Cook with passion, eat slow and celebrate with love...

We are on a Thanksgiving countdown!  I know everybody has already their thanksgiving recipe in their blog, I don't yet, I have been late and slow. I've wanted to write about it but I've been going back and forth with it. With mixed feelings of whether to make the turkey or not. 

Worst of all I got an email  with the request to adopt a turkey http://www.adoptaturkey.org/  which I totally agree with. It's an organization, a farm sanctuary that promotes compassion and protects all farm animals. They are right which really puts me off with the THANKSGIVING CELEBRATION. But, I have family and friends coming over on Thursday for Thanksgiving, especially looking forward to eat turkey. I am thinking we are all happy eating and celebrating as millions of American are all celebrating at their home and in reality it is the saddest day for all the turkeys. 

I have been celebrating for over 21 years, since I first came to USA. It has become a family tradition to cook together and eat together. I wasn't sure if my family and I were ready to break the tradition of the turkey and do it without.

Even with all those mixed feelings I decided to do it again like any other year, I bought the turkey a kosher organic. And now I just have to put all my thoughts together and get into a good vibe to write the menu and start cooking.

The Thanksgiving menu

For dessert: I am going to make an apple tart and pumpkin flan

Hors d' oeuvres: brie cheese with fig marmalade and macadamia nuts, roasted garlic with rosemary and Sra Ines olive oil and fennel tortas.

Salad: fennel with apple and caramelized walnuts, a mixed of greens with oranges, pecans and cranberries.

Side dishes: potato galette, sweet potato puree with a dash of ginger (I hate the idea  of marshmallows with sweet potatoes), brussels sprouts with orange peel, glazed pearl onions with raisins and almonds, baby carrots with mustard seeds and honey. (I like the presentation of a big plate with a variety of baby vegetables prepared each in a different way) 

Breads: corn bread and mini dill scones.

Sauce: cranberry (of course) 

Turkey stuffing:  chestnuts, apples, celery, onion and  rosemary country bread.  

Turkey : seasoned with sage, rosemary, garlic and thyme.

I must said my friends are bringing corn pudding, some other veggies and a dessert. (I will take pictures too)

Let's see how the menu will end up being done, I will be posting as soon as I can every dish I'll be cooking. 

I know we all have things to be thankful for, I sure have. 

Meanwhile I wish everyone a Happy Thanksgiving!

No mater what: cook with passion, eat slow and celebrate with love...