Rendez-vous à Paris

I love Thanksgiving.  It has always been my favorite holiday.  There are no presents involved, just good food, family and sometimes a family friend.  And I don’t find all the family drama on Thanksgiving as I do at Christmas with its odd surprises (What?  You have a new child? Again?) and trivial rifts (What? Mommy’s not coming because you cooked ham, not turkey?). Although Christmas with my family is always entertaining, Thanksgiving is by far the calm holiday. The only out-there Thanksgiving I remember is when I announced my engagement to a man I had only know for three months (my husband of ten years, thank you very much!).  But my family did not find this strange because we are strange, so it was a rather unmemorable event.

I haven’t had Thanksgiving with my family for ten years, since I moved to France. But a Franco-American friend of mine, Marcelline, has kept the tradition going by preparing a delicious Thanksgiving meal each year for other Franco-Americans and ex-pats. Usually about five to ten of us get together over a nice meal and good wine. We always end up talking, and laughing, about our life in France (the usual ex-pat talk).  But it is nice, and oddly comforting, to continue to celebrate the day of giving thanks while living in Paris.

This Thanksgiving my brother Danny will be visiting from California, so I will have a somewhat family Thanksgiving.  I have never prepared a Thanksgiving dinner myself and Marcelline has been generous enough to share some of the Thanksgiving recipes she has used throughout the years with me. If you are lost for ideas or if you are like me and find yourself away from the comfort of mom’s kitchen, feel free to try out our traditional Thanksgiving in Paris meal.

Also, please share your Thanksgiving in Paris traditions and recipes. Happy Thanksgiving!

Thanksgiving at Marcelline's

Basic Cranberry Sauce (from Bonappetit.com)

1 12-once bag fresh cranberries (or use the frozen cranberries from Picard)

1 cup sugar

1 cup water

2 1/4 teaspoons finely grated orange peel

1/2 teaspoon coarse kosher salt

Bring all ingredients to boil in heavy medium saucepan, stirring often; Reduce heat to medium-low simmer until most of cranberries burst, stirring occasionally, about 10 minutes. transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. Basic cranberry sauce can be prepared 1 week ahead. Keep refrigerated.

Fennel, Pine Nut, and Roasted-Lemon Stuffing (from Bonappetit.com)

1  1 1/2-pound loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about 12 cups)

2 lemons, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices

2 teaspoons olice oil

10 tablespoons unsalted butter, divided

2 medium fresh fennel bulbs, trimmed, chopped (about 4 cups)

2 1/2 cups chopped onions

3 garlic cloves, minced

1 tablespoon chopped fresh thyme

1 1/2 teaspoons feenel seeds, lightly crushed in mortar with pestle or in resealable bag

1 taespoon coarse kosher salt

1/2 teaspoon freshly ground pepper

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, lightly toasted

1 1/2 cups turkey broth or low-salt chicken broth

Preheat oven to 350F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet, drizzle with oil and toss to coat. Spread in single layer. Roast until brown in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.

Generously butter 13×9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish. Can be made 1 day ahead. Cover; chill.

Preheat oven to 350F. Drizzle 1 1/2 cups turkey broth over stuffing in dish, cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.

Butternut Squash Gratin with Goat Cheese and Hazelnuts (from Bonappetit.com)

3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4 to 1-inch cubes (8 cups) Note: you can find already peeled and seeded squash at Picard)

2 tablespoons olive oil

Coarse kosher salt

4 tablespoons (1/2 stick) butter, divided

3 cups sliced leeks (white and pale green parts only)

1 1/2 teaspoons chopped fresh sage

1  log soft fresh goat cheese

1 cup heavy whipping cream

1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes.

Coat 11×7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese.

Preheat oven to 375F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

And in case you don’t know how to roast a turkey….