À la Dankertier

In the beginning of November, we organized a Thanks giving dinner at our place. This food is delicious, the smell is intoxicating and it's also a great occasion to share a little of my "good canadien side" with others. Here is the menu (some stuff is clickable to the full recipe): Greens beans (boiled and than with just a little butter) Carrots (boiled and then caramelized in a pan using butter and maple syrup) Mashed potatoes (no trick here, just do the recipe you like) Mashed squash (traditionally pepper squash, but I just found butternut squash here, still good! Add butter, salt, pepper and a little bit of maple syrup) Turkey (including stuffing) Marinades (gherkins, olives and root beets Cranberries sauce (in a can, sorry, I have my limits!) Lemon meringue pie Pumpkin pie

Here is the recipe for the masterpiece of the Thanksgiving dinner. This is a family recipe, that was given by my step mother to me this year, because she knew how much I was craving for the special food of Thanksgiving, which I did not celebrate last year. When you buy the turkey , you should allow between 250 g and 350 g of meat per person . This seems a lot, but this also account for the part you will throw out, like the bones and stuff... Put it in the fridge a couple of days in advance to unfreeze if frozen. You will fill the cavity of the bird with some stuffing. The quantity will depend on how big your bird is! With the amount you see in the picture, we were filling a 5 kg bird. For the stuffing, chop some onions and celery and dice some bread slices . I would say that you should have something like 50% bread, 25% each of the vegetables. Add a couple of teaspoons of poultry spices and sage, some melted butter, salt and pepper . The mix should be not too dry, but not soake...

Another classic, as I was saying in the other pie post. It may seems like a strange idea at first to make a pie with pumpkin filling, but for those of you who like the gingerbread spice mix, you will also like it as the spices are quite similar. I really like the texture and taste of the pie "as is", but if you want, you should too it with some nice whip cream. Once again, use your favorite recipe to make a 9 in (23 cm) pie crust and put it in a buttered pie dish. Mix 190 ml of sugar with half a teaspoon of salt, 1 teaspoon of grounded cinnamon, half a teaspoon of ginger and a quarter of a teaspoon of cloves . In a big bowl, beat 2 eggs add 2 cups of cooked and mashed pumpkin* . Stir in the sugar-spices mix and mix well. Finally, slowly incorporate 350 ml of milk to the mixture and pour it in the crust. Bake in the oven at 220 C for 15 min and reduce the heat to 180 C for another 40-50 min, or until a knife inserted in the middle if the pie comes out clean. Like f...

Like those of you who were there for the Thanksgiving dinner know, it's a tradition for me to have this pie as well as the pumpkin pie as a follow up to the delicious turkey. The few times I made lemon meringue pie before, I just bought a box of jello with two envelopes inside and it was ridiculously easy to make from that. Here, in Sweden, things are different and even though we found the box with the pumpkin pulp to make the other pie, I had to find another solution for the lemon meringue pie. I looked on the Internet for something easy but that seemed good too! The recipe comes from this website On the website they are doing a quite fancy crust. In our case we used the regular recipe that we also use for the salty pies, but using gluten free flour (which I don't recommend to use if you don't have to because its very painful! Thanks to Riccardo and Flavia, it went smoothly though!). Grease a 9 in (23 cm) and put the crust in. Bake it at 200 C for 8-10 min until pale...