Thanksgiving dishes

It is Thanksgiving again!....I know, I celebrated Thanksgiving in September (Michaelmas), Thanksgiving in October (Canada), and now Thanksgiving in November (USA)....Let's eat pumpkin again!!

I love the color of this season.....when I walk, I love to see the color of the red leaves....

I always make the same dishes for Thanksgiving. However, I like to include new dishes to try new tastes.

This year, I made (with some variations) this Apple and Pumpkin Cream from Javier....it is delicious...

My variations were that I used leek (I love leek in vegetables cream), turmeric, and Herbs de Provence....Thanks Javier....your cream was delicious!

For dessert, I made a simple Pear Jelly, Pastry Cream in pionono...

For the Jelly Pear

2 pears peeled off and diced (keep the peel and seeds)

1 piece of cinammon

2 star anise

2 cloves

a spoon of butter

a tablespoon of Rhum

3 tablespoons of sugar (more or less depending on your taste)

1 cup of water

5 gelatin sheets

Place the pear peels and seeds with the spices and water in a pot. Bring them to boil for 10 minutes at low heat. Strain it and discard the seeds, peel, and spices. Add the sugar, and the gelatin sheets previously soaked in cold water. 

In a pan, dissolve the butter. Add the diced pears, the rum, and sprinkle it with some sugar. Let it simmer for 3 minutes. The pears should be cooked, but firm. Mix it with the gelatine mix, and place it in a glass mold. Let it set for 2 hours in the fridge.

Make a pionono. In my case, 3 eggs, 100 grams of sugar, 100 grams of flour, 1/2 teaspoon of baking powder. Separate the eggs, and beat the egg whites with 50 grams of sugar until foamy and very firm. Beat the egg yolks with 50 grams of sugar, until they are very creamy. Mix them both, and incorporate the flour and baking powder previously mixed. Place it on a parchment paper, and bake it in a preheated oven at 165C for 10-12 minutes. Let it cool.

Make your favorite vanilla pastry cream. 

You can arrange this dessert in cups, or in a cake mold. One layer of pionono, one layer of pastry cream, one layer of pionono, one layer of pastry cream and pear jelly, one layer of pionono, and one layer of pastry cream and pear jelly. You can make your own arrangement. It was fresh and delicious!

Also, I made this 

Cauliflower and Bell Peppers with Feta and Parmiggiano Cheese

1/2 half cauliflower

1/2 yellow bell pepper

1/2 orange bell pepper

3 eggs

1/2 cup of milk

70 grams of feta cheese

50 grams of parmiggiano grated cheese

2 garlic cloves sliced

olive oil

oregano

salt

Wash and cut in pieces the cauliflower and bell peppers. Season them with olive oil, salt and oregano, and bake them until they are cooked and crunchy. Let it cool. 

Mix the eggs, milk, feta cheese, oregano, and garlic cloves. Add the roasted veggies. Place it in a pan previously greased with olive oil. Bake it at 165C for 20 minutes, or until it is cooked. Before taking it out of the oven, sprinkle it with some Parmiggiano cheese and let it melt for 5 minutes. ENJOY!