Monday, November 21, 2016
Sadly, today is my last post for the Secret Recipe Club because it is ending this month. I've enjoyed participating in it so much! I love making something from someone's blog and I really love seeing the recipe someone picked from mine. It also helped keep me motivated to post after having the babies. I will miss it a lot. For my last post, I was assigned to make a recipe from Our Eating Habits. This blog is written by Jamie who loves her family, Christmas, Disney, and, of course, food. While looking through her blog, I was looking for a Thanksgiving appropriate recipe and was tempted to make her Chocolate Chip Pecan Pie (still am a little!), Cranberry Cornbread, and Rosemary Au Gratin Potatoes. I ended up choosing her Sour Cream Cranberry Bars. I chose these because I think cranberries are so underutilized outside of juice and cranberry sauce at Thanksgiving dinner. I love to use them in recipes. I also thought these bars would make a nice non-pie Thanksgiving dessert and also a nice Christmas dessert to add to your cookie tray. Plus since I made Sour Cream Apple Pie, I'm really loving desserts with sour cream in them. The recipe below I modified just slightly.
Friday, November 4, 2016
This meal is full-on autumn comfort food at its best! Turkey, apples, and vegetables in a cider gravy all topped with light and buttery cheddar biscuits and baked until golden and bubbly. It has easily become a new favorite of ours. This recipe is a modified version of a similar dish in one of my favorites books: Apples of Uncommon Character: Heirlooms, Modern Classics, & Little-known Wonders. It's not a cookbook, but a beautiful book all about apples that also has 20 apple recipes in the back. I sometimes dream of living on an apple orchard one day and have a bit of an obsession with all the different varieties and with apple recipes.
This dish is delicious as is, but I think different vegetables would also work very well such as replacing the celery with celery root, replacing the potato with turnip or rutabaga, or even adding a bit of cubed winter squash like butternut. This recipe will serve about four to five people.