Mitzie Mee Blog

New York: Pumpkin Shopping at Fishkill Farms

by Mitzie Mee - Sanne

Instead of taking the easy route and picking up a pumpkin at Whole Foods, Steve and I decided to make an outing of it. We got in the car and drove up to Fishkill Farms in Hudson Valley, a beautiful, family-owned farm just over an hour north of New York City. The farm is known for its scenic surroundings, apple orchards, and organic produce.

Fishkill Farms has been around for more than 100 years and is still owned by the same family, the Morgenthaus, who founded it back in 1913. These days, they grow most of their crops following organic principles, and the farm is especially popular in the fall when visitors come to pick apples, shop for pumpkins, and enjoy freshly pressed cider and donuts straight from the farm store.

We visited the weekend before Halloween, which is probably one of the busiest weekends of the year, and it was packed. We had planned to sit down with warm apple cider and a couple of cider donuts, but the line was so long that we gave up after a few minutes. Instead, we took a quick walk around, found a beautiful pumpkin, and headed back home. Fishkill Farms is a wonderful place, but if you really want to take it all in, I’d recommend going on a weekday or during a quieter weekend when it’s not quite as crowded.

We carved a nice pumpkin and made a delicious snack, Harissa Roasted Pumpkin Seeds:

Recipe: Harissa Roasted Pumpkin Seeds

October 28, 2025 0 comments

Cambodia: Fresh lotus seeds – A tasty snack from the market

by Mitzie Mee - Sanne

One day, Linda brought a bag of fresh lotus seeds from the market. She showed me how to peel off the thin, rubbery skin to reveal the firm, white core inside. In the middle sits a small green sprout, which tastes bitter, so you remove it, but it’s actually used to make lotus tea. The rest of the seed has a mild, mealy flavor, a bit like a mix between a nut, a pea, and a chestnut.

In much of Southeast Asia, fresh lotus seeds are a seasonal snack that shows up at markets when the seed pods are ripe. You’ll find them in Cambodia and Vietnam, but also in Thailand and China. In Cambodia, people often buy the entire seed pod to take home, then sit and pop the seeds out of the little holes, one by one.

Lotus seeds come from Nelumbo nucifera, the sacred lotus, which grows in shallow, still water. You can eat the seeds fresh straight from the plant, boil them lightly, or dry them for later use. Dried lotus seeds are often used to make lotus paste, which is a smooth, sweet filling for pastries such as mooncakes and steamed buns. The seeds are boiled until soft, blended into a purée, and slowly cooked with sugar and oil until they turn glossy and thick. The flavor is mild and slightly nutty, and when done right, the texture becomes luxuriously creamy.

Whenever I’m in Cambodia I always make sure to visit Linda and her family at Meas Family Homestay. It’s such a wonderful, peaceful place.

Read my blog post about Meas Family Homestay

October 14, 2025 0 comments

NYC: Hay Hay Roasted in Chinatown

by Mitzie Mee - Sanne

Hay Hay Roasted in Chinatown, New York City

On one of our food adventures in Chinatown, we passed by Hay Hay Roasted. It looked so good that even though we were already full, we decided to go in. In the window, there were all kinds of grilled meats hanging. Pork, chicken, and whole ducks, and outside stood a giant golden plastic duck, a clear hint that roast duck is what Hay Hay is famous for.

They serve both traditional roast duck and what’s called pipa or “guitar” duck. Pipa duck is a special way of preparing and presenting roast duck that’s common at Chinese barbecue restaurants like Hay Hay Roasted. The name comes from the pipa, a traditional Chinese string instrument shaped like a pear, similar to a mandolin or guitar. To make pipa duck, the bird is split down the back so it can lie flat, almost like a butterfly, and shaped to resemble the silhouette of a pipa. This allows the entire surface of the skin to crisp up evenly under the heat, giving it that perfect golden crackle.

We ordered the regular roast duck and some roast pork, which came neatly packed in a plastic box with rice and a few different sauces on the side. Behind the counter, a guy was chopping the meat with a massive cleaver, a traditional Chinese chef’s knife. It was fascinating to watch how precise and fast he worked, turning those glossy, crispy pieces of meat into perfect slices and cubes.

Hay Hay is a classic Chinese barbecue spot, mainly focused on takeout. When we arrived, there was already a small line at the counter, and while we waited to order, the line kept growing. By the time we left, it stretched all the way to the golden duck outside.

At home, we couldn’t resist trying a few bites before putting the rest in the fridge for the next day’s lunch. The meat was juicy and flavorful, with that perfect balance of sweetness and saltiness that makes Chinese barbecue so irresistibly good.

Hay Hay Roasted, 81 Mott St, New York, NY 10013

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October 11, 2025 0 comments

Thanksgiving Timing Guide – Your Game Plan for a Smooth Thanksgiving Dinner

by Mitzie Mee - Sanne

Thanksgiving can feel a little overwhelming at first. There are so many warm dishes that need to hit the table at the same time, and oven space becomes limited very quickly. On top of that, many of the classic dishes might be completely new to you, so it is hard to know how long each one actually takes to prepare. That is why I put together this little guide, made for anyone who wants to cook a proper Thanksgiving dinner for four people without cutting corners. With a bit of planning, it is absolutely doable.

This timeline is designed for a 4.00 PM Thanksgiving dinner for four, using only one oven and making the classic Thanksgiving recipes that you can find here. Most of the work happens in the days leading up to Thanksgiving, so on the day itself you can focus on the turkey and the final touches.

Tuesday – Two Days Before Thanksgiving

5.00 PM
Bake the pumpkin pie. Let it cool completely, then refrigerate it. It keeps well for two days and actually tastes even better the next day.

6.30 PM
Check that you have all the ingredients you need for the rest of the menu. Make a small list if anything is missing.

Wednesday – The Day Before

9.00 AM
Make the cranberry relish and refrigerate it. It only gets better as the flavors settle.

11.00 AM
Boil the sweet potatoes and make the sweet potato mash. Transfer the mash to a smaller ovenproof dish so it will be easier to fit in the oven tomorrow. Refrigerate it. Marshmallows go on right before serving.

1.00 PM
Make the green bean casserole. Blanch the beans, cook the sauce, and assemble it in a baking dish. Again, use a smaller dish if possible so everything fits in the oven at the same time on Thursday. Wait to add the fried onion topping.

3.00 PM
Make the mashed potatoes and transfer them to a smaller ovenproof dish. If the mash feels firm tomorrow, stir in a little warm milk. Refrigerate it.

4.00 PM
Prepare the stuffing. Place it in a baking dish and refrigerate it. Smaller dishes work well here too.

5.00 PM
Place the turkey in the wet brine if you are using that method. It needs to brine overnight.

8.00 PM
Set the table if you want to. It saves time and makes the morning feel more relaxed.

Thursday – Thanksgiving Day

10.00 AM
Remove the turkey from the brine. Rinse, dry, and season it. Stuff the cavity if using stuffing inside the bird. Let it sit at room temperature for about 1 hour.

11.00 AM
Put the turkey in the oven.

2.00 PM
The turkey is done. Take it out and let it rest, covered loosely with foil.
Also take all side dishes out of the refrigerator so they can lose the chill before reheating.

2.00 to 2.45 PM
Oven is free. This is your break time.

Everything after this point must fit the final hour before dinner, so I’ve checked all reheating times carefully:

2.45 PM
Warm the sweet potato mash first.
Sweet potato mash needs 20 to 30 minutes.

3.00 PM
Put the green bean casserole in the oven with the topping added.
It needs 25 to 30 minutes.

(Sweet potato mash + green bean casserole can be in the oven together, since you’re using smaller dishes.)

3.15 PM
Sweet potato mash should be hot by now. Take it out. Marshmallows go on later.

3.15 PM
Warm the mashed potatoes.
They need 15 to 20 minutes.
If firm, stir in warm milk.

3.30 PM
Warm the stuffing.
Stuffing needs 20 minutes and can go into the oven with the mashed potatoes.

3.30 PM
Start the Brussels sprouts.
Oven or air fryer both work, but the air fryer helps keep oven space free.
Brussels sprouts need about 12 to 15 minutes in an air fryer or 20 minutes oven roasted.

3.45 PM
Give the sweet potato mash a short final warm up and add the marshmallows so they melt and turn lightly golden.
This takes 5 to 7 minutes under heat.

3.50 PM
Everything should now be hot and ready.
Arrange the turkey, move sides to serving platters, and take the pumpkin pie out to warm slightly before serving.

4.00 PM
Thanksgiving dinner. Everything hot, ready, and on the table.

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12/09/2025 02:00 pm GMT

November 25, 2025 0 comments

Thanksgiving Dinner Essentials

by Mitzie Mee - Sanne

Thanksgiving is still a fairly new tradition for me. I grew up in Denmark, where late November usually means gray skies and the first hints of Christmas, not turkey and pumpkin pie. But over the past few years I’ve had the chance to celebrate Thanksgiving with Steve and his family, and I’ve completely fallen for the whole thing. The food, the coziness, and that slightly chaotic kitchen energy where everyone is doing something at the same time. It feels warm and familiar in a way I didn’t expect.

So I set out to put together the essential recipes you need for a classic American Thanksgiving dinner. If you’re curious to give the holiday a try, you’ll find everything you need right here.

Oven-roasted Turkey

I make a wet brined turkey, which gives a really juicy and flavorful result. When I photographed the recipe, I actually forgot to tie the legs together, but even with that little detail missing the turkey turned out beautifully. If you tie the legs it looks a bit neater, but it’s not a dealbreaker.

My recipe for wet-brined turkey with stuffing

Sweet Potato Mash

Sweet potato mash with marshmallows might sound more like dessert than a side dish, but trust me, it works so well with the turkey. Most people use mini marshmallows, but I only had the big ones at home, and they looked surprisingly pretty once melted and toasted.

Brussels Sprouts

In the US, Brussels sprouts are often roasted until the edges turn crisp and slightly charred. It’s the perfect dish for an air fryer if you have one. I finish them with lemon, grated Parmesan, and a pinch of salt. Simple and incredibly good.

Holiday Mash

Steve’s Holiday Mash is one of those recipes that everyone at the table goes back for. It is rich and comforting with plenty of cream, Parmesan, butter, and of course potatoes. It is a filling side, but it goes perfectly with the turkey and everything else on the table.

Recipe: Steve’s Holiday Mash

Cranberry Relish

Cranberry relish is a lighter and brighter alternative to the more traditional cooked cranberry sauce. It is made with a whole orange, peel and all, fresh cranberries, and just a bit of sugar. That’s it. It takes only a moment to make, and it tastes even better the next day when the flavors settle and the cranberries soften.

My cranberry relish recipe

Green Bean Casserole

Green bean casserole has been a Thanksgiving classic since the 1950s when a Campbell’s test kitchen chef mixed green beans, cream of mushroom soup, and crispy onions and accidentally created the perfect holiday side. It is a little retro, very cozy, and always a crowd favorite.

Green bean casserole recipe

Turkey Gravy

Thanksgiving gravy is thick and light brown, made from a roux of butter and flour. Depending on how long you cook the roux, you get that nice golden color without needing any browning sauce. It ties the whole meal together.

Pumpkin Pie

Pumpkin pie is one of those desserts people have heard about but not many outside the US have actually tasted. My recipe is very straightforward and doesn’t require much prep or baking experience. The filling has that warm, spiced flavor that reminds me a little of a pumpkin spice latte, or maybe it is the latte that reminds me of the pie.

My easy pumpkin pie recipe

Leftovers

One of the secret highlights of Thanksgiving is the day after. There is nothing better than a proper leftover turkey sandwich. I usually stack slices of turkey on butter toasted sourdough bread, add a spoonful of cranberry relish, chopped brussels sprouts, some stuffing and warm gravy on the side. It is simple, a bit messy, and honestly one of the best parts of the whole holiday.

If you’re planning your first Thanksgiving dinner or simply looking to add something new to your table, these dishes are a great place to start. They are classic, comforting, and surprisingly easy once you get going. Happy Thanksgiving cooking!

November 24, 2025 0 comments

Copenhagen: La Glace – Sportskage and Hot Chocolate

by Mitzie Mee - Sanne

Trine and I had been talking about going to La Glace for ages, and on a Sunday afternoon earlier this year we finally made it happen. You can feel the atmosphere even before you step inside. The old windows, the beautiful cakes on display, and the quiet buzz from the people waiting in line. There is almost always a line outside, but it doesn’t really matter. You stand there looking at the cakes, discussing what you might want, and before you know it, it’s your turn.

La Glace is the oldest patisserie in Denmark, founded in 1870. The mirrors, the dark wood panels, and the calm atmosphere make it feel like a little piece of old Copenhagen. A place with understated elegance, a sense of tradition, and impeccable manners. I’ve never felt rushed there, even though there is usually a long line outside. You get to sit, settle in, and enjoy the whole experience.

While I’ve been to La Glace several times before, it was Trine’s first time, so of course we had to order Sportskage (Sports Cake), La Glace’s legendary layer cake. The cake was created in 1891 for the premiere of a play called Sportsmænd (sportsmen), so despite the title, there’s no hidden health angle or athletic backstory here. Sportskage is pure indulgence with whipped cream, nougatine and a chewy macaron base, and the only exercise involved is lifting your fork. It is every bit as decadent as it sounds, but it is rich, so we shared a slice, which was perfect.

We also had a slice of Forårskage (Spring Cake), a lighter layer cake with raspberry mousse, and such a nice little contrast to the Sportskage.

And then there is the hot chocolate. I’m tempted to say that you haven’t really been to La Glace until you’ve tried it, because it is one of the best cups of hot chocolate I have ever had. It is made with whole milk, heavy cream, and dark chocolate, and it comes with a big bowl of whipped cream on the side. If you still have room, they will refill the small pot for free. It is such a lovely place, and I highly recommend stopping by if you haven’t been yet.