I'm not quite sure what I'm doing for the holiday, if I'm with my usual group of friends or what, but if I am with friends then it's my usual duties of salad, the potato, the dessert, but I always break those rules and end of making a few extra things to kick in as well.
Fresh cranberry orange ginger relish. Shaved brussel sprout salad. Lemony kale salad. Probably will do small Hasselback potatoes - both sweet and regular - a few different varieties (the fat seasoning herbs) before roasting in addition to some regular mashies. My potato guy promised me he would have small size if I want them.
I like mixing crisp items with soft so the whole meal is a wide variety of textures.
Dessert is my jam so I'm thinking two different styles of mini-ice cream sandwiches, one with a apple ice cream in a ginger cookie and another with a pumpkin ice cream in just a simple almond cookie. Yes - these can be done Paleo/Primal and are like teeny little pies. Made them last year for holiday and they were all eaten in about 20 minutes. I think because they weren't heavy and were fun to hold while having after dinner drinks, less formal at the end of the meal.
I also go traditional and have to make a real pie but prob. with more of a tart style crust. Filling.. umm.. maybe go yam style so there is something different. So easy: I love the Jewel Yams as the colour is awesome, steam and whip with butter, an egg, coconut sugar and a titch of molasses, baking spices (anything pretty much), a little salt, shot of bourbon. I also make a top sometimes that I do on the stove of: butter almonds pecans, coconut sugar and a bit of salt. Cook until everything is toasty and you get that nice glaze action happening. So: crust, filling, topping, bake. Grom.
I made this pumpkin pie last year: http://everydaypaleo.com/2010/11/15/thanksgiving-recipes-and-everyday-paleo-pumpkin-pie-cooking-demo/
It was delicious.
Not being American, unfortunately we don't get thanksgiving. But I've just had my birthday and set myself some birthday resolutions.
I am now: - Seeing the sunrise and set every day, making an big effort to only eat local produce, minimalising my belongings (I have a stupid amount of "stuff") and focusing on getting my strength and fitness up.
I'm making this Paula Deen recipe, except with pumpkin and unsweetened coconut flakes, and NO RAISINS!
We're going to aim to keep it pretty local with a brined, barbecued turkey, giblet gravy, roasted brussels sprouts, saurkraut, mashed yams, and winter squash pie...and cranberry sauce, sometimes we can get Oregon cranberries....yummm...I'm feeling so blessed to have family that are thrilled with a traditional meal made with mostly local ingredients!
Oh, gosh - I'll probably blog about this (more than anyone wants to see LOL), but so far, the menu looks like this:
Heritage turkey, brined and injected with single malt scotch (a recipe I've been making for years)
I made a reasonable facsimile of my grandmother's cornbread dressing using almond flour muffins recently, so I may do that as well
The turnip puree I posted today - holy cow, that was good
Balsamic-glazed brussels sprouts with pancetta
Maple butternut squash souffle (grain-free)
I'm thinking pumpkin creme brulee for dessert - I wonder if you can caramelize coconut sugar with a blow torch...
Like I said, I may change it around between now and then, so we'll see.
Turkey wings and drumsticks--we don't care for white meat--rubbed with coconut oil and roasted.
A salad of raw greens and veggies because they help avoid over-eating the good stuff.
A foil-pack of roasted veggies--sweet potatoes, onions, celery, broccoli and cauliflower.
A mixed-fruit salad including fresh cranberry halves (they add a wonderful edge and crunch to the sweeter fruits) dribbled with lemon juice to prevent browning and sprinkled with cinnamon.
Our indulgence: 100% pomegranate juice mixed with homemade carbonated water as our "nonalcoholic bubbly."
Oh, and it is Thanksgiving so we'll munch a few nuts.
I'm making mashed sweet potatoes with sauteed onions and a little bit of maple syrup. I also wanna make a huge egg souffle (Paleo-fied of course) instead of the usual corn casserole we usually eat. For dessert, I'm so making this: http://dandydishes.blogspot.com/2011/10/primal-pumpkin-cheesecake.html
Thanksgiving can't come any quicker!
I'm super pumped this year, as I have turned my whole family some degree of gluten free/Primal/Paleo in the past year. I gathered a bunch of paleo recipes that sounded better than my SAD Thanksgiving: Special deviled eggs (either with avacados, or sundried tomatoes and basil-havent decided yet) Bacon-wrapped dates Slow Oven Roasted turkey Sausage, walnut, apple stuffing Cranberries with orange Sweet potato casserole with pecans Tarragon green beans Paleo pumpkin pie Berry Crumble (maybe an apple crumble?)
OMG I CANT WAIT!
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