Big Brag!
As some of you may know, I made most of the Thanksgiving feast for my husband and his family (mother, sister and her husband, and his nephew). The only contributions to the feast made by other family members: Mom made the dressing and sweet potato casserole, and Sis made the green bean casserole. I will not comment on either, except to say I was thankful that these holiday staples were taken out of my hands!
The turkey was the star of course. I used the method and recipe from
America’s Test Kitchen, and even though my bird was 5 lbs larger than the one in the recipe, it came out picture perfect! And in less than five hours! I did fill the cavity with aromatics, and massaged softened compound butter under the skin before roasting.
My cranberry sauce was good, a little too tart perhaps. Cranberry sauce is easy, though.
Gluten-free dinner rolls were a qualified success. They were a bit to dense and dry, more like biscuits than rolls. A generous application of compound butter made them palatable, though. My whole wheat rolls, on the other hand, were OUTSTANDING! I credit their success to
Bob’s Ted Mill Whole Wheat Flour, and it’s distinctive nutty flavor, and to two teaspoons of gluten that I added to the recipe. Really REALLY good bread dough that’s very versatile.
The braised red cabbage, also from
America’s Test Kitchen, was delicious, popular, and very easy to make. It would’ve been even easier if I’d taken a mandolin along, or a food processor.
Butternut squash soup was and always will be a hit. I need say no more.
The surprise of the feast, though, for me was the gluten-free coffee cake. I have NEVER had better coffee cake! I’m going to make it again and again, and I’m not gonna tell a SOUL that it’s gluten free! Moist, dense, sweet, nutty, it is the perfect accompaniment for after dinner coffee or drinks, and a must have for the next day’s brunch. Here is the recipe:
Gluten-Free Sour Cream Coffee Cake Recipe - Genius Kitchen You can add some chocolate bits and/or some raisins or fruit to the topping; I would only add them to the middle layer, as the top has no moisture and tends to get a little brown - the fruit might burn on the top.
Do not fail to make this recipe!
A very satisfying experience, with the added pleasure of seeing my adopted family enjoying my efforts. On to Christmas! (Beef Wellington, I think!)