Chocolate and Coffee Mousse Cake, St Augustine, and the First Thanksgiving
Thanksgiving will be in just a couple of months, so it is not too early to start thinking and planning for it. In my case, it means getting flights for my sons to come home! But it also means starting to think about delicious meals to prepare while they are home. I think they are going to love this chocolate and coffee mousse cake. It could be made for the big day, but also for any of the other few days they will be home, since each of those days will be precious and celebratory.
Castillo de San Marcos, on Matanzas Bay
The chocolate and coffee mousse cake is a Spanish recipe, but not a very traditional one. Still, and like all the dishes that I make, it is a simple recipe that doesn’t take much to put together, yet looks beautiful and tastes delicious. The chocolate cake base, topped with (more…)
Every time Thanksgiving comes around, I feel I have to explain myself about why I post these recipes. Because today’s recipe, fruit and pinenut stuffing, is not something I ever cooked in Spain. We don’t celebrate Thanksgiving in Spain, therefore its cuisine and traditional dishes are something purely American.
Here we are again, days away from a major feast, with a recipe I would love you to make —because, trust me, your guests will love it! I serve citrus marinated salmon as an appetizer, and it’s always a hit. Pretty simple to make, it looks and feels as if you took special time and care to make it, as something special, for a special occasion. The occasion is certainly special (Christmas), but the dish is not complicated. The main thing you have to remember is to make it at least 3 days before you plan on having it.
When I saw this recipe I thought I had to make it. The sugared cranberries, the beautiful creamy pink filling, and the crumbling crust, had my name written on them. But I was a bit weary: sometimes beautiful recipes don’t end up tasting as great as they look.
I hope I get to your table in time for you to make these tasty dinner rolls three ways, because they should be on your Thanksgiving menu. I’m serious! They will be a hit. If you can’t fit them into your cooking and baking schedule for the day, plan on making them the day before, freeze them in freezer bags (I vacuum pack them) and defrost outside of the bags a couple of hours before your Thanksgiving dinner. That’s exactly what I am doing.
I made this rhubarb almond cake a while ago, and I was hesitating whether this was the right time to post the recipe, given that rhubarb is not in season, at least where I live. I decided that this was perfect timing: with Thanksgiving next week, pie and cake are words that are dancing in my head, and this rhubarb almond cake is so versatile, you could swap the fruit and obtain the same wonderful result. The traditional ones, pumpkin, apple, and pecan pies, will be on many tables next Thursday, but alongside those, I always like to have something different. My friend Shelby makes coconut cream pie, and I absolutely love it. This rhubarb almond cake could become a pear almond cake, or a plum almond cake, and be a new addition to your Thanksgiving menu. I love it with rhubarb, so if you can find it, by all means, make it! Rhubarb gives the cake a certain tartness that I love, much like I think plums would.
