Our little tribe includes vegans (who allow dairy on the holidays), a Brit, celiac disease, and a guy who hates turkey. So, we felt free to invent a menu. I’ll link to the recipes as I post them. Try these at home!
- Cocktail: Figetaboutit
- Course 1: Gorgonzola and black pepper gougères
- Course 2: Almond stuffed dates wrapped in bacon
- Course 3: Bruschetta
- Basic recipe
- Potted mushrooms
- Red onion jam & brie
- Course 4: Stuffed artichoke with garlic aioli
- Course 5: Scallops with bourbon sweet potato puree
- Sweet potato puree
- Grilled scallops
- Entre: Beef Bourguignon with rice or mashed potato
- Dessert: Pumpkin pie with Robb’s chocolate sauce
- Pumpkin pie
- Robb’s chocolate sauce
I think of the need for more wisdom in the world, to deal with the knowledge that we have. At one time we had wisdom, but little knowledge. Now we have a great deal of knowledge, but do we have enough wisdom to deal with that knowledge?
– Jonas Salk
Rinse a 6 (or so) pound roasting chicken and pat dry. Sprinkle Himalayan salt in the cavity and fill it with 2 quartered lemons, 5 cloves of garlic (or so), 3 sprigs of rosemary.
Place the chicken in a roasting pan (with a grate on the bottom) and pour approx. 1 cup of chicken broth on the bottom of the pan. Cover with tin foil and roast for 30 minutes.
Remove tin foil and roast for 1 – 1.5 hours longer until crispy brown and cooked through. Baste with pan drippings every 15 minutes (this is essential!) and add more chicken broth if the bottom dries up.
Let sit for 10 mins before carving.
Prepare 8 ounces (half a package) Tinkyada Brown Rice Spaghetti according to package directions. (Also, email them and suggest they upgrade their website!)
Melt 2/3 of a stick of butter or Earth Balance Vegan Buttery Stick over med-low heat. Add 1/4 cup chopped shiitake mushrooms and 1 Tablespoon finely chopped fresh sage. Cook, stirring, for 4 minutes.
Add a handful of deveined and peeled large shrimp to the mixture. Cook until shrimp is warmed through, approx 4 minutes. Salt to taste.
Toss mixture with the pasta. Serve with grated Parmesan or Asiago if desired.
I’m a food snob, so a Mac and Cheese recipe must transcend all expectations or else, I judge it harshly. This recipe, I serve to guests, including fancy people. The secret is … buy the best cheese you can buy.
Preheat oven to 350 degrees. Grease a 13 X 9 inch pan, casserole, or baking dish.
Cook 16 ounces (1 package plus about a third of another) Tinkyada elbows or penne according to package directions. Drain and rinse with cold water.
Grate 2 Cups Gruyere and 2 Cups Cheddar cheese.
Warm 3 cups whole milk in a saucepan until hot. (Don’t boil!)
Melt 4 Tbsp (1/2 stick) of butter in a heavy saucepan.
Turn heat to low. Add 6 Tspn gluten-free flour to butter and cook, stirring constantly, for 5 minutes. (Don’t brown!)
Slowly whisk the milk into the butter flour mixture. Add 1/2 cup evaporated milk.
Raise heat to mediumish and cook until sauce thickens, about 5 mins.
Mix the sauce with the pasta. Mix in half (2 cups) of the grated cheese. Pour the pasta into the baking dish. Spread the rest of the grated cheese on top.
Sprinkle with 1/2 cup grated Asiago.
Bake for 25-30 minutes.