We prolly shouldn't admit this, but this year's Blue-Eyed Thanksgiving will be taking place in New York City and will involve not turkey and stuffing, but rather Chicken Korma and Naan bread.
That's right. We're having an Indian Thanksgiving.
Yes, we just said that.
We know, we know. It's a little out-of-the-ordinary. But it actually makes a lot of sense. What else would you expect British ex-pats to eat on a patriotic American holiday?
You were thinking Indian food, right? Totally!
Plus, if we're honest, of all foods (other than pizza and cheeseburgers) we're most thankful for Indian food, so it's kind of perfect. Who really likes turkey anyway? Not these bakers.
What we are obviously not willing to give up on this day of thanks is dessert. Duh.
But, we're getting a bit ahead of ourselves. You kiddies will just have to sit patiently until next week to see what the Blue-Eyed family will be tasting after their Tikka Masala.
For now, we're making delicious and EASY Almond Orange Cranberry Bark to take as a thank you gift to our fabulous Indian Thanksgiving hostess with the most-est.
It is the day to give thanks after all.
Almond Orange Cranberry Bark
8 ounces semi-sweet chocolate (we like Valrhona), finely chopped
4 ounces bittersweet chocolate, finely chopped
1/2 teaspoon vegetable oil
1 cup almonds, toasted and roughly chopped
1/2 cup candied orange peel, minced
1/2 cup dried cranberries
12 ounces white chocolate, finely chopped
Place a piece of paper on a large baking sheet. Cover the surface of the baking sheet with parchment paper.
Using the microwave tempering method, melt the semi-sweet chocolate and oil in a glass bowl in the microwave. Microwave the chocolate for 30 seconds at a time, stirring with a rubber spatula in between, until the chocolate is just melted. Quickly add in the bittersweet chocolate and stir until smooth and glossy.
Using the rubber spatula, spread the chocolate onto the baking sheet in the shape of the piece of paper underneath. Sprinkle half of each of the almonds, candied orange peel and cranberries onto the chocolate. Allow to cool completely. You can place it in the fridge if you would like.
Next, melt 8 ounces of the white chocolate in the microwave using the same method as before. When the white chocolate is just melted, add in the remaining 4 ounces of white chocolate and stir until completely melted.
Pour the white chocolate over the cooled dark chocolate and evenly spread to cover the entire surface. The white chocolate cools and hardens faster than the darker chocolate so work quickly to sprinkle the remaining almonds, orange peel and cranberries over the white chocolate.
Allow to cool further and when solid, using a knife, cut into large pieces and enjoy!