Had a lovely lovely time at Maureen’s ‘orphan Thanksgiving’ tonight. Good company, good food and drink. Food highlights included juicy delicious turkey, sausage-parsnip-apple stuffing, mashed potatoes and gravy, sweet potatoes topped with brown sugar and pecans, pumpkin pie, deep-dish apple pie, and chocolate amaretto cake. (And I ate all of the above, including ALL THREE DESSERTS. It is Thanksgiving, after all.)
My contribution to the feast was French vanilla ice cream, spiced pumpkin seeds, and cinnamon-sugar coated roasted almonds:
The almonds came out really well, and the recipe was fairly simple — beat an egg white to soft peaks, stir in 3 cups of whole almonds. Then sprinkle the almond-egg mixture with 1/2 cup sugar, about a teaspoon of cinnamon (maybe a smidge more, I didn’t measure), and about 1/2 a teaspoon of salt (again, I didn’t measure, so it might have been more). Toss to coat, then spread almonds in a single(ish) layer in a pan and roast at 250 degrees for an hour.
Hope everyone had a Happy Thanksgiving!