I hope everyone had a good Thanksgiving! Thank you for taking the time to read our posts and click through to see our pictures.
Papa Bird and I were feeling a little unenthusiastic about Thanksgiving this year. Neither of us have family in town, and the traditional “story” about Native Americans welcoming the English immigrants to the first Thanksgiving felt at odds with the current state of our country. But we talked about making new traditions and celebrating what we do value.
We invited our sweet friends with a newborn over for a traditional meal at our house. At twelve pounds, the turkey was small enough to (just barely) fit on the rotisserie attachment of the grill. Thank goodness! However do you cook all the sides if there is a bird in the oven? Our friends made oven-roasted veggies and mashed potatoes with homemade creme fraiche, and even so, our oven was in full use throughout the morning and early afternoon.
Many thanks to Sarah and the girls’ “Tio Lou” for coming over, cooking, and sending us the pictures of us at the table. Papa Bird and I had seen their newbie at the hospital, but the Little Birds were thrilled to meet baby Mateo for the first time.
And there was pie. And pie crust cookies made by the girls. (Not pictured: chocolate mousse made by the girls, too.) I used my all-butter crust recipe and the “Real Pumpkin Pie” recipe from a few years ago with the following improvements: I used maple syrup instead of honey as the sweetener, which mixes easily without having to be warmed up. I also ended up using mostly cream and only a splash of milk, just because we had more cream than milk on hand.
And the day after Thanksgiving we put up our tree. Christmas and Hannukah, here we come! (Another photo courtesy the Moras, as I was covering a shift at the hospital Friday.)
“That’s not how my school made green eggs and ham,” Little Bird was quick to point out. No, probably not.
We had ham leftover from Thanksgiving. And the basil she planted from seeds from a Mother’s Day fundraiser at Green Acre is still going strong, so we made a hand-chopped pesto and served it over fresh eggs and the leftover ham.
Little Bird was happy to cut some of her basil.
Our youngest hens have just started laying.
I wanted to try hand-chopping the pesto. I saw someone in Italy do that once on a show several years ago. I used a curved knife and chopped the dry ingredients first and then stirred in the olive oil. The ingredients were the same as from my pesto recipe here.
To make a more complete dinner, we ended up eating all of this over spaghetti. And we added avocado, because, well, we eat avocado at almost every meal!
I accepted another cooking challenge from Melissa’s Produce! This box arrived with beautiful winter fruit including Korean pears, mandarin oranges, and red grapes. It also included a package of steamed and peeled chestnuts. I learned making a chestnut bundt cake that prepping chestnuts can be a pain in the butt. But I also learned how delicious chestnut puree can be. I used the same gluten-free cashew/almond crust I made up for a lemon meringue tart (using my meyer lemon curd.) It can be made with butter, but this time I used coconut oil, which inspired me to make the whole tart vegan. Normally I would’ve considered mixing the chestnut puree with some whipped cream, but coconut oil and coconut milk made for a delicious vegan chestnut cream. By sweetening with only a little maple syrup, the whole delicious dessert qualifies as practically health food!
This post was sponsored by Melissa’s Produce, who supplied the featured ingredients free of charge. Recipe and opinions are my own! The box also included steamed beets, potatoes and a copy of “DYP’s The Perfect Everyday Potato Cookbook.” Among the inspiring recipes was a chocolate potato cake. I experimented with a red velvet potato cake. Unfortunately, it fell far short of being blog worthy. Sometimes I can spin a failure, such as my zucchini bread pudding, but there are also many, many recipes that just don’t make the cut. Being a recipe developer means taking risks. I only share the best of the best recipes — ones I want to make again and hope you might want to try, too.
Fortunately, this chestnut tart was a keeper! If you, like me, look for opportunities to bring your children into the kitchen, this is also a perfect dessert recipe. This tart crust is simply pressed into the pans. No finicky pastry dough or rolling out. My three-year old enjoyed pressing the dough. She loved decorating the tarts with the fruit, and sampling the fruit as she went along.
5.0 from 1 reviews
Chestnut Tart with Fresh Winter Fruit (GF, Vegan, Low Sugar)
A gluten free almond and cashew crust holds an irresistible chestnut cream. Topped with fresh seasonal fruit. Using only a little maple syrup to sweeten yields a winter decadence you don't have to feel guilty about.
¼ cup coconut oil, melted
1 cup almond meal
1 cup cashew meal
¼ tsp salt
6.5 oz peeled, steamed chestnuts
½ cup coconut milk
¼ cup coconut oil
¼ cup maple syrup
1 teaspoon organic lemon zest
3 cups fresh fruit, such as mandarins, korean pears, grapes
Preheat oven to 350*. In a medium-sized mixing bowl, combine the melted coconut oil, cashew meal, almond meal and salt. Using your hands, press the mixture into one 11 in tart pan or 5 4 in individual tart pans. Bake for 10 minutes or until golden. Cool completely.
In a food processor, mix chestnuts, coconut milk, coconut oil, maple syrup and lemon zest until very smooth. Add additional milk if necessary.
Spoon the chestnut cream into the cooled tart shells and smooth the top. Decorate with fresh fruit. Can be enjoyed immediately or refridgerated up to 3-4 days.
My sister Marjorie has been making a fresh cranberry sauce for Thanksgiving since she was a teenager. She shares her recipe for easy cranberry clementine sauce every year, since I never write it down. I’m happy to share it here because now I will be able to look it up next November, too! This is also a fun recipe to make with kids.
Little Bird is only 2 1/2 but there were many, many steps of this recipe that she was able to do:
Wash the Brussels Sprouts
Move the Brussels from the colander in the sink to the cutting board
Move the trimmed ends and loose leaves into the compost
Salt and pepper the Brussels
Massage the sprouts with oil
Pour olive oil from the measuring cup into a jar
Place the chopped shallots in the jar
Put mustard into the jar
Shakey, shakey, shake the jar of salad dressing
Carefully put raw eggs into a pan
Peel hardboiled eggs
Stir the salad together
Basically, she did everything but the knife skills and taking things in and out of the oven. To me it is just common sense: kids enjoy eating things they make! Her Papa loved the dish, too, and she just shone watching him enjoy it.
You can find more recipes to make with small children here:
Hi! I started Baby Birds Farm after the birth of my first daughter. I started sharing seasonal recipes featuring produce from our garden, eggs from our chicken, and homemade cheeses from our goat milk co-op. Fast forward a few years, another daughter, another business, and now we are just surviving and enjoying our busy life and food as much as we can. Join our journey of good food, farm-to-table restaurants in San Diego and healthy living!
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My Day Job
Abigail Burd, Licensed Clinical Social Worker and Psychotherapist, provides women's mental health in San Diego, CA. Specialities include managing anxiety and depression during pregnancy, postpartum and parenting. Learn more about my practice in Clairemont (San Diego) at AbigailBurdLCSW.com.