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6 International Toasted Thanksgiving Recipes We Love


We love trying new foods and mixing them into some of our favorite holiday traditions. Let's take a trip together around the world with these international Thanksgiving recipes. This menu will have the whole family feeling like they are jet-setting around the globe from the comfort of home.


Appetizers

Toasted Turkey Dumplings

Influenced by some of our favorite delicious Chinese homemade dumplings. These are flavorful, affordable, and simple to make.


Ingredients

  • 2 packs of dumpling wrappers

  • 1 lb of ground turkey

  • 8 oz of chopped Napa cabbage

  • 2 tsp grated ginger

  • 2 tbsp chopped scallion

  • 4 tbsps soy sauce

  • 1/2 tsp sesame oil

  • 1/2 tsp infused olive oil

  • A pinch of salt and pepper

  • oil for frying

  • Ponzu, white vinegar, and chili oil for dipping sauce (optional)

Mix the filling

Mix turkey, cabbage, ginger, scallion, sesame oil, olive oil, pepper, and salt in a large bowl until well combined.


Assemble the dumplings

Fill each wrapper with 1 tsp of the filling (do not overfill). Dip finger in water and moisten edges of the wrapper before sealing into a half-moon shape. Seal tightly and plate until all dumplings are filled or filling has run out.


Boil and fry

Bring a large pot of water to a boil. Drop dumplings in a few at a time and let cook until they float to the top of the pot. Continue this process till all dumplings have been boiled. Heat up a skillet with cooking oil. Fry dumplings for 2-4 minutes on each side until golden brown.


Get saucy

Mix equal parts ponzu, white vinegar, and chili for a quick dipping sauce and serve!


Australian Prawn Canna-Cocktail Salad

We are obsessed with this flavorful and refreshing Australian inspired Prawn Cocktail Salad


Ingredients

  • 1 cup of whole egg mayo

  • 2 tbsp tabasco

  • 1/4 cup ketchup

  • 1/4 cup of thick cream

  • 1 tbsp horseradish

  • 1 tbsp Worcestershire sauce

  • salt and pepper to taste

  • 2 cloves crushed garlic

  • lemon zest and juice from 1 lemon

  • 1/2 bunch of fresh flat-leafed parsley (chopped)

  • 24 giant prawns - tail on

  • 1 cucumber cut into wedges

  • 2 avocados peeled

  • 2 cups mixed salad leaves

Make the dressing

Combine mayo, tabasco, ketchup, thick cream, horseradish, Worcestershire sauce, and salt and pepper to taste and chill until ready to use.


Prepare the shrimp

Mix lemon zest and juice, garlic, parsley, and infused oil in a large bowl. Season with salt and pepper as needed. Add in peeled shrimp and toss until well coated. Grill shrimp on high heat for 2 minutes on each side or until opaque in center and lightly charred on the outside.


Plate it up

Arrange salad leaves, cucumber, and avocado on a serving plate. Top with the prawns. Drizzle with a little infused olive oil and cracked pepper. Enjoy!

Main Courses

Garlic Bud-Butter Brazilian Steak

Making our way to South America this delicious, juicy, and flavorful steak is simple to make and will have your guests asking for seconds (or thirds).


Ingredients

  • 6 cloves garlic (minced)

  • sea salt

  • 1/4 lb skirt steak (trimmed and cut into 4 pieces)

  • freshly ground pepper

  • 2 tbsp cooking oil

  • 5 tbsp canna-butter

  • 1 tbsp of fresh flat-leafed parsley (chopped)

Browning the steak

Pat steak dry and season heavily with salt and pepper. Heat in a skillet over medium heat for 2-3 minutes on each side.


Get that garlic butter ready

Melt butter in a separate skillet over low heat. Add minced garlic and cook until lightly golden 2-3 minutes. Add salt to taste.


Serve and enjoy!

Slice the steak and place it on a serving tray. Spoon the garlic butter over the steak and top with parsley. Serve and enjoy!


Stoney Seafood Paella

This delicious and comforting 1-pot Paella is inspired by the popular dish in Spain. Full of rich spices, seafood, and chicken this will warm your heart and soul.


Ingredients

  • 1/4 cup infused olive oil (Spanish EVOO if you can)

  • 1 onion (diced)

  • 2 bell peppers ( 1 red and 1 green diced)

  • 4 cloves garlic

  • 3 Roma tomatoes (finely chopped)

  • Bay leaf

  • 1 tsp of sweet paprika

  • 1 tsp of saffron powder

  • Salt and pepper

  • 1/4 cup of white wine

  • 4 boneless, skinless chicken thighs (cut into pieces)

  • 1/4 cup fresh flat-leafed parsley (chopped and divided)

  • 2 cups of Spanish rice (or medium-grain rice)

  • 5 cups of chicken broth

  • 1 lb of prawns (peeled with tail on)

  • 1/2 lb of mussels (cleaned well)

  • Lemons

Sautee the veggies

Add olive oil to a skillet over medium heat. Cook onion, bell pepper, and garlic and cook until onion is soft and translucent. Add tomato, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes. Add wine and cook for 10-15 minutes. Add salt as needed.


Time for chicken and rice

Add the chicken to the skillet along with 2 tbsps of the chopped parsley and rice. Cook for 1 minute. Slowly add chicken broth into the pan and make sure rice looks like a single layer. (DO NOT MIX moving forward). Bring to a boil and reduce heat to med-low. Shake the pan a few times during cooking. Cook for about 18 minutes uncovered then add shrimp and mussels into the mixture. Toss the peas on top and continue to cook until the liquid is mostly absorbed and rice is tender (about 5 minutes).


Rest and enjoy

Remove the pan from the heat and cover. Allow it to rest for 10-15 minutes. Garnish with remaining parsley and sliced lemon. Enjoy!


Desserts

MJ Milk Tart

Inspired by the South African Milktert this creamy and decadent dessert is rich, sweet, and a wonderful way to wind down a delicious meal.


Ingredients

  • 1/2 cup of softened canna-butter (for crust)

  • 1/2 cup of granulated sugar (for crust)

  • 2 1/4 cup all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1 egg (for crust)

  • 3 1/2 cups of whole milk

  • 2/3 cup of granulated sugar (for filling)

  • 3 tbsp flour

  • 1/2 tsp salt

  • 4 tbsp canna-butter (for filling)

  • 4 eggs (for filling)

  • 1-2 tsp ground cinnamon

  • 1 tsp vanilla extract

  • 2 cinnamon sticks

Prepare the Crust

Mix softened butter and granulated sugar (for crust portions) until well combined. Add a single egg and mix well. In a separate bowl mix flour, salt, and baking powder. Add to the butter mixture and stir until well combined. Knead until you have a solid workable dough. Push this dough into a pie plate using hands and the back of a spoon until smooth.


Time for the filling

Preheat oven to 350F. Combine sugar, flour, and salt well then set to the side. Place cinnamon sticks and milk into a bowl and bring to a boil. Bring to a simmer and add in the sugar-flour mix. Stir to get rid of any lumps. Cook on med heat for 10-15 minutes until creamy. Add in butter and mix well. Remove from heat and cool 10-15 min. Remove any skins that form by stirring periodically. Remove cinnamon sticks. While cooling, beat eggs and vanilla extract together until light. Combine the egg and milk mixtures stirring constantly until well combined. Pour into the crust.


Bake and enjoy!

Cover with foil (with enough space that the filling will not stick). Bake for 30 minutes. Remove the foil and bake another 20-25 minutes (or until crust is golden brown). Remove from the oven and sprinkle with cinnamon. Cool completely and place in the fridge to set for 1-24 hours. Enjoy!


Stoney and Sweet Sopapillas

Sweet, light, and stoney. These infused Sopapillas are great warm and fresh. They will have you feeling like your tastebuds are on a cozy Mexican holiday.

Ingredients

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp fine sea salt

  • 2 tbsp room temp canna-butter

  • 3/4 cup of warm water

  • coconut oil for frying

  • powdered sugar for topping

  • Infused honey

Prepare and rest the dough

Combine flour, baking powder, and salt in a large bowl. Cut cannabutter into the dry ingredients until combined. Slowly add warm water and stir until the dough takes form. Knead the dough in the bowl until smooth and forms into a ball. Cover and rest for 20 minutes. When ready turn dough onto a floured surface (start heating the coconut oil in the pan). Roll dough until 1/4 inch thick and slice into 2-3 inch squares.


Fry them up

Fill the pan with 1.5-2 inches of oil. Once the oil is hot (375F) - reduce heat as needed to maintain the temperature. Place a dough square in the hot oil until it bubbles up. Fry for 30-60 seconds on each side until lightly golden and repeat with all sopapillas. Transfer to a paper-towel-lined sheet to dry.


Sweeten and enjoy

Sprinkle the cooked squares with powdered sugar and drizzle with infused honey. Enjoy!

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