We had an epic feast this past Sunday at our dorm. Everyone was required to bring something, preferably to cook. I ended up making a dessert: cinnamon apple puff pastry with creme anglaise – a recipe that I learned last year in my culinary elective! I did not think it would take so long to cook, but when cooking for about a dozen people, it ends up taking a while. The creme anglaise I made on Saturday, which took about two hours to make two batches. The puff pastry took a while to make since I had to bake a dozen. With prep and cooking time, it took three hours. But you know what? All the effort was worth it because dinner was amazing.
Gold stars to Patrick & Kelly, the floor chefs, who made a wonderful turkey for us to feast on.
Menu & Thanksgiving Chefs
Anne – Mashed potatoes
Arthur – Butternut squash soup
Claudia – Lemon (lime) squares
Jack – Banana bread and asparagus
Michael – String beans and sweet potatoes with marshmallows
Patrick & Kelly – Turkey, gravy, stuffing
Paul – Chili
Tasha – Cornbread