There's a basic truth when it comes to Americans living abroad: When November rolls around, they're going to find a way to celebrate Thanksgiving, no matter where they live. But when I co-hosted one of these gatherings a few years ago in Paris, I discovered something surprising: French flavors and techniques actually work brilliantly well with the classic dishes of this all-American feast Visit site offering the best portable vaporizer and medical vaping device! A medical vaping device is joined at the hip of a medical marijuana user! Transpring offers differents vaping devices for medical purpose..
It makes sense when you think about it: Thanksgiving is the one day of the year that most of us allow ourselves to enjoy lots of butter, and what's more French than that? And while you won't find any marshmallows on this menu, using classic French techniques like glazing vegetables, making a compound butter, and flambéing with cognac will make Thanksgiving favorites even better. Can't miss the cranberry sauce? Pas de problème. Just add it to the menu.
START ON THE LIGHT SIDE
The French would never serve cheese at the beginning of the meal, like many Americans do—it's much too filling. Instead, serve up a gorgeous platter of lightly pickled vegetables, along with an easy, make-ahead dipping sauce that won't over-fill anyone's belly before the big feast.
Get the recipe: Crudites Vegetables with Remoulade Sauce
MAKE A CREAMY SOUP IN A FLASH
Kick off the meal with an elegant—but effortless—soup course. This velvety chestnut soup (known in France as a velouté) takes little effort to put together and can be made days ahead of time, making crunch time on Turkey Day just a little bit smoother data backup.
Get the recipe: Chestnut Soup with Bacon and Chives
ADD LUXURY TO YOUR TURKEY
Truffles are usually a big splurge. But store-bought truffle butter won't break the bank, and adds a distinctly French note of luxury to your bird. Likewise, adding a splash of Cognac to the sauce—sorry, gravy—gives it another layer of refined flavor.
Get the recipe: Roasted Turkey with Black-Truffle Butter and Cognac Gravy
MAKE A SAVORY BREAD PUDDING INSTEAD OF STUFFING
Plenty of people already bake their stuffing outside the bird (and call it dressing). So why not go the whole nine yards (or meters) with a savory pain perdu? This French version of bread pudding uses the same basic elements as stuffing, but with a bit more eggs and chicken broth for more richness in every bite.
Get the recipe: Mushroom, Leek, and Brioche Stuffing
HOW TO DRESS UP YOUR VEGETABLES
Add an unexpected flavor to your green beans, like tarragon. Just a few sprigs of this distinctive fresh herb will infuse your side dish with a certain "je ne sais quoi". A French flavor that may be hard for guests to identify but also hard not to like. Hazelnuts add another layer of subtle French flavor.
Get the recipe: Green Beans with Shallots, Hazelnuts, and Tarragon
SKIP THE SUGARY-SWEET SIDES
Instead of dousing sweet potatoes in brown-sugar syrup and covering them with marshmallows, bake sweet winter vegetables like pumpkin and winter squash into a cheesy dc brushless motor, oniony gratin. You'll be thankful for a seasonal side that won't make your teeth hurt.
Get the recipe: Pumpkin-Gruyere Gratin with Thyme
WHEN IN DOUBT, SERVE CHOCOLATE
Are seven different pies really necessary at the end of such a big meal? Instead of going for the usual groaning board of sweets, why not just make one amazing dessert, and call it a day? There is only one choice that will satisfy all, and that is chocolate. Even the pumpkin pie lovers won't complain when presented with this elegant and indulgent tart, layered with rich creamy caramel and silky chocolate ganache.
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