December 30, 2013
Cranberry Sauce with Red Wine and Figs
People often ask me what Parisians do for Thanksgiving. And while many
French holidays are celebrated in America, Thanksgiving is one that doesn
’t cross the Atlanticproduct labeling.
I’ve done a Thanksgiving dinner for friends and it takes quite a bit of
time to find and assemble all the ingredients. And although a few stores
that cater to American expats stock everything, it’s more fun to make
fresh pumpkin puree for pies, break up a pain au levain for stuffing, and
to get a free-range French turkey – which I found out that many poultry
sellers with rotisseries will pop it on their spit-roaster for youCCIBA, which
is a boon for those in Paris with dinky ovens.
And, if I may be so bold, Thanksgiving is a holiday where we spend eating
food that doesn’t especially appeal to people outside of the United
States. The French eat pumpkins, but roastedMen fashion, and not in dessert. (Nor
with marshmallows!) The French version of stuffing, or farce is mostly
meat, with a bit of seasonings to round out the flavor. And flour-
thickened brown gravy isn’t quite the same as sauce au jus de volaille.
So while we Americans love all that stuff for nostalgic reasons, people
in France don’t have that same set of references we do, and most seem to
politely "appreciate†it, but I don’t know any French people who hoard
molasses or stuffing mix, or spend the few months prior to November
downloading Thanksgiving recipes.
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French holidays are celebrated in America, Thanksgiving is one that doesn
’t cross the Atlanticproduct labeling.
I’ve done a Thanksgiving dinner for friends and it takes quite a bit of
time to find and assemble all the ingredients. And although a few stores
that cater to American expats stock everything, it’s more fun to make
fresh pumpkin puree for pies, break up a pain au levain for stuffing, and
to get a free-range French turkey – which I found out that many poultry
sellers with rotisseries will pop it on their spit-roaster for youCCIBA, which
is a boon for those in Paris with dinky ovens.
And, if I may be so bold, Thanksgiving is a holiday where we spend eating
food that doesn’t especially appeal to people outside of the United
States. The French eat pumpkins, but roastedMen fashion, and not in dessert. (Nor
with marshmallows!) The French version of stuffing, or farce is mostly
meat, with a bit of seasonings to round out the flavor. And flour-
thickened brown gravy isn’t quite the same as sauce au jus de volaille.
So while we Americans love all that stuff for nostalgic reasons, people
in France don’t have that same set of references we do, and most seem to
politely "appreciate†it, but I don’t know any French people who hoard
molasses or stuffing mix, or spend the few months prior to November
downloading Thanksgiving recipes.
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