I have been ill this past week. Just one of those yucky, enervating flus that goes around and just decimates you. And then, once the infection is over, the recovery takes a while… Im not getting any younger, and when I get sick these days, I really feel it! 😉
But I have been trying to get out and about. Yesterday had lunch with two of my favourite women … Goddess and AngelKitten. We lunched at Nathalie’s Gourmet Studio, and were totally utterly blown away by the dessert. A gorgeous, decadent, stunningly pretty raspberry tart accompanied by pistachio ice cream. The ice cream was a revalation. Nutty and dark goldgreen, it wasnt too sweet, and tasted intensely, purely of pistachios. And who knew that raspberries and pistachios were best taste friends? What an extraordinary taste combination … and so inspirational!
It inspired AngelKitten and I so deeply that we immediately went home and made ice cream – a ripple of gorgeously tart passionfruit and glowing raspberries. And it made me imagine a tart, which I will make for Thanksgiving … pistachio crust, dark chocolate pastry cream, and raspberries sitting atop a gentle cloud of whipped cream. Perfection.
Which brings me to Thanksgiving. Last year, I was at my sister’s house, and it was wonderful! Cooking with those that you love – its the ultimate form of holiday celebrations. This year, I am far away from my family, but close to the family of my heart. So we are doing a collective, pot luck Thanksgiving at Pingaling’s house. I have been dreaming about what I am going to make for this celebration. I know we arent Americans, but the idea of having a day to be thankful is so resonant and powerful… well, we just cant resist.
But, because we are Malaysians, and we suit our holidays to suit our needs, we are celebrating on Friday instead! So I have a few more days to finalise my vegetarian Thanksgiving meal. Here is what I am thinking of at the moment:
- Rocket / Arugula Salad with caramelised pears, macadamias and avocado
- Mushroom pot pie (with remembrance of the ultimate Per Se version)
- Garlic mashed potatoes
- Red wine gravy
- Roasted brussels sprouts
- Sweet potato and parsnip hash with a touch of maple syrup
- Pickled beets
- Whisky and cranberry sauce (or may be a kind of a chutney?)
- Broccoli with garlic
- Cornbread stuffing with mushrooms, almonds, spinach and sun dried tomatoes
- Cheddar Cheese Biscuits/Scones
- Raspberry tart with a pistachio crust and chocolate cream
- Cranberry biscotti
- Pear Riesling sorbet
I dont think anyone will miss the turkey do you? 😉
delectable 