Thanksgiving Dinner

I'm British, but since I got to the US I've always done the Thanksgiving thing. (It's probably one of the reasons why my waistline has... ahem... expanded considerably since I got here). At first, friends would invite me (and other unfortunate transplants or people without families) to their place on Thanksgiving - which is a wonderful tradition. These days, I invite friends over. However, this year, due to an accident of miscommunication it's just me and my wife at home. (Although I am making a trifle for a bunch of friends from work - see a couple of articles ago for the recipe).

So what am I making this year? I've never really done the whole ultra-traditional thing when it comes to Thanksgiving dinner. I'll make a few nods to it here and there, but it's not mandatory in my book. And frankly, defrosting and cooking a turkey is a huge pain in the ass. So I tend to go for something a little different.

So here's the spread:

Fresh Herb Salad
Strawberry/Mandarin Orange Trifle
Fenberry Pie
Green Bean Casserole (ok, very traditional)
Cornish Game Hen with roasted potatoes, gravy, broccoli, carrots
Roast Acorn Squash

... and the plus side is that this'll keep us going for about three weeks with the leftovers ;-)

Fenberry Pie is an interesting one. It's a medieval (14th Century) meat & fruit pie, which is pretty unique and tastes like nothing on earth. It's also really yummy - a combination of pork and chicken in an egg custard, with prunes and cranberries. Er... don't look at me like that. Seriously, until you try it, you won't know what you're missing.

If you really want to give it a go yourself, you can get the recipe book it's in (Ye Bors Hede Boke of Cookry) from Camlann Medieval Village for $20. Well worth it, even if the spices used can be a little hard to find. For those, you'll need to go to the same store that Alton Brown gets his spices from - World Merchants (aka World Spice), who stock a wide variety of well known and not-so-well-known spices. They also do mail-order. (Luckily, they're just down the street from me in Pike Place Market in Seattle, so I just pop in whenever I'm running low).

I'm doing more cooking tomorrow... I've got pumpkins to roast today and puree, and then figure out what to do with them. There will be at least one pumpkin pie, but the rest is going to be random (I've had great Pumpkin Soup at a japanese restaurant in Seattle called Bonzai Bistro that I think I'm going to try to replicate). There will be a ham. Possibly even some Lasagna. And yes, yet another Fenberry Pie (because one is not enough).

About the author

Simon Cooke is an occasional video game developer, ex-freelance journalist, screenwriter, film-maker, musician, and software engineer in Seattle, WA.

The views posted on this blog are his and his alone, and have no relation to anything he's working on, his employer, or anything else and are not an official statement of any kind by them (and barely even one by him most of the time).

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