Thanksgiving has been a holiday that I have hosted in our home for the past 4 years. I love creating the perfect meal for my loved ones and since I have been living in Halifax, my parents have visited four times a year and Thanksgiving is always one of their visit dates. It definitely makes the move away from home easier and I am so lucky to have them always eager to stay and cook memorable meals with my husband and I. I love entertaining and I especially love hosting a great party. Whether it is for four or forty, I get excited about all aspects of the meal I am preparing and ponder over all the details in advance to make sure I have covered all bases and not missed anything that would change the outcome of the perfect meal. Tonight's Thanksgiving dinner came together just as I had imagined, with everything turning out even better than I had hoped for.
Green Bean Casserole
Turkey Dinner with Potatoes
with homemade Cranberry sauce
Oven Roasted Asparagus
Dark Chocolate Pumpkin Spice Torte
with Spiced Whipped Cream and Pumpkin Butter.
I am so thankful to have a wonderful home, delicious food on my table and a wonderful family to enjoy it with. No matter where we move next, or how far it is away from Toronto, it brings me happiness to know that my family will always be a part of our lives and get excited about coming to visit.
Tonight I was asked to provide the appetizer spread for a wine tasting at Bishop's Cellar in Halifax. The wines were all from Nova Scotia, so I decided to make a fall inspired menu with as many ingredients as possible produced right here in Nova Scotia. Since appetizers are one of my favourite things to serve, I decided to pull out a few choice recipes that I have not made in a while.
My second plate was a Sweet Potato and Goat Cheese Crostini, topped with pistachios and drizzled with Nova Scotia maple syrup.
My third delectable bite was a variation on my Philly and Fig Parcels, but this time I made bite-sized spring rolls with figs, cream cheese, walnuts and copious amounts of local wildflower honey. I overheard one of the patrons telling a few others that the spring rolls "tasted like Christmas."
Another hit was the aged cheddar and chive crackers, which I made from scratch this morning. In addition, I served an appetizer board with a few cheeses, fresh fruit and the winning combination of gjetost, imported from Norway by Fox Hill Cheese House, with local Honeycrisp apples.
All of the staff at Bishop's Cellar are always very hospitable and are very knowledgeable, and tonight was no different. Through the few hours I was in the store tonight, I learned a great deal from them about Nova Scotia wines and how to use them to complement fresh fall flavours.
If you are in the Halifax area and are looking for a recommendation for a great bottle of wine to pair with your next meal, head on down to Bishop's Cellar or check out their website for a chance to attend an upcoming tasting. I had a blast tonight and I hope everyone who tasted my creations did as well. I look forward to a great Thanksgiving weekend with my family and I hope all of you have a happy holiday weekend as well. Buon Appetito!
Here is a video of me getting some tips from Alanna, the in-store sommelier and retail manager prior to my own wine party!!! This video is also posted onThe Real Women of Philadelphia websitewhere I am the Appetizer Host.
Growing up in an Italian household taught me to appreciate how people eat in Italy and carry on traditions that we have always enjoyed in our family. Although I learned the proper way to dine, Italian style, I sometimes break the rules.
Before every one of my birthdays, my mother would often ask me what I wanted for my special meal and I would always respond with the same answer "Veal Parmigiana with Pasta." As some of you may know, Italians do not eat pasta and meat on the same plate. Traditionally, Italians will have pasta first (Primi), and Meat to follow (Secondi). Despite the traditional "rules," my mother would always make my request the way I wanted it and now I still make it that way in my home. Sometimes breaking the rules is worth it.
Penne Pasta
200 grams penne- cooked
2 tbsp butter
1 cup mushrooms
1/2 cup basil pesto ( I made mine)
1/4 cup homogenized milk
salt and pepper to taste
1. Melt butter in a pan and saute mushrooms for 2-3 minutes.
2. Add cooked penne, pesto, milk and salt and pepper.
3. Cook for 2-3 minutes on low heat until sauce thickens.
Veal Parmigiana
2 Slices of veal pounded thin
1 cup of seasoned breadcrumbs
1 egg
4 slices of fresh mozzarella
1/4 cup parmigiano cheese
1/2 cup of tomato sauce
salt and pepper to taste
1/2 cup vegetable oil
1. In a bowl beat egg and season with salt and pepper.
2. Place breadcrumbs in a plate.
3. Dip veal in egg and then in breadcrumbs.
4. Fry veal in hot oil and pat dry with paper towels.
5. place veal on a sheet pan and top with tomato sauce, parmigiano, and mozzarella.
6. Bake at 400 degrees for 10 minutes or until cheese is melted.
