So good!

It has been a long time before I really try to make some macarons. I was scared to mess them up cause everybody was saying that it is really hard to succeed. But I did it!!!

For 70 halves (30 to 35 macarons)

110gr ground almonds

200gr icing sugar

90gr egg whites

35gr granulated sugar

FM food color

Preheat the oven to 300°F.

Mix the ground almond and the icing sugar together.

Whisk the egg whites with the sugar and add the food color had that point, if necessary. Add the powder in the egg whites slowly using a spatula.

You have to prepare a baking sheet with a parchment paper,

Spoon the mixture into a piping bag and pipe out small rounds onto the baking sheet. Leave them out to dry for about 30 minutes. They will form a light crust, make sure it has formed before you bake them.

Cook for 13 minutes.

- To save money and go green, start preheating the oven while the macarons are drying.

- To make the ground almond-icing sugar mix really thin, you can process it with a food processor and sift it.

- On the back of the parchment paper, you can draw some circles to get the same regular size for your macarons.

- Leave the macarons 24h in the fridge before to eat them, they will be better.

For that recipe, I use a chocolate ganache based on 100gr of chocalate with 10cl of heavy cream.

Enjoy!

And now, the turkey...

..of course cause there is no Thanksgiving with no turkey. I am kidding, that recipe is simple with a good organisation, no problem. I know that for this year it's to late but you will be on time for next year or for christmas.

For 6-8 people

The turkey recipe :

2 turkey thighs

6-8 sweet potatoes

30 brussels sprouts

FM salt, pepper, olive oil

1/2 qt chicken stock

Peel and cube the sweet potatoes (1/2in side)

Clean the Brussels sprouts. Cut them in half.

In a bowl, mix the vegetables together, add the seasoning and some olive oil. Mix it and pour in a roast pan.

Now take off the bones from the turkey thighs and butterfly them. Add some seasoning and stuff them with the stuffing you prepare the day before. Roll them and place them on the vegetables, drizzle some olive oil. Add half of the chicken stock and place in the oven that you preheat at 400oF for 30 minutes.

After that you have to check the point of cook of the vegetables with a paring knife. Mix them and if the meat has a pretty good coloration, use some foil to cover it. If the meat is lighty colored, keep cooking uncovered. At that point you may need to add some chicken stock.

from now on, check every 15 minutes.

When it is ready to your taste...a table!

Advices :

- You can use a string to rool up the turkey but if you roll it up well, it will be easiest without it. Trust me.

- you could warm up your stock, thus, you will not take the risk to brake your pan with the difference of the temperature and it will cook faster.

- The turkey should not be dry cause the flavor will be gone. So touch the meat with a finger and as a chicken when the meat is hard, it should be good.

If you are looking at the picture, you will tell me "where are the meat rolls?". I know, I know, but for the picture I wanted to do it pretty to make you hungry. Usually you bring the roasted pan in the middle of the table and you serve like that. Please enjoy and have a good time!!

The cornbread recipe

For 6-8 people

The cornbread recipe :
5 Tbsp unsalted butter
3/4 cup flour
3/4 cup yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 eggs

Preheat the oven to 425oF. Butter and flour your baking pan.
Melt the butter in the microwave.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk the buttermilk and the eggs. Add the melted butter. Add the dried mixture. Pour the batter into the pan.
Bake for 20' until the cornbread just begins to brown.

The stuffing

Today there is no picture!
But here is the stuffing recipe I made for my turkey.

On D-1 day

For 6-8 people

The stuffing recipe :
1 cup onions thinly diced
1 cup celery thinly diced
1 cup white mushrooms diced
1/4 cup golden raisins
1 stick butter
FM breadcrumbs, salt, pepper, sage, rosemary, thym
2 cups chicken stock

In a saute pan, pour diced onions-celery-mushrooms into melted butter, cook lightly.
Add raisins, salt, pepper and herbs.
Add chicken stock and toss the breadcrumbs into stuffing until the mixture is nicely moistened.
Set aside and let it cool.

Advices :
- I used some white mushrooms but oysters or black trumpet mushrooms could be really good too, more expensive though
- You could prep.are your own chicken stock but there is some good one in your grocery store.
- If you have some bacon, add it at the beginning with the butter to bring some more flavors to your stuffing.