Happy Thanksgiving, fellow Americans and America-dwellers! I’m taking a week off but I don’t want to leave you without anything to cook when kicking off of the holiday season, so here are a few ideas from my previous posts (many of the older pictures probably suck; I’ll try to update them in future Throwback Thursdays).
- Let’s start with a super-rich appetizer that you can only justify during the winter holidays: Hungarian Goulash, Blood Sausage, Foie Gras and Pear Tartlets.
- Onward to the poultry main courses… Stuffed pheasant is delicious, and to enjoy it you don’t need to host a large party or eat leftovers for a week. Try my Pheasant à la Russe or Stuffed Wild Pheasant with Morel Coulis and Spring Vegetables (you might have to substitute with different vegetables).
- If on the other hand you’re a hard-line gobbler fan, here’s a way to add turkey even to your side dishes, with this Moldovan Turkey Gratin.
- Turkey for one: Wild Turkey Schnitzel, Finger Lakes Riesling Sauerkraut and Red Currant Jelly. Happy holidays, loner!
- If poultry’s not your thing, there are plenty of meat roasts that will look just as impressive on any dinner table. Like my Roasted Leg of Lamb Stuffed with Uzbek Plov.
- Or you could skip meat altogether and make my Russian Plateau de Fruits de Mer. It beats turkey any day, if you ask me!
- And you’re gonna need a pie or two for dessert. I recommend the Blueberry Pie with Sour Cream and Vodka Chiboust Cream or the Siberian Birch Syrup Pie and Kefir Ice Cream.