This year I made 1 tried and true recipe, and 3 new ones as well.
First, the tried and true: Red Velvet Chocolate Squares: recipes.sparkpeo
. I LOVE these, and should make them more often. They're an almost flourless "cake" based on red kidney beans and cocoa powder. My version of this uses the entire can of beans, and a little less agave than the original recipe called for. When I make it again, I'll try reducing the agave a bit further to 4 ounces. This recipe really requires a food processer - it's the only way to get the beans so pulverized that there are no beany remnants in the batter.
Next, an adaptation of my crustless pumpkin pie recipe to use Flax milk: recipes.sparkpeo
. I didn't put coconut in it this year because our guest doesn't like it, but adding 60 grams of unsweetened shredded coconut to the pie filling is tasty, too. This year I used 1/3 cup real sugar in the pie. Next time, I'll reduce the sugar to 1/4 cup and see how it tastes. The flax milk worked very well, and the pie was delicious!
Now for the new recipes:
PureWow's Crockpot Turkey Breast with Orange and Herbs: www.purewow.com/
. The recipe looks like it calls for a boneless breast with skin, but I could only find a split breast with the bone in. Still, it came out great. The softened herb butter was a bit hard to spread on the turkey. Also, I loved the orange flavor, but hubby didn't it. So, next time, I'll leave out the orange zest and use a mixture of butter and extra virgin olive oil for better spreadability. I also think this would work fine with a whole breast, but imagine it would have to cook longer.
Chef Meg's Zesty Orange-Cranberry Sauce (Relish): recipes.sparkpeo
. I feared this would be too sweet with 3/4 cup sugar and only 2 cups of cranberries, but I had never made my own cranberry sauce before, so made the recipe as stated. It was tasty, but definitely too sweet. Also, it was pretty liquidy, and I prefer a chunkier, thicker sauce. So, this morning I dumped the sauce into a pot, heated it up, and added another 2 cups of cranberries, cooking until they popped. Then I smashed these new berries with a potato masher instead of using the food processer - the revised version is perfect! Chef Meg's recipe calls for the juice of half a lemon, but the instructions don't mention it, so I left it out. I've got Premium Sparky, so I emailed asking about it, and was told my comment would be passed on to the recipe editor.
Finally, Pepperidge Farm's Cornbread stuffing, made according to the recipe on the bag. The recipe calls for 5 tablespoons of butter, but I only had 4 in the house, and it came out fine. However, it didn't have as much corn flavor as I would like. So, I'll have to find a good cornbread recipe (or a good pre-made cornbread) and a stuffing recipe, and make my own next time. I want a cornbread recipe that's pretty neutral and not too sweet. Any suggestions?
That's it for our Thanksgiving treats!