Nothing says holiday better than the enticing smell of dough steadily baking in the oven. And when you know your daughter is going to be the first to try out your creations, you really want to have a satisfied customer, so you try your hardest to please 🙂 This year, we’ll be spending Thanksgiving with my mom, around a dinner table that will be brimming with turkey (brined and roasted as per a Morton Salt recipe I’m trying for the first time ever!), pork soup, manicotti and potatoes au gratin. For dessert, we’ll have banana bread and ricotta strudel.
The original strudel recipe I posted last year called for a seasonal pumpkin filling. For diversification purposes, this year I decided to use ricotta, which is one of DH and our daughter’s all-time favorite dessert ingredients. I too am a big fan of ricotta, a velvety Italian cheese which is deliciously mild and chronically underappreciated, in my opinion. I bought a big container of ricotta from the local grocery store, and I’ll be using half in the strudel and half in the manicotti. An Italian-inspired Thanksgiving, with a touch of Austrian influence – hmmmm, it sounds just about right to us 🙂
Wishing you all a Happy Thanksgiving!