The Carew Pigs are back! After a bit too long neglecting this site, we're going to try our best to put up our favourite meals. As a starter, keep reading for a detailed account of our epic Thanksgiving meal.
One of the Pigs is American and thinks Thanksgiving is the best holiday ever invented, so for the second year in a row, she has undertaken the task of creating authentic Thanksgiving dinners like the ones she grew up eating back in California. Last year we squeezed just two guests in - this year we were 12 sitting around the table in our tiny kitchen. A party is only as good as the guests and this night was one hell of a good time.
The menu:Starters: Pear and parsnip soup (the Canadian's concoction) with German potato bread baked by our dear German friend. In the soup, we suggested people put a slice of dolcelatte blue cheese in for extra kick. Pinchos (bite-sized Spanish delights) with jamon, Spanish goat cheese and French honey on a toasted slice of baguette. These are quicky warmed in the oven and eaten right away. The Spaniard and American piglets made these just quickly enough for them to be devoured by our guests. Little did they know how much there was to come. Main course: Turkey with Italian Christmas stuffing - This is the stuffing of all stuffings. The primary ingredients are plums, chestnuts, walnuts and various meats, but a bit too much sherry also went into it and as a result, the stuffing is quite potent. Not recommended for lunch as you may be a bit tipsy for the rest of the day! Green beans and Brussel sprouts fried in garlic and hot sausage Garlic mashed potatoes Cranberry sauce - Yes, brought back in luggage from the States this summer. Dessert: 
Apple pie - somehow, this put everyone into some sort of extacy. Or maybe it was the "Love Cream," our new name for whipped cream. Because it's whipped with love. Pumpkin pie - the American piglet's FAVOURITE pie, so she made four... two with ground pecans and two standard, plain pumpkin pies. We'll be eating those for a while. It seems that people who haven't been exposed to the concept of pumpkin pie tend to look on it with suspicion and it isn't eaten as enthusiastically. Chocolate cake - a tiny wonder of a cake with quite a punch. Baked by our lovely Swedish friend! ...and to finish it off.... The American piglet's most proud import - her dad's Moscato di Pantelleria - one of the most gorgeous dessert wines ever. Pantelleria is a tiny island off the south west of Sicily and very close to Tunisia. The Zibibbo grape is used to make this slightly sparkling, golden coloured wine that tastes exactly like the grape itself.
Brutte ma buone - "Ugly but good," these hazelnut meringues (with a little bit of orange and lemon rind) are so tasty and perfect with the moscato. They come from the northern part of Lazio (Italy), near Lago di Bolsena where the hazelnuts are supposed to be especially good. According to the cookbook (Cooking the Roman Way by David Downie), they can also be made with almonds, but are then called brutti ma buoni using the masculine. 
Several bottles of wine and champagne later, our guests left happy as clams. Overall, a stunning success. Now maybe next year we'll be able to cram 14 into the kitchen.... | 
