OK, I forgot the cranberry sauce. I know, I know. Pathetic. I even told people I had made it from scratch and then just completely forgot! I blame the pomegranate martinis.
Yes, Thanksgiving was a smashing success. I cooked a fruit-themed seasonal winter meal for 11 and they pretty much licked the plates.
Le Menu
Pomegranate Martinis made from freshly crushed pomegranate juice from Iranian pomegranates bought in west London. The colour was spectacular. Far better than the Turkish ones on sale and huge.
Stewed quince and dolcelatte salad from the new Ottolenghi cookbook, Plenty. It's a superb salad and I highly recommend it if you want to impress guests. So simple and tasty - an totally in season.
Italian Christmas Turkey from a recipe that my family uses every year. It's out of the excellent cookbook, Italian Cooking in the Grand Tradition. The stuffing features chestnuts, walnuts, fruit and sausage.
Brussels sprouts with pomegranate and basil. This is a recipe from an Ottolenghi holiday special in the Saturday Guardian magazine about two years ago. One of my guests proclaimed that brussels sprouts had never tasted so good - and she's a picky eater. It's got a maple syrup, pomegranate molasses and lemon rind dressing. The key is to cook the brussels sprouts at very high heat - braised. The only aspect of these that is out of season is the fresh basil.
Roasted mixed root vegetables including carrots, sweet potato, purple potato, normal potato, and parsnips with garlic, olive oil and rosemary.
Cranberry sauce (but I forgot to serve it)
Torta di noci, a flourless Italian walnut cake.
Butternut squash 'pumpkin' pie, made from scratch and so delicious.
Hot, spiced apple cider with ginger, cinnamon and cloves.
Delicious!
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