Thursday, November 22, 2012

Turkey Day!!

With no turkey...

How is that even possible? You may be saying, "You crazy!" but alas I am not, well maybe slightly. I do enjoy the smell of a good turkey roasting in the oven all morning long, great memories. I sure do love the holidays. With this being a day for food, family, and comas. Gotta love those food comas.

For this years dinner I made a new version of my cranberry sauce, pumpkin carrot biscuits, and some roasted asparagus. Something a tad different then previous years. I was going to make this sweet potato bake thing that my great aunt made last year for Thanksgiving but I didn't have time to make it. She had but apples, dried cranberries, and walnuts with the canned yams. I was going to make my own version of hers but there is always next year or hey black friday needs some good eats too. I also was going to make a pumpkin pie using cashews as the "cream" base but didn't get to that either. Hum seems like I didn't have time for anything I wanted to make. But I did make my pumpkin pie for my family.

The twist I made on the cranberry sauce was that this year I added wine to it. A spiced wine that the bf got me at the wine tasting we were at.

Spiced Cranberry and Grape Sauce

2 cups fresh cranberries
1/4 cup each red and black grapes, chopped
1/2 cup wine
1/2 cup water
1 tablespoon honey
dash of salt, ginger, and cloves

Bring water, wine, honey, and spices to a boil in a sauce pot.

Add in the cranberries and grapes.

Bring back to a boil and allow all the cranberries to pop about 10 minutes.
Allow the sauce to cool. It will thicken as it cools.

This sauce doesn't get as thick as a canned cranberry sauce or even the other homemade version because of the wine and grapes added to it.

Pumpkin Carrot Biscuits

1/2 cup grated carrots
1/2 cup canned pumpkin
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon cinnamon (maybe a little extra cause I love cinnamon)
1/2 teaspoon salt
1 cup whole wheat flour
1 tablespoon baking powder
1/4 cup pumpkin seeds
1 teaspoon caraway seeds

Preheat oven to 375 degrees. Place parchment paper on a baking sheet.

Mix the carrot, pumpkin, and spices together.

Add in the flour and baking powder.

When the mix it just about together, add in the seeds.

Place on a floured surface and you can roll it out but I pat mine to 1/2 inch thickness with my hand.

You can use any shape cookie cutter you wish or use a knife. I used a pumpkin shaped one =]

Bake for 12 to 15 minutes or until firm when touched.

Roasted asparagus, just used my usual spices: salt, pepper, onion powder, oregano, and coriander, olive oil and roasted them for about 15-20 minutes.

And my dads famous stuffing:

I hope you all enjoyed your Turkey Day and spent it with family, friends, or even serving those in need. God bless to all and my prayers go out to those who are still recovering from super storm sandy.


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