This #SundaySupper we’re holding a Thanksgiving party, hosted by Paula of Vintage Kitchen Notes. I’m offering a festive Scottish twist on Thanksgiving, with a mulled-wine inspired Plum and Blackberry Crumble. As the nights draw in and the cold snap bites, there is no better time to be cosy inside a bright, fire-lit room with a table groaning with food.
I am so very thankful to the #SundaySupper group. Not only did Isabel and the #SundaySupper mission encourage me to start a food blog in the first place, the whole group is so supportive and kind – they are the online family I’ve never met. Last week, I injured my leg and as I sat awake in bed at 2am, feeling a little bit frightened, I posted in our Facebook group, asking my American friends to cheer me up, since every sane person in Britain was asleep at that hour.
They immediately responded with jokes and kind words, which got me through that sleepless night. That’s what I love most about #SundaySupper – these friendships and the support we give each other that goes far beyond the remit of a loosely connected group of bloggers. We are a family, and we share our recipes around the virtual table each week.
Thanksgiving as a celebration is a relatively new concept for me. I was introduced to it in the vaguest sense thanks to American movies and TV shows, but it’s only in the last couple of years, having a close American friend living in London, that I have started to celebrate it properly.
I have come to adore it. This year will be my third Thanksgiving, and I have been anticipating it for weeks. I love that the holiday is simply about being grateful for what you have, and the chance to celebrate that with dear friends or family and wonderful food.
Now that I understand Thanksgiving a little bit, I wanted to bring some of my own heritage into a traditional American celebration. I hope you’ll forgive me for this sacrilege, but the main message of Thanksgiving seems to be to appreciate and celebrate all of humanity and to share in different cultures. So I’ve turned to my Scottish Heritage cookbook and developed this recipe based on a traditional plum crumble.
Oats are Scotland’s main grain, so they feature in many dishes. Here, they’re used in the crumble topping – and it was a revelation. The toasted oats make the crumble extra crunchy and lend a delicious, nutty flavour, which pairs well with the spiced fruit.
To give it a festive feel – and because I had some red wine that needed using up – I created a mulled wine twist on the traditional recipe by poaching the plums in wine and mixed spices. The kitchen smelt heavenly while it was cooking – and there is just something about a warm, boozy pud which lifts the spirits like nothing else.
So if you’re looking for an alternative to Pumpkin Pie and want a dessert to warm the cockles, then try incorporating a bit of Scotland into your Thanksgiving celebrations. After all, the Scots are pretty expert in Winter food and parties.
Happy Thanksgiving! I hope yours is joyful and delicious.
For a complete Thanksgiving/Hanukkah menu, take a look at the rest of the wonderful creations this week:
FIRST COURSE / APPETIZERS
SAVORY BREADS + STUFFING
DESSERTS + SWEET BREADS
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.