Thanksgiving Pies

Nothing like being a last-minute Linus or Lucy, is there? Well for those of you still without pies for tomorrow’s big event, you might want to consider one of these two spins on holiday classics. The first is a rich and decadent pumpkin mousse cheesecake on a sprouted nut crust, and the second is a sweet/tart apple-cranberry filled take on a traditional sourdough butter-crust recipe.

Wishing you and yours the leaf-piling-ist, football-kicking-ist, buttered toast and popcorn Friendsgiving of them all!

 
 
 

Pumpkin Cheesecake atop a Sprouted Nut Crust

This is my ‘gluten-free crust’ take on a simple & delicious Martha Stewart recipe.

Crust

  • 2 cups sprouted nuts (almonds, walnuts & pecans work nicely) finely ground
  • 2 tablespoons ghee or butter
  • ¼ cup date, Muscabado or Rapadura sugar

Combine all ingredients in a bowl and mix well. Press firmly into the bottom of spring-form pan and bake at 350 degrees for 10-15 minutes, or until edges are brown.

Filling

  • 4 packages Organic Valley full-fat cream cheese
  • 1 ¼ cup date, Muscabado or Rapadura sugar
  • 3 tablespoons einkorn flour
  • 1 cup cooked pumpkin, pureed
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • 4 pasture-raised eggs

With an electric mixer beat cream cheese and sugar until smooth.

Mix in flour, then add pumpkin puree, pie spice, vanilla & salt and mix until smooth.

Add eggs one at a time, mixing well before adding the next.

Place spring-form pan on a baking sheet, pour in filling and smooth top.

Transfer to oven and reduce heat to 325 degrees.

Bake 45 minutes without opening oven, then turn off heat and allow to stay undisturbed for another 2 hours without opening oven door.

Allow to cool completely and refrigerate for at least 4 hours before serving.

 

Apple/Cranberry Pie in a Sourdough Einkorn Butter Crust

A sweet/tart/buttery/sourdough version of an Autumn classic, utilizing my favorite ancient wheat flour.

Crust

  • 2 cups sifted einkorn flour
  • 1 teaspoon sea salt
  • 1 tablespoon date, Muscabado or Rapadura sugar
  • 1 cup pasture-raised butter or butter/tallow combination, diced into small cubes
  • Approximately 1 cup sourdough starter

Combine flour, salt & sugar, sprinkle cold fat on top and using fingers, ‘cut’ into flour mixture until consistency resembles peas.

Slowly pour in starter until a dough ball is achieved.

Cut in half, chill until needed and roll out bottom first, fill then top.

Apple/Cranberry Filling for a 10-inch pie plate

  • 5 large apples, peeled, cored and sliced thinly
  • 1 package fresh cranberries, cut in half
  • Juice & zest of 1 large orange
  • 2” piece of fresh ginger, peeled & grated
  • ½ cup dried cranberries
  • ½ cup candied ginger, minced finely
  • 1 teaspoon pie spice
  • ¼ cup einkorn flour
  • ½ cup date, Muscabado or Rapadura sugar
  • ¼ cup butter or ghee

Preheat oven to 400 degrees.

Mix all ingredients except butter in a large mixing bowl until juice is released.

Fill crust-lined pie pan with filling and top with dabs of butter or ghee.

Roll out a top crust or lattice pieces and assemble pie top.

Bake for 20 minutes at 400 degrees, turn oven down to 350 degrees and bake for another 25 minutes, or until top is golden brown and filling is fragrant and bubbly.

GAPS Thanksgiving Dress Rehearsal/Run-Thru Workshop

 
 

Ahhh…Thanksgiving; the official start of the Holiday Season. Under the best of circumstances, we’ll recall it as a day of joyful reunion with family and friends, imbued with the sensory delights of a perfectly tender turkey and those sweet & savory sides, culminating in that warm, fuzzy, contented feeling we associate with these precious and fleeting weeks between now and New Year’s Day.

Or…well, I won’t venture a guess as to the specifics of your family’s ‘National Lampoon Holiday Vacation’ nightmare, but it’s probably safe to say we’ve all been there at least once. If nothing else, the internet has demonstrated that when it comes to ‘dysfunction’ it’s only the names and address that differ!

In the spirit of full disclosure, I will confess that I’ve yet to sort out my own family dynamic, so I can’t offer much beyond this little gem- the definition of a ‘functional family’ is any family with only one member- but what I have figured out is how to avoid this particularly dreaded scene around the holiday table.

 
 

 

This coming Tuesday, November 8th, I will lead a handful of intrepid Thanksgiving pilgrims on the GAPS holiday meal journey of a lifetime, as we explore the secrets of a fall-off- the-bone tender turkey (hint; no basting!) moist and savory grain-free stuffing, light & fluffy whipped faux-tatoes bathed in rich reduction gravy, effervescent winter fruit ferment, and the pumpkin dessert to end all pumpkin desserts. Best of all, after the tutorial we’ll all gather around our hostess’s lovely table to feast on the fruits of our labors and raise a toast to making this holiday season one for the ‘functional’ photo album!

I mean, aren’t the holidays challenging enough without the stress of trying to pull off a GAPS Thanksgiving feast for your immediate family while simultaneously attempting to ‘WOW’ uninitiated guests with dubious stand-ins for traditional favorites? Take it from someone who’s done it, it is more than just possible, with a menu like this one it’s a no-brainer to leave them not only pleasantly surprised and deeply satisfied, but begging you for your recipes!

 

GAPS THANKSGIVING DRESS REHEARSAL MENU

Da-Le Ranch Bourbon-Butter Braised Turkey w/ Giblet/Crème Fraiche Reduction

Sage & Sausage/Sprouted Walnut & Cremini Mushroom Dressing

Roasted Heirloom ‘Cheddar’ Cauliflower & Parmesan Souffle

Fermented Cranberry/Apple/Fig & Candied Ginger Chutney

‘Sugar Pie’ Pumpkin Cheesecake Ice Cream w/ Chocolate Caramel Date Sauce

 

Date: Tuesday, November 8th

Time: 10AM to 2:30 PM

Location: Encinitas

Tuition: $75

Attire: Celebratory! After all, it’s Thanksgiving!

Drop me a line asap to secure your enrollment for one of the last available spots.

The Holiday Enrichment Workshops Are Coming!

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Each year, come mid-October I find myself giddy with excitement.  The months between January and September are filled with the serious business of proliferating the ancient life-giving/health-restoring food wisdom of countless generations.  It’s work I feel beyond privileged to engage in, but in all honesty, by mid-year can begin to feel a bit ‘heavy’. 

Once Columbus Day is safely behind us I spontaneously commence entertaining visions of sugar plum fairies and ‘buttermilk-soaked, candied fruit & crispy nut granola’ in anticipation of the Lardmouth Holiday Enrichment Workshops soon to come!  This year especially, because in addition to familiar favorites like Pie-Crust & Holiday Gift-Making, I’ll also be facilitating several brand-new workshops ranging from Fermented Chutneys to Handcrafted Chocolate Truffles!   

In keeping with the new-and-different theme, we’ll kick off the season’s offerings November 4th with a GAPS Thanksgiving ‘Dress Rehearsal’ Run-Thru for those intrepid souls attempting the ‘holiday meal of all holiday meals’ while under the influence of GAPS.  Kudos to you, and rest assured your attendance at this half-day workshop/luncheon will secure your guest’s delighted satisfaction!

I’ve solicited gracious host & hostess volunteers from Carlsbad to Grant Hill, Point Loma to Mt. Helix, so there’s sure to be a workshop close to you at some point between now and mid-December.  As the new website dust settles, I’ll be updating the calendar with a few last-minute additions, so check in frequently.

As if that weren’t enough ancestral cuisine holiday fun, by way of la pièce de résistance, Captain Kevin and I are planning not one, but two collaborative Lardmouth/Admiral’s Barge Holiday Parade of Lights Cocktail Party events on San Diego Bay, complete with celebratory & seasonal ‘farm-to-harbor’ hors d’oeuvres & libations both Sunday December 11th and 18th!

Start making your plans to attend one or more of these festive workshops & events right away, as space is limited.  As always, enrollments & reservations are taken on a first come/first served basis.  Drop me an email me at anniedru@lardmouth.com to secure a spot in these not-to-be-missed holiday activities.

 

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GAPS Thanksgiving ‘Dress Rehearsal’ Run-Thru Workshop

Tuesday November 8th 10AM to 2:30 PM

Adhering to the GAPS Nutritional Protocol can feel like a challenge at any time, but during the holiday season it can feel downright impossible!  Join us for this half-day workshop/luncheon and discover just how easy and delicious it can be to serve your loved ones GAPS-friendly versions of Thanksgiving staples like ‘slow-braised bird with sage/sausage/sprouted walnut stuffing and giblet gravy’.  Take home a couple of altogether new recipe additions as well, like ‘fermented cranberry relish’ to-die-for ‘roasted heirloom cauliflower faux-tatoes’ and a ‘pumpkin 'curd'-cake ice cream with chocolate/date caramel sauce’ to leave them screaming for more!

 

Holiday Scones Workshop

Friday November 11th in Del Mar 10AM to 2PM

Oh, the excitement of those holiday mornings with family and friends shuffling into the kitchen in flannels and slippers to cup steaming mugs of coffee & hot chocolate, anticipating all the fun to come!  Wouldn't it be lovely to serve up a tray of ‘sourdough walnut/cranberry & candied ginger’ scones straight from the oven?  Or maybe ‘Vermont maple-sugar/buttermilk’ or ‘chai/pumpkin latte’ scones to serve at your holiday tea party?  Join us for this fun and delicious 'how-to' workshop that will have these festive scones flying off your baking tray just in time for the holidays!

 

Fermented Chutney Workshop

Friday November 18th in Point Loma & Friday November 28th in Carlsbad 10AM to 2PM

Celebrate the rich abundance of local, seasonal produce by crafting fermented versions of yummy accompaniments to your holiday turkeys, roasts and hams, like spicy ‘jalapeno, pear & pomegranate’ sweet/tart ‘apple, cranberry & date’ and warm & tangy ‘ginger, blood orange & fig’ chutneys.  Add a little something sweet, sour & bubbly to your holiday table and leave them with an irresistible craving for more fermented goodness in the months to come (;

 

Pie Crust Making Workshop

Monday November 21st in Grant Hill & Tuesday December 13th in Encinitas 10AM to 2PM

Explore the finer points of pastry in the form of a standard ‘butter crust’ as well as a ‘sourdough’ and even a ‘grain-free’ version, to be filled with seasonal favorites like ‘apple/berry’ ‘creamy pumpkin puree’ or ‘chocolate maple pecan’ goodnessWorkshop participants will enjoy pie samples, as well as take home their very own pie-crust ready to fill and bake.

 

Handcrafted Chocolates & Truffles Workshop

Monday December 5th in Normal Heights & Saturday December 17th in Mt. Helix

Replace the ubiquitous See’s Christmas candy box with a tray of tantalizing confections, crafted by your own two hands from only the purest, organic and fair-trade ingredients and sure to please the most die-hard chocolate connoisseur at your holiday gathering.  We will experiment with both GAPS and non-GAPS recipes in this finger-liking-good workshop.

 

Holiday Gift Making Workshop

Friday December 9th in Point Loma 10AM to 2PM

Attendees at this festive workshop will go home with more than just a fun holiday memory, they’ll also be toting a basket full of gift bags & jars filled with nourishing and delicious offerings like ‘buttermilk soaked granola’ sweet & spicy 'crispy nuts', 70's style ‘French onion chip dip’ and the always popular chocolate/almond 'Nookies'.  Whether gifts for loved ones or a much-deserved reward for the holiday giver themselves, these festive and tasty treats are sure to put participants in the celebratory mood!

 

Admiral’s Barge San Diego Holiday Parade of Lights Parties

Sunday December 11th & 18th 5PM to 8PM

Summertime on the bay is dreamy, but truth be told, it’s the winter months that capture the heart of this sailor’s wife.  Some of my most dearly cherished memories were made on our now retired 1933 Angelman wooden ketch- most especially during the Parade of Lights parties we hosted for family and friends on our perfectly situated mooring ball in the Laurel Street anchorage.  Providence has long since taken her well-deserved rest, but that won’t stop us from recreating the magic of those Christmas boat-parade parties on our ‘new’ 1967 decommissioned Four Star US Navy Admiral’s Barge!  We are delighted to have this opportunity to help you and yours create sweet Christmas memories like ours, that are sure to last a lifetime.