Wow, Chanukah and Thanksgiving together for the first, and possibly, last time ever! We love to celebrate both with as much food as possible. I’m thinking, turkey, stuffing, latkes, cranberry sauce, jelly doughnuts, butternut squash puree, celery root gravy, and carrot salad (tzimmes) to tie in both holidays. Yes, that’s a lot to cook. That’s why I make things ahead, so that cooking is still an enjoyable task. If I cram it all in one day I would go nuts!
Archives for November 2013
While flipping through that vast picture catalog, Pinterest, I stumbled upon a Williams Sonoma recipe that caught my eye. No, it wasn’t gluten free, nor dairy free, and certainly not vegan, but it looked so tempting. Of course, I had to give it a try, for my family’s sake. No, not for me (wink, wink).
It’s not often that I make dumplings. I usually like to make things quick on the spot or multiple step recipes ahead of time that just look like I spent the day in the kitchen. All homemade, of course, but without all those hours by the stove. Dumplings are a bit time consuming I will admit, you can’t start it on the stove and go do something else while it’s doing it’s thing. But I will tell you for the few times I do, I wish I did more often. The dumplings take comfort food to a whole new level. Beyond spaghetti and meatballs, beyond meatloaf and mashed potatoes. These little dumplings are pillowy, creamy, earthy, nutty, fragrant, and rich all in one bite with the sage bringing it all together. And it’s PUMPKIN! Who doesn’t love pumpkin?