thank goodness i don't have to cook or bake for family thanksgiving dinner. i am already 'thanksgiving-ed' out.
this week has been a bit bananas. i've got my fingers crossed that it will be busy, busy, busy at the market tomorrow.
typically i don't make full size pies or cakes - logistical nightmare - but for thanksgiving i made an exception. i have chai spiced pumpkin pies and streusel-topped apple pies.
come early, i seem to recall selling out within an hour last thanksgiving.
i'll also be serving up individual sized portions of each with fresh whipped cream, in lieu of lemon meringue tarts which will return next weekend.
i've got some other pumpkin treats up my sleeve too. there are gluten-free pumpkin cheesecakes with a gingerbread crust & little pumpkin cheesecake/cupcake hybrids that i haven't made in ages & ages... i forgot how much i like them & they'll be a fixture on my table for the next couple of weeks.
there's also the usual array of cupcakes, cookies, macaroons, snickers, walnut shortbreads, hello dolly's & oreo cheesecakes.
i also made a double batch of buttery dinner rolls to complement a thanksgiving spread.
the new main course this week is 'thanksgiving pie'. it's essentially a turkey dinner wrapped in to one bite. it's like a shepherd's pie but instead of beef there's turkey, gravy, carrots, peas, brussels sprouts & herbs. and instead of mashed potatoes, there's potato & bread dressing with cranberries & sage. the turkey is from shani's farm and it's pretty tasty!
here's the finished product:
small $10 large $20
i also backed up my soup inventory this week. there are fresh batches of baked beans, red pepper/tomato/sweet potato/chipotle and miso/mushroom/udon/choy.
oh & i almost forgot about salads! i decided to continue with the broccoli for one more week so that remains unchanged. then the other three salads will be vegan, festive & potentially served warm to complete a vegan thanksgiving feast.
the first is the red rice salad i did last winter - roasted butternut squash, walnuts, cranberries, maple.
the second is barley, wheatberry, radicchio, savoy, beet, pinenut & balsamic.
and the third is a winter vegetable slaw with cabbage, carrot, fennel, apple, dijon & herbs.
as of yet, none of the salads are complete, there are still pies to bake & frostings to be made. i'm working away but i may not get everything done. i'll try my best... how many days til christmas?
see you bright & early!