1 On Thanksgiving, an elegant table was set for guests in the dining room.
2 For the meal, I set up a colorful, long buffet in the kitchen for guests to serve themselves. There were many wonderful creations from which to choose.
5 The day before Thanksgiving Chef Pierre came to help me prepare the meal. This is peeled celeriac, recently harvested from the vegetable garden.
6 Celeriac is a member of the celery family and the plant's bulbous root makes an excellent puree and soup. I asked Pierre to make one of his amazingly smooth and satisfying soups.
7 Pierre poured milk into a pot.
8 And added the cut-up celeriac to the milk
9 He also added a bit of water.
10 And set it on the stove to cook
11 When the celeriac was nice and tender, it was ladled into the jar of a blender.
12 It was pureed until quite smooth.
13 Working in batches, the pureed celeriac was poured into a clean pot.
14 Pierre seasoned this velvety soup with salt and pepper - so simple and so delicious!
16 This recipe begins by sprinkling gelatin over freshly squeezed pomegranate juice.
17 After cooking to dissolve the gelatin, the mixture is stirred into some more pomegranate juice.
18 The mixture is poured into a chilled mold and refrigerated until partially set.
19 Meanwhile, the cranberry sauce was prepared. Fresh orange juice was added to the cranberries.
20 Along with cinnamon sticks
21 And sugar and a bit more gelatin
22 And some lemon peel
23 After cooking for several minutes, the cranberry mixture was passed through a fine sieve to remove the solids.
24 While the cranberry sauce was chilling, Pierre began removing the peel from sweet oranges.
25 After removing the tops and bottoms, he sliced around the sides, removing all the pith.
26 Next, the segments were sliced free from the membranes, a process called supreming.
27 These segments are drained and sandwiched between the pomegranate layer and the cranberry layer in the turkey mold.
28 The set pomegranate juice
29 After arranging the orange segments, the cranberry sauce was spooned, over topping off the mold.
30 The molds were returned to the refrigerator to completely firm up.
31 How beautiful!
32 While Pierre was cooking away in the kitchen of the flower room, I had a project of my own going on in my kitchen. I wanted to give a pie to each of the farm crew for them to enjoy on Thanksgiving.
33 I blended all of the pâte brisée in advance and rolled it all out the previous evening. I wrapped the rounds well and refrigerated them over night.
34 I laid the rolled out pastry in the pie plates and removed the excess with kitchen shears.
35 I then began the crimping process.
36 I ladled pumpkin custard filling into some of the shells.
37 I brushed around the edges with some heavy cream to give them a nice color.
38 And into the convection oven they went.
39 I also made several pies with a mixed nut filling - pecan, walnut, and hazelnut.
40 The nut filling went into a partially baked pie crust and was then finished off in the oven. I decorated the tops of the pumpkin pies with pastry leaf cutouts.
41 Some of the happy recipients - Maria, Sanu, Laura, Carlos, Phurba, Chhewang, Dorji, Fernando, Chhiring, Pete, and Wilmer