This might not be America but that doesn't mean you can't serve the perfect Thanksgiving feast23rd Nov 17 | Lifestyle
Here are three recipes to help you join in the American celebrations today.
Christmas is a-coming, but for those across the Atlantic, first it’s Thanksgiving. The ultimate American celebration and national holiday, it’s a time for family, friends, decorating the house with all manner of squashes, and eating – a whole lot of eating.
Fancy your own Thanksgiving extravaganza? These recipes will leave you full, happy and feeling festive…
It’s not all about having turkey (save the big bird for Christmas). Try this Coca-Cola glazed ham instead
4.5-5.4kg bone-in cured ham
95g packed light brown sugar
80ml Dijon mustard
1 large orange, washed and cut into 8 wedges
1. Position a rack in the bottom third of the oven and preheat to 160°C/Gas Mark 3. Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern, making 6mm deep cuts spaced 2.5cm apart. Place on the rack of a roasting pan.
2. In a small bowl, combine the brown sugar and mustard. Rub the mixture all over the ham. Place the orange wedges on the roasting rack, around the edges of the ham. Pour the Coca-Cola into the bottom of the roasting pan (not over the ham). Cover the pan tightly with foil, wrapping it around the edges of the pan to seal. Using a small, sharp knife, make three small slits in the top of the foil.
3. Roast until the internal temperature reads 74°C, should take three to three and a half hours; after the first hour, baste with the pan juices every 30 minutes.
4. Cover the ham with foil and let the ham rest in the pan for 30 minutes. Baste once more with the Coke mixture at the bottom of the roasting pan, then transfer to a carving board and slice.
Sweet potato casserole topped with marshmallows too sickly for you? Braised butternut squash will fill the gap
3tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
910g butternut squash, peeled, seeded, and cut into 1-inch (2.5cm) cubes
120ml vegetable stock
Salt and freshly ground black pepper
2tbsp butter, diced
1tbsp chopped fresh parsley
1. Heat a large casserole dish or heavy-bottomed pot over a medium heat. Add the oil and garlic and cook just until the garlic turns light golden, one to two minutes.
2. Add the squash and stock and season with salt and pepper. Bring to a boil, cover, reduce the heat to low, and cook until the squash is tender, for about 15 minutes.
3. Uncover, stir, increase the heat to medium-high, and cook, stirring occasionally, until the liquid has evaporated and the squash is golden brown, for eight to 10 minutes. Remove from the heat and toss with the butter and parsley.
For pudding it has to be a slice pie with a dollop of cream, preferably pumpkin pie…
For the 20-23cm pie case:
163g plain flour
115g cold unsalted butter, cubed
3-4tbsp ice water
For the filling:
425g pumpkin puree
355ml whipping cream
3 eggs, beaten
95g light brown sugar
50g granulated sugar
1tsp ground cinnamon
1/2tsp ground ginger
1/2tsp freshly grated nutmeg
Pinch of ground cloves
Pinch each of salt and finely ground black pepper
1. Make the pastry case. In a large bowl, whisk together the flour, sugar, and salt. Rub in the butter until the mixture resembles breadcrumbs. Add just enough ice water to bring the dough together.
2. Form the dough into a ball, flatten into a disk, wrap with cling film and refrigerate for at least 30 minutes.
3. Place the chilled dough on a lightly floured surface and flatten slightly. Using a floured rolling pin, roll the dough out until 6mm and 25–28cm in diameter. Drape the pastry over the rolling pin and place it in your pie dish. Press the bottom and sides down firmly.
4. Crimp the edges using the side of your fore finger and thumb. Freeze the pastry for 10 minutes.
5. Meanwhile preheat the oven to 220°C/Gas Mark 7. Remove the pastry case from the freezer and prick it all over with a fork. Place a sheet of baking paper in it and fill with baking beans or rice. Bake for 12 minutes. Remove from the oven and take out the baking paper and weights. Reduce the oven temperature to 190°C/Gas Mark 5.
6. In a large bowl, combine the pumpkin purée, cream, eggs, both sugars, and spices. Pour the mixture into the pastry case and bake until the centre is just set, or 35–40 minutes. Let the pie cool completely before slicing.
Recipes extracted from America: The Cookbook by Gabrielle Langholtz, published by Phaidon, priced £29.95. Photography Danielle Acken. Available now.
© Press Association 2017