I’ve moved all the AFFFG content over to http://afoodiesfallfromgrace.wordpress.com. Please point your browsers over there from now on because I won’t be updating this site anymore. If you are a subscriber, my apologies, but you’ll need to resubscribe from the new address. Thanks, y’all!
I’m sitting here completely stuffed with, drum roll please…DOUGHNUTS! The first doughnuts I’ve had in, let me see now…at least five years.
I got on this gluten-free Hanukkah kick because I learned that Hanukkah is a celebration of fried foods! WHY did I not know this sooner?! So The Man and I made gluten-free latkes four days in a row and now the doughnuts. Actually, we attempted to make the doughnuts on Saturday night with some pals, but we had a little miscommunication (couldn’t have been from the hazelnut rum, no) that led to the baking soda, baking powder, and xanthan gum not being added to the dough. So let’s just say they didn’t turn out that well.
But tonight we prevailed. We had latkes again for dinner, followed by the doughnuts. Our place smells like a deep fryer. I think I am going to have to make these recipes every year, healthy arteries be damned.
Thanks so much to Gluten-Free Bay for such awesome recipes!
Here is the recipe I’m using for this year’s cranberry sauce, courtesy of People’s co-op:
2 c. fresh, local cranberries
6 tbsp. raisins
6 oz. frozen apple juice, undiluted
1/2 tsp. grated orange rind
1 tsp fresh, grated ginger
Also, I totally forgot to include stuffing on my last post, the Thanksgiving menu. Of course there will be stuffing for Thanksgiving! In fact, this year I’m doing a crazy Hawaiian-style stuffing for our pal RCMB. I’ll try to create an actual recipe for that and post it here. I’m totally winging it, but it will likely include some version of my low-carb biscuit recipe with the addition of some cornmeal, macadamia nuts, cranberries, pineapple, mirepoix, and veg stock.
Seriously, I’m hungry already. I can hardly wait for Thursday!
Travel Oregon put together a really awesome Oregon-themed cookbook that highlights autumn ingredients. The recipes are gathered from restaurants around Oregon. What a great idea. Methinks I’ll be printing this out and trying a bunch of stuff, including the crazy-but-very-right-sounding Juniper Granita. Between this cookbook and the Bon Appetit Thanksgiving planner, I think I’ll be set for My Big Fat Turkey Thursday (mostly vegan).
More dog torture:
And for those of you looking for a last-minute Halloween treat, this pumpkin fudge is quite easy and surprisingly tasty. Here it is in the pan on its way to work with me:
Happy Halloween to all!
We will be hosting our vegan pal RCMB again for Thanksgiving this year, as well as another friend who has some food restrictions. Between the three of us, it should be quite a challenge. But, I’m up for it!
I was looking at last year’s menu and recalling what I liked and what I didn’t. Those cocktails sure were good, so I made up another batch of quince liqueur yesterday so that it will be ready for My Big Fat Turkey Thursday. I really appeciate Bon Appetit’s automated Thanksgiving menu planner thingy. Check it out.
I also got Barbara Ghazarian’s fantastic new quince cookbook and have spent many a recent evening studying it. I bought twelve pounds of quinces this year and plan to use every last ounce of them. I have to say it’s exciting to know another person out there shares my weird quince obsession.
I have no pictures this week. I realize that photographs keep me from posting more because my laptop is barely hanging on at this point and dealing with photos is just too time-consuming and insanity-producing. So until I get a new one (which should be next month), I’m just going to have to post without pics. Hope you can deal with that.