Oh Thanksgiving, how it snuck up on us this year. It seems as if just yesterday it was summer, and now there is a chill in the crisp blue air and we are entering the season of winter holidays. Our favourite. Family, friends, cooking, sharing, and being grateful for it all are all the things that I adore the most. Which is precisely why I love Thanksgiving.
I realize that the holiday is about abundance and tradition. This colourful dinner is about a new, albeit delicious, abundance. The kind that will satisfy your belly, nourish your body, but won’t leave you reaching for the antacid drawer. As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives. That is our own little tradition.
As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives.
Begin with turkey-shaped tarts filled with caramelized onions, mushrooms, fava beans and pomegranate sauce. A great combination of hearty flavours. Then, try a parsnip pasta – a winter root vegetable marinated in wine, and mixed with a creamy sauce of macadamia, sage and thyme.
Continue with vegetable skewers – any vegetables of your choice marinated in an aromatic mixture of oils, herbs, and spices. And what is Thanksgiving without a good cranberry sauce? Ours contains Irish moss, so that it can be presented on a plate in perfect little scoops. Just like ice cream. And for dessert – pumpkin pie. A pumpkin spice crust filled with a coconut and carrot custard.
Have a happy Thanksgiving! Eat well and rest well.