients:
5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper
Preparation:
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Cranberry Sauce
Ingredients:
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
Preparation:
Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Last year I discovered a new dessert that I switched for the classic pumpkin pie. Here goes:

Pumpkin and Bourbon Mousse
Ingredients:
¾ cup sugar
6 tbsp. bourbon
½ tsp. kosher salt
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
8 eggs, yolks and whites separated
1 cup canned pumpkin
orange zest for garnish
Preparartion:
Bring 2" water to a boil in a 4-qt. saucepan over medium-high heat. Place a medium metal bowl over pan, and add sugar, bourbon, salt, ginger, cinnamon, nutmeg, cloves, and egg yolks; whisk together, and cook, whisking constantly until thickened and pale, about 6 minutes. Remove from the heat and set bourbon mixture aside. In another bowl, whisk egg whites until stiff peaks form; add canned pumpkin, and fold until almost combined. Add to warm bourbon mixture and fold together until smooth. Divide among serving glasses and sprinkle with orange zest; serve immediately.

Happy Thanksgiving

"Thanksgiving is a time

For reviewing what we treasure,

The people we hold dear,

Who give us so much pleasure.

Without you as my friend,

Life would be a bore;

Having you in my life

Is what I'm thankful for"

Thankgiving tips

"Thanksgiving, after all, is a word of action."
W.J. Cameron

The year has flown by and tomorrow is Thanksgiving already. We'll be having our feast a few days late, on Sunday, to fit in with everybody's schedule.

Following are lots of useful links to help you decorate, shop and cook for this special celebration:

Make shopping more fun with a colourful Thanksgiving shopping list. Don't forget those cranberries!!!

Thanksgiving Grocery List: http://printables.familyeducation.com

Never quite sure how much turkey to buy or how long you need unitl it is cooked properly. Search no further. Here are the answers:

Turkey Dinner Calculator: http://www.csgnetwork.com/turkeydinnercalc.html

Storing Fresh Poultry

Purchase your bird three to five days before the planned meal. If you've chosen fresh poultry, ask your butcher to take off the legs and neck if necessary, then keep it unwrapped in the fridge. When you're ready to roast the bird, remove it from the fridge, wash it, pat it dry and leave it for at least two hours to come to room temperature before cooking.

Storing Frozen Poultry

Thawing a frozen bird requires patience. The safest method is to thaw it in the refrigerator, allowing ample time for it to slowly defrost. On average, it takes approximately 3 days for a 20-pound turkey to fully defrost. Tip: For a crispier skin, unwrap the bird the day before roasting and leave it uncovered in the refrigerator overnight.

Whether your taste in centerpieces is traditional or modern, formal or fuss-free, we've got you covered with 20 ideas for the star of your Thanksgiving table:

http://www.hgtv.com/entertaining/20-thanksgiving-centerpieces

Give thanks in a new way this holiday season. Invite friends and family to share what they are most thankful for by creating a thankful tree that can take center stage throughout the Thanksgiving holiday:

http://www.hgtv.com/handmade

Here is a whole list of printables that will keep your kids busy before and after Thanksgiving lunch while you cook or have a sip of that delicious wine!
Thanksgiving printables: http://printables.familyeducation.com/

What kid does not enjoy a challenge? If your children prefer computer games, keep them occupied with these educational games online.
Thanksgiving challenge: http://www.abcya.com/

Yummy Thanksgiving recipes

"Cooking is like love. It should be entered into with abandon or not at all."
Harriet Van Horne

By marrying into an Italian family I gave up my traditional British Christmas feast and we enjoy a very abundant Neapolitan banquet every year. Thanksgiving gives me an excellent excuse to present my family with a turkey at least once a year. Unfortunately, neither my hubby nor my kids are big turkey lovers but at this point they are overruled by THE BOSS!

Here are my favourite recipes I keep on concocting every year:

Maple-Roasted Turkey with Sage Butter
Ingredients:
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water or bouillon
Preparation:
Preheat the oven to 320 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 4 hours total (20 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Roasted Turkey Gravy
Ingredients:
5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper
Preparation:
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Cranberry Sauce
Ingredients:
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
Preparation:
Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

This year I have discovered a new dessert that I will switch for the classic pumpkin pie. Here goes:

Pumpkin and Bourbon Mousse

Ingredients:

¾ cup sugar

6 tbsp. bourbon

½ tsp. kosher salt

½ tsp. ground ginger

½ tsp. ground cinnamon

¼ tsp. freshly grated nutmeg

¼ tsp. ground cloves

8 eggs, yolks and whites separated

1 cup canned pumpkin

orange zest for garnish

Preparartion:

Bring 2" water to a boil in a 4-qt. saucepan over medium-high heat. Place a medium metal bowl over pan, and add sugar, bourbon, salt, ginger, cinnamon, nutmeg, cloves, and egg yolks; whisk together, and cook, whisking constantly until thickened and pale, about 6 minutes. Remove from the heat and set bourbon mixture aside. In another bowl, whisk egg whites until stiff peaks form; add canned pumpkin, and fold until almost combined. Add to warm bourbon mixture and fold together until smooth. Divide among serving glasses and sprinkle with orange zest; serve immediately.

Happy Cooking! Happy Thanksgiving!

Happy Thanksgiving!

▪ T

for time to be together,

turkey, talk, and tangy weather.

▪ H 

for harvest stored away,

home, and hearth, and holiday.

▪ A

for autumn's frosty art,

and abundance in the heart.

▪ N

for neighbors, and November,

nice things, new things to remember.

▪ K

for kitchen, kettles' croon,

kith and kin expected soon.

▪ S

for sizzles, sights, and sounds,

and something special that abounds.

that spells THANKS--for joy in living

and a jolly good Thanksgiving.

- Aileen Fisher

Swiss-American Thanksgiving recipies

This week is Thanksgiving and although I have lived thousands of miles away from the United States most of my life, rarely have I missed Thanksgiving. When I was a little girl the main reason for loving this special American holiday was that I was granted special permission to take the afternoon off from school. Today, I cook the meal myself for family and friends. Days spent in the kitchen are worth all the work when you finally sit down with a good glass of wine at hand and can enjoy your oeuvre d'art, because that is what is!

I have celebrated Thanksgiving in Zurich, Geneva, Washington D.C., Milano, Madrid and Lugano. This year we had an early Parisian Thanksgiving yesterday since Thursday is not a holiday in France.
16 Italians and 1 Swiss-American (the undersigned) gathered around a table turned out to be an animated afternoon to say the least. Lots of shouting, laughing and gesticulation combined with curiosity of discovering savoury-sweet Pumpkin/Maple syrup soup or bright orange sweet potatoe purée. A totally new culinary territory for Italians.

Over the years the following recipes have proven to be my absolute favourite. Go ahead and experiment yourself!

Maple-Roasted Turkey with Sage Butter
Ingredients:
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water or bouillon
Preparation:
Preheat the oven to 320 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 4 hours total (20 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Roasted Turkey Gravy
Ingredients:
5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper
Preparation:
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

 Cranberry Sauce
Ingredients:
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
Preparation:
Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Please check out my recipe book where you'll find more Thanksgiving recipes.
Just click on Recipe book tab above this post or go directly to:
https://sites.google.com/site/expatwithkidsrecipebook/

HAPPY THANKSGIVING

Happy Thanksgiving

May your stuffing be tasty

May your turkey plump,

May your potatoes and gravy

Have nary a lump.

May your yams be delicious

And your pies take the prize,

And may your Thanksgiving dinner

Stay off your thighs!

Thanksgiving recipes

Tomorrow is Thanksgiving and although I have lived thousands of miles away from the Untied States most of my life, rarely have I missed Thanksgiving. When I was a little girl the main reason for loving this special American holiday was that I got special permission to take the afternoon off from school. Today, I cook the meal myself for family and friends. Days spent in the kitchen are worth all the work when you finally sit down with a good glass of wine at hand and can enjoy your oeuvre d'art, because that is what is!


Over the years the following recipes have proven to be my absolute favourite. Go ahead and experiment yourself!


Maple-Roasted Turkey with Sage Butter

Ingredients:

1 sticks unsalted butter, softened to room temperature

1/4 bunch fresh sage, finely chopped

Kosher salt and freshly ground black pepper

1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded

8 strips bacon

1/2 cup maple syrup

2 tablespoons hot water

Preparation:

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Roasted Turkey Gravy

Ingredients:
5 tablespoons extra-virgin olive oil

1 large, smoked turkey wing or 2 small ones

1 medium onion, quartered

2 carrots, chopped

1 ribs celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

1 1/2 tablespoons all-purpose flour

6 cups chicken stock

Kosher salt and freshly ground black pepper

Preparation: 

Heat the oven to 400 degrees F.

Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Cranberry Sauce

Ingredients:

1 pound fresh cranberries, approximately 4 cups

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

Preparation:

Wash the cranberries and discard any that are soft or wrinkled.

Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. 

Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Please check out my recipe book where you'll find more Thanksgiving recipes. 
Just click on Recipe book tab above this post or go directly to: 
https://sites.google.com/site/expatwithkidsrecipebook/

HAPPY THANKSGIVING