Given that our tiny human’s arrival is estimated for just a couple of days after Thanksgiving this year, F and I decided it was too risky to plan a massive feast and invite loads of people on the actual holiday. But I wanted to do something to celebrate my favorite holiday and share it with friends in Germany. So, a bit like we did last year, I thought to combine Thanksgiving with the excellent German weekend afternoon tradition of Kaffee und Kuchen (“coffee and cake”), and to celebrate on the Saturday before (slightly less risky in terms of my due date).
Update: As of the day before Thanksgiving, our little turkey was still roasting, so we decided to plan and prepare a a mini Thanksgiving feast for just the two of us to enjoy on the actual day. I’ll outline the menu below the Kaffee und Kuchen details.
Thanksgiving Kaffee und Kuchen – the Saturday before Thanksgiving
I initially planned to make four desserts, and the week before sat down to strategize how to spread the shopping and baking out over a few days – partly to avoid oven clash, but also to avoid doing everything on one day because I don’t have the energy for that at the moment.
But as Saturday approached, my energy was waning and a few people said they couldn’t make it, so I dropped the apple crumble plan and stuck to the following:
- These maple pecan bars, which this time I made with roughly 2/3 pecans and 1/3 walnuts (pecans are expensive here). These are very rich and sweet – one square at a time is enough – but totally worth it.
- I made these on Thursday (two days before), put them in the fridge overnight, then cut them on Friday and stored them in a Tupperware container at room temperature.
- My family’s cranberry upside-down cake, which never fails to surprise and delight people’s taste buds! It’s F’s and my favorite for this time of year.
- I made this on Friday (the day before) and popped it in the fridge until Saturday morning.
- My good friend Emma’s recipe for pumpkin pie. I had a bit of a par-baking crust fail on the first attempt (they sunk!), using this pie crust recipe from smitten kitchen. After despairing and then resting, I made a new crust (Emma’s recipe) and risked not par-baking it, which ended up being fine (no soggy bottom!).
- This all transpired on Friday afternoon (the day before), and I kept the pies in the fridge overnight, getting them out just before people arrived on Saturday (I prefer my pumpkin pie chilled). We served the nice-looking pie on Saturday but I tried the thinner pie (in sunken smitten kitchen crust) on Sunday and almost preferred it due to its higher crust-to-filling ratio.
- Plenty of freshly whipped cream, made as people were arriving on Saturday.
The Thanksgiving Kaffee und Kuchen afternoon ended up being lovely! Seven people came around 3pm and we feasted on cake for a solid couple of hours. Coffee and tea were abundant, and I was glad I’d picked up some early-season clementines for a fresh, juicy hit after all the sweetness. It was fun to introduce some of my favorite seasonal American treats to German friends. People were intrigued by the pumpkin pie’s unique flavor and spice combination; the cranberry cake was praised; and the pecan-walnut bars all but disappeared. Yum all around!
Thanksgiving Feast for Two – Thanksgiving (Thurs)day
To be fair, the mini feast we prepared probably could have served 3-4 people, but around here we like leftovers. Here’s what F and I prepared and ate on Thanksgiving day:
- My go-to cranberry sauce. So good.
- Green beans and crispy shallots, inspired by this recipe. I sautéed thinly sliced shallots in olive oil until they browned and crisped. While that was happening, I blanched the green beans in boiling water for 5-7 minutes, then drained them. To serve, I squeezed some lemon juice and sprinkled a bit of sea salt over the beans, then piled the shallots on top. Delicious!
- This Bon Appétit bread stuffing/dressing – F requested it after we watched the ba YouTube video about it. It was super delicious: moist underneath, with a lovely crunchy top layer that married well with gravy and/or cranberry sauce. Will add this to the Thanksgiving recipe list for next year!
- One very large turkey thigh that F dry-brined overnight and then roasted at 180-200C for just over an hour. The meat was tender and moist, but overall it was too salty (especially for me); we couldn’t really see the benefit of the dry brine but it was worth trying out.
- We decided to forego desserts, since we had had enough cake, bars, and pie the weekend before.
Wishing everyone a happy Thanksgiving weekend and start to the winter holiday season! When in doubt, I highly recommend serving dessert first.