I have never liked pumpkin pie.
I know I’m not alone in that.
Because of pumpkin pie, I believed until well into my adulthood that I hated all pumpkin things.
Thank God I got over that!
But seriously, pumpkin pie is not the only way to enjoy your pumpkin this Thanksgiving. And why do pie when you can go cheesecake?
Pumpkin cheesecake is amazing and gorgeous, it’s creamy and tangy and sweet and warm with Fall spices. It’s basically Fall dessert perfection.
I fell off the thankfulness train a little bit. And I’m going to climb back on.
But first, I have to tell you what happened to me last week:
The pediatrician told me I have to give up eating dairy, because Caitlin is most likely allergic to it.
Major sad face.
And just in time for the holidays! (Don’t worry, I still have lots of good treats planned for you, even if I can’t eat them all.)
I suddenly realize that I have not been as empathetic as I could have been toward friends and family who have dietary restrictions. Because even though I know a million ways to substitute and avoid dairy, it’s really sad to eat in a world where butter is off limits.
So here comes some thankfulness! I am thankful for all the wonderful people who have gone before me in feeling hungry and cranky after giving up something that they loved for the sake of their health or the health of a loved one. I am thankful for all the vegans in the world (seriously, thank you) for being delicious without dairy. I am thankful for all the friends who called me, texted me, and gave me hugs as I cried silly tears when I realized I couldn’t eat any of my favorite breakfast foods for the next several months. I am thankful for special friends who sent me recipe ideas after I whined about being hungry.
To round off this thankfulness, and in preparation for eating a *gulp* dairy-free Thanksgiving meal, I made some brussels sprouts. Because I just can’t get enough of brussels sprouts in the Fall.
I really wish I had been one of those kids who stood in the kitchen with her grandmother, wearing a humongous apron and up to her elbows in flour. (Instead, I was generally quite preoccupied with the book attached to my nose.)
We love to eat, but my family wasn’t built on a long history of beloved food traditions. Except for these rolls.
These rolls are the stuff of legend. Thanksgivings and Christmases, as we piled into the car to drive to Grandma’s for dinner, we would start talking about these rolls practically before buckling our seat belts.
Because they are amazing.
Pretty much the best rolls in the universe.
And here’s the really important thing: these rolls are just made for salty butter. They are a little sweet and doughy, and most of their salt comes from the thick slab of delicious butter you smear on the top. They are a perfect complement for the thick flavors of a traditional Thanksgiving dinner, but before you take a big bite, don’t skimp on the butter. (And really, why would you?)
Thanksgiving dinner just isn’t Thanksgiving dinner without Grandma’s rolls!
There is so much to be thankful for!
Day 7: Thankful for new friends and birthday parties. Thankful for family visiting from out of town, for cuddles with Caitlin and s’mores around the fire pit.
Day 8: Thankful that my brother is home from his adventures in Africa!
Day 9: Thankful for the cool weather of Fall and the opportunity to eat fresh food seasonally, a blessing I know not everyone has. Thankful for Fall squashes.
Like the lovely delicata!
This month for the Secret Recipe Club challenge, I had the pleasure to peruse Culinary Adventures with Camilla, written by the fearless leader of the group B exchange. Camilla cooks recipes from all over the world, which I love! But this month I really wanted to focus on Thanksgiving fare, and I couldn’t pass up the opportunity to try delicata squash, which Camilla says she cooks almost weekly when it’s in season.
This recipe combines two of my favorite things: a hint of warm, spicy cardamom, and sweet, starchy Fall squash. The end result is simple and basic, a perfect complement to the rich and saucy dishes that will litter the Thanksgiving table.
What is it about Thanksgiving that makes us gravitate toward casseroles and gratins? From the simple classics of green beans and candied yams, to some of my new favorites like kale gratin and scalloped potatoes, if it’s creamy and comes in a 9″x13″ baking dish, it’s sure to find a home on the Thanksgiving buffet.
People always ask me what I eat for Thanksgiving, since I don’t eat the turkey. But with a dish like this cheesy sweet potato and chard casserole on the table, how could anyone go hungry?
I hope it’s not too heretical to proclaim that this casserole would be my choice over candied yams any day! I have never been a fan of emphasizing the sweet character of sweet potatoes: it just seems like too much sweet in one place. I love hitting sweet potatoes with some savory and some spice, and this casserole, with the barely bitter greens and the mountain of Gruyère, does not disappoint!
I am trying to grow in gratefulness in my life. My husband has pointed out that I spend a lot of time moping about things that went slightly wrong rather than taking joy in all the ways I am blessed.
So let’s rumble, November: 30 days of thankfulness.
Day 1: Thankful for sweet friends who share deeply from their hearts. Thankful for cool weather and autumn leaves.
Day 2: Thankful for the bright, contagious smiles of my children. Thankful for the way Jake fake giggles at Caitlin to try to make her laugh (it’s so weird but so sweet).
Also thankful for Jacques Pepin and his butter-glazed carrots. These carrots put all other carrots to shame. They are so good—I really can’t rave about them enough.
Don’t be fooled by the name “glazed carrots,” people, because these are not mushy or overwhelmingly sweet like so many carrots by that name. They have just the barest of buttery, gingery sauces, with a hint of fresh garlic and grassy parsley and a crisp but not crunchy bite. The word that comes to mind is luscious.
Bring these to Thanksgiving and they will definitely be a hit!