Hong Kong - Thanksgiving at Cafe Causette

Ooey gooey cheesy bread

San Daniele Ham, Burrata, Beetroot Crisps, Peach, Rye Croutons, Candied Walnuts

Warm Ricotta, Lavender, Honeycombs, Walnut, Wood Sorrel, Figs

Cured Beetroot Salmon, Salmon Caviar, Potato Crisp

Pumpkin Soup

 Classic Roasted Turkey, Stuffing, Cranberry Sauce

Honey Glazed Ham, Roasted, Pumpkin, Potato

Slow Braised Pork Cheek, Mashed Pumpkin, Red Wine, Gravy

Roasted Potato, Creamed Brussels Sprout, Glazed Carrots
 

Salted Caramel Layer Chocolate Cake

Classic Pecan Pie, Pumpkin Chocolate Tiramisu

Apple Pie, Ice Cream

Review: A non-traditional Thanksgiving meal with my girls - thanks Yuls for picking the restaurant! Thanksgiving isn't huge here in Hong Kong, but a lot of restaurants do have Thanksgiving-themed dinners during that week. Cafe Causette offered a buffet style multi-course meal, served tableside. You can order refills for any dish, which they will bring to your table. We started with warm cheesy bread with pesto dipping sauce. The appetizers arrived promptly. The classic combo of San Daniele ham and creamy burrata was elevated by the warm caramelised peaches and the crunch from the candied walnuts. The beetroot-cured salmon was beautifully presented alongside the ricotta, lavender, olive oil caviar and fresh figs - such pretty colours! All the flavours worked well together. We also had traditional Thanksgiving turkey with stuffing and cranberry sauce, honey glazed ham and sweet potato mash. The turkey and ham arrived at our table pre-carved. The turkey was surprisingly moist, and the honey ham was tender and had well-balanced flavours of sweet and savoury. As for the desserts, I liked the pecan pie with its perfect buttery crust the most. Each serving was very generous and we were too stuffed to order any refills. The leftover turkey and ham (being el cheapo of course I took everything home) made a great breakfast sandwich the next morning. I am thankful for great friends and great meals, as always.

Cafe Causette
Address: M/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central, Hong Kong
Phone: 2825-4005
Hours: Mon-Sun 6:30am-11:45pm

Pumpkin Chocolate Chip Muffins

It’s finally getting colder in Hong Kong, and it’s almost Halloween! These super moist pumpkin muffins make the perfect fall season snack. They taste like pumpkin pie spiced with cinnamon and nutmeg, and the chocolate chips add extra sweetness. Instead of using traditional muffin tins, I used a silicone tray to bake bite-size muffin squares. They puffed up during the bake and ended up looking like tiny loaves of bread. Adorable!

Mini pumpkin loaves!

 

Use leftover batter to make regular sized muffins.

 

Use pumpkin puree, not pumpkin pie filling.



Add chocolate chips for sweetness and extra richness.

 

 

 

Pumpkin Chocolate Chip Muffins

Makes 14 muffins, or 28 mini muffins

Ingredients

1 and 3/4 (220g) cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (100g) brown sugar
2 large eggs
1 cup (227 grams) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) vegetable oil
1/3 cup (80ml) milk
1 teaspoon vanilla extract
1/2 cup chocolate chips, optional

Method

1. Preheat oven to 350F / 175C.
2. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and nutmeg together until combined.
3. In a medium bowl, whisk the brown sugar with the eggs until combined. Add the pumpkin, oil, milk and vanilla until combined.
4. Pour the wet mixture into the dry one. Using a spatula, stir until just combined (until you don't see anymore white flour bits). Do not overmix.
5. Add 1/2 cup chocolate chips into the batter, if using.
6. Spoon the batter evenly into prepared muffin tin.
7. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Recipe adapted from Sally's Baking Addiction