An Intimate Thanksgiving Meal

Hello loves,

Welcome back!! Today I’m sharing my intimate thanksgiving meal. This year for Thanksgiving David and I have decided to stay put and have a little staycation at home. And this girl is super grateful! It’s been a busy season for me, so I am thrilled to be staying in the city for quiet, long weekend.

We are going out to Queens in the evening on Thanksgiving to enjoy a Chinese dinner of Peking Duck with David’s family! I will keep you posted on this meal! It’s my first time trying this dish and I am absolutely hoping it will be like the Ralphie’s Christmas Peking Duck experience in A Christmas Story. Photos to come. (:

Wednesday evening I am preparing a small thanksgiving meal for David and I to enjoy. I’m linking my recipes. There are very few things I love more than cooking a nice, romantic meal for my love and me to enjoy. Hope you can copy some of the recipes for yourself or better yet, someone else is doing the cooking for you! hehe!

All of these recipes are serving sized for 4-6 people so I am dividing in half for our meal and will hopefully have some left overs. (:



For the starter I am picking up a delicious Foie Gras from one of my favorite restaurants to enjoy with some baguette. I know picking up is a little bit cheating but it’s a hard dish to come by but one of our favorites. And, yes, in true Elle fashion we will be popping a bottle of bubbly to go with this.

P.S. if you live in the New York area I recommend buying your baguette from Maison Kaiser. Most of the French would agree that it’s the closest thing to the French baguette you can get state side.

Also, if you’re looking for Foie Gras I highly recommend ordering from D’Artagnan Foods. I’ve attached the link below. Because I’m on a bit of a time crunch, I don’t have time to order so I will be picking up from one of my favorite French Restaurants, Amelié.

D’Artagnan also has all sorts of yummy foods you can order such as specialty charcuteries, truffles, and gamey meats that aren’t easy to find in store. Highly recommend this site.


Google Image

Google Image

Cranberry Ham


  • 5 lb Cooked Ham (I prefer spiral cut)

  • 1 to 2 cans of cranberry sauce depending on ham size (whole cranberries not jelly)

  • 1/4 cup of brown sugar

  • 1 tsp ginger

  • 1 to 2 tbs of mustard if you like a little more spice


  • Slice ham into thin slices shown above

  • Mix cranberry sauce, brown sugar, ginger and mustard in a crock put.

  • Let crock pot heat up for a few minutes with mixture.

  • Add sliced ham and cook on low for 2-4 hours stirring every half hour.

  • Serve warm

Maple- Roasted Brussels Sprouts with Bacon and Hazelnuts



  • 2 lbs of Brussels Sprouts

  • 3 slices of thick cut bacon

  • 1/4 cup pure maple syrup

  • 1/4 cup of chopped Hazelnuts

  • Salt and Pepper to taste


  1. Preheat over to 375 degrees

  2. Wash, cut stems, and cut brussels sprouts in half. Drizzle with olive oil, salt and pepper and toss.

  3. Cook bacon and hazelnuts in a medium skillet over medium heat until bacon and hazelnuts begin to crisp (about 5 minutes)

  4. Transfer bacon and hazelnuts to oven safe pan with parchment paper

  5. Add brussels sprouts to the skillet and drizzle maple syrup over sprout, toss until distributed, return to heat and cook for 5 minutes or until sprouts begin to caramelize a bit.

  6. Add sprouts to oven safe pan and mix in with bacon and hazelnuts

  7. Bake for about 30 to 40 minutes or until sprouts are soft yet caramelized and golden.

Sour Cream Mashed Potatoes


  • 3lbs yukon gold potatoes (peel if you’d like)

  • 2 cups chicken broth

  • 2 tbs salt

  • 1 & 1/2 cups milk

  • 6 tbs unsalted butter

  • 1/2 cup sour cream

  • 1/2 tsp pepper

  • chives (for topping)


  1. Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

  2. Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted.

  3. Once potatoes are tender, drain in strainer

  4. Place hot potatoes in mixing bowl and mix until smooth (roughly 1 minute)

  5. Slowly add in milk/butter mixture and sour cream.

  6. Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.

  7. Switch to whipping attachment and beat for about 1 minute, or until fluffy.

  8. Serve warm with chopped chives

I’m wrapping up the dinner portion of our meal with a bit more baguette and some cheese from Fairway (the best grocery store in New York). Having cheese at the end of the meal is a very common French tradition that we enjoy as a treat for special meals. Typically I eat bread in the morning and try to skip on the carbs in the evening but I’m breaking the rules a little for this dinner. Also, pairing with a nice Cabernet. Yum!!


Because it’s not a Thanksgiving meal without dessert. Plus, I love to bake!


Banana Nut Bread


  • 1 cup ripe mashed banana (2 large bananas or 3 smaller)

  • 1/3 cup unsweetened apple sauce

  • 1 tsp vanilla

  • 1 egg

  • 3/4 cup of unsweetened almond milk

  • 1 & 1/2 cups whole wheat flour

  • 1 cup rolled oats

  • 1 & 1/2 tsp baking powder

  • 3/4 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp ground cinnamon ( I use a bit more because I prefer a little extra cinnamon)

  • Add in's chocolate chips or walnuts

Note: if you prefer a little sweeter taste you can add a 1/4 cup of honey or regular sugar as you wish.


Preheat oven to 350 degrees F. Coat a bread tin with non stick spray, butter, or oil.

  1. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy.

  2. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don't over mix!).

  3. Mix in any additional add ins I.E. chocolate chips or walnuts. Lightly mix in.

  4. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 45-50 minutes or until no crumbs come off of a toothpick.

  5. Remove from oven and place on wire rack to cool completely. Cut and Enjoy!

    P.S. I used a bit of salted butter and it was delicious!

I hope you all are able to try a recipe or two here and enjoy this delicious food as much as we did! I love love love to cook and something about being able to make a warm meal for the people I love around the holidays just puts me right in the seasonal spirit. I have so so much to be grateful for this year, and every year. Now, time to dig in and share with my loved ones just how much they mean to me.

Happy Thanksgiving, loves!