Season's Eatings 2018 Posted by Nigella on the 18th December 2018 I’ve been a bit late gearing myself up for Christmas, as I’ve been away from home for quite a while, first touring with my theatre show, and more recently (and I still have the jet lag to prove it!) visiting Gourmet Escape in beautiful Margaret River, Western Australia.
Those wanting a warm option should consider my Holiday Hotcake and the egg nog cream that goes alongside.
I know that, as a Brit, Thanksgiving really isn’t my party, and I know it isn’t free of contentious connotations, but I can’t help feeling that any chance we get to give thanks is a good thing.
If you’re hosting Thanksgiving, then you could make the freezer your friend, and whip up either my gratifyingly-honest Girdlebuster Pie, or any one of my no-churn ice creams, but it would be remiss of me not to draw your particular attention to the seasonally-appropriate Brandied Pumpkin Ice Cream.
But where I want to concentrate here is the Sweet Celebration. Photo by Lis Parsons. And, also gluten free, my Clementine Cake and Chocolate Meringue Truffle Cake are always a success, and actually would go very well together if you’re looking for a pair of desserts for your table. For me, it wouldn’t be Thanksgiving without a pie, and in particular my Pecan-Plus Pie, Honey Pie, or Salted Chocolate Tart - all of which earn repeat requests from my friends and family.
My Ginger and Walnut Carrot Cake also goes down a storm - I know it’s not a trad American carrot cake, but it really holds its own.
It’s truly a combination to give thanks for. Built by Embark. And I can’t help but mention, here, too, my Chestnut Cheesecake; chestnut may not belong to the traditional Thanksgiving table, but it is so essentially seasonally celebratory. A very Happy Thanksgiving to all those of you celebrating it. I’ve already mentioned the Pumpkin Bundt, but it would be unfair of me not to give a mention, too, of my Cider and 5-Spice Bundt, which I always serve with Salted Caramel Sauce. And they are easily make-ahead and obligingly portable, so perfect for taking to someone’s house on the day itself: just leave them in the tin, cover with foil, and take a plate and cranked spatula with you so that you can unmold with ease in situ.
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Thanksgiving 2018 Posted by Nigella on the 15th November 2018. Copyright © 2020 Nigella Lawson. If it’s a cake proper you’re after, well, you could do worse than make my Autumnal Birthday Cake - its maple-pecan flavourings lend themselves well to the Thanksgiving feast. (And do remember that my Pumpkin Bundt Cake pleasingly uses up the remaining canned pumpkin leftover from making the ice cream). And for anyone who needs a gluten-free option, I’d suggest my Almond and Orange Blossom Cake, new to the website this Fall. I so love that Thanksgiving really is about the food itself - the idea of getting together, around a table, to celebrate a feast, and be grateful for it, and the company who share it - and that’s always going to make me happy and make me eager to join in. And showing gratitude through food is an especially good thing. And I’m very grateful to be given a seat at the table, too.
And I know it’s not exactly traditional, but when I celebrate with friends from the States, I also proffer - keeping the flavours in the North-American register - either my Pumpkin Cheesecake or my Gleaming Maple Cheesecake - both of which are baked cheesecakes. I know that, as a Brit, Thanksgiving really isn’t my party, and I know it isn’t free of contentious connotations, but I can’t help feeling that any chance we get to give thanks is a good thing. I’d be delighted with a Sticky Toffee Pudding, too - and do consider serving it with Salted Caramel Ice Cream.
Thanksgiving relies on the acceptance of traditions - both general and within families - and I do, most certainly, have all the main and necessary features of your Thanksgiving feast covered - and please click on this link to see recipes for dips before, desserts after, and of course the turkey and trimmings and so forth.
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