Samedi soir, j’ai organisé un diner de Thanksgiving. Je me suis bien amusée à imaginer un menu digne de cette fête américaine qui commémore la première récolte de maïs du pays. Un menu typique de Thanksgiving est composé d’une dinde farcie et de sa sauce aux canneberges (cranberries), d’une purée de pommes de terre ou de patate douces, de légumes (haricots verts ou choux de Bruxelles) et d’une tarte aux pommes ou noix de pécan. Ce dîner étant une action de grâce pour remercier de la moisson du maïs, on y ajoute aussi quelques éléments composé de maïs comme du cornbread (pain de maïs). La composition des menus a bien sur évolué depuis mais la dinde reste l’élément central et j’ai essayé de rester au plus proche de la tradition. N’ayant aucune référence familiale en matière de plat américain, j’ai glané les recettes sur des sites US et le résultat était top top, loin des clichés de la malbouffe ricaine ;-)
Voici pour vous le menu. A noter pour l’année prochaine ou pour vous donner des idées pour votre repas de Noël! Pour la réalisation du menu pour 10 personnes, il faut prévoir la réalisation du dessert la veille et la journée de préparation le D-Day.
Menu de Thanksgiving
Velouté de courge butternut & pommes
Cornbread au piment (pain de maïs)
Dinde rôtie & sa sauce Gravy (sauce au jus de viande)
Farce aux marrons
Sauce pommes-cranberries-cannelle
Purée de patates douces, noix de pécan et marshmallows
Haricots verts croquants
Key lime pie (tarte au citron vert)
Commençons par la soupe de courge butternut & pommes et le cornbread au piment, ce délicieux pain de maïs dont je raffole!
D’après une recette de Bon Appétit- 40 g de beurre
- 200 g de farine
- 180 g de farine de maïs (ou de polenta)
- 2 cuillères à soupe de sucre
- 1 cuillère à soupe de levure
- 1 cuillère à café de bicarbonate de soude
- 1 cuillère à café de fleur de sel
- 1 cuillère à café de piment en flocons (facultatif)
- 3 gros œufs
- 25 cl de babeurre*
- 12 cl de lait entier
- Faites fondre le beurre puis laissez-le tiédir. Préchauffez le four à 180°.
- Dans un saladier, mélangez la farine, la semoule de maïs, le sucre, la levure, le bicarbonate de soude, le sel et le piment en flocons. Dans un deuxième saladier, fouettez les œufs, le babeurre et le lait dans un bol moyen. Ajoutez ce mélange liquide au mélange sec et mélangez juste ce qu’il faut pour agglomérer les ingrédients (la pâte sera légèrement grumeleuse). Ajoutez-y le beurre fondu.
- Beurrez un plat carré (pas trop grand, environ 20x20cm) ou rectangle de cuisson et versez-y la pâte. Tracez une croix avec la pointe d’un couteau au centre de la pâte. Enfournez à 180° pour 25-30mn jusqu’à ce qu’un cure-dent inséré au centre du cornbread ressorte propre.
- Laissez tiédir 10mn avant de démouler sur une grille à pâtisserie et de le laissez reposer 20mn. Découpez ensuite le cornbread en carrés et servez-le comme du pain pour accompagner une soupe ou un plat.
*Le babeurre est du lait fermenté. On peut le remplacer par du yaourt ou par du lait que l’on fait rapidement cailler. Pour faire cailler du lait, ajoutez une cuillère à soupe de jus de citron ou de vinaigre blanc à 25cl de lait, mélangez et laissez reposer 10mn. Vous obtenez du lait ayant une texture proche du babeurre.- Le piment apporte une petite note pas forte du tout si vous respectez les doses mais vous pouvez ne pas en mettre pour obtenir un bon cornbread nature.
- Le cornbread peut être préparé à l’avance, congelé puis décongelé quelques heures à température ambiante
- 20 g de beurre
- 1 oignon moyen, coupé en dés
- 1 courge butternut (d’environ 1,2kg), pelées, épépinées et hachées
- 3 pommes de type Golden, pelées, épépinées et hachées
- 1 cuillère à café de gros sel
- 1 cuillère à café de cumin en poudre
- ½ cuillère à café de gingembre en poudre
- poivre
- 1 sachet de bouillon de volaille Ariaké ou 1 bouillon cube
- un peu de crème fraîche liquide (facultatif)
- 1 pomme Granny Smith coupée en petits dés pour la déco (facultatif pour la déco)
- Épluchez l’oignon et coupez-le en dés. Épluchez la courge butternut et les 3 pommes, épépinez-les et coupez-les en morceaux grossiers.
- Faites fondre le beurre dans une grande casserole à feu moyen et faites revenir l’oignon, en remuant de temps en temps, jusqu’à ce qu’il commence à ramollir (environ 4 mn). Ajoutez les morceaux de butternut et faites les cuire, en remuant de temps en temps, jusqu’à ce qu’ils se ramollissent (environ 10 mn)
- Ajoutez les pommes, le sel, le cumin, le gingembre, un peu de poivre, le sachet de bouillon de volailles et couvrez d’eau chaude. Portez à ébullition. Lorsque ça bout, réduisez le feu et laissez mijoter à feu moyen jusqu’à ce que les légumes soient très tendres (environ 30 mn).
- Mixez la soupe à l’aide d’un mixeur plongeant ou d’un blender jusqu’à l’obtention d’une texture lisse et veloutée. C’est le moment d’ajouter un peu de crème liquide pour les amateurs.
- Servez la soupe dans des bols individuels et parsemez de petits dés de Granny smith si vous le souhaitez.
La soupe peut être préparée à l’avance (dans ce cas, n’ajoutez la crème qu’au moment de servir) et réfrigérée jusqu’à 3 jours ou congelé jusqu’à un mois; laissez la soupe refroidir complètement avant de la verser dans un contenant hermétique. Faites décongeler la soupe une nuit au frigidaire et réchauffez la au micro-ondes ou à feu doux avant de la servir.
HUM ! Plein de bonnes recettes à tester ce week-end !
Merci ;-)
Miam ce petit goût d’USA. Petite astuces (que tu connais peut-être) pour cuire la courge butternut je la coupe en 2, j’enlève les pépins et je la dispose dans un plat avec un peu d’huile face coupée vers le bas (sur le plat) et hop au four à 200°C jusqu’à ce que la peau cloque et devienne un peu marron. Après il n’y a plus qu’à retirer la chair, la mixer en y ajoutant du bouillon. Voilà ;) et merci.
@Camille: Bonne technique de cuisson en effet qui donne du gout aux courges et patates! Je l’ai utilisé pour une autre recette du diner, le gratin de patates douces
Hmm Miam, tout ça a l’air très bon! Personnellement, j’avoue que la thanksgiving est la fête que j’aime le plus car tout le monde dans ma famille se précipite à concocter de succulentes recettes américaines et c’est vachement extra car j’avoue que je suis une grande gourmande !
Alias@: C’est vrai que c’est une fête qui régale tout les gourmands! Vivement :)
Bonjour super je cherchais un menu !!! On est un peu en retard on le fête ce de . En revanche je n ai pas trouvé les autres recettes du menu!? Où sont elles svp
Bonjour, voici les autres recettes : http://www.fashioncooking.fr/2013/12/la-parfaite-cuisson-de-la-dinde/
http://www.fashioncooking.fr/2014/01/puree-patates-douces-noix-pecan/
http://www.fashioncooking.fr/2014/01/key-lime-pie/
:)
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