Ever since I learned that there was no Santa, and realized how people with December birthdays will always get the short end of the stick, I’ve been a bit blasé about the holidays. But Thanksgiving is one I can get behind, because it serves as an excuse to make – and eat – lots of rich, decadent food. Here are some favorite feast-appropriate recipes from the past year of The Bojon Gourmet.
I’m quite pleased with my iteration of an Ultra-Creamy Pumpkin Pie, based on Cook’s Illustrated’s, but made from scratch with home-roasted squash and sweet potato. I hope it has the power of converting even the most adamant pumpkin pie haters out there.
Pumpkin Ice Creamis another (gluten-free) way to get your pumpkin fix; serve withginger molasses cookies or snaps, or doused with a shot of whiskey (we preferred Jameson to Bulleit bourbon; yes, taste tests are very important).
Caramelized Apple Bread Pudding,
make tasty twists on the usual apple pie; substitute fresh, chopped cranberries for the rhubarb in the pandowdy, if you like, and top any with Crème Anglaise, orVanilla Black Pepper or Honey Yogurt ice cream.
Spiced Sweet Potato Oven Fries make a more savory alternative the ubiquitous, sticky-sweet casserole (not that there’s anything wrong with sticky-sweet).
And Green Garlic and Chive Potato Cakes would make a sophisticated change to the usual mashers, or even a vegetarian main-dish option.
On that note, so would a Blue Cheese, Pear and Hazelnut Tart; guaranteed to trump Tofurky.
I often show up with a tub of Lentil Walnut Pâté topped with good olive oil and chopped parsley, and a side of Sourdough Crackers and cornichons, for a pre-feast snack.
Crack Sticks, aka Herbed Cheese Straws, make another addictive appetizer that turn any gathering into a party.
For more sweet, savory, gluten-free, and vegetarian recipes, see 2010’s Thanksgiving Round-Up.
I am so thankful for all of the supportive, kind readers (and recipe testers!) out there – thank you, thank you for your sweet comments, typed and spoken. Have a happy and nourishing Thanksgiving!
Love,
The Bojon Gourmet
