Thanksgiving/Harvest/Chanukka/Winterfest – let’s celebrate at Mole End
Thanksgiving is a national holiday and day of celebration in America and Canada (although not on the same day). Although there is some controversy over the “truth” of the thanksgiving tradition, the story behind the celebration is that we are remembering the indigenous people’s welcome and support for the first European settlers to America and Canada.
Essentially it is a time to celebrate how fortunate we are and be thankful for all that we have.
For Kate and me, thanksgiving is a time of celebration with friends and we enjoy a fabulous feast, some homemade beer and a good laugh with our American friends and their loved ones. We also call it Winterfest as we don’t always manage things on the right date.
We will be celebrating at Mole End on Saturday rather than the traditional Thursday as to be honest, none of us would be fit to work tomorrow if we celebrated tonight, but as a sneaky peak before Saturday I’m going to share some of the delights we have to look forward to and if you fancy it then you can cook these and enjoy them too.
Old Mole’s Fiery Cranberry Sauce
We blogged the recipe for this one last year and it was a favourite for folks at Christmas, so for those of you who missed it or would like to have a go at making this yourselves you will find Luke’s recipe below.
Cheddar and Caramelised Onion Bread
Again we’ve blogged this one before – in fact it might have been for last thanksgiving so you can get the recipe and all the instructions below.
Roasted Sprouts in Balsamic and Garlic
I am a massive sprouts fan so can’t resist the chance to convert a few more folk with this gorgeous recipe.
- 1 bag/stalk Brussels sprouts, rinsed, ends trimmed
- 3 cloves minced garlic (about 3 cloves)
- a big knob of butter
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt (lots)
- Freshly ground black pepper
- handful of pine nuts
1 Preheat oven to 180°C. Place Brussels sprouts in a roasting pan. Add the garlic, balsamic vinegar and oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper. Add the knob of butter.
2 Put Brussels sprouts in oven on top rack, cook for 10 minutes, then stir so that the sprouts get coated with the oil and butter in the pan. Cook for another 10 minutes and stir them around again making sure to coat them all and then put them in for their final 10 minutes. At this point add the pine nuts if they are not already toasted or toast them off separately and add them at the end.
The sprouts should be nicely browned, some of the outside leaves crunchy, and the interior should be cooked through.
Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)
Lastly, if you fancy trying your hand at some pumpkin ale for a thanksgiving treat – although you’ll need to make this a couple of months in advance, again the blog post where I gave the recipe is below.
So with that I’ll wish you a very happy Thanksgiving, a happy Chanukkah and a great weekend. Enjoy!