On November 24, the United States, Canada and some Caribbean islands celebrate traditional Thanksgiving. A celebration of thanksgiving for last year’s harvest during which families gather around a good meal. While the event is increasingly popular in France, chef, author and author Héloïse Brion of Miss Maggie’s Kitchen Reveal her secrets and recipes for a successful party!
On September 16, 1620, he issued Mayflower She leaves England with 120 passengers on board, including several Puritans dubbed the Pilgrim Fathers. drive them? New World, Christopher Columbus discovered this land two centuries ago. Two months later, they landed on Cape Cod and established the second English colony after Jamestown. In this area are the Wampanoag Indians with whom they quickly signed a Treaty of Mutual Aid.
The first winter is harsh and half of the Pilgrim Fathers succumb to cold, hunger and disease. When the weather is good, the Wampanoags teach them all there is to know about growing corn, hunting, and fishing. To celebrate a good harvest the following winter, Governor William Bradford invited the Indians to their table for a festive meal. Thanksgiving was born. However, it was necessary to wait for President George Washington who in 1789 officially decreed a day of labor and grace in the family on November 26 each year.
Over the centuries, traditional dishes have taken over the tables, such as French fries, sweet potato mash, cranberries, cornbread, corn, pumpkin pie and of course the famous stuffed turkey, one of which was pardoned a few days ago by the President of the United States.
Thanksgiving According to Miss Maggie’s Kitchen
Like Halloween, Thanksgiving is increasingly being exported to France and the chefs are enchanted. Such is the case of Héloïse Brion alias Miss Maggie’s Kitchen. Passionate about French and Anglo-Saxon land culture, this ‘sharing lover’ created her own brand ‘Miss Maggie’s Kitchen’ with which she shares her recipes and tips on social networks. Building on her success — she has nearly 100,000 subscribers on Instagram — Héloïse Brion launched Parsley, a living arts group, and has released two cookbooks. In Miss Maggie’s kitchen And the The art of receiving (ed. Flammarion) and signs the menu of Printemps Femme Restaurant “Bleu Coupole”, until the end of January 2023.
Imbued with French terrain but also fascinated by Anglo-Saxon culture, Héloïse Brion celebrates Thanksgiving every year with her family, a celebration particularly close to her heart: “It is a celebration that evokes the idea of sharing, where everyone holds hands in a rare opportunity to thank loved ones and enjoy the good things you give.” life “.
Perfect Thanksgiving table
While the designer pays special attention to her table, she encourages all decor lovers to get started and shares her secrets for impressing her guests: “For Thanksgiving, it’s best to use raw materials, such as a linen tablecloth or simply leave your wooden table bare. Feel free to bring nature inside, By placing leaves fallen from trees or small sticks found in the forest around the plates.”
In terms of color, Héloïse Brion insists on the “warm and cozy tones” that symbolize autumn. Orange, yellow, red and green should be dominant. In addition, she insists on savoring, by “playing on candle heights” and by including the main dishes of the season, such as squash: “You can use a small squash, or a larger one, that you can go with to score the Thanksgiving menu, for example, with a golden tag.” “. Simple and practical ideas to avoid bad taste!
Some easy recipes
Ingredients (for 4 people):
250 grams of unsalted butter, cut into pieces
50 grams of dried cranberries
Organic clementine flavour
3 sprigs of fresh thyme
1 c. Greased honey
3 sprinkles of fleur de sel
2 pinches of 5 berries pureed (or pepper)
method : deposit Ingredients in a bowl and mix everything together. Form a roll or two and place them in parchment paper to cover them like a big candy bar. Put the roll in the refrigerator for at least 30 minutes. Take it 5 minutes before serving.
Miss Maggie’s advice: Cranberry butter goes perfectly with toast, cheese, or an omelet.
Apple and spinach salad
Ingredients (for 4 people):
60 grams of pecans
2 tbsp. Brown sugar
Juice of half a clementine (or orange)
fleur de sel and pepper
150-200 grams of baby spinach
1 red apple
100 grams of feta cheese
100 grams of smoked bacon
1 small red onion
30 grams of dried cranberries
Organic apple cider vinegar
mustard the old fashioned way
method : Place the pecans in a small saucepan with the brown sugar, clementine juice, and 1 tablespoon. Water. Mix and let it simmer for two minutes. Once the juices have reduced and the pecans are well coated, pour them onto a sheet of parchment paper and separate them with a spoon. He sprinkles it with fleur de sel. reservation.
Brown the smoked breast in thin slices in a skillet without fat, then set aside on absorbent paper. Put baby spinach on a plate. Sprinkle with cranberries, thinly sliced onions, pecans, breast pieces, and crumbled feta. Cut the apples into thin slices (half a centimeter) and place them all over.
In a bowl, mix 2 tbsp. apple cider vinegar, 1 tbsp. old mustard and 3 tbsp. A spoonful of olive oil. Mix salt and pepper and pour everything over the salad just before serving.
Miss Maggie’s advice: To make the vinegar more liquid and liquid, you just need to add a little water.
Cinnamon Clementine Cocktails
Ingredients (for one cocktail):
2 tbsp. Cinnamon syrup
5 cl of vodka
A few large ice cubes
1 cinnamon stick
To prepare the cinnamon syrup:
100 grams of sugar
10 cl of water
half c. ground cinnamon
2 cinnamon sticks
method : Place all ingredients in a saucepan over medium heat until tender. Leave to infuse and cool. You can keep it for ten days in the refrigerator in a sealed container. Put the juice of 2.5 clementines into a glass. Add cinnamon syrup and vodka and mix. Fill with ice cubes. taste.
Miss Maggie’s advice: To avoid spoiling anything, you can add quarters of the remaining clementine half and then a cinnamon stick as a decoration.
Alcohol abuse is dangerous to health. Consume in moderation.