Even if you’ve never celebrated the American holiday of Thanksgiving, held on the fourth Thursday of November to celebrate the harvest, perhaps now is a rather apt time to start doing so. In the midst of this pandemic, everybody is searching for things to feel thankful for. And what better place to start than with a delicious meal?
Hot on the heels of a US election that had so many of us on the edge of our seats, it seems only right that we should take an interest in other aspects of American culture at the moment – and one that involves roast turkey and mac and cheese is always going to win over a crowd.
With the classic holiday feast set to be considerably smaller this year, we will, of course, need to adapt. We’ve swapped the traditional whole bird for a more modest (but no less delicious) affair; a stuffed and rolled breast, served with light, bright and comforting twists on traditional Thanksgiving sides, and a delicious cranberry and pomegranate dessert.
Leftovers this year are a given – all the better, as they’re the best bit. Crammed into a doorstop sandwich with all your favourite condiments, there’s no better way to brighten your work-from-home lunch situation.
Happy Thanksgiving to all!
Apple pie cocktail
Prep time: 3 minutes | Cooking time: 5 minutes
- 90ml whiskey
- 60ml honey syrup (see below)
- 1 drop vanilla extract
- Sparkling apple cider, for topping off
- 1 apple round, for garnish
- 1 cinnamon stick, for garnish (optional)
For the honey syrup (makes 355ml – it can keep in the fridge for up to one week)
- 340g mild honey, such as wild flower or orange blossom
- 240ml water
- To make the honey syrup, combine the honey and water in a medium saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring occasionally. Remove from the heat and let cool. Strain the syrup and store in an airtight container.
- Fill a tumbler or mason jar with a handful of ice. Pour the whiskey, honey syrup and vanilla into an ice-filled shaker. Shake vigorously and strain into the glass. Top off with sparkling apple cider and garnish with a thin round of apple and a cinnamon stick, if desired.
Recipe from Very Merry Cocktails by Jessica Strand (Chronicle Books, £14.99)