New Menus...

Its been almost a month, that I haven't written anything in this blog---plenty of reasons, as I was pre-occupied with work, health is with ups & downs, mind is somewhere else & less interest in writing something in my blog.
Thanksgiving is approaching---exactly 30 days from today, i.e. on November 25.This festival generally commemorates harvest, primarily in US & Canada.Traditionally, it is time to give thanks for the harvest & express gratitude in general.Despite, it being a religious festival, it has now turned to a secular one.
Traditional & generally, turkey is eaten on Thanksgiving specially in US & Canada-a huge roasted turkey acts as the centrepiece on this day, often known as "Turkey Day".However, I am deviating from the traditions & proposing a new menu[definitely, I will be cooking it & posting the pictures with the recipes!!]. A simple three-course menu, with touches from all around the world...definitely, worth trying when the foods are ultimately cooked...here we go.....

Mushroom & Bean Soup

Wild Mushroom, Broad beans & truffle oil

[Kinda british stuff..but damn good. Specially the earthy mushrooms with fava beans]

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Honey-glazed Chinese five-spiced duck

Sauce Bigarade, Chestnut puree, Grilled Polenta, Sweet & Sour artichokes

[Its a blend of many cuisine--five-spice from China, Sauce Bigarade from France, a classical accompaniment for roast duck, chestnut puree from Europe, Grilled Polenta from Italy & Sweet & Sour artichokes is a blend of Italian & Chinese kitchen]

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Sweet Potato & Pumpkin Cheesecake

[Sweet Potato Pie, Pumpkin Pie are traditional desserts for Thanksgiving. How about making a cheesecake of these two???]

Well, I am not stopping here....after exactly in 1 month from Thanksgiving, is the day Jesus Christ was born & thus universal festival "Christmas Day". This year I am deviating a little from my generalised Italian cuisine & focussing on other cuisines, like German, Spanish & Thai for example.
This year's menu is a little different, with a blend of Italian & German Cuisine & also the touch of tradition. Here it is....

Cappuccino al Funghi

Cappuccino of Forest Mushrooms

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Risotto con frutta di mare

Risotto with "fruits of the sea", shellfish foam

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Gefullter Schweinebauch

Stuffed roasted pork belly, with Rhineland stuffing, warm potato salad & Sweet bavarian mustard

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Selection of Desserts

Bavarian Cream and Forest Fruit Semifreddo

Buona giornata!!!