A Thanksgiving Friendsgiving

Thanksgiving_20This time last year, Mike and I had just returned from our trip to the Amalfi Coast.  We landed home and the sickness hit; we were both ridden with colds and, therefore, had to keep it low key for Thanksgiving.  This year, I was determined to make up for last and  hosted a small Thanksgiving dinner.  Our Friendsgiving tradition was back on!

Thanksgiving_21This event marked our first official sit-down dinner on our new table and with our new plate wear.  The plates coordinated, the cutlery matched, and the glasses were all the same size; major adulting was taking place.  To add to the table decor, I kept it simple with a floral centre piece of locally grown blooms, green tapered candles, and mini pumpkins.


As Mike prepped in the kitchen, I fussed over the table settings and manned the desserts; our usual hosting duties were in full full force.  Before we knew it, our guests were here and dinner was served.   Since I didn’t get the pleasure last year, I am happy to share with you the details from this year’s Thanksgiving dinner including a quick + easy mixed berry tart recipe.



O N  T H E  M E N U . . .

Thanksgiving_25Butternut squash + fennel salad topped with citrus, a balsamic + apple cider dressing, candied pecans, and parm

Thanksgiving_26Gnocchi poutine garnished with green onions and crisp fried sage 

Turkey!!!! [served with a chestnut bread stuffing]



F O R  D E S S E R T . . .

Thanksgiving_02Gone the way of the gnocchi poutine, these pumpkin spice macarons are officially a Thanksgiving tradition.  I have baked them every year and will continue to do so as they are one of my fave flavours!.

Thanksgiving_03Pumpkin Spice Macaron recipe


Mixed Berry Tarts

Thanksgiving_06This tart recipe can be used for any shell but the portions are specific to this baking tray


Berry Filling 
[enough to fill 12 tart shells]

  • 1/2c cranberries
  • 1 1/2c mixed berries [I used a frozen berry mix that I had on hand]
  • 1/4c white sugar
  • 1tbsp cornstarch
  • fresh mint for garnish


combine berries [thawed if frozen] + sugar + cornstarch in a bowl and gently toss 
let sit for about 15 mins
preheat oven to 375º


spoon berry mixture into tart shells | do not completely fill tarts as the berries will cook down and may bubble over
bake for 25-30 mins or until shells are golden brown
remove from oven and cool
top with a piece of fresh mint
serve as is or with a bowl of vanilla ice cream!!!


In a world where the craziness around us feels as though it never ends, there are still things to be thankful for.  I say it each year, but I mean it each year, I am truly thankful for my family [near and far] + friends [old and new] and our health.


I hope you all had a wonderful Thanksgiving!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s