Need inspiration for thanksgiving? Here's the solution: We have composed a menu of delicious meals, easy to prepare and absolutely fail-proof as shared by our colleagues from around the world. Thomas from line maintenance in Cologne prepares his tasty beetroot and arugula salad with you. The mouthwatering pork filet in maple syrup is an insider's tip of Yves from our engine shop in Montréal. And Karoline from our facility in Tulsa finishes off this fabulous menu with her absolutely adoring raspberry gateau.
Enjoy cooking and spending time with your beloved ones!
Beetroot and arugula salad
- 500 g cooked beetroot
- 1 package arugula
- 200 g farmers' goat cheese
- 20 – 30 berries (e.g. raspberries, blueberries, currant)
- Parmesan cheese
- 2 packets of pine nuts
- Raspberry vinegar
- Olive oil
- A little mustard
- Pepper and salt
1. Slice the beetroot into thin slices and lay them evenly on the plates, season with salt and pepper. Distribute the arugula onthe beetroot and then use a small spoon to scatter clumps of goat cheese over the greens. Then also arrange the raspberries on the arugula.
2. Combine the raspberry vinegar, olive oil, mustard, pepper and salt to make a dressing.
3. Roast the pine nuts in a dry pan until they are golden brown. Then scatter them over the salad, spread the dressing over the salad and grate some parmesan over each plate.
Instead of berries, you can also use figs or orange segments – they taste just as good.
Québec pork filet in maple syrup
- 1 pork filet (remove the white membrane)
- 1 dark brown beer (Guinness)
- Maple syrup (Canadian, not corn syrup)
- 1 red onion
- 75 g brown sugar
- 3 medium-size potatoes
- 250 ml heavy cream
- 250 g Canadian bacon
- 1 envelope onion soup mix
- Olive oil
- 1 French shallot, diced
- Dried oregano snd thyme
- Salt and pepper
1. Prepare the marinade for the pork filet: In a big resealable plastic bag, place the pork filet and the beer, maple syrup, diced red onion, brown sugar, thyme, oregano, salt and pepper. Allow to marinate for a few hours.
2. Prepare the potatoes: Cut the potatoes in thin slices and put them in a Pyrex (baking) dish into the oven. Pour the onion soup mix, cream, dashes of oregano, salt and pepper onto the slices and mix with your hands. Cover the dish with aluminum foil and cook in oven at 180 °C (350 °F) for approximately 1 hour (until soft). Remove foil and broil to give it a brown color and crispiness.
3. Prepare the pork: Remove the pork from the marinade and sear the filet on all surfaces with a bit of olive oil in a pan. Remove the filet from the pan and wrap the bacon around the filet and put in oven at 180 °C (350 °F) for approximately 15 minutes.
4. Prepare the sauce: In the same pan used to sear the filet, caramelize the shallot with a bit of olive oil, then deglaze with the beer. Reduce, add the maple syrup and reduce again and add the cream, stirring
frequently. Salt and pepper to taste.
5. Serve: Make a bed of potatoes on a plate, slice the pork filet in roughly 2 cm slices and lay them on top of the potatoes. Pour sauce over the filet to your liking.
- Fruit tart base
- 2 cartons whipping cream
- 2 packets cream stiffener
- 1 package Philadelphia
- cream cheese (200 g)
- 150 g powdered sugar
- 500 g frozen raspberries
- 1 packet red gelatin glaze
- 40 g dark chocolate
1. Beat the two cartons of cream together with the cream stiffener and place in the refrigerator.
2. Blend the cream cheese well with the icing sugar.
3. Carefully melt the dark chocolate in a bowl over a pot of hot water. Then spread the melted chocolate thinly over the pie base.
4. Now gently fold the mixture of cream cheese and icing sugar into the whipped cream and then spread it on the pie base.