Thanksgiving Revisited

November 22nd, 2016 4 Comments

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A little image of Hyggelig for your Thanksgiving week.

We’ve officially entered the dark season of candles and warm fuzzies, and some of you may need a strong dose of Danish hygge to survive the ensuing large family gatherings.  They say that Danes burn the most candles per capita of any country—the radiant glow is a great contributor to the hygge atmosphere of coziness and warm conversations.  So break out the tea lights and the sparkly strings, light the fire, dim the overhead lamp, and put on beautiful music and a cuddly sweater.  This is the time relax and to get down to the the business of laughter and eating with friends and family, and recognizing and appreciating those precious moments that embody the warmth of hygge.

 

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Enjoy this ‘Thanksgiving Revisited’ with links to menu possibilities from over the years, and check out the Thanksgiving Flashback 2014 for even more menu suggestions.

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Bon Appétit!

 

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Appetizers

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Pickled Shiitake

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Romesco Dip

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Liptauer Cheese Spread

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Carrot Cardamom Puree

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Mushroom ‘Caviar’

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Broccomole

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Burned (or roasted) Leeks with Dill Cream Cheese

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Roasted Tofu Skewers with Peanut Sauce

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Sides and Salads

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Star Anise Pickled Onions

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Brussel Sprouts with Grapes

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Wild Rice Stuffing

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German Onion Pie

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Rice Grits Cakes

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Sweet Potato Latkes

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Red and Green Potato Croquettes

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Potatoes with Cumin (Aloo Jeera)

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Yam Puree with Chipotle

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Sweet Potato Puree

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Kale, Apple and Almond Salad

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Scott’s Waldorf Slaw

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Curried Gratin

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Picadillo Stuffed Peppers

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Crawfish Étouffée

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Desserts

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Savory Roasted Pears

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Riskrem

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Sweet Soup

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Pumpkin Coconut Custard

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5-Spice Crisp

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GF Lemon Almond Cake

 

 

“If you are really thankful, what do you do?  You share.”

W. Clement Stone

 
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Eat, Drink and say Thank You…

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4 Comments

  1. heather says:

    Lovely Friend,
    Thank you for the hygge images.
    Your beautiful Pumpkin Coconut Custard has become a tradition at our feast-ivity.
    So grateful for your shining presence.
    pure love~hh

  2. Barb says:

    I made the Pumpkin Coconut Cardamom Custard this year too! With my daughter’s pumpkin that never got carved at Halloween. I’m sure it would be more pumpkin-y with a more robust tasting squash, but it was deeelicious nonetheless. (I let the pureed roasted pumpkin sit in cheesecloth for some time so that it could thicken up before I used it.)

    • Ruth says:

      Oh good! The more the pumpkin custard the merrier. Cheesecloth—that’s a great idea to keep more concentrated and not watery. I may add that to the recipe…

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