Thursday, November 24, 2016

Thanksgiving 2016

This is our third annual Italian Thanksgiving Feast. Our oldest boys are getting nostalgic and asked for their 1st grade recipe for Bear Berry Jelly (cranberry sauce). We used it as the topping for our cranberry cheesecake. 

course 1: Antipasto platterSangiovese
meat based antipasto platter (thanks Pat)

For our vegans, a vegetable antipasto platter, we omitted all oil but 1 TBS of olive oil. We used Brussel Sprouts instead of broccoli.

course 2: Salad (thanks Jyl) - pinot grigio 

course 3: Soup - White Zinfandel

course 4: Pasta/marinara sauce  - Chianti

quinoa and rice pasta

Fresh Tomato Marinara Sauce (we doubled the recipe because we had so many people)
Prep: 15 m; Cook: 1 h 10 m
  • 3 tablespoons water
  • 1 onion, chopped
  • 8 large tomatoes, peeled and cut into big chunks
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/2 cup red wine
  • 1 tablespoon sugar
  • 2 teaspoons dried basil
  • 1 teaspoon oregano
  • 1 teaspoon salt (omitted due to my mom is on a salt-free diet)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons balsamic vinegar, or more to taste
  1. Heat water in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
  2. Stir red wine, sugar, basil, oregano, marjoram, black pepper, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
  3. Stir balsamic vinegar into the sauce.
Printed From 8/11/2016

course 5: Main Dish -Toscana 
zucchini manicotti and braciole
zucchini manicotti

Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts

1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano

1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water

Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

The braciole was stuffed with the Herb Ricotta and gluten free bread crumbs.
Bracioles browning

course 6: Fruit and Cheese - Riesling
pinenut chevre with cranberry pear relish served with dates, dried apple and gluten free crackers.

course 7: Dessert – coffee and tea
almond butter cacao pie 

and a cranberry cheesecake

Bear Berry Jelly
2 cups fresh cranberries
3/4 cup sugar
1 tsp cinnamon
3/4 cup water

Directions: Place all the ingredients in a saucepan. Bring to a boil, stirring. When the cranberries pop, use an emulsifier stick and blend. Refrigerate overnight to set.

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