Five Friday Finds from France: November 27th

Five Friday Finds from France Thanksgiving Table

Happy Belated Thanksgiving to anyone who celebrated. I was reluctant to do a dinner for two but it ended up being a great evening and meal and the perfect segway into Christmastime. Although I already have a tree. Because I had an all day formation civique for my French “integration” process, Thanksgiving planning kind of took up all of my spare time this week. So…this week’s Five Friday Finds from France is all Thanksgiving related. Tomorrow shops are reopening in Paris so we should be back to normal next week.

The Best French Bread for Stuffing

brioche bread for stuffing

I don’t want to admit how much time I spent researching which bread to use for my stuffing. But it was a lot of time. I narrowed it down to two options: Harry’s American Sandwich bread or brioche. Harry’s American Sandwich bread is what you’ll find in grocery stores and is what it sounds like, white sliced sandwich bread. The internet seems to agree that white sandwich bread is the best option for stuffing.

But, I live in France, so I had to go with the brioche. I cubed it and dried it out the day before assembling. It turned out great and I would absolutely use it again.

David Lebovitz’s Chocolate Pecan Pie

David Lebovitz's Chocolate Pecan Pie

I think once you’ve had a chocolate pecan pie it’s hard to go back to just a pecan pie. When you google ‘chocolate pecan pie,’ David Lebovitz’s recipe comes up on Food & Wine with over 1,700 five star reviews. I was sold. Romain was very nervous about this ‘pecan tart’ but ended up loving it. I’ve spent the day today trying to figure out which of my neighbors I can give slices to because otherwise I’ll eat the rest of the leftovers myself.

Homemade Crème Chantilly

Thanksgiving Five Friday Finds from France crème chantilly

I made a last minute grocery store run last night and decided to make crème Chantilly. Crème Chantilly is essentially whipped cream, except the sugar content is higher. The recipe seemed easy enough – 25 cl of full fat liquid cream and 25 g of sugar. You put the mixing bowl and whisk in the freezer for 15 minutes and then mix together. It was a bit of an arm workout, but the results were delicious. Crème Chantilly is the perfect topping for the chocolate pecan pie.

Gravy “Sauce”

Thanksgiving Five Friday Finds from France Gravy

I personally can’t imagine Thanksgiving without gravy covering essentially everything on my plate, but I wasn’t sure what Romain would think. It ended up being one of his favorite parts of the meal. He calls it “gravy sauce.” We used my grandmother’s recipe, but my friend Veronique from Cuisine Elegante gave me a great tip: she said you can use Fond de Veau to start the gravy. It’s a great to know for times when you don’t have turkey (or in my case chicken) drippings!

The Thanksgiving Sandwich

Thanksgiving Sandwich

Maybe the best part about Thanksgiving is the leftovers, and specifically the Thanksgiving sandwich. My favorite bread to use for hot sandwiches in Paris is the ciabatta from La Grande Épicerie. We used everything from last night (except the potatoes because there weren’t leftovers) and made the ultimate Thanksgiving sandwich with extra gravy on the side. It was divine!

I hope you enjoyed this week’s Thanksgiving Five Friday Finds from France. I’ll be back tomorrow with Weekend Links!

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