To recap, last night’s tiny turkey dinner featured:
Cantonese Turkey Thighs and Wings (adapted from this recipe)
Hmong Bread Stuffing (adapted from this recipe)
Stir-Fried Green Beans with Shiitake Mushrooms, Sesame and Red Pepper Threads
Canned Cranberry Jelly
Pumpkin Tarts with a Pat-in-the-Pan Butter-Ginger Crust
Chinese Five Spice-inspired Caramelized Pecans, Candied Ginger, and Pink Peppercorns
The Asian-inspired flavor experiment was a complete success. All the dishes went well together, including the canned cranberry jelly, which I can only attribute to some sort of cranberry sorcery. It was just the right amount of sweet and tart to balance the savory flavors of hoisin sauce, soy sauce, garlic, mushrooms, sesame oil, and the shockingly successful wakame seaweed I used in the stuffing. The recipe called for cabbage, and I did not have any, so after sampling a piece, I threw in a handful of seaweed instead. It cooked into the stuffing beautifully. I know how crazy that sounds, but all three of us devoured it.
The caramel sauce for the pecan/ginger dessert topping was heavily spiced with cinnamon, anise, fennel, cloves, and pink peppercorns to give a nod to Chinese Five Spice Powder. Pink peppercorns are such a fun spice to use in desserts. They taste nothing like any other peppercorns, for they have no heat, just a sweetish, floral bite that goes well with very sweet desserts. I first used them during last year’s Bon Appetit Cleanse, on fresh pineapple, and fell completely in love. You should get some. I got mine online from Penzeys.
I hope your Thanksgiving celebration (if you celebrated) was as full of love and gratitude as ours was. Cheers!