The Man and I have been sketching out our Thanksgiving menu. We’ll be having only three second-family friends join us this year, mostly due to my current semi-invalidity. We’re doing an Indian theme, as in, “if Columbus had actually found India, what might Thanksgiving taste like?” To that end, we’ve been conducting some experiments with various potential dishes, such as this one:
Mock Mashed Potatoes, Indian-flavored
1 head of cauliflower
1/2 stick of butter (4 T)
1 tsp salt
1 tsp ground cumin
1 1/4 tsp ground coriander
1/2 tsp red pepper flakes
1/4 c coconut milk, yogurt, or some other liquid (my co-op is now selling these in mini 6-packs, which does not come in a can–nickel allergy–and says it has no preservatives; and of course you could make your own)
ground black pepper
- Chop up the cauliflower and steam it until very soft.
- When it’s cool enough to handle but still warm, put the cauliflower and all of the other ingredients into a food processor and pulse or blend until you get the consistency you like.
Pomegranates, along with quinces, are one of my favorite things about fall. Growing up, my grandmother had a few pomegranate trees (really more like large shrubs) bordering her patch of dust in the Central Valley of California. And my sister also had some at her previous house. Alas, all have moved on and I no longer have access to the trees, and it’s too cold and damp in northern Oregon to grow them.
Here’s a nice quick salad for fall that I made recently. I really hate slimy, mayo-based carrot-raisin salads, so this is nothing like that. Instead you taste pure sweet carrots and pomegranates.
This would be great for Thanksgiving, or–with the pomegranate swapped out with raisins or currants–fun for Halloween dinner.
Carrot Pomegranate Salad
Mix all of the following together in a bowl:
2 carrots grated (I like the large setting on my box grater)
1/2 pomegranate, seeds separated out
1 tsp aged white wine vinegar
1-2 tsp honey (to taste)
pinch of salt (optional, can be interesting, especially if you have a coarse salt on hand like gros sel)
Yummy and pretty.
Thought I’d do a little roundup of SCD Thanskgiving recipes since I myself have been poking around the interwebs this week scouting for turkey-day yumminess. Here we go, yee-haaa!
- BTVC-SCD group on Yahoo — Marilyn, an amazing resource on this amazing list for SCDers has some Thanksgiving recipes in the Files section that I’ve always wanted to try. If you don’t know how to make gravy or stuffing ala SCD, her recipes look right up your alley. (You’ll need to join the group to see the recipes.)
- Mrs. Ed always has great recipes. Here are some of her holiday recipes. That Cranberry Crumb Cake is CALLING ME! I need to Block that Caller, for sure. Wow.
- ComfyTummy’s bacon and egg muffins might just be this year’s Thanksgiving dinner rolls. Hoooo-wee.
- And of course there’s my own Pumpkin Pie, Cranberry Sauce (actually a People’s Co-op recipe), and Chicken Pate recipes, all of which I continue to love. Note that for the pate I’ve been subbing with straight-up chicken livers, which I’m able to buy in bulk at my local store, hallelujah.
Hope y’all have a great Thanksgiving! Here’s another pic of the Champoeg Farms chickens and ducks (man, it was dreary that day):
Seemed a little torturous that they had to look at their pumpkin treats just outside their pens all day. Poor delicious dinners!
There’s always that moment each November when I finally commit to the Thanksgiving menu. This is often in the middle of NaNoWriMo, quince frenzy, and other such autumnal insanities.
We’re hosting a small crew this year, which is just the way I like it. My preferred approach to Thanksgiving is more like Foodie Holiday All Day where I can just be in the kitchen making stuff I really like. Hence, no mashed potatoes on this menu. If people want mashed potatoes, they can bring that themselves! I’m not completely anti-tradition, but for me, this holiday is about cooking and eating. And if I’m doing the hosting, then I’m only going to prepare what I actually like and can eat. So here it is:
Thanksgiving Menu 2012
As you can see, we’ll have a vegetarian, a diabetic, and someone who doesn’t drink or eat sweets (including honey). Then there’s me, straight-up crazy with the food, so this menu has to be SCD-legal. Seems like the American way these days to have eaters all over the map, which is fine by me. I enjoy accommodating people’s needs, especially for the holidays when food is such A Thing.
A lot of the items on this menu I’ve already made, like the quince liqueur (made with honey. yea!), limoncello (The Man made this, actually, and with honey, double-yea!), membrillo (made with honey, for the win!), and I’m making the bread tonight from Kendall Conrad’s cookbook. She has an excellent cashew bread recipe. It’s great for making stuffing, too. Yum.
And today we went and picked up the turkey from Champoeg Farm. Here’s a pic of their chickens eating pumpkins (the turkeys were, ahem, indisposed already):
chickens eating pumpkins
Looking forward to it!
Several years ago, my dad got into roasting his own pumpkins and convinced me that canned pumpkin was a poor imposter of the real stuff. Personally, I think it’s just a heck of a lot easier to peel open a can and go, but now that I’m SCD All The Time, I take the long road. It really does taste better than canned, I’ll give my dad that. It’s way more dense and the flavor is more complex.
Be warned that this is very rich. Hog that I so proudly am, even I can only handle a slice at a time. Plus, I serve it with whipped French cream. I made this for Halloween, but it would also work well for Thanksgiving, of course.
Crustless SCD Pumpkin Pie
2 c roasted and pureed pumpkin (to do this, peel, de-seed, and 1-inch-cube a pie pumpkin, roasting the pieces in the oven at 350F for an hour or two until very soft, then puree in your food processor)
1/2 c French cream (probably dripped SCD yogurt would also work)
1/2 c honey
1 T coconut flour
1 tsp cinnamon
1/2 tsp dried ground ginger
1/2 tsp ground nutmeg
1/4 tsp kosher salt
- Preheat oven to 350F.
- Butter a 9″ glass pie dish.
- Mix the wet ingredients together in a bowl.
- Sift the dry ingredients into another bowl.
- Mix the dry ingredients into the wets bowl using a whisk, and then pour it all into the baking dish.
- Bake for 55 minutes, watching near the end to make sure the sides aren’t browning too much. If so, cover them with foil.
- Serve with French cream whipped with a little honey.
Here it is just coming out of the oven:
And here it is served with whipped French cream:
Argh, wish I had posted this sooner, but I’ve been so busy with life and my nanowrimo project. In any case, here is a link to a fab collection of SCD Thanksgiving recipes posted by Mrs. Ed for those of you still undecided on your menus.
I still don’t know what I’m making for dessert, but it will involve a pumpkin-slaying. Happy Thanksgiving to all!
When I was a kid, I remember my family, or maybe it was just my parents, fighting over the turkey “parts” at Thanksgiving dinner. At the time, I thought eating turkey gizzard and heart was totally gross and likely some kind of country-hick hold-over from my parents’ rural childhoods, i.e., very suspect. Now as an adult, of course, I’m like, yum yum! My mom always put these “parts” in the stuffing, but all this liver-talk lately has made me rethink that. I took a look at Nourished Kitchen’s chicken liver pate and came up with this recipe based on the parts that came in the baggie stuffed inside a roaster chicken (except the neck, which I use in stock). I’ll be doing this with my Thanksgiving turkey as well. Mmmm.
Chicken Parts Pate
chicken parts (all the tidbits that come inside the baggie of a roaster chicken/turkey, except the neck)
1/4 c finely chopped onions
1 T pork fat
1 tsp dried thyme
1 tsp dried sage
2 T dry red wine
3 T butter
1 T yogurt, plus about 1 cup for the overnight soaking of the parts
optional: 1 tsp fruit jelly
Makes 1/2 cup of pate
- Rinse the chicken parts and then soak overnight in yogurt.
- Rinse the chicken parts and let drain.
- Meanwhile, back at the stove, saute onions with a pinch of salt over med-high heat in a tablespoon of pork fat and a tablespoon of butter until golden. (I have a lot of pork fat due to the pork belly, but I’m sure bacon fat would work just as well).
- Put the chicken parts and spices in with the onions, mix together, and heat until nearly all the moisture in the pan is gone.
- Pour in 2 T dry red wine and use your wooden spoon to rub off the yummy, stuck bits on the bottom of the skillet. Cook again until the skillet is nearly dry.
- When cool, place all this in your food processor with 2 T butter and 1 T yogurt. If you have a teaspoon of apricot-honey or quince-honey jelly, add that in as well. Adding sweetness balances out the rich flavor.
- Process until smooth. This will take a few times of using your spatula to wipe down the sides of the container and re-pulsing until smooth.
I have to say this doesn’t look like much (cat food comes to mind), but it tastes pretty darn good. I ate half of it at lunch with celery sticks and carrots. It would be awesome on cheddar crackers as well. It’s very rich, so that 1/2 cup goes a long way. I think I’ll make a turkey version of this for our Thanksgiving dinner, unless of course, The Man and I want to fight over the parts, in which case, they won’t make it to pate.