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 platter - Sangiovese
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 3: Soup - White Zinfandel
course 4: Pasta/marinara sauce - Chianti
quinoa and rice pasta
Prep: 15 m; Cook: 1 h 10 m
Ingredients
- 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
- 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.
- 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.
- Stir balsamic vinegar into the sauce.
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Allrecipes.com
Printed From Allrecipes.com 8/11/2016
Printed From Allrecipes.com 8/11/2016
course
5: Main Dish -Toscana
zucchini
manicotti and braciole
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.
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
course 7: Dessert – coffee and tea
and a cranberry cheesecake
Bear Berry Jelly
ingredients:
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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