Menu Thanksgiving Day

We ordered & picked up our fresh bird from an all organic farm(Wendelinhof) in the neighboring town which raises turkeys. Now our meal was ready to begin. An American tradition, dating back to the first celebrated Thanksgiving in 1621, which was attended by the two most important breeds in the new world-the demure, white European Pilgrims, and the wild, pesky Native’s. Old meets new? Old meets old? Who’s to say. It took almost 150 years more to officiate this feast by declaring it a federal holiday in 1863. What it has evolved into following another 150 years has remained a true day of feast. The feast dictates the day, and if you’re luck enough to celebrate with family and friends, the day is even more worthy. I think our Thanksgiving menu has always been a mix of the original, “old meets new”. My mother incorporated her heritage with the american wayWe always had a touch of Italian in our menu-Risotto, ravioli’s, canoli, cookies…it was always felt. If you have a strong family heritage as well, for sure incorporate it into your holiday menu. Bien sûr, over the years we update our recipe options: maybe one year will be a chestnut-stuffed bird, or maybe candied sweet potatoes, or a mashed carrot side dish-but the meal is certainly reflective of the seasonal harvest of the fall. Carottes, shallots, oignons, pommes de terre, cruciferous veg, pumpkins, and the main eventthe bird.

I love turkey’s. I think they are incredibly intelligent creatures and again, I feel guilt when I put one on my menu, but there is a special place in my heart for the Thanksgiving bird. In a guilt easing approach to this yearly tradition, I try to out-source my bird from a local grower, rather than from a large super market chain. My hopes are that he or she has lived a wonderful life, eating drinking and being merry until the month of November arrivesBelieve me, the taste will be observed from a happy, well raised bird. This year, our turkey was slaughtered on Wednesday morning, and we cooked it the next day. The meat was so tender and juicy and she was cooked to perfection. My steps in cooking the bird were pretty simple. I took her out of the bag, put her on the working board and began to butter, stuff and season her up. I followed the basic baking guide based on the weight, and she cooked for about 2 heures, and sat covered for 20 procès-verbal. I did not open the oven door at all during the roasting process. Just let her sit in the wine juices and the butter while she cooked and crisped. Very simple, if you ask me!

Menu for Thanksgiving 2017: celebrated over the pond, in Europe.

  • Organic Turkey (4.5kg=8.5lbs), butter rubbed and herbed
  • Purée de pomme de terre
  • Red caramelized onions with sliced carrots
  • Brussel sprouts cooked with chunks of organic ‘bacon
  • Stuffing made with fresh French bread, ail, dried apricots, céleri, celery root, Italian sausage and turkey hearts
  • Served with a warm hearty red wine

Get creative, have fun, and make some memories through celebrating your heritage.


 Roasting Time (Unstuffed)Roasting Time (Stuffed)
10 à 18 livres3 à 3-1/2 heures3-3/4 à 4-1/2 heures
18 à 22 livres3-1/2 à 4 heures4-1/2 à 5 heures
22 à 24 livres4 à 4-1/2 heures5 à 5-1/2 heures
24 à 29 livres4-1/2 à 5 heures5-1/2 à 6-1/4 heures
Cooking a turkey

pain suisse: Chapitre 5 "Basler Brot"

Basler bread

The ‘Basler Brotalso calledBasler Laibliwas made popular in the 1940’s, but the recipe was first found in the late 1700’s in an old baking journal. This bread is also one of the few Swiss breads made with a starter-that is a special mixture of dough left out overnight to grow and enrich itself for the big day of being combined to start the new bread. This mother process ensures a light airy bread with distinct flavor. Both of which can be found in the Basler. The other unusual process with this bread is that it uses a lot of water for the dough. The dough, once formed, is left to sit and rise on a wooden board. Once it’s risen, it’s then molded into the oval shaped and sent to bake. The crunchy crust of this bread is achieved through a damp baking process. Thus ensures this very special ending-the crunch is heard upon the first bite, but the soft airy center gives way-and I’m pretty certain when I say, you will never forget the taste of this lovely, lovely bread!

*Basler Brot is made with Ruchmehl (wholegrain flour) or halbweiss (half dark-half white).


(to give a visual to my description of an airy bread, compare to the right, the St. Galler Brot-see the difference?)

from the bakery Rüebliland

pain suisse: Chapitre 4 « Pain Tessin »

bread above from Wirth Beck, bottom from Coop Grocerystore.

Quite possibly, one of my favorite breads! For my family, this bread is special because it’s unlike our normal daily bread. As you’ve read from previous posts, we like the darker breads made with Ruchmehl (or wholegrain flour). Mais, when a tessiner brot comes into our house, it has a very short life span. It’s delicious when it’s fresh and sometimes if you’re lucky, chaud.

The Beaneater

The ‘Tessiner Brotcomes from the Tessin region, which is the Italian region of Switzerland. If anyone knows anything about Italian’s, it’s that they love their soft, white artesian bread. You are quite hard pressed to locate any other varieties of bread throughout the small town bakeries in Italyit’s just a fact. The ‘pane ticinesehas quite a long standing history in Switzerland, and has even been showcased in the painting by the Italian artist Annibale Carracci’s, ‘The Beaneater’ dans 1584. The bread was also said to have been originally brought to Switzerland from Italy, and was made in 1kilo (2lb) loaves, and sold as the customer’s desired, either in pieces, or halves, or wholes-whatever size suited the customer the piece was then broken off and wrapped to go. Apparently, this bread got it’s revival over the years bringing it back to popularity in the 1950’s, when it was officially showcased as the bread of Ticino.

Encore, bread is special. The whole experience of stopping into a bakery, seeing the delights of the day, picking your choice and the wrap up for the way homeit’s all part of the end result. Something I wish we as American’s could enjoy, no matter where you lived. This is, in my opinion, denying us of the simple pleasures in life.

from the bakery Wirth

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