The history of this festival goes deep into American history, in the days of the first settlers from England who have reached the shores of America on the ship "Mayflower." The harsh winter, many Pilgrim Fathers did not survive, survivors also helped the Indians: they knew how to handle the local soil, known especially local climate. When the rocky soil surprisingly all immigrants brought a rich harvest, the first governor of the colonists, settlers offered to spend a day bringing gratitude to the Lord. On the feast were also invited chief and 90 Indians who once helped souped Americans do not die in the unfamiliar surroundings of America. Meal shared with the Indians, was the first celebration of Thanksgiving Day.
Established tradition, the Americans prepare pumpkin pie, fry a large turkey and serve it with cranberry sauce, decorate the table symbols of autumn and harvest - nuts, chestnuts, pumpkins, leaves and bunches of grapes. Canadians bake apple pie and turkey make a good stuffing and stuffed them dumplings. Thanksgiving Day - a good, good time to get together as a family for the holiday table.
Having read the stories, I certainly did not have a huge lightning desire to fry a turkey, cranberry sauce and weld bake a pumpkin pie the size of a flying saucer, but to make something special, unusual for us - yes. After going through several western culinary portals Pestryaev gastronomic delights and unknown names, I managed to find an interesting recipe that consists of very symbolic for Thanksgiving Day foods: onions and chestnuts.
For the preparation of 8 servings of food we need:
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4 tbsp. l. unsalted butter;
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350 g roasted and peeled chestnuts;
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450 g of red pearl onions (peeled from the husk);
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10 leaves of fresh thyme sprigs;
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3/4 cup chicken broth;
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1/2 cup dry red wine;
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1 tbsp. l. balsamic vinegar;
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1/4 cup toasted pecans (chopped);
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1 hr. L. sugar;
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sea salt and freshly ground black pepper - to taste.
Melt a tablespoon of butter in a thick-walled pan or skillet over medium heat. Wait until the oil has completely cover the bottom.
Not diminishing flame, add the pot pre-cooked and peeled chestnuts, fry them in melted butter 5 minutes until golden brown.
Add the chestnuts peeled red pearl onions, mix gently. Continue to cook for about 5 minutes, until the onions are light acquire a golden brown color.
Next, add in the pan for chestnuts and onions thyme leaves, chicken broth, red wine, bring everything to a boil. Then reduce heat to low, cover the pan and simmer for 10 minutes.
Remove from the pan lid, increase the heat to medium, to the liquid evaporated. We need to get her to stay no more than 3 tablespoons whole evaporation process will take about 20-30 minutes. Do not forget to stir the contents of the pan and ensure that nothing is burnt.
Pour into the pan balsamic vinegar, add sugar, chopped pecans and remaining 3 tablespoons. l. butter. Season with sea salt dish and freshly ground black pepper, if desired.
The dish is ready. It is served in the traditional fried turkey as a side dish, as well as snacks, pre-cooled. Try it, you will love it!