With Thanksgiving next week it’s no surprise here at Sauce we arr thankful for the dynamic cuisine here in London. Check out our top spots for celebrating this year…
Celebrate Thanksgiving at The Stafford
The Stafford, St James’s luxury five-star boutique hotel, has long been a favourite of American visitors to London and expats alike, and in honour of Thanksgiving 2016, they are offering guests a traditional Thanksgiving feast, available in both The Lyttelton restaurant and the American Bar on Thursday 24 November. For just £40pp guests will be able to enjoy a starter of Spiced pumpkin soup with candied seeds and cheese popovers; main course of Roast turkey with garlic mashed potato, green bean casserole, roasted sprouts, sweet potato, glazed carrots and stuffing; and for dessert, Pecan pie with bourbon cream. www.thestaffordlondon.com
Thanksgiving Dog Deluxe at Galvin HOP
Spitalfield Market resident Galvin Hop is offing a seasonal special Dog Deluxe this Thanksgiving. As an all-American style tribute, the turkey and cranberry sausage comes wrapped in bacon with cranberry relish and a crispy sage and onion topping. The Thanksgiving Dog Deluxe comes with fries and is priced at £12.50, also available to take away from Galvin Hop’s ‘Grab and Go’ station for £6.50. For further information please visit www.galvinrestaurants.com/section/62/1/galvinhop
Celebrate Thanksgiving at Big Easy with a choice of two all-American feasts
To celebrate Thanksgiving, guests at Big Easy can feast on a family-style dinner from 12pm-10pm on Thursday 24th November. Priced at £35 per person for three courses, this holiday menu features favourites such as Pit Smoked Turkey with Big Easy’s secret Pan Gravy and a host of tempting sides, as well as an indulgent Jack Daniels infused Pumpkin Pie. www.bigeasy.co.uk
Thanksgiving menu at Margot
This Thanksgiving, diners should head to Covent Garden, where the recently launched Margot restaurant will be serving guests a luxury, three course Thanksgiving menu. As a tribute to the holiday’s most famous ingredient, guests can enjoy a hearty pumpkin soup starter with amaretto crumble and toasted almonds. Roasted suckling pork belly takes pride of place on the menu, served with seasonal vegetables and sweet prunes to complement the dish. As a nod to the heritage of the holiday, guests will enjoy American favourite, apple pie for dessert, with calvados gelatine, vanilla and nutmeg ice cream. The menu is priced at £48 per person and will add a touch of Italian finesse to Thanksgiving celebrations. www.margotrestaurant.com
Pumpkin Pie Flip: Thanksgiving at Dirty Bones
Dirty Bones in Kensington, Soho, and Shoreditch, are celebrating Thanksgiving 2016 by shaking up the limited edition Pumpkin Pie Flip for guests on 24 November. Featuring Sugar Shine Pumpkin Pie Moonshine, Bulleit Rye and Belsazar Dry Vermouth shaken with double cream and egg white, the Pumpkin Pie Flip is the perfect accompaniment to the Dirty Bones New York style dishes, such as Chicken & Waffles; Flat Iron Steak; and The Mac Daddy Burger. www.dirty-bones.com
Celebrate Thanksgiving at Launceston Place
Raphael Francois, Chef Patron of South Kensington favourite Launceston Place, previously worked at New York’s Le Cirque. During his time in America he learnt amongst many other things how to celebrate Thanksgiving in style, and from 22 – 27 November, Launceston Place is inviting guests to join the celebrations by enjoying an exclusive five-course tasting menu designed by Raphael. Incorporating classic dishes such as turkey and pumpkin pie, guests will also be able to enjoy delicacies including oyster with creamy wine, chives and caviar, and pumpkin and sweet potato with pecan and marinated foie gras. www.launcestonplace-restaurant.co.uk
Deconstructed Pumpkin Pie recipe from Jude’s Ice Cream
Celebrate Thanks Giving at home with this tantalising Deconstructed Pumpkin Pie recipe from Jude’s Ice Cream. Made using Brown Butter Pecan ice cream, one of latest flavours to join the Jude’s family, Jude’s Deconstructed Pumpkin Pie is the perfect treat to serve the family and something they’ll all be thankful for!
Made to a new recipe, this tasty triumph blends brown butter (Beurre Noisette) with fresh Hampshire milk from the cows next door. Caramel swirls and toasted pecan nuts candied in British demerara sugar are stirred in for added sweetness and crunch. Brown Butter Pecan is available in Waitrose and Ocado. 500ml tub RRP £4.69 www.judes.co.uk
JUDE’S DECONSTRUCTED PUMPKIN PIE
PREP 45 MINUTES + CHILLING TIME
COOK 40 MINUTES
500g pumpkin or squash, peeled, seeds discarded and cut in to chunks
2 tsp. ground cinnamon
¼ whole nutmeg, finely grated
125ml double cream
1 tbsp. brown sugar
150g mascarpone cheese
4 tbsp. maple syrup
1 vanilla pod, seeds scraped out
1-2 tbsp. milk
60g pecan nuts, roughly chopped
40g green pumpkin seeds from a pack
2 tbsp. salted butter
1 tsp. mixed spice
1 tbsp. soft brown sugar
8 ginger nut biscuits, broken
6 Large scoops of Judes ice cream
- Preheat the oven to 180oc, 160fan, Gas 4. Place the pumpkin, cinnamon, nutmeg and 1 tbsp. of water in to a large roasting tin and toss everything together. Cover with foil, cutting a small air hole in the centre and bake for 40 minutes or until soft when a knife is inserted. Set aside to cool down completely. Once cooled place the pumpkin in a bowl and whiz to a smooth textured puree with a stick blender.
- Whisk the double cream until you have a thick dropping consistency. Swirl through the brown sugar, and half the pumpkin puree, being carful not to over mix as the mixture will become too loose. Set aside in the fridge to thicken a little.
- In a separate bowl, with a wooden spoon beat the mascarpone with the vanilla and remaining maple syrup. Add just enough milk to create a dropping consistency. Set aside.
- Place the pecans and pumpkin seeds on to a baking tray and pop in to the still hot oven for 10-15 minutes or until lightly toasted. Melt the butter in a small saucepan over a low heat. Tip the toasted nuts in to the pan of butter along with the mixed spice and sugar, stir everything to coat well and set aside to cool.
- Take 4 glasses and layer the pumpkin pie. Start with the crushed ginger nuts and continue layering with the pumpkin mixture, pumpkin puree and sweetened mascarpone. Top each one with the spiced nuts and seeds and serve with a generous scoop of ice cream.