Thanksgiving Down Under

A while ago, a friend, who is a Writer and an Expat and a 3rd Culture Kid, wrote a blog on adopting a holiday from every country she has lived in. Nathan and I loved this idea and when faced with our first Thanksgiving back in Australia we decided that Thanksgiving would be our Adopted American Holiday - especially since we have 2 little American Boys to educate about big American Holidays.So this was our Thanksgiving Down Under.

The Research:

We quizzed and begged our American friends for their favourite Thankgiving Recipes. The contenders included, pecan pie, yams with marshmallow, green bean casserole, crannberry sauce any number of ways, roasted brussel sprouts with sliced almonds, Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Bacon wrapped dates stuffed with goat cheese, and Manchego crab dip. 

After some recipe test-runs, consulting Nathan's extensive Cook's Illustrated library and discovering fresh and frozen cranberries are unavailable in Australia in November, we ruled out green bean casserole and home-made cranberry sauce and settled on our menu.

The Venue:

Hanging Tree Winery Homestead! I think the picture tells the story.

The Guests:

The Hulme Family - Julie, Peter, Shey, Angus, Elliot, Shann, Djordje, Noah, Beau, Nathan & I.

The Menu:

Roasted pumpkin & fennel soup with creme fraiche & candied pumpkin seeds

Roasted turkey with cranberry sauce

Candied yams with marshmallows

Balsamic glazed brussels sprouts with pancetta

Roasted kipfler potatoes

Caramel pecan pie with caramel pumpkin ice cream

Finished with a 2004 Nobel One Dessert Wine!

The Verdict:

Sensational! And leftover turkey is always welcome!!

The Recipe:

For those who wanted the Caramel Pecan Pie recipe - here it is (From Southern Living). Enjoy!

Ingredients:

• 1/2 (15-ounce) package refrigerated pie crusts (I made a biscuit base similar in style to those used for cheesecake)
• 28 caramels (I used half a jar of dulche de leche)
• 1/4 cup butter
• 1/4 cup water
• 3/4 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract (I used a vanilla bean)
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans, toasted
• 
  
• Preparation
• Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
• Bake piecrust at 400° (200 C) for 6 to 8 minutes or until lightly browned; cool on wire rack.
• Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
• Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
• Bake pie at 400° (200 C) for 10 minutes. Reduce heat to 350° (175 C), and bake 20 more minutes (Note I found this was a little over-cooked so when I made it a second time I reduced it to 15 minutes), shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool.