When it comes to feasts, there’s always going to be rich (read: unhealthy) food. When we’ve done Friendsgiving (Thanksgiving with friends), even with planning on who is going to bring what, there’s always bound to be at least five different desserts on the table.
I find the taste palette of Thanksgiving to be salty (turkey, green bean casserole), sweet (cornbread, pumpkin pie), and soft (mash potatoes, pumpkin pie again, cranberry sauce). There’s a little bit of tang with the cranberry sauce, but I don’t like cranberry sauce.
In past potlucks, I’ve always been the person to bring in a “fresh” dish. It could be something simple such as a vegetable plate with hummus and ranch dip. It could be a vegetable tian, another simple dish where the vegetables are sliced, seasoned with salt and pepper and oil, and baked. When you bring a vegetable dish, you become the Healthy Food Hero at the party because it is likely you’ll be the ONLY person bringing a vegetable dish. After all the salty, sweet, and soft Thanksgiving staples, they’re eyeballing these vegetables. Also, I guarantee you’ll leave your feast with an empty dish because everyone wants some vegetables on the side of their turkey.
This year for my mom’s house I made a fresh fruit tart. I was hoping to experiment with passionfruit and make a passionfruit curd pie but I did not. Maybe I will try next month. Dealing with BIL #2 moving in has kept me busy. Well…more like busy in a way where I feel I’ve been cleaning more *sigh*. It does not help that I am also cleaning up after my 13-month old kid.
I decided to keep my contribution simple. I picked up this recipe from Mimi Thorrison’s French Country Cooking. All it is is puff pastry, a mascarpone-based fresh cream, honey, figs, and almonds on top. I went to several grocery stores and found no figs. It looks like they’re out of season. So I went for the next available thing which are a mix of strawberries, blueberries, and blackberries. Though berries are more a summertime fruit, they’re available year-round in LA. I could not think of another fig substitute so I went the safe route with berries. I also have persimmons on hand in my fridge, but I did not feel like experimenting.