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Speaking of saucy cranberry abundance, I halved the recipe, but being the only one eating it, I still have a ton leftover - any suggestions? I have pumpkin seed crusted tofu in mind for it, but that's all so far. help!
Onto the goods..
yukon gold mashed potatoes, Organic Arrowhead mills stuffing, maple-white balsamic-garlic green beans & hazelnuts. I'm not a stuffing person and never ate it growing up, so we opt for the storebought (especially since I always leave it off the menu by default and remember it last minute..)I used yukon golds for the mashed potatoes, and honestly think that once you've made mashed with those, you just can't look at russets the same way - they're just so creamy and golden and almost buttery even without the Earth Balance.
Field roast celebration roast, lentil sage roast & white truffle country pate, with sesame rye crackers with mustard and Veganomicon cheezy sauce turned spread. My next post will be a review of these Pacific Northwest grain meats~
vwav biscuits (threw in herbs & nooch) and my recipe for hazelnut & red wine stuffed mushrooms
all that jazz on our coffeetable (we've been in between kitchen tables forever which will soon change).
mini apple pies & mini pumpkin piesmade with nomicon basic pastry crust. the pumpkin filling was made by my friend michelle of the spice must flow
the apple pie filling was a simple one - sliced local apples, lemon juice, cinnamon, sea salt, cornstarch & sugar
Strange to think it was only this past Thursday.. I'm currently enjoying my 4-day weekend and roasting a sugar pumpkin. My next few posts will feature the full review of my Field Roast products, this morning's farmer's market purchases, a breakdown of a recent grocery trip and yesterday's lunch out - who wants to eat leftovers so soon anyway?
22 comments:
It all looks lovely. I was going to say you could throw the cranberry sauce into muffins, but I'm not sure about gelled sauce...?
Those pies are too cute! Everything looks fabulous!
I think we're going to be eating leftovers all next week! It's too much. You were the smart one.
I saw on Baking Bites an idea to use cranberry sauce in a bread. I think I'm going to bake the pound cake recipe from Bazu's blog but before baking it, put my cranberry sauce in the middle of the dough. Then I'm going to make Bryanna's lemon curd to use to top the pound cake with. I'm hoping the tartness of the lemon curd will balance the sweetness of the cranberry sauce a little. We'll see!
thanks you guys!!
vivacious - that is so intriguing! Why not? I'll think about trying it or something similar too, and check out your blog to see how it goes~
Taylor - fortunately, I didn't use too much agar, just a pinch, so it's not totally jelled. so maybe?
Jess, everything looks amazingly delicious! What a lovely feast.
Here are some more suggestions for cranberry sauce. We have a TON leftover too, so here's some things we've been doing with ours: It makes a great martini, a spoonful or two shaken with chilled vodka and a squeeze of lemon or lime juice, although it might not work with super-gelled sauce. I also made cranberry parfaits layered with vanilla rice pudding, stirred it into hot oatmeal, blended with juice and frozen into a sorbet and my daughter's favorite, spooned on top of sparkly ginger cookies from VWAV. I also love VV's suggestion of having it with pound cake. We should have a bi cranberry party with everyone's leftovers.
Okay I meant to type "big cranberry party" not "bi cranberry party".
Your spread looks lovely. I look forward to hearing how the Field Roasts were.
What a beautiful, intimate Thanksgiving you two had. I'm salivating over the 'shrooms, and the little pies with criss-cross crusts are just adorable. Enjoy yoru Sunday, Jess.
ah, julie got there before me - leftover cranberry sauce stirred into oatmeal is my new favorite breakfast! (helps to warm up the cranberry sauce first so you don't end up with a lukewarm breakfast)
spread it on toast, put a big spoonfull on top of squash or yam soup (that's what we didi) make it into a layer in cranberry bars.
wow everything looks very good. and the pis are super cute.
as for the cranberry sauce. spread it on toast or an english muffin for breakfast.
glad you had a good thanksgiving!
Everything looks awesome! I is your cranberry sauce sweet? If so, I like to stir mine into soy yougurt. I make it from scratch and add an apple, orange and stevia and it is really good.
I love your cute little apple pies.
Everything looks so good! I want an intimate Thanksgiving but with both of our families so close I don't think that will ever happen.
Alright, oatmeal and baked goods it is! Thanks : )
Those biscuits and pies are my favorites...but everything really does look awesome here.
Everything looks delicious. I'm falling in love with mini pies.
Oohhh, thanksgiving deliciousness! The dinner for two concept inspires me to think about throwing a thxgiving dinner next year--Josh is an American, after all, even if he's out of the US...
I adore your mini apple pies!
The pies are georgous! I can't wait to hear what you think of the roasts, Jess!
You're brave to hold your sauce upside down like that...
And those pies are SO cute. I love the way the latice top sticks out over the edges.
yummy yummy! that looks like a really special dinner!!!
oh, and that's a link to the web address i wanted, but it was taken! and that person hasn't even written one post!!!
love,
michelle
Such cute little pies!! Sounds like you two had a wonderful meal! I'd be happy to take any leftovers out of your hands...
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