Thanksgiving in Paris
We hadn’t been here very long, and it was a regular work day for Joe, but Abi wanted to have Thanksgiving dinner on THE day. Joe came home a little early. Abi and I went to the butcher and bought filet mignon…au porc to make our favorite herbed pork medallions (pork tenderloin) out of the Best Recipe Cookbook. We bought apple pear sauce…apple sauce with chunks of pears in it, had roasted veggies and lit candles. We also made Missy B’s very delicious apple crisp for dessert. A turkey for three seemed a little silly and you have to order turkeys weeks in advance. Good thing our boxes came from Paris so we could break out the pie plate! Since this was our first baking effort we learned that it isn’t a good idea to use the fan (kind of like a convection oven but not really) when you bake unless you keep a careful eye on things…it will be very done on the top and not so done in the middle. We also had to experiment with brown sugar substitutes…we are using something called muscovado which you can buy at the Bio…(pronounced like the abbreviation for body odor) which is a health food store. It has a hint of molasses taste in it and is a similar texture to our brown sugar. Since then people have told me that you can make brown sugar with white sugar and molasses…but we haven’t found molasses at the local super market.
Andrus Foe Paws 