An Autumnal Feast

Posted in DessertsSidesLondon

the start of the festive season…

Coming back to London after spending a little too long in India definitely gave me the reverse culture shock experience that I wasn’t really expecting. I was under the impression that I would come back to a cooler London, but it would be exactly the way I kept it. In reality, I came back to London completely ready for Christmas and I just wasn’t quite prepared for that.

After Halloween, even if you celebrate it or not, I’m used to having Thanksgiving as a buffer to mentally prepare myself for the festive season. Maybe it’s because I’m so far from my family and meeting them during the holiday season (considering I culturally don’t really celebrate the holidays), I see the festive season as more of an opportunity to catch up on sleep, recreational reading, and working ahead.

As years have gone since I’ve been in the UK, I found that force feeding the idea of “celebrating” Thanksgiving is not necessary as most of my {mostly expat and a sprinkle of British} friends are optimistic about the idea of coming together to gather, slow down time and allow the present to takeover. Thanksgiving has its norms, but coming to London Charlotte, Katie and I decided to adapt to embrace local customs, food and community.

Feast By Three

Charlotte HuKatie QuinnInstagram

An Autumnal Feast
An Autumnal Feast

special thanks to

bloom & wilddassie artisan

An Autumnal Feast
An Autumnal Feast
An Autumnal Feast

the menu

mixed game wellingtonciabatta stuffing with sweet potato • green beans with pancetta and leeks • apple-marzipan tartlets

Like a trend from the first Feast By Three, there was not a cloud in the sky, the sun was in its already setting mood where the creamy golden hues graced us at the wooden table—putting everything into place so precisely for the autumnal feast Charlotte, Katie and I envisioned.

The table ornamented with some of our pickings from the gardens outside to eucalyptus stems and greens from Bloom & Wild. In the middle of the table we placed our dishes so the foliage hugged every element of our feast to make it truly autumnal. The air perfumed with spices of the mulled cider and the mixed game wellington in the oven. There was a cadence to everything the kitchen as we worked together over one stove, one oven and onto to table and onto our plates from Dassie Artisan.

Our autumnal feast was inspired by what Katie and I are used to as having Thanksgiving. Though we associate it with celebrating gratitude, we wanted to use it as an opportunity to combine our distinct values and traditions. And just like that birthed the most beautiful feast Fall could ever provide us with.

An Autumnal Feast
An Autumnal Feast
Serves 6

Green Beans with Leeks & Pancetta

Recipe
ingredients
  • 1 tbs ghee
  • 1 lb green beans, trimmed
  • 1 stalk leek, chopped
  • 2 garlic cloves, smashed
  • salt and pepper to taste
  • sliced almonds, toasted

method

Par boil the green beans, then remove from the water and run under cold water. This will help retain the color and a light crunch.

Heat ghee in a pan over medium-high heat. Add the pancetta and cook through. Remove the pancetta from the pan, but make sure not to discard the ghee it cooked in. Bring the heat down to medium and add the leeks and garlic to the pan and season with salt and pepper. Saute until fragrant for about 3 minutes stirring occasionally. Add the green beans and stirs so everyhting is well coated and mixed. Remove from heat and garnish with sliced almonds before serving.

An Autumnal Feast
An Autumnal Feast
Serves 6

Apple & Marzipan Tartlets

Recipe
ingredients
  • 1 puff pastry
  • 2 medium apples, thinly sliced
  • ground all spice
  • marzipan
  • 1 egg beaten + 1 tbs water
  • demerara sugar
  • ice cream or custard

method

Preheat the oven at 200C. Line a baking tray with a baking sheet. Roll out the puff pastry and using a 5-inch wide bowl, cut out 6 circles. Place the 6 puff pastry disks on the pan. On a lightly-floured surface, roll out the marzipan in 3 inch disks and place on top of the puff pastry. Sprinkle a little all-spice on top of the marzipan and then arrange the apples on top.

Add the egg wash on the crust, sprinkle with demerara sugar and place in the oven for 20 minutes or until the puff pastry is golden. Serve with ice cream and/or custard.

An Autumnal Feast
An Autumnal Feast