My favorite Thanksgiving recipes

It’s been a very, very long time since I shared with you a proper Thanksgiving menu.  Ok, so maybe I’ve never given you a proper Thanksgiving list of delicious dishes.  That’s because I’m usually not the one in charge of hosting the feast because Adrian and I join our US family Tom and Louise for a great party every year.  In return, I’m responsible for some of the appetizers, side dishes and desserts.  And I have lots to choose from.  

 

Since we moved to Pittsburgh almost six years ago, I’ve only hosted Thanksgiving once.  And it was a small party comprised of three people, Adrian, our good friend Claude and me – three international friends celebrating Thanksgiving (a holiday non-existent in our countries) in Pittsburgh.  But it was so worth it!  

I did not commit to making a whole bird and opted instead for this seriously tasty Herb-Roasted Turkey Breast from Barefoot Contessa.  It was a hit that I replicated over and over again for regular dinners that I wanted to tweak into something special.  So, if you’re not cooking for a small army, this recipe will definitely do the trick and satisfy your guests.  In fact, I went with two boneless and skinless turkey breasts tied up (I had the butcher truss the turkey breasts with kitchen twine) and smeared with a heady paste.  As you’ll see, it’s the same spectacular rub that I use for this other outrageously delicious Herb-Roasted Pork Loin recipe.  Don’t you just love versatility?  And by the way, you should give this pork loin dish a whirl for Christmas.  You won’t be disappointed!

Now, without further ado, here are some of my go-to recipes for the upcoming Thanksgiving feast:

Beverages 

Besides the store-bought wine and beer, this homemade Hot Mulled Wine is a great festive addition to the Thanksgiving menu and all throughout winter.  For something more celebratory, this bubbly Prosecco with Berry Ice Cubes is the way to go, while for a non-alcoholic option, this fizzy Ginger Tea Lemonade is a crowd-pleaser.

Appetizers 

In terms of appetizers, I like to go with something light, to still leave room for the main course, yet fancy.  This elegant Vegetarian Bruschetta is a nice sweet and savory combination, while the Goat Cheese Stuffed Dates with Prosciutto and Sweet and Spicy Roasted Nuts are guaranteed to vanish in the blink of an eye.   

Sides

Since I’m not cooking the big bird (or the stuffing), I love to add to the sides spread.  In the past, my contribution to the Thanksgiving table featured this flavorful Baked Cauliflower with Pork and Béchamel Sauce that always got me rave reviews.  I also love these rich Mashed Potatoes with Cheddar Cheese and Mixed Herbs or these flavor-packed Baked Potatoes with Garlic and Fresh Herbs, which are similar to a potato gratin without the cream and heaviness. 

Although this Cucumber Salad is without a doubt a summer recipe, it’s a refreshing addition to the Thanksgiving meal.  Good thing cucumbers are available year round. 

When it comes to vegetables, I usually opt for this smooth Creamed Corn and my grandma’s Sweet Green Peas.  

And I can never omit my favorite Cranberry-Orange Sauce.  

If you want to give a twist to your traditional dinner rolls, try these airy Popovers; they’re a brilliant alternative.   

Desserts

When it comes to desserts, I feel that the possibilities are endless.  Although pumpkin pie is probably supposed to be front and center, I sometimes like a tasteful change-up and this Pumpkin Tiramisu is an epic choice.  

Additionally, who said that sweet potatoes are only supposed to be a meek side dish?  This amazing Maple Sweet Potato Cake proves how sweet potatoes can be a sublime ingredient in desserts as well. 

Years ago, I saw Giada bake this extra-special Spiced Apple-Walnut Cake for a casual family Thanksgiving dinner.  If you’re an apple lover, this glorious Apple Sharlotka might become a regular on your holiday table.  

And if you feel particularly adventurous and up for a chocolatey challenge, this stunning Chocolate Cake with Walnut Brittle is a showstopper.  

For something more tamed yet equally luxurious, try this silky Chocolate Tart.  Put some twists on your desserts this Thanksgiving; it pays off to be different!

Have a wonderful Thanksgiving everyone and Poftă Bună! (Bon Appétit!)

Pumpkin Tiramisu

I was born in Arad, a fairly large city for Romanian standards located on the Hungarian border in the western part of Transylvania.  As I mentioned before in this blog, the German, Austrian and Hungarian influences are strikingly visible everywhere in my city from the grand architecture to the rich and flavorful food.  But recently, a thick tide of Italian interests, businesses and investors added a new dimension to the food scene of my humble hometown with Italian restaurants springing up like mushrooms after rain.  In no time, Romanians happily embraced the new cuisine with many local owners striving to keep it as authentic as possible with just the right amount of Romanian touch.  My parents were no exception and for several years, they owned the most popular Italian restaurant in town, Il Padrino. 

Il Padrino, a very suitable name for the two story restaurant, was a place that screamed Italian flair from the dark green linens and deep brown wooden chairs to the intrinsic movie-based artwork displayed all over the white walls, and the faithful, real Italian patrons that would mob to the restaurant every time they came to town.  The locale had an extensive menu that incorporated homemade pasta dishes, thin crust wood oven pizza, mouthwatering meat plates and antipasti, fresh salads, and delicious Romanian offerings interjected through the menu to satisfy the demanding local palette.  But what would please any palette, Romanian and Italian alike, would be the ever-present tiramisu.  This iconic coffee-flavored Italian dessert would always do the trick.    

Leafing through this month’s Food & Wine issue, I came across a very intriguing tiramisu recipe that brilliantly incorporates the season’s most valued ingredient.  Curiosity won out and I had to try it.  So glad I did!  The Pumpkin Tiramisu is everything a classic tiramisu should be plus the added bonus of the pumpkin.  The layers of coffee-soaked ladyfingers and smooth pumpkin-spiced mousse topped with sweet whipped cream, a dust of cocoa powder, shaved chocolate and peppery candied ginger meld in a beautiful carnival of autumn flavors.  Although this Pumpkin Tiramisu is intended to be a fancy trifle dessert, if you’re like me and don’t own a proper trifle dish and don’t entertain the thought of buying one, I can fully attest that the end result looks beautiful and is just as wonderfully tasty in a plain cake pan.  I hope you had a lovely Thanksgiving!      

      

Pumpkin Tiramisu

Adapted from Food & Wine (November 2014)

Makes:  12 servings

Ingredients:

·         1 15-oz. can pumpkin puree

·         ½ cup light brown sugar

·         ¾ teaspoon ground ginger

·         ¾ teaspoon ground cinnamon

·         ¼ teaspoon kosher salt

·         Pinch of ground nutmeg

·         ¾ cup granulated sugar

·         1 ½ cups mascarpone cheese, at room temperature

·         2 ½ cups heavy cream

·         2 cups brewed coffee, cooled

·         2 7-oz. packages dry ladyfingers

·         Cocoa powder, chocolate shavings and candied ginger, for garnish

Instructions:

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and ½ cup of the granulated sugar.  Add the mascarpone cheese and 1 ½ cups of the heavy cream.  Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.  

In a medium bowl, whisk the brewed coffee with 2 Tablespoons of the granulated sugar until it’s dissolved.  Dip both sides of the ladyfingers in the coffee and arrange them flat, one by one, in a single layer in the bottom of a 14 by 10-inch baking pan.  Spread half of the pumpkin mousse on top.  Layer the remaining ladyfingers over the pumpkin mousse.  Spread the remaining pumpkin mousse on top.  Cover and refrigerate the tiramisu overnight. 

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 Tablespoons of granulated sugar until soft peaks form.  Spread the whipped cream over the tiramisu, dust with cocoa powder, garnish with shaved chocolate and candied ginger and serve.

Note:  If you have a trifle dish and intend to use it, this is how you adjust the recipe.  Follow the instructions up to dissolving the 2 Tablespoons of sugar in the brewed coffee.  Then, dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.  Spread 1 cup of the pumpkin mousse on top.  Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.  Cover and refrigerate the tiramisu overnight.  Once you’ve prepared the whipped cream, dollop the whipped cream over the tiramisu, dust with cocoa powder and garnish with shaved chocolate and candied ginger and serve.  I hope you all had a lovely Thanksgiving!      

Poftă Bună! (Bon Appétit!)