My favorite part of Autumn, Pumpkin Pie!!! I made this one using a gluten free, pre-made crust from Whole Foods. They have some great products under the name, The Gluten Free Bake House. You simply store these crusts in your freezer until you are ready to use them. They have a wonderful, buttery flavor and bake up crisp and flakey.
We made stuffing using Udi's gluten free whole grain bread in place of regular bread cubes. It was just like the original!
These are little wild rice blinis served with garlic sauteed chanterelles. After cooking up some wild rice, we threw it in the food processor for a couple minutes to achieve an almost flour-like consistency. We made a fairly basic pancake-like mix of the rice "flour", milk, eggs, a bit of salt and pepper, and diced green onions. We found it is best to cook these little guys in a pre-heated (low-medium/low) skillet with plenty of butter. They are a delightfully savory, yet soft vehicle for anything you would want to throw on top. Mushrooms go very well with the wild rice :)
Arugula salad with a light olive oil and white truffle dressing, and perfectly sauteed brussel sprouts made up the vegetable portion of the meal.
Couldn't have Thanksgiving without a turkey! My mom tried something new this year and cut the turkey into several different sections before roasting, which we all agree was a great decision! The meat stayed tender and moist, yet each section browned to perfection on the outside, making each bite as good as the very first.
Hope everyone had a lovely holiday season!
