Thanksgiving Dishes
Photo by his daveness from Flickr.com
Thanksgiving is the holiday of plenty, bursting with gratitude, though often excess food as well. Sometimes on this earthy, festive occasion, we end up too full and feel less than great by the day’s end.
To avoid that phenomenon, this year my family will cut down on sweet carb-filled dishes and make several with green vegetables, so that we have bounty and selection, though don’t end up stuffed.
Next Thursday, we will be having a simple roasted turkey, gravy, cranberry sauce, brussel sprouts with chestnuts, kale with pine nuts (same as the dish below, just minus the cranberries) and squash “pie” (sans crust, it’s more of a souffle).
For dessert we will do the Winter Fruit Salad below from smittenkitchen.com and probably a cheese plate. Maybe some chocolates for the boys, that I learned how to make last night in this fabulous class at this great place.
- Butternut Squash Soup
- Yellow Split Pea Soup
- Cranberry Walnut Bread
Entrees and Condiments
- Balsamic Roasted Turkey with Apple Stuffing
- Chipotle Orange Chicken
- Gravy
- Cranberry Sauce
Cooked Vegetables
- Kale with Cranberries
- Chef John’s Brussel Sprouts
- Brussel Sprouts with Chestnuts
- Acorn Squash with Cranberry Apple Stuffling
- Squash with Cherries
- Squash Pie
Desserts
- Pumpkin Custard
- Chocolate Cream Pie
- Pumpkin Cranberry Upside Down Cake
- Apple Crisp
- Winter Fruit Salad at Smitten Kitchen
- Pumpkin Pie Muffins
For those of you making pumpkin dishes from scratch, feel free to peruse my how to roast a pumpkin post and also check out the comments section, which also has several interesting ideas.
Have a lovely holiday and enjoy the leftovers!
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Subscribe by Email to elanaspantry.com:Posted on November 21, 2008 in desserts and entrees and salads by Elana
you might also like: Thanksgiving
or Balsamic Roasted Turkey with Apple Stuffing
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Orange Cake
There’s something special about oranges. Such a simple fruit yet, bursting with flavor and possibility, they remind me of winter, specifically Christmas.
A while back I told ~M, one of my favorite readers, that I would post my version of Claudia Roden’s
2 oranges
4 eggs
¾ cup agave nectar
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
- Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
- Place whole oranges (peel and all) in a food processor
and blend until smooth
- Process in eggs, agave, almond flour, salt and baking soda until well blended
- Pour batter into a greased 9-Inch round cake pan
- Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
- Serve
This cake was also popularized by Nigella Lawson, though her version is made with clementines. I think it would be fun to make this with lemons, though imagine some adjustments would need to be made if experimenting with this more intensely sour citrus fruit.
Whether served at Thanksgiving, Channukah or Christmas, this cake ends a holiday meal with flare. Enjoy!
Posted on November 18, 2008 in desserts by Elana
you might also like: Passover Torte
or Pumpkin Cranberry Upside-Down Cake
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Cranberry Walnut Bread
I have received many requests for holiday recipes these last few days, so I thought I’d share one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
In the next week or so, I’ll post another one of my favorite cranberry recipes, raw cranberry relish.
I love anything with cranberries. Tart and super sour, they are also amazingly nutritious. For this recipe, I use frozen cranberries –you could experiment with fresh or dried cranberries, though I’m not exactly sure how it will turn out since I haven’t tried it with either of those ingredients.
For now, here is a coconut flour recipe that everyone in my family likes to munch on.
½ cup coconut flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
5 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
1 cup cranberries, frozen
½ cup walnuts, chopped
- In a medium bowl combine coconut flour, salt and baking soda
- In a large bowl blend eggs, grapeseed oil, agave and vanilla
- Blend dry ingredients into wet, then fold in cranberries and walnuts
- Pour batter into a greased 5 x 9 x 3 inch loaf pan
- Bake at 350° for 50 minutes
- Cool and serve
If you are getting into baking with coconut flour, I highly recommend Bruce Fife’s, Cooking with Coconut Flour
The 4 of us are off to California this weekend to visit a family member who has fallen ill –we are hoping to bring some healing cheer and boost morale. Given that my boys will be there, that shouldn’t be too much of a challenge.
The boys packed their bags tonight before bed and were jumping up and down in anticipation of seeing one of their favorite people in the whole world. Sometimes children are the best healers, either way, they never cease to amaze me!
Posted on November 14, 2008 in breads by Elana
you might also like: Simple Bread
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