Happy Thanksgiving!

In the years we are fortunate enough to have the pleasure of hosting dear friends at our annual Thanksgiving celebratory 'dinner for waifs and strays', I derive much pleasure in not only the details of preparing the menu and cooking the food, but also in the decoration of the dining room.

I was up early today, in the garden clipping from the bountiful Pittosporum shrub that looks more like a tree nowadays.  Somehow, it survived the punishing drought we've endured these past few years and has held on to give generously of its orange-hued berries.

Photo: Chronica Domus

It was with some irony that as I stood beneath the Pittosporum canopy clipping away and filling my trug this morning - Thanksgiving day - the heavens opened and down came much needed rain, fast and heavy.  For this I was thankful.  Very thankful.  We have not seen a drop of precipitation around these parts since the end of last winter.

Dashing back inside the house, I managed to fill four Regency-era syllabub glasses with the berries which I then used as a centerpiece on the Thanksgiving table.  For this too I was thankful for I had made the fatal error of buying some natural plant material this past weekend in hopes it would last through today.  Needless to say, it did not!

Syllabub glasses make excellent vases in a pinch!
Photo: Chronica Domus

Photo: Chronica Domus

As I placed the little arrangements on the dining table, the sun broke through the rain clouds and just for a few minutes, the room glowed with sunlight.  What joy!

Photo: Chronica Domus

Photo: Chronica Domus

I am looking forward to giving thanks and gratitude for so much more throughout the day.  Friends we have not seen in many years will be here within the hour and there is still so much to do in the kitchen.

What are your plans today?  Will you be at home preparing a special meal to share with your family and friends, or are you one of the millions of Americans who have traveled far from home?

Happy Thanksgiving everyone!

Giving Thanks

Photo: Chronica Domus

It seems like it was just yesterday when I think back to who was sitting with us at our dining table last Thanksgiving, partaking in our annual celebratory Dinner For Waifs and Strays.  Today, my family and I feel privileged that our merry little group has again reunited to give thanks and to count our blessings.

This year, a few of our strays have indeed strayed, to lands afar, and will be missed but not forgotten.  Another is spending the day with an elderly friend who, due to a crippling illness, might have otherwise been alone.  We shall miss his generous spirit but will make sure to raise a glass to him today.

Photo: Chronica Domus

As my life ebbs and flows, either zipping by faster than I'd like it to, or plodding along at a snail's pace, I make a conscious effort to take the time and appreciate all that I am surrounded by; my family, my friends both near and far, my beloved formerly feral feline friend, Norton, my good health and sound mind.  I suppose a day like today, Thanksgiving, is the culmination of it all.  To have an opportunity of sharing in the good fellowship of our jolly dining companions is yet another reason to give thanks.

Now that the table is set, I'm off to the kitchen to put the turkey in the oven

Photo: Chronica Domus

I hope that you too, no matter your circumstances and wherever you might find yourself today, have something to be thankful for.

Happy Thanksgiving to you and yours.

CD

Happy Thanksgiving

An arrangement of amaranth and pin oak leaves held in a Paris Porcelain confiturier adds an autumnal note to the drawing room

Photo: Chronica Domus

My favorite holiday is upon us once again, Thanksgiving.  I just adore the concept of setting aside a day each year to count one's blessings and revel in the companionship of friends and family over a feast of tasty home-cooked fare and flowing libations.  As a Brit now living in California, I've wholeheartedly embraced this very American of holidays and wish that all nations would dedicate such a day of thanks and reflection.  It really is rather grounding.

Last year, we did not get an opportunity to host our annual Thanksgiving dinner, which we share with our closest friends and family.  We jokingly refer to this as our 'Annual Thanksgiving Dinner Party for Waifs and Strays'.  This year, we are back in the saddle and raring to go.

I finally found the perfect receptacle to hold the homemade port and fig cranberry sauce, a nineteenth century Anglo-Irish cut glass sauce tureen

Photo: Chronica Domus

Shortly, my husband will be placing the brined turkey into a hot oven.  I'll be filling my recently acquired old sauce tureen with the delectable port and fig cranberry sauce I wrote about last year, and fussing over the other small details of the table before our guests arrive.

Two arrangements of hypericum berries, pin oak leaves, and persimmons still attached to their boughs decorate the Thanksgiving table this year

Photo: Chronica Domus

I wish you all a very happy Thanksgiving holiday wherever you might find yourselves today.  I have much for which to be thankful, and hope you do too.  Now, I'd better get my skates apron on and get myself into the kitchen if everything is to be ready before the arrival of our guests.

Happy Thanksgiving dear readers.

Thanksgiving-lite

Photo: Chronica Domus

Through a concatenation of circumstances, this is the first year I can recall that we are to celebrate the Thanksgiving holiday en famille, at home, just the three of us.  I am calling it Thanksgiving-lite.  Ahead lies a very busy social weekend so we have deliberately chosen to keep the day uncomplicated and low-key.  We will share a cozy late-afternoon fireside dinner in the drawing room, seated around the small English Regency Pembroke table that usually resides against the wall in the dining room.  I did say it would be cozy.  Such useful occasional tables are among the most versatile pieces of furniture ever invented.  Easily movable, thanks to brass casters, and expandable (drop-leaf) design, they are excellent tables at which to dine in the smallest of spaces.

We are at heart social creatures, and although not entertaining the usual crowd of waifs and strays, this Thanksgiving day, we are still planning a little fun later in the evening. We will enjoy the welcomed companionship of our dear friends Harvey and Jeannette over desserts, coffee, and postprandial drinks.  I have baked a sinfully delicious spiced pumpkin cheesecake, an apple pie, and of course, a traditional pumpkin pie.

Waiting in the wings, dessert too will be moved into the drawing room this evening 

in time for our guests' arrival

Photo: Chronica Domus

As I look back over the year, I find myself being thankful for a veritable cornucopia of simple pleasures. Most of all I am thankful for my family and friends, their health, and for the joy they bring into my life.  I am a richer person for it.  Oh, and how could I have almost forgotten to mention my dear beloved Mavro, another year older and slower, but still reveling in his golden years.

I am thankful to you too, my loyal readers, and wish you all a joyous Thanksgiving.

Photo: Chronica Domus

What do you have planned in celebration of today, and most importantly what are you thankful for this Thanksgiving day?

Possibly The Best Cranberry Sauce Ever

Black Mission figs and fragrant rosemary are what make this cranberry sauce recipe such a smash hit

Photo: Chronica Domus

I've never quite understood the need to serve cranberry sauce with turkey.  However, food traditions are hard to break, especially when one is trying one's best as a hostess to adhere to long-established Thanksgiving fare which is, after all, part and parcel of the holiday.

In England, turkey is the traditional meat of choice for the majority of households on Christmas day (goose a close second).  I only ever recall the presence of cranberry sauce at table in the years we were to spend Christmas day at my uncle and aunt's house.  My aunt was an excellent cook, a real powerhouse that would whip up a storm for a crowd with little fuss and with all the execution of a military exercise.  She made everything from scratch except, that is, the cranberry sauce.  The solid red unidentifiable canned mass that was presented on a plate was so dense it could actually be sliced. Aside from the color, I don't think anyone would actually be able to guess there were real cranberries in that "sauce" (isn't sauce supposed to be somewhat runny by nature?).  No wonder the stuff never made an appearance at my own parents' table.  The last time I celebrated Christmas at the home of my uncle and aunt, I noticed an upgrade had come about.  The cranberry sauce came out of a jar, which to my eye looked infinitely more appealing than its canned cousin.  Yet, I was unable to bring myself to sample it.

It was not until I started cooking Thanksgiving dinner for my own family and friends here in America that I realized cranberry sauce is considered a staple, and fully expected to make an appearance on the big day as much as pumpkin pie.  What was a girl to do?  Would I crumble and bring myself to purchase a can of the gelatinous goop passed off as cranberry sauce?

Mulling things over for all but a few seconds, I decided the answer was a resounding no.  Absolutely not!  I was happy to give the can the cold shoulder at my table, thank you very much!  You see, it was through the thoughtful act of a friend that passed along her old copies of  Bon Appétit magazine that I long ago unearthed the best recipe (possibly) in the world for home cooked cranberry sauce.

I was chuffed to bits to discover that the sauce was really rather simple to make, requiring little output for the result, and it could be made up to a week in advance when one's kitchen is still relatively quiet as compared to the frenzy of activity leading up to Thanksgiving.  Today, the recipe is published electronically, here, if you too wish to give the can the boot and make your sauce from scratch.

The ingredients simmering away prior to the cranberries being added
(warning: your kitchen is about to be enveloped in a heavenly aroma!)

Photo: Chronica Domus

The addition of figs, fresh rosemary, and an unexpected dash of black pepper are what make this version of cranberry sauce so memorable.  You might very well think the combination is an odd one, but together with the ruby port wine (I've used both ruby and reserve port depending on what I had on hand), and an aged viscous balsamic vinegar, you are assured of a winner.

Fresh cranberries popping in the sauce pan

Photo: Chronica Domus

The cranberries are cooked a few minutes longer than the recipe suggests which insures that all the berries have broken down

Photo: Chronica Domus

The finished cranberry sauce glistens in its Anglo-Irish cut glass bowl

Photo: Chronica domus

Although those of your fortunate guests who expect cranberry sauce to be served alongside their turkey and trimmings will rave about its flavor, it is by no means my favorite use of the sauce.  No, for that I turn to dessert.

An early-nineteenth century syllabub glass holds the icy fruity treat

Photo: Chronica Domus

You see, a smattering of this delightfully fruity stuff, warmed in a pan just before serving, makes an incredible topping for a dollop or two of vanilla ice cream.  The tart fruity sauce really pairs well with the creaminess of the ice cream, and is a big winner each time I serve it for dessert around the Thanksgiving and Christmas holidays. Besides, it is a most delicious solution of what to do with the inevitable leftover sauce (the recipe yields just over three cups).

Please do venture forth into your kitchen over the next week and make a batch of this memorable version of cranberry sauce.  I'm certain your guests will thank you for it.

Does cranberry sauce make an appearance at your Thanksgiving table and if so, is it homemade or canned?

Yes You Can!

The first homemade pumpkin pie of the season

Photo: Chronica Domus

When I bid adieu to England and moved to America in the early 1990's, I had no idea what pumpkin pie was.  I imagined it was a savory concoction akin to a plump pork pie.

England's famous pork pies

Source

I soon learned that it was not a pie at all, but rather a tart. At least it was according to my cultural point of reference (a pie, as I understood it at the time, possessed a pastry top and bottom, a tart just a bottom).  I was also intrigued to discover that pumpkin tart pie was not at all savory as one might expect when eating squash.  In fact, the delectably sweet and custard-like filling was reminiscent of a childhood favorite dessert, the mysteriously named Gypsy Tart, dished out as part of one's school dinners.  Ah, what fond memories I have of woofing slices of that down the hatch!  I could have given Oliver Twist a run for his money I can assure you.

Gypsy Tart, possibly my fondest memory of school dinners 

and not too dissimilar in texture to pumpkin tart pie

Source

My inaugural slice of velvety pumpkin tart pie was served to me at my mother-in-law's house during my very first Thanksgiving feast. My American husband explained that it was his favorite pie, and a staple at practically every Thanksgiving table in the country. It is what Christmas pudding is to a British Christmas.  He was certainly right on that score.  Now that I consider myself a seasoned pumpkin tart pie eater, I would go as far as declaring it the quintessential American pie, even more so than apple.  I know of no other country that features this particular pie flavoring as part of its national cuisine.

I soon added pumpkin tart pie to my baking repertoire and make at least two of them for our annual Thanksgiving dinner for waifs and strays.  Being a curious cook, and one that enjoys using fresh local ingredients and cooking from scratch, I was quite taken aback to discover that most recipes I stumbled across called for canned pumpkin. Well, I was having none of that I can tell you!  No, I was determined to make my very own filling, the old-fashioned way, just as it was done by the early eighteenth century New England cooks to celebrate their regional holiday.  I'll admit, that ridiculous notion lasted all but a few time-consuming and pointless attempts.  For, you see, fiddling about with rock-hard pumpkins, slimy and slippery orange flesh, and sharp kitchen knives is not a happy combination, or a worthwhile pursuit. At least it's not if you have this not so secret weapon at your disposal:

It's not known as "America's Favorite Pumpkin" for nothing

Photo: Chronica Domus

Yes, shockingly to me, here is a case where canned proves to be a better option than the rigmarole of making purée from scratch.  The contents are consistently smooth and firm (unlike my dismal soupy attempts), and most importantly they are flavorful. Why reinvent the wheel when you don't have to?  Best of all, a fail-safe recipe is thoughtfully provided right there on the label.

Now, if you too are tempted to make your own pumpkin tarts pies, and should you decide to use this recipe, I shall disclose upfront that I've tinkered with the spice proportions.  In my not-so-humble opinion, it makes quite an improvement in flavor to the final outcome.  I believe the amount of cinnamon called for in the Libby's recipe (1 teaspoon) completely overpowers the other spices so I reduce the quantity by half, and introduce freshly grated nutmeg (about 1/2 teaspoon) as a substitute. This infuses the filling with a pleasantly subtle aroma and flavor that is difficult to describe but must be tried. I also insist on using whole cloves that I crush with the aid of my trusty mortar and pestle.

There is something quite satisfying about bashing the living daylights out of one's spices, to say nothing of the aroma that fills the kitchen air

Photo: Chronica Domus

It is this combination and proportion of fresh spices that sets my tarts pies apart from the potpourri-smelling examples one so often encounters on supermarket shelves. At least that is what I've been told by those that have sampled them.  Of course, homemade pastry is a must and I strongly encourage you too to make your own. I have been using this recipe ever since I crossed the pond, and discovered it in Martha Stewart's Pies and Tarts cookbook, a copy of which was given to me by a friend who did not bake.  Incidentally, the pastry recipe also works well for savory filled pies too, as the amount of sugar called for is imperceptible.

Ready to pop into the hot oven

Photo: Chronica Domus

I do hope that you too will consider skipping the awful supermarket pretenders and instead make a few tarts pies for your Thanksgiving feast this year. If I can do it as a transplanted Brit, albeit with the help of Libby's, you can too.

With the addition of a little whipped cream, our pie was swiftly devoured as part 

of our Sunday dinner last weekend

Photo: Chronica Domus

Tell me, do you serve pumpkin pie to your family and friends on Thanksgiving day, or do you have another favorite that makes an appearance at your table?  And, for those of you that bake, do you opt for canned pumpkin purée or make your own?

 Nota bene: I am neither paid nor do I receive recompense in exchange for applauding products or services within my blog.  I do so because I enjoy them.  If you are a kindred spirit, you too enjoy recommending nice things to fellow good eggs.

Thankful

Photo: Chronica Domus

I have much to be thankful for, not only today, this Thanksgiving Day, but each and every day.  I am thankful that all the preparations are finally in place so that in a few short hours, when our guests arrive, we shall break bread together and enjoy a bountiful meal of home-cooked fare and delicious wines.  

Photo: Chronica Domus

I am thankful for my family's health and happiness, and for our continued good fortune and sanity.

 Chronica Domus' favorite old Paris porcelain dessert service that will soon hold slices of home-baked pumpkin pie

Photo: Chronica Domus

I am thankful for all that our friends bring into our lives and that they honor us today by joining us at our table.

Photo: Chronica Domus

Photo: Chronica Domus

And most of all, I am thankful to my readers for making my foray into the blogosphere a most enjoyable and enriching pursuit.  I wish you all a very happy Thanksgiving Day.

Photo: Chronica Domus

Decorating The House and Preparations For Thanksgiving

Thanksgiving day is almost upon us and this year, as we do most years, we are hosting a celebratory dinner for eight of our nearest and dearest friends and family members.  I jokingly refer to this as our annual Thanksgiving dinner party for waifs and strays. This is because we like to include friends at our table whose families are scattered far and wide, or for whom circumstances are such that they are unable to be together for the holiday.  We inevitably make a spirited group, and by the conclusion of the evening, we are always so thankful for each other's company.

One of the great pleasures of hosting a gathering at home is decorating the house in preparation for the festivities ahead.  I find it particularly joyful to entertain during the autumn months as there is an abundance of natural material from which to compose little cheery arrangements for the dining and drawing rooms.

Yesterday morning, I returned from the farmers' market loaded with squashes and gourds, leaves, flowers, fruits, and seasonal berry branches.  My first job was to make a pair of autumnal arrangements that would sit upon the mantel shelf using the pin oak leaves and amaranth I had gathered in shades of brown and vivid green.

Autumnal shades of brown, russet and green gathered on the mantel shelf

Photo: Chronica Domus

Photo: Chronica Domus

I then placed the remainder of the mahogany-colored pin oak leaves beneath a handsome little pumpkin that seats perfectly in the recess of a gilded old Paris porcelain confiturier in the drawing room.

A pumpkin fit for Cinderella 

Photo: Chronica Domus

I was lucky enough to find a small bundle of American bittersweet, Celastrus scandens, which is a plant, or should I say a vine, with which I was not familiar.  In fact, this was the first time I had seen it for sale in my area.  I added the bittersweet to some branches I already had at home which still held their acorns in perfect preservation. Several hours after making my impromptu arrangement, I was shocked to discover that the glorious rich yellow-colored skins which I had so admired on the bittersweet branches had burst open, revealing brilliant jewel-like orange berries. Mother Nature was obviously playing tricks on me as I doubted my eyes for a fraction of a second, then realized the warmer temperature of the room was probably at play.

Bittersweet berries and acorns mingle in the dining room

Photo: Chronica Domus

Aside from the pleasant pursuit of decorating the house, there remains a laundry list of tasks that require attention if we are to insure our passel of guests are fed tasty and hearty fare and delicious libations. Specialty foods, ingredients, and wines all need to be procured from our favorite markets and vendors, and much elbow grease is required to make the house spick and span.  Silver requires polishing, linens ironing, china and serving pieces all need to be selected and brought out of storage, at least those pieces that are not immediately set to hand, tucked within the various crammed cupboards and drawers.  The late-nineteenth century place card holders, below, always bring a smile to my face whenever I unwrap them for use at our Thanksgiving table.  I never discard the old place cards, choosing instead to keep them as a sentimental reminder of good friends and family members that have dined with us over the years.  Looking through the little pile today, I see the names of those no longer with us and it makes me thankful to have known them.

The perfect Thanksgiving place card holders; a rafter of gilt bronze turkeys sit upon their marble discs

Photo: Chronica Domus

Do you have a list of things to accomplish in preparation of your Thanksgiving day celebrations, and how do you choose to decorate your house?