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| Table is ready |
Last year, I cooked a more or less traditional Thanksgiving dinner for some French friends. It was such a hit that there were inquiries as to whether or not there would be a repeat this year. Additionally, I owed a dinner to one couple, had some guests coming in from out of town, and a French friend had, after declining a Fourth of July picnic invitation, had asked about Thanksgiving. So, I decided to go for it.
The guest list was very fluid and kept me in suspense until the last minute, which makes planning, shopping and cooking a bit of a crap shoot. I also have a very tiny oven, with only one rack, so only one thing at a time can be placed there. I also did not have enough flatware, glasses, plates, or even chairs for the 13 we turned out to be. I do have a table that can seat that many, though....which is nothing short of amazing. That's my 59 euro antique table with the two extensions. What a deal that has turned out to be. Plus I adore the way it looks and fits into my living/dining room.
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| Cooking cranberry mincemeat relish |
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| Getting the French addicted to "hot" spiced nuts..as in cayenne spicy. |
I ordered a turkey from the poulterers, Les Mixicots, here in town. Whole turkey is something of a rarity here in France; most of the time you order pieces: a breast filet that's been rolled for even cooking, and either a drumstick or a turkey thigh for those who prefer dark meat. Getting a whole turkey is a big deal, both for me and for Les Mexicots. We consulted and discussed the size I would bbeed (at this point in time, I thought we would be only 10) and I ordered one that was about 5 kilos. We agreed that should feed us all quite amply. Then I also ordered two whole tourtwaux--crabs--from the fish monger. I like dealing with him; he always splits the shell for me.
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| New flatware |
I spent the two weeks leading up to the 25th shopping. I scored a great deal on some flatware. I had been wanting to get a nicer set than what I have been using. What I had was a set for four people. It had plastic handles that are much the worse for the wear and the excessively hot water I use to wash them. I was bound and determined not to present my guests with plastic cutlery, no matter how nice it is. I had to buy a few more dinner plates; nothing matches, but it all coordinates and looks nice and holds enough. I also scored a great deal on real crystal goblets---champagne coupes, 2 wine glasses and a water goblet for 10 people....and I had enough other wine/water glasses to fill in. I had enough cloth napkins...so I was able to set a really pretty table.
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| Antique--real crystal goblets |
I had found some fresh cranberries at Grand Frais, a relatively new grocery store out at one of the commercial zones. It reminds me of Whole Foods (a.k.a. Whole Paycheck) back in the States. I had a can of Libby's pumpkin and had some Nonesuch mincemeat, so i was set for all the pies. All other ingredients are available here in France.
I also went to the caviste on Rue Verdum for her advice as to what wine to serve with cream of crab soup--a white, of course--and what red to serve with the turkey. We had bubbles from Limoux with our aperos, and i bought a bottle of Armagnac for the after dinner digestif. And I had locally sourced sunflower bread, which I love, and there was no way I would have time or energy to make homemade rolls. And there was a cheese plate after the mean, before the pies.......I do live in France, after all and this Thanksgiving meal has evolved into a Franco-America dinner.
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| Simple pretty centerpiece |
Because Thanksgiving is not a holiday here in France, there is no day off, and some of my French guests had to work. So, I scheduled the dinner for Sunday afternoon. I cleaned, and scrubbed and polished until I was satisfied that my home was presentable. I set the table on Friday. I did as much cooking and preparation in advance as I could. I have a tiny refrigerator, so some of the wine and sodas had to sit outside on the windowsill two stories up to stay chilled. It's okay, there was no wind and no passers-by below were ever in any danger of being conked on the head by wayward white wine.
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| White wine chilling on th ewindowsill |
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| Pies are done |
I thought I had everything in hand.
