Tag Archives: thanksgiving

Gobble, gobble: US Edition

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Happy Thanksgiving, dear US readers!

If you’re wondering what wine to bring or serve with turkey, here are the top suggestions, according to a search of the all-knowing Internet:

  • Chardonnay.
  • Pinot Noir.
  • Viognier.
  • Gamay.
  • Dry Riesling.
  • Zinfandel.
  • Champagne.

Plus, a few hints to avoid overeating today — or at any large holiday meal this season:

  1. Your brain can only crave 3 or 4 things at a time.  So decide what you most want to eat, instead of trying a little bit of everything.  If you go back for seconds, that’s the time to sample other foods — you’ll eat a lot less.
  2. Experts say that a serving is the size of your loosely held fist, not the entire plate.
  3. Eat slowly and stop after 10 minutes to let your brain register whether you’re satisfied. After a five-minute break, you may find that you don’t want much more.
  4. Plan ahead to “save” room for dessert, rather than “making” room for dessert; ie, be sure you’re actually still a bit hungry.

Wishing you a wonderful holiday, however you’re spending it! xx, Alisa

bread food plate light

Photo by Element5 Digital on Pexels.com

Turkey Day Tips

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Happy Thanksgiving, dear American readers! Here are two random holiday tips:

When tempted to shop Black Friday or Cyber Monday, there are two categories one should avoid, as prices will be lower at other times.

  • Jewelry: Prices often increase around holidays and even discounts will be minimal; best times will be early January and then again after Valentine’s Day.
  • Coats: Prices will be lower at the end of the season.  Of course, if there’s something you need AND want, it may be sold out if you wait too long.

When faced with a huge holiday meal, don’t end up more stuffed than the turkey. (This applies to any large meal, especially when family’s involved!)

  • Your brain can only crave 3 or 4 foods at a time.  So before you load up your plate, circle the buffet or table and decide which are the items you most want to eat and only take your favorites.
  • Don’t gobble, gobble! Eat s-l-o-w-l-y and take a 5+ minute break after you’ve eaten. This will give your stomach time to tell your brain whether you’re still hungry.
  • If actually hungry, or you simply want to be polite, go back for round two but only take small tastes of any remaining foods you didn’t sample.
  • Love sweets? Plan ahead to leave room for dessert and don’t fill up on everything else.

Wishing you a wonderful holiday — I’m thankful to be connected to all of you!

Brutti Ma Buoni (Ugly but Good)

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While the phrase could refer to friends, family or co-workers, in this case it’s a cookie we discovered in Sicily. Having now experimented with several recipes, I have a version to recommend.

These are very easy and would be a nice addition to the Thanksgiving menu as they are light, gluten free and delicious.

Ingredients

  • 1 1/2 cups hazelnuts  (aka filberts), about 8 ounces
  • 3/4 cup powdered (confectioners) sugar — I use Whey Low sugar substitute* Note: this yields slightly sweet cookies. If you prefer more sweetness, increase to 1 cup of sugar.
  • Pinch of salt
  • 1 large egg white
  • 2 teaspoons pure vanilla extract

Method

  1. Preheat oven to 400 degrees F. Spread hazelnuts on a baking tray and bake for about 10-12 minutes until they are fragrant, lightly toasted and the skins blister. Remove and transfer the nuts to a clean kitchen towel to cool. Then rub them together in the towel to remove the skins. Warning: this is messy!
  2. Lower the oven heat to 300 degrees F.
  3. Pulse nuts in a food processor until roughly chopped. You want some big pieces. (Alternatively, crush them in a bowl– takes longer but avoids pulverizing into dust.)
  4. Transfer nuts to a bowl and mix in the sugar and salt.
  5. Whip the egg white on high setting in a stand mixture until soft peaks form and then gradually add vanilla, continuing to whip until you get medium-firm peaks. Stir this into the hazelnut-sugar mixture.
  6. Line a baking sheet with parchment paper and spoon generous-sized dollops of the “dough”, leaving 1″ of space between cookies.  They don’t spread much, if at all. Cookies can be any size you want; this amount will make about 8 large (3″) cookies or over a dozen smaller ones.
  7. Bake at 300 for 30 minutes until golden, then lower the heat to 200 and bake for another 15 minutes so they dry out and are crisp and not sticky.
  8. Cool before serving.

*A note on Whey Low. Developed for the inventor’s diabetic wife, this genius product is significantly lower in calories and glycemic index than sugar and tastes/cooks the same so no complicated calculations are needed. Only caveat: it’s pricey.

A Family By Any Other Name

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If you’re like me, the concept of “family” is complicated. The family we’re born into may be less than ideal, incorporating fraught relationships with parents or siblings. Even in families with a relatively healthy dynamic, there’s often a tendency to act or be treated as if we are eternally eight years old.

As we get older, our definition of family expands and changes. Lines blur as our children become friends, close friends become more like siblings, and siblings may become strangers.

Since Thanksgiving is a holiday that’s typically associated with family, let’s celebrate ALL our families, not just our biological ones:

  • Circumstantial: The family we join through marriage or re-marriage
  • Work: After all, we probably spend at least as much time with our “work family” as we do at home
  • Friends: Who else could we bitch to about everything — including our families?!
  • Support System: Our family of stylists, massage therapists, manicurists etc., with whom we share stories and confidences
  • Our church, synagogue, mosque or other religious affiliation
  • Neighbors

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This is one of my favorite recipes for dessert, whether you’re hosting or bringing something to the feast. Almond flour and Whey Low make it healthier.

Happy Thanksgiving, everyone — however (and with whomever) you spend it!

Double Chocolate Almond Flour Brownies

Ingredients

  • 1/2 cup unsalted butter (I use 4 tablespoons (¼ c) butter + ¼ c canola oil)
  • 1 cup semisweet chocolate chips (substitute bittersweet if you prefer less sweetness)
  • 1 cup almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1 cup sugar (I use 1/3 c brown + 1/3 c white for less sweetness)
  • 2 teaspoons pure vanilla extract
  • Optional: ¼ teaspoon espresso powder

Instructions

  1. Preheat the oven to 350º and butter an 8”x8” pan.
  2. Place the butter and chocolate chips in the top of a double boiler or a large glass bowl set over a pot of gently boiling water. Whisk together until the butter and chocolate are melted and well combined. Set aside and let cool for five minutes.
  3. In a large bowl, mix the almond flour, cocoa powder, baking powder and salt. In a separate bowl, whisk together the eggs, sugar and vanilla.
  4. Add the cooled chocolate and butter mixture to the egg/sugar mixture. Whisk to combine and then mix into the dry ingredients until everything is well blended.
  5. Pour the batter into the baking pan and bake for 25 minutes or until tester comes out clean with a few crumbs clinging to it.
  6. Cool before slicing.