Thanksgiving

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Three-course menu for two

Preheat the oven to 375 ° F

Squash and apple soup

Shake well and heat on the stove over medium heat, stirring

Serve with the herb yogurt and caramelized pumpkin seeds

Cranberry and sage porchetta + Brussels sprouts and roasted potatoes

Heat the vegetables in the oven for 10 to 15 minutes

Heat a pan over medium heat with oil and butter and brown the Porchetta slices on one side. Turn the slices of Porchetta and bake for 5 to 7 minutes

Serve with vegetables and beet chutney

Pecan pie + cinnamon whipped cream

Temper the desserts at room temperature for 8 to ten minutes

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Sea Buckthorn and Maple Ham in a Ceramic Casserole

Preheat the oven to 360 ° F

Place the ham in the casserole dish and bake with the lid for 30 minutes

Add the vegetables and the sea buckthorn sauce. Return to oven for 10 minutes

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Desserts

Temper the pecan pie for 8 to 10 minutes at room temperature

Temper the torte for 8 to 10 minutes at room temperature. Cut the portions with a hot knife. You can soak the blade of your knife in hot water by wiping it between each part

Heat the apple crumble to 350 ° F for 10 minutes