The Fall Fest Community Joins The Thanksgiving Communal Table by Sarah De Heer in Community, Holidays, November 14th, 2012
See what Fall Fest contributors are bringing to the table and tell us what you would bring to the table on Twitter by using the hashtag: #pullupachair.
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin (pictured above)
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash
Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls
CookiePie: Pumpkin Dark-Chocolate Tart
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More posts from Sarah De Heer.
Tags: communal table, Fall Fest, Thanksgiving
Ok Foodies. I need help
I made an unbelievable braised lamb shanks in a tomatoe based sauce and have left over sauce that was too awesome to toss
Does anyone have any ideas of what I can use the sauce on? It has a lamb flavor to it along with others such as garlic, red wine, basil and oregano.
We are all chickened out this week so NEXT!
please share your thoughts!
Put it over pasta or rice.
Just toss it with some pasta and prepare a salad and crusty loaf of bread. Done it a million times, makes a great quick weeknight meal.
Meatloaf! Made with lamb, of course!
Consider mixing the sauce with a hearty green such as kale or chard and sauteing them. I always add cooked sauces to my greens as a way to spice them up. Consider it a warm salad dressing with more attitude!