This video is longer than I normally post, but we’re also going on an adventure through four different dishes that we’re making in preparation for Thursday. I thought it would be a good idea to do this one in advance, in case anyone wanted to use any of these recipes.
I’ll try to go in the same order as the video. I didn’t plan it out well, though. Which, I mean, that’s what everyone has come to expect from me.
Oh, really fast before I continue: If you like this blog and follow it for updates, please consider creating an account for WordPress.org–because this blog is moving! In efforts to expand this blog and the YouTube channel, I have purchased kwos-food.com and have been importing all of my posts to the blog there. There will be more about this on Thursday, but I wanted to let all of you know about the impending change. When you visit this URL (starting next week), you will be redirected to kwos-food.com to read the content there. I would love for you to join me there and continue supporting this blog. To do the things I want to do, it would be extremely cost-prohibitive to keep the WordPress.com site going.
Now! Onto the food!
I used the recipe from WholesomeYum for the filling. Mostly. I made my own pumpkin puree, though. Because it’s me and I love pumpkin. Not pumpkin spice; pumpkin. But I also made my own pumpkin spice blend. There are many different recipes available on the internet for it. It’s a lot of cinnamon, not as much ginger and nutmeg, then a little allspice and clove. Even though the pie crust was store-bought, so it’s only gluten-free and not low carb, I still chose a low-carb option for the filling. Same with the cranberry curd tart we’ll talk about in a few minutes.
Gluten-Free, Paleo Dressing
I’m used to cooking a Paleo/Primal style Thanksgiving dinner. In last week’s post about dressing a turkey, I made one type of stuffing that is made with ground meat (I think the recipe wanted pork; I used turkey. Lamb would have been better). This dressing (or stuffing, if you want to go that route) is made with a variety of veggies and some fruits. It cooks up pretty quickly and smells amazing. I’m sure it will also taste amazing.
Boozy Cranberry Sauce
Tori Avey is one of my favorite people to follow. She is a real person with a real life and has amazing recipes that favor a variety of diets, but specifically are kosher-friendly. She is Jewish, after all. Her recipe for boozy cranberry sauce came to my attention via Cameraman Ken and we decided to try her recipe instead of the one I do every year that is pucker-your-mouth tart. If we decide to use this recipe forever, I will definitely plan to make some sugar-free Cointreau or Triple Sec specifically to use in this recipe. I also need to make sugar-free Limoncello. But, that’s a story for another time–as well as another video!
Cranberry Curd Tart
One of my Facebook friends posted a link to a beautiful and vibrant red tart. I read the words “Cranberry Curd” and decided I needed to, at least, make that part. I was originally going to wait til after Thanksgiving to make the curd, but Cameraman Ken suggested that, since I had two pie crusts, I could just use both and make the tart, as well. By the time I got to this part in filming, though, I was out of spoons (or spell slots, whichever you identify with). I was having a difficult time recalling anything and my hands were starting to not work anymore. Cameraman Ken ended up doing the straining of the cranberry puree through a medium-mesh strainer, off-camera.
This entire 33:18 video took a total of 5 hours of prep and work to do. That’s also after we had to run an errand first thing in the morning. Long day was long.
Thank you for taking the time to read this post. If you like what you see here, please consider heading over to Patreon and supporting me there. I do have content for Patrons-only, starting at the $5 tier. Let me know if you decide to make any of these dishes for your Thanksgiving. Stay safe. Wear a mask; wash your hands; stay 2m apart! Have a Happy and Healthy Thanksgiving!