As part of the Nourishing Gourmet’s Nourishing Holiday Foods Carnival, I’m sharing three of our tried-and-true holiday recipes: Cranberry Sauce with Agave Nectar & Cider, Squash with Sorghum Syrup & Butter and Soaked Flour Gingerbread. Each recipe makes use of natural, wholesome foods that impart spirit of the holiday season while also maximizing nutritive value.
Cranberry Sauce with Agave Nectar
Cranberry Sauce with Agave Nectar & Apple Cider
While I no longer use agave nectar in our kitchen due to its extraordinarily high fructose content and the fact that I’m not entirely sure it qualifies as a traditional food, this is a recipe I’ve used during past holiday seasons. A variation without agave would include honey or even maple syrup which would contribute a decidedly holiday flavor to the sauce.
Squash with Sorghum Syrup & Butter
Squash with Sorghum Syrup & Butter
Every Thanksgiving Day, Squash with Sorghum Syrup & Butter makes an appearance at our table. The squashes vary from season to season: last year’s was Golden Nugget and Pumpkin, the year before was Kabocha and this year’s will be butternut.
Soaked Flour Gingerbread Served with Pastured Butter & Marmalade
Gingerbread is a winter staple. It’s a perfect winter dessert, and a delicious spicy breakfast for those mornings when you need to warm up from the inside out. The gingerbread is made of freshly ground, whole grain that is soaked in either buttermilk or kefir to render the grain more digestible and the nutrients in the grain more bioavailable. We always serve it with pastured butter, and, occasionally with marmalade.
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{ 4 comments… read them below or add one }
These all look delicious, I think I’ll be trying the sauce for Thanksgiving! Thanks for sharing.
Linds’s last post: Scarecrow Craft.
Yum! You have some delicious sounding recipes (and sooo nourishing as well). Thanks for being part of the carnival.
Kimi @ The Nourishing Gourmet’s last post: Nourishing Holiday Food Carnival.
Hi,
I’m pretty new to squash, but that looks delicious! Is there anything to know about cooking the squash meat? How long do you cook it, and over what heat? Are there seeds to contend with? Thanks for any help, and keep up the great work here!
Aaron
Hi Aaron -
I hope you try the recipe. We eat it frequently during winter. I think the easiest way to cook squash is to split it in half, remove the seeds and any stringy pulp clinging to the seeds. Then invert the squash halves into a casserole dish and add enough water to cover the bottom of the dish by 1/4-inch or so. Then bake it at about 375F until the skin of the squash blisters. Allow it to cool, and the skin peels away so easily.