Thanksgiving dinner is one of my favourite family gatherings. Focusing on the fruits ( and veggies ) of the season makes for a fabulous feast.
|Inspiration from Martha Stewart|
Our meal starts with a small sip of soup - Autumn Soup.
I love this serving idea from Pinterest and decided to serve my Autumn soup with mini grill cheese.
1/4 cup butter
1 onion chopped
2 leeks chopped ( white part only)
1 potato peeled and diced
1 cup carrots diced
2 cups squash - diced ( I buy the squash that is already cut up from the grocery store)
3 cups chicken stock
2 oz white wine
1 cup light cream - optional
Melt butter. Cook onions and leeks until soft. Add potatoes, carrots, squash and cook for 5 minutes. Add stock, cover and simmer for 20 minutes or until vegetables are cooked through. Puree in food processor and return to pot. Stir in wine and slowly heat. ( Although the recipe calls for cream, I find that the soup is nice and thick, and who needs the extra calories!) Season with salt and pepper. Enjoy!
Our meal is pretty traditional - turkey, stuffing, squash and mash potatoes. Click here for the recipes which were posted last December.
Pumpkin pie finishes off the meal but I love my mom's Apple Crumble Pie. So to use up some of my apples that I use as table décor, I will make an apple pie for the day after thanksgiving.
Apple Crumble Pie
Preheat oven to 375 degrees. Slice 8 -10 apples into an uncooked pie shell. ( I used a combination of Cortland, Empire and Macintosh). Sprinkle with 1/2 cup of sugar and 1t cinnamon. Top with crumble of 1/3 cup butter, 1/2 cup white sugar and 3/4 cup flour. Bake for 50 minutes.
I am so grateful for our family and cherish the holiday gatherings. The extra effort and special details are my way of making everyone feel special and creating a memorable occasion. And to 'thank' our guests, they will leave with a sweet treat.
Enjoy your Thanksgiving Weekend!