Tonight I will be working on some pre-Thanksgiving food preparation. I intend to bake my sweet potatoes and have them ready to go in the oven tomorrow.In the sweet potatoes I put brown sugar and crushed pineapple. I’ll then top it all with marshmallows.
I’ll also make cranberry sauce in advance as it stores well. This is a simple combination of sugar (I’m going to try whole cane sugar this year) and orange juice concentrate. Tomorrow I’ll put together the mashed potatoes. I’m going to try out Yukon Golds this Thanksgiving.
Tonight I may also make up the lilikoi jam base from Artful Hawaii Girl. I don’t want the fruit to sit around too much longer.
For those who have been wondering, here’s my flour base for the best pie crust I’ve ever had.
- 75g millet flour
- 75g quinoa flour
- 100g brown rice flour
- 100g corn starch
- 50g tapioca starch
Mix the flours either with a whisk or in a food processor.
Using this flour blend I follow Gluten Free Girl’s instructions for making a pie crust. The result is a flaky, buttery, scrumptious pie crust that you may want to eat just on its own. This is what I made up this morning. I’ve got the dough resting in the fridge. I’ll make the pies tomorrow.
I’m trying to figure out my time table for getting everything together. I don’t want to make the pie too soon, but I suppose I could rewarm it in the oven just before serving it. While it warms I could make the whipped cream to go on top.
I don’t want the mashed potatoes to sit and get cold before serving. However, the gravy will warm them up a bit. I could also put them in a baking dish and dot them with butter, cover it all up with foil, and store them in a low oven.This may be the way I go.
My hanai mom is making the turkey (basted with butter and orange juice) at her home and then is driving it over (She has a big enough oven. My oven is tiny!). She lives only 20 minutes away, so it will be just fine when it arrives. She’s also taking care of the stuffing. I chopped up some of the veggies last night when I delivered the homemade croutons to use in the stuffing/dressing. She’s also going to throw in some dried fruit and nuts.
She gave me some green beans that I’ll steam at the last minute. They’re beautiful, local green and yellow beans. I’ll squeeze a bit of lemon over them just before they go on the table.
I’ve also got apple juice to spice up for cider, a cheese and relish tray to put together, and some good Maui Coffee Roasters coffee for the end of the meal.
Overall, I think we’re going to have quite the delicious feast.