Well, here’s my chance. A chance for this former blonde to redeem herself in the kitchen since this last incident.Wanna know the story? I got a text message yesterday saying that some plans have changed, now ALL my family will going up to in Dallas for thanksgiving. Well…….the Cotters (me and the kiwi husband, oh plus the brother in law) have to work a bit Thursday morning and on Friday morning. So no Dallas for us, bummer. BUT, here’s where I come in. I decided to do a last minute New Zealand style Thanksgiving for the handful of us left here in Austin. It will be small dinner, butwe will be full of THANKS!!
Here’s the catch, there’s no turkey or pumpkin pie!! What?! I think that’s an American sin, haha. But since I am the minority here, I’m okay with it.
Kiwi Style Thanksgiving Menu
- Roasted Lamb with Rosemary/Garlic and Balsamic Glaze
- Sweet Potato Curry mash with peas and onions
- Sautéed Brussel Sprouts with Pomegranate seeds and slivered almonds
- Gluten Free Rolls
- Gluten Free Lemon Pudding Cake with fresh cream and Berries.
- Oh and lots of good WINE!
Not too shabby, eh? In order to not go crazy tomorrow, I decided to go ahead and make the dessert today. I’m hoping this is the recipe the pulls me out of my baking hole. Forget the lime bread, I’m all about LEMON now! hehe.
Lemon Pudding Cake
(adapted from my favorite dessert book)
1/4 cup (1/2 stick) melted unsalted butter (earth balance works too)
1 1/2 plain yogurt (I used 2% Greek Yogurt)
1 1/4 cup sugar (I used raw turbinado sugar)
3 large eggs
1/4 cup gluten free flour (or other all-purpose flour)
1/2 tsp vanilla
1/2 tsp lemon extract
- Preheat oven to 330F. Grease 1 quart casserole dish, set aside.
- Using a grater, grate the zest of one lemon. In a food processor, mix melted butter and lemon zest until combined.
- Squeeze the juice from the 3 lemons and strain into the butter mixture. Add your yogurt, flour, sugar, extracts, and process on low for 3 minutes or so.
- Pour the batter into the casserole dish and bake for 50-60 minutes or until golden around the edges and it springs back when touched. Let it cool slightly.
- Best served sprinkled with powdered sugar and fresh cream and berries and on top (that will be done tomorrow).
NOTES: I actually baked it at 330F for 50 minutes, then another 15 minutes at 350F. Also, WATCH YOUR KNUCKLES. Mine were scrapped while zesting. Not too fun when you're about to SQUEEZE lemons for lemon juice. Talk about a sting! Gotta have your
battle baking wounds though.
Any non traditional thanksgiving recipes out there? You know I wanna hear all about them!
Cheers to a very THANKFUL THANKSGIVING!