Tradition with a Twist

Happy Thanksgiving Canadian friends! Happy Monday for everyone else =)

Late Saturday night I started my 24 hour cook-a-thon for Thanksgiving dinner

My parents host Thanksgiving dinner at my house every year, and have our own traditions

We defrost the Turkey last-minute using methods that go strongly against everything I learnt in my Food Safety class. We swear that we’ll defrost it properly next year. We never do.

It’s marinated in a mixture of crushed tomatoes, tomato paste, garlic, ginger, cilantro, garam masala, salt and cayenne pepper. Don’t ask for amounts, my mom doesn’t roll that way.

We overcook baby potatoes, brussels sprouts and baby carrots in the turkey drippings.

We always worry about not having enough dessert. Then end up with way too much. (except there’s no such thing as too much dessert!!!)

I try to incorporate some of the more traditional Thanksgiving dishes into our dinner as well

Mashed potatoes with sharp cheddar cheese

Baked sweet potato rounds with cinnamon and coconut oil

Cranberry sauce (fresh cranberries, zest and juice of one orange, splash of maple syrup, splash of Merlot, cinnamon and vanilla, cooked in a small sauce pan until thickened)

Even though pumpkin pie is traditionally served at Thanksgiving, I find it a bit off-putting because the only encounter I’ve ever had with pumpkin pie was a mass-produced, two feet in diameter, soggy pie from Costco a couple of years ago. Overly sweet, too many spices, and I don’t even thing there was any pumpkin involved! In keeping with tradition, I made pumpkin spice meringues dipped in white-chocolate pumpkin ganache

Pumpkin Spice Meringues


  • 3 egg whites
  • 3/4 c. powdered sugar
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. cinnamon
  • pinch of ginger, clove, nutmeg, salt
DIRECTIONSPreheat the oven to 275. In a glass bowl, whip the egg whites, salt and cream of tartar to stiff peaks. slowly incorporate powdered sugar and spices in until egg whites become stiff and glossy. Scoop the mixture into a ziplock bag and cut off a corner. Pipe the meringue mixture into circles approximately one and a half inches in diameter onto a non stick baking sheet. Bake for one hour.


White Chocolate – Pumpkin Ganache


  • One cup white chocolate chips
  • 1/2 c. canned pumpkin
  • 1/4 c. heavy cream
  • cinnamon, clove, ginger, nutmeg

DIRECTIONSHeat the cream, pumpkin and spices in a small sauce pan, pour into the white chocolate and stir to melt.

The left over ganache got swirled with more white chocolate to make a pate that was served with pear slices.

Also on the dessert table, German Chocolate Cake Brownies

The Barefoot Contessa’s Brownie Tart + Coconut Pecan Topping. The Barefoot Contessa never fails. These were GOOD.

Appetizers were marinated baby bocconcini, I tossed the little mozzarella balls with basil pesto and olives. Also a delicious baked brie with carmelized onions, apple slices and toast

Super fun! I’m spending the rest of the day lazing, cleaning, mayyyyybe gymming and I see a turkey sandwich in my near future!



4 thoughts on “Tradition with a Twist

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