Being in Stockholm, David and I will miss Thanksgiving this year. Because we don’t have the day off from rehearsals, it’s also difficult to make a traditional Thanksgiving dinner of our own (i.e. I don’t have any time to roast a whole turkey — truthfully, I doubt our tiny oven couldn’t handle it anyway). Thanksgiving is one of our favorite (food) holidays, though, and we’d hate to do *nothing* for the occasion. And so I have come up with a slightly nontraditional and simplified (i.e. manageable with work) Thanksgiving menu, with what I think might be some fitting “Swedish” inspirations/substitutions.
Here’s what it looks like for now:
HORS D’OEUVRES
- Deviled eggs with chives, topped with caviar
- Thinly sliced chorizo on sliced cucmbers
VEGETABLES
- Roasted beets with pistachios and basil
- Roasted Jerusalem artichokes
- Mashed potatoes (perhaps with wasabi, if I can find it… or maybe caramelized onions, still mulling this one over)
- Grilled asparagus
MAIN
- Roasted mustard-coated salmon (– since I can’t roast a turkey, salmon seems a good substitute, since we are in Sweden after all)
- Lingonberry (or some other berry) chutney
DESSERT
- Duo of dark chocolate: flourless cardamom/orange chocolate cake + “pot o’ coco(nut)”
I love making paleo pumpkin pie, but I can’t find any pureed pumpkin here in Stockholm — as I don’t have time to puree pumpkin myself, I am going to opt for a decadent dark chocolate dessert with high percent cocoa chocolate. As usual, I will photograph the dishes and upload them here.
It will be a cozy little Thanksgiving for us this year, but I’m happy about at least trying to do something memorable with our nontraditional Thanksgiving Day in Stockholm.
Wishing everyone a very happy Thanksgiving!!! x x x x
eat. live. paleo. 
Leave a Reply