This post won't help my Canadian readers, but perhaps it will be of some use to all you Americans (and anyone else celebrating Thanksgiving some time soon). First, let me apologize for the lack of a picture (of food--this is from our fall hiking trip). I was all ready to snap a pic of the feast when I realized my battery was dead. Sigh. For the entree I made the Thanksgiving Mini Pot Pies than I blogged about a few days ago. I made a triple batch of the roasted mushroom gravy to pour over absolutely everything. Both the pot pies and the gravy went over very well with vegans and omnis alike. I was afraid that the pies would be a little redundant, but that really wasn't the case. The other problem was how to serve the pies since they were baked in a ramekin. I placed them off centre on the plate, then piled all the other dishes around the ramekin--it worked perfectly. The other dishes were pretty standard: mashed potatoes, baked yams, acorn squash, peas, carrots, and corn. I also made stuffing, though it I didn't stuff it anywhere. First, I made Peter Reinhart's Italian Bread recipe, subbing the water in the dough (not the starter) with pureed pumpkin. The result is a wonderfully soft and golden loaf. I cubed the bread and tossed it with onions and celery that had been sauteed in olive oil. I seasoned it all with sage, thyme, and salt and pepper, and added raisins and dried cranberries and baked at 350 in a greased pan for about 1 hr and 15 mins.
Monday, October 12, 2009
Thanksgiving Roundup
This post won't help my Canadian readers, but perhaps it will be of some use to all you Americans (and anyone else celebrating Thanksgiving some time soon). First, let me apologize for the lack of a picture (of food--this is from our fall hiking trip). I was all ready to snap a pic of the feast when I realized my battery was dead. Sigh. For the entree I made the Thanksgiving Mini Pot Pies than I blogged about a few days ago. I made a triple batch of the roasted mushroom gravy to pour over absolutely everything. Both the pot pies and the gravy went over very well with vegans and omnis alike. I was afraid that the pies would be a little redundant, but that really wasn't the case. The other problem was how to serve the pies since they were baked in a ramekin. I placed them off centre on the plate, then piled all the other dishes around the ramekin--it worked perfectly. The other dishes were pretty standard: mashed potatoes, baked yams, acorn squash, peas, carrots, and corn. I also made stuffing, though it I didn't stuff it anywhere. First, I made Peter Reinhart's Italian Bread recipe, subbing the water in the dough (not the starter) with pureed pumpkin. The result is a wonderfully soft and golden loaf. I cubed the bread and tossed it with onions and celery that had been sauteed in olive oil. I seasoned it all with sage, thyme, and salt and pepper, and added raisins and dried cranberries and baked at 350 in a greased pan for about 1 hr and 15 mins.
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