GF Cranberry Lemon Curd Tart with Gingersnap Crust by Cafe Johnsonia Miso Roasted Butternut Squash by Foodie CrushĪpple Pear Praline Pie by Completely DeliciousĬranberry Sauce Slab Pie by Kitchen Confidante Maple Roasted Brussels Sprouts with Walnuts & Feta by The Law Students Wife Thanksgiving Couscous with Butternut Squash, Sausage, Kale, Manchego, Dried Fruits and Nuts by Project Domestication Kale and Brussels Sprout Salad by Two Peas and Their Pod Secrets to the best mashed potatoes by Simple Bites Proscuitto Wrapped Turkey with Gravy by Vintage Mixer (with seasonal herbs of course!) Thai Curried Butternut Squash Soup by Cookie and Kate (Me.)Īutumn Acorn Squash Pita “Nachos” with Pomegranates & Blue Cheese by Climbing Grier Mountain You will be drooling, and probably re-working your menu….ahem. Be sure to pop over and check them all out. I’m in love with all of the recipes everyone is sharing. This month for #EatSeasonal, headed up by my friend, Becky of The Vintage Mixer, we are holding a virtual Thanksgiving potluck. I’ll be sharing that later this week, so watch for it! (And I’m hoping no one revolts!) And I’ve got some a new gluten-free roll recipe in the works. There’s always going to be cornbread stuffing, but I’m going to change it up this year again. We’ve ordered our free range turkey from a local farm, which we will dry brine. (Does that happen to anyone else?) I think we’re going to add some new sides to our menu. I always plan way too many sides and then I get behind and it’s hard to get dinner on the table on time. The only problem is narrowing down the menu items to a manageable level. Our Thanksgiving menu prep is well under way. The color is as stunning as the flavor combination. I think we’ve found a new favorite! Even my kids were enamored with it. I did some searching around once I had my idea and found a few recipes, mostly takes on Martha’s recipe, to go from. So I decided to try making a cranberry lemon curd filling. Cranberries are everywhere this time of year and I think they get stuck in too many sauces and breads, and don’t every get a chance to shine. ![]() I wanted to change it up a little so this could be dairy free, so I eliminated the creamy part, except for a dollop of whipped coconut cream on top. ![]() The filling in the other tart is a “whipped lemon curd,” which consists of a basic lemon curd combined with cream cheese and whipped cream. I decided to cut a few corners and go straight for crispy gingersnaps. The original recipe uses a graham cracker crust that is flavored with ginger. I found it in Chocolatier magazine, which is sadly not being published anymore. This Gluten-Free Cranberry Lemon Curd Tart with Gingersnap Crust is based on one of our favorite tart recipes that we first made for Thanksgiving back in 2004.
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