As Thanksgiving arrives, Splash Magazines Worldwide is grateful for our journalists, our opportunities and mostly, for our readers. Wishing all of you a happy time whatever your plans, wherever you are. I received a note from one of our Splash Magazine Worldwide journalists who is very far from home. What does one do when in a country that does not celebrate Thanksgiving?
Daniel Herron is a journalist for Splash Magazines Worldwide who is living in Thailand. He shared that, “There is an American here from New Orleans who has a restaurant, Bourbon Street. Very popular with not only American’s but Asians as well. He serves an amazing Thanksgiving Buffett. So, we are able to enjoy the holiday even 7000 miles away for our home shores.”
Many years ago, I spent a year in Glasgow, Scotland with my husband and four children. In those days, pre-internet, it was almost difficult to find the date of the holiday. It certainly was not a British holiday. Somehow, we discovered another family from the States was living nearby, and between the two of us scrounging around for Thanksgiving foods which were generally not available there, we came up with a lovely meal, enjoyed one another’s company and felt closer to home.
Listening to a food program on NPR the other day, I heard a question from a young woman living in Italy. She had a turkey but no oven and wanted to share the special US holiday with her Italian friends. The food expert advised that she should try to find a friend with an oven, try a closed grill and if all else failed to just serve pizza.
If cooking is taxing, there are always restaurants that specialize in Thanksgiving meals but there are also, markets that prepare an entire meal for take-out. These days, it is not unusual for a hostess to try to prepare food for guests who have many dietary restrictions- lactose intolerance, vegetarian, vegan, gluten-free, sugar-free, reduced salt among others. Thanksgiving isn’t quite what it once was.
Here is a wonderful dessert for the holiday season shared by Mary Jo McMillin.
Cranberry Almond Tart
1 ½ oz. powdered sugar (6 tablespoons)
1/8 teaspoon salt
5 oz. all-purpose flour (1 scooped cup)
2 ½ oz. unsalted butter (1/2 stick + l tablespoon)
1 egg yolk
2 oz. all-purpose flour
4 ½ oz. sugar (2/3 cup)
2 oz. cold, unsalted butter (1/2 stick)
2 oz. blanched, slivered almonds (1/3 cup)
12 oz. bag fresh cranberries
3 tablespoons sugar
Make the pastry by creaming butter,sugar and egg yolk. Add salt, flour and work into a cookie-dough type dough. (May use mixer or food processor.) Shape into a flattened disc, wrap in plastic and set aside for an hour.
Prepare the streusel topping by combining the 2 oz. flour, 4 ½ oz. sugar and pinch of salt. Rub in the sliced cold butter to form a crumble. (May use food processor.) Mix in the slivered almonds. Set aside.
Roll the pastry to a thin circle between two sheets of plastic wrap. Peel off the top sheet, lift the pastry from underneath and gently slap it into the center of a 9-inch shallow tart tin with removable bottom or a 9-inch glass pie plate. Use the top sheet of plastic wrap to help press the pastry evenly up the sides. Remove wrap. Trim pastry edges. Strew the cranberries in the bottom of the shell, removing any bad berries. Sprinkle over 3 tablespoons sugar. Dump the crumble topping in the center and carefully feather it out over the top.
Bake in a preheated 350º oven for 50 minutes or a 375º oven for 40 minutes. Cool thoroughly before cutting. Serves 6–8.
Check Mary Jo’s Cookbook for additional recipes all year.
Photos: Daniel Herron unless otherwise noted.
And there is more – contributed by Steve Martin