I'm getting ready for Thanksgiving already, thinking about dishes to serve. Shopping for the basics. Finding a storage place to put everything until then.
I've been thinking about new desserts? How about a cranberry cheesecake with white chocolate shavings? Or a gluten-free pumpkin pie with heaps of whipped cream? Or cupcakes in the shape of my dog Sparky for the kids? Yes, I saw something like that in a magazine and I've got to try. White fluffy fur piped onto cupcakes. Sweet little red tongue. Soooo darling!
But right now, I'm thinking savory. Side dishes.
Yes, I'll make whipped mashed potatoes and gravy. Yes, I'll make stuffing. And sweet potatoes. (Probably Cleo's recipe from yesterday.) And I'm definitely including cheddar cheese popovers (gluten-free and regular recipe coming up in 2 weeks).
But how about a rice dish? With cheese! [BTW, I'm in hyper-cheese mode. I have a Cheese Shop Mystery coming out in February. AS GOUDA AS DEAD. Yes, many future recipes will feature cheese!]
I found this in a Food Network magazine. Butternut Squash Risotto. The recipe was for 6. When testing recipes, I find it's better to try some out for my husband and me first, so this recipe has been tweaked for 2. If you aren't having the entire clan (be it healthy or dysfunctional) for Thanksgiving, consider a quiet, intimate dinner for 2. Or triple or quadruple this, if necessary.
TIP: Set the rest of the squash on a baking tray brushed with oil and salt and put that in the oven at 350 degrees for 25 minutes; to be used as a side dish.
Continue to add stock, a ladelful at a time, until absorbed. The entire cooking process takes about 20 minutes. Start tasing for doneness after 15 minutes. The rice should be tender, not too chewy. If you’ve used all the stock and the rice is not yet “al dente,” heat a few cups more of stock or water and add ladlefuls, as before. The risotto is done when you can drag the spoon through the center and make a clean line in the rice for a few seconds.
STIRRING THE PLOT is available for order: order here
AS GOUDA AS DEAD, February 2015, available for