It’s time! This is the week I answer your food and cooking questions, and share your favorite recipes.
Can you recommend a bread alternative that I can make for some gluten-free friends this Thanksgiving? - Darla in Lititz
My family enjoys making and eating this flatbread called Naan. It’s simple and fast to make and tastes delicious. It’s not your typical Thanksgiving roll, but it’s a great alternative to “normal” gluten-free breads that are loaded with carbohydrates and strange-tasting flours.
Naan (Indian Flat Bread)
Adapted from a recipe by www.myheartbeets.com
1 cup almond flour
1 cup tapioca flour
2 cups whole milk
A generous pinch of salt
Optional: a pinch of Thanksgiving herbs such as sage, thyme and rosemary
Mix all the ingredients together. Divide the batter in four.
Heat a skillet over medium heat and pour a quarter of the batter in the pan, like you were making a pancake. Tilt the pan to spread the batter evenly.
Once the batter fluffs up and looks firm, flip it over to cook the other side. Butter the pan between breads if needed.
Serve hot. Makes 4 flatbreads.
How do I make gravy from turkey drippings? - Tammy in Berks
To make about two cups of gravy: Remove your roasted turkey to a serving platter and pour all but two Tbs of drippings from the roasting pan. Return the pan to the stovetop and heat over medium high heat.
Cornstarch: Whisk 2 Tbs cornstarch into 1/4 cup cold water, broth or milk. Slowly whisk the cornstarch mixture into the pan drippings, scraping up the brown bits from the bottom of the pan as you whisk. Then slowly whisk in about 2 cups of milk, broth or cream. Cook, continually whisking for about 5 more minutes until the gravy is thick. Season with salt and pepper.
Flour: Whisk 1-2 Tbs of flour into the pan drippings. Continue to whisk, scraping up all the brown bits from the bottom of the pan as you brown the flour. When the gravy paste is smooth, slowly whisk in more pan drippings plus about two cups of milk, broth, or cream until the gravy is the desired consistency. Season with salt and pepper.
Optional: Place a fresh sprig of thyme, rosemary or sage in the gravy as it cooks.
Homemade Banana Ice-Box Cake
From Michael in Honey Brook
This is a family recipe that is so old it uses the term “ice-box” instead of refrigerator cake. Hope you enjoy it.
1 small box (3 oz.) of chocolate pudding (cooked)
1 small box (3 oz.) of vanilla pudding (cooked)
3 small or 2 large bananas, sliced
Graham crackers (enough to cover 8 x 8 bake pan, twice)
Cook chocolate and vanilla puddings according to directions. Then refrigerate.
Place graham crackers (to cover) on bottom of an 8x8 pan. Spread chocolate pudding evenly over graham crackers. Place another layer of graham crackers on top of chocolate pudding. Put sliced bananas on top of graham crackers. Spread vanilla pudding on top of the bananas.
Refrigerate for several hours before serving. *Optional: Whipped cream topping
Glazed Thanksgiving Sweet Potatoes
From Jill in Lancaster
This is my favorite way to make sweet potatoes for Thanksgiving. Skinny (fingerling) sweet potatoes work best.
Yield: 6 servings
2 pounds small, skinny sweet potatoes (about 6)
1/2 cup orange juice
1/4 cup butter or coconut oil
1/8 cup brown sugar
1/4 cup honey
2 Tbs bourbon
1/2 tsp ground ginger
1 Tb butter
Salt to taste
Bake the sweet potatoes for 25 to 35 minutes at 425° until soft. When the potatoes are cool, peel and cut crosswise into 1 to 2 inch pieces.
Simmer the juice, butter, oil, sugar, honey, bourbon and ginger for 5 minutes or until thickened.
Brown 1 Tbs of butter in a large cast-iron skillet over medium heat. Carefully set the sweet potatoes, end down, in the pan and cook 5 minutes. Don’t move them, or it will ruin the sear. Instead, move the pan to get even browning.
Re-heat the glaze in the microwave and pour it over the potatoes. Cook for 10 more minutes or until the glaze is slightly thickened.
Place the potatoes seared side up on a platter. Pour the glaze from the pan over the potatoes and sprinkle with salt.
Peanut Butter Cookies (Grain-Free)
From Shannon in Ephrata
These peanut butter cookies are awesome, grain free, super easy, and not at all healthy. They taste exactly like PB cookies with flour.
1 cup peanut butter
1 cup light brown or white sugar
Mix ingredients together and roll into balls. Flatten them however thick you want. (They won’t spread out during baking). Bake at 400° for 8 to 10 minutes.
Drizzle with melted unsweetened baking chocolate.
The last Tuesday of the month I endeavor to answer your questions and share your favorite recipes. Send them to me at firstname.lastname@example.org.