I saw a gorgeous bacon roast on Bord Bia, the Irish food board, months ago and vowed to make it for Thanksgiving. The side dishes were traditionally Irish; potatoes and cabbage.
Because this wasn’t to be the typical Thanksgiving feast, I set the table lackadaisically with Haitian ceramic figures, assorted soup bowls from my photography collection and conversation provoking salt and pepper shakers.
We began the meal with a modified soupe joumou or pumpkin soup from Haiti. Instead of pumpkin I used butternut squash and a mild chilli instead of a Scotch bonnet.
Of course, nothing says soupe joumou like Maggi cubes 🙂
A nod to traditional Thanksgiving, I used 2 turkey wings to help create the flavorful broth.
All the makings went inside of my new large, oval Le Creuset that a bought to supplement the one I left languishing in France. I also knew that I would be taking this gratuitous picture 😀
As the afternoon wore on, our natural lightening started to fade, but our son was able to get this picture of his superb slicing with his i-phone.
This meal was pretty good with Irish champ (mashed potatoes with scallions, butter and milk) and creamed cabbage flavored with a bit of the pork glaze.
We ended our meal with espresso, chocolate topped macaroons and white chocolate panna cotta, topped with a blueberry compote. Photo resentfully taken with artificial light.
I hope your celebrations were the best!