It’s mid-November! Are you hustling to get your Thanksgiving menus prepared? Most Japanese people are not knowledgeable of Thanksgiving culture or customs since it’s a very American holiday (remember the pilgrims and Native Americans?). For me, it’s the start of the holiday season, and I am a big believer in the camaraderie and food that goes along with it!
This past weekend, I wanted to test out some new recipes before the official Thanksgiving dinner, and it happened to coincide with our friend’s birthday so we made it into a dual celebration! All of the pretty decor and styling courtesy of Little Projects in Style. See more amazing pictures of the night on her blog! I give you our “Thankful for Birthdays” Dinner Party menu:
Truffle Mac & Cheese: adapted from Ina Garten
Sausage, Apple, & Cranberry Stuffing: adapted from Stacy M. Polcyn
Roasted Brussels Sprouts: adapted from Ina Garten
Lawry’s Inspired Creamed Corn: adapted from Lawry’s The Prime Rib
Rosemary, Lemon & Garlic Roasted Cornish Hens: adapted from Moonandback
Apple Pie a la Mode: adapted from Brown Eyed Baker
Strawberry Shortcake: purchased from Takano in Shinjuku
– Menu template courtesy of Martha Stewart –
– Cornish Hens (Photograph courtesy of Little Projects in Style) –
– Our finished dinner table (Photograph courtesy of Little Projects in Style) –
It was my first time making most of these recipes. Everything came out well although I would have liked to cook the stuffing a little longer and the hens a little less. Timing is really important when you’re using a Japanese oven since it’s 1/8th the size of the ovens in the US. Only one large dish will fit in the oven at a time so make sure to prioritize the cooking of the dishes beforehand and cook as much as you can using your stove top!
For dessert, I felt very inspired by Brown Eyed Baker so I made apple pie from scratch! More about that endeavor tomorrow :)