Three recipes from the book made it onto the Thanksgiving menu. In addition to the usual suspects of turkey, cranberry sauce, and pumpkin pie, I made Apple Yam Holiday Casserole, Raspberry Snap Peas, and Thanksgiving Stuffing. All in all, this thanksgiving feast was fruitier than most years.Apple Yam Holiday Casserole
I’ve never had yams or sweet potatoes partnered with apples in a lasagna-like layered casserole. I’ve also never used mini-marshmallows in any of my holiday cooking, so that was a first for me as well. It was hard to keep those little suckers from burning when I put it under the boiler for a light melting. The combination of yams and apples with an appropriate amount of brown sugar was pleasing.
Raspberry Snap Peas
These were not my favorite. The raspberry vinegar – while fruity – is just too tart and didn’t balance well with anything else on the plate (or in the glass for that matter).
Thanksgiving Stuffing
Finally, the Thanksgiving Stuffing, like all stuffing (and carbs generally), was the star of the plate (after the turkey, of course!). It also had fruity flair. In the mix are granny smith apples, dried apricots, and currants. All the fruit was a nice change to the usual menu and gave a primal, hunter gatherer edge, to the traditional fair.
