Thanksgiving...dinner for two and autumn displays...

How nice to have Thanksgiving dinner for two at Cranberry Cottage. Unfortunately, for the second time in a month, we had to leave earlier than planned as I have been having major problems with my allergies (at least we think that is the problem) while in the woods. My doctor arranged for me to see my specialist at the hospital again in two weeks though so he can check some things. 

Our dinner was a turkey filet steak with onion gravy, sautéed Brussels sprouts with smoked bacon and roasted butternut squash. This turkey steak was so moist and tender so I think I will do it this way from now on. It means no leftovers but that is not such a bad thing when the meat is so succulent. Dessert is not pumpkin pie but pumpkin mousse. I started making this each year for the holiday a couple of years ago from fresh pumpkin. It is delicious and simple to make. You can find my recipe here on a previous blog post.

Back at home in the city and we are busy getting some big projects done in the garden while preparing to allow the garden to have its winter sleep. I also started taking down my autumn decorations to make way for Christmas. 

I have been trying to use my quilts in different ways that I traditionally do. I feel a need to pare down what I have and start making this more simple to do around the house. Just a few pieces like my bobbinlace toadstool picture, gourds places on wooden candlesticks and a leaf shaped dish with acorn pincushions adorned my sideboard along with a quilt and pots. 

The vintage olive pot is a favorite item and I combined it with an old mustard pot and handmade pottery vase to sit on my quilt. 

We moved my sea chest to the quilt wall now and I can keep changing the flowers in my large crackle effect pot. Did you notice the wreath with Sinterklaas? Hard to believe that it is almost December 5th already! Time flies and it will be Christmas far too soon.....

Hope you had a nice Thanksgiving if you are from the US and otherwise are enjoying the last days of autumn wherever you are in the world!

Heidi

Happy Thanksgiving!

Today, I might be far away from America but the Thanksgiving holiday is alive in my heart. This is a day to remember that we are all blessed and it is the simple things that really matter. While you read this, you might want to hear a song that always brings this thought of being grateful for the simple things to my mind (click here). 

Our table is set. I love setting the table so decided to go ahead and do it very early ready to enjoy our meal. It is always just Jos and I but with my family back home in our minds and hearts. Our menu is a roasted sage rubbed turkey breast with onion gravey, cheddar-onion potato bake and fresh broccoli. Dessert is something special that I tried a couple of years ago. My mother was visiting and I wanted to do something new with pumpkin so I made pumpkin mousse. Here is what I do to make it.....

First, cut open a pumpkin and scrap out the seeds. I will be roasting them this afternoon for a snack in the evening. I only made a piece of the pumpkin and will bake the rest later. Place (half) pumpkin skin side up on a baking sheet. Add a little water just to ensure it all does not dry out. Place in a 170C/325F oven for 15 to 25 minutes, until the pumpkin is soft when pricked through the skin with a fork. Remove from the oven and turn meat-side up. Allow to cool just slightly and start scraping the meat out of the pumpkin with a spoon. It will scrap out easily so be careful not to get the skin in the meat. You will not need to mash it as you simply stir it well in a bowl. Simple and instant pumpkin puree that tastes better than any canned pumpkin.

For the pumpkin mousse for two.....mix 3/4 cup of pumpkin puree, 1/3 cup of whipping (heavy) cream, a dash of pumpkin spices and 1/4 sugar. Mix the ingredients to a smooth paste and cook on simmer for about 5 minutes. In the meantime, whip 2/3 cup of whipping (heavy) cream with a 7gr sachet of vanilla sugar until the cream is thick and has soft peaks. You can use a dash of vanilla for this instead if you don't have vanilla sugar. Fold in the well cooled pumpkin into the cream. Be sure it is cool before you do this! Now crush some crisp cookies. I used kruidnoten which is a Dutch tiny spice cookie for SinterKlaas but you can use a spice cookie or ginger cookie for this. Place a little of the cookie crumbs in the bottom of a parfait glass. Layer the mousse then another little layer of cookie crumbs half way before adding the remaining mousse. Sprinkle a little of the crumbs on the top and chill.

Happy Thanksgiving!

Heidi