Thankful for our Bounty

by Meg on November 25, 2011


Oh what a bird….


But first came the pre-dinner prep!

While Uncle Nick carved the turkey -


mumsy and Aunt B worked on the gravy and smashers.PB248958

Then, mum, Sarah and I made a salad with Biz helping in the background. Major bonding in the kitchen!!!


After making the salad-it was time to hit the buffet line!


On the menu:

  • salad with feta & black olives
  • gluten free stuffing made with King Arthur Bread
  • regular stuffing
  • mashed potatoes
  • mashed sweet potatoes
  • turkey
  • fresh cranberry sauce
  • green beans with goat cheese & dried cranberries

My wonderful plate models- thanks Biz & Kate!


It was all delicious!

After some time by the fire- o\it was time for dessert which was ALL gluten free!!

I made pear cranberry and gingersnap crumble- oh how I love Smitten Kitchen’s recipes!


Her recipe for gingernsap crumble had regular flour in it- so I modified to meet my gluten free needs!

Pear, Cranberry and Gingersnap Crumble
Adapted from Smitten Kitchen


  • 3/4 cup of brown rice flour
  • 1/2 cup of millet flour
  • 2 tbsp. of  granulated sugar
  • 1/4 cup of light brown sugar
  • 1 1/2 cups gluten free  gingersnap crumbs
  • 1/8 tsp. of allspice
  • 1/8 tsp. salt
  • 1/2 cup unsalted butter, melted


  • 6  large ripe pears peeled, halved, cored and sliced thin
  • 1 1/2 cups  fresh cranberries
  • 1 1/2 tbsp. lemon juice
  • 1 tsp. finely grated lemon zest
  • 1/2 tsp. vanilla extract
  • 1/2 cup granulated sugar
  • 2 tablespoons of tapioca flour

Preheat the oven to 350°F.Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, allspice and salt. Stir in the melted butter until large crumbs form.

In a cooking dish, mix the pears, cranberries, lemon juice, lemon zest, sugar, tapioca flour, and vanilla. Sprinkle the gingersnap crumble over the fruit. Set the crumble in the oven and bake for about 45 minutes, or until the crumble is a shade darker and you see juices bubbling through the crumbs.

Kate also brought brownies and a banana cream pie from All Can Eat(a gluten free bakery in Randolph).


Bottom line: we had a wonderful thanksgiving with our family & friends! We hope you all had a wonderful daySmile


{ 1 comment }

Kate November 28, 2011 at 4:02 pm

the crumble was AMAZING, y’all – try it!
oh, and the marshmallow topped sweet potatoes, mmmmm….
not to mention delightful company!

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