6 Thanksgiving Recipes Made with Boochcraft
It's almost time to put on those stretchy pants and take a seat at the Thanksgiving table. Whether you are celebrating with family or friends, these Boochcraft-themed recipes are absolute show stoppers. Savory or sweet, we've got something for everyone. Check them out!
2 small beets or 1 medium beet
1 bag cranberry (8 -12oz will work)
1/2 cup sugar
1 can Orange Pomegranate Beet Boochcraft
1/4 cup orange juice
orange zest/rind- 6 Large slices (like the garnish in an Old Fashioned cocktail)
1/2 inch grated ginger
To roast beets, place in a foil packet with olive oil and salt and bake at 375 for 45 minutes, or until tender. Allow to cool and then peel them and finely dice the beets
Add all the ingredients into a saucepan and bring to a boil. Put a lid on and reduce to a simmer and allow to simmer for about 30 minutes until cooked down. (You will hear the cranberries popping so be sure to have a cover on when the liquid begins to boil). At this point you can remove from heat and lightly smash everything together or remove the lid and cook down further if you like a thicker cranberry sauce. Remove from pan, allow to cool and refrigerate until ready to serve, can be made a couple days in advance. Can be served as a side dish with dinner or a great appetizer poured over cream cheese (or a vegan sub!).
1 butternut squash
2 tbs. olive oil
1 medium onion, diced
1 carrot, diced
3 cloves garlic, diced
1/2 inch grated ginger
1 medium Russet potato, cubed
1 apple, cored and cubed
2 tsp salt
4 sage leaves
2 bay leaves
1 cup Apple Lime Jasmine Boochcraft
2 cups vegetable broth
Roast butternut squash with olive oil, salt and pepper for about 45 minutes at 375oF. Remove from oven and allow to cool. Toast butternut squash seeds for garnish
To a pot add 2 Tbs olive oil and onion and sauté over medium heat until onions become translucent, about 5 minutes. Add garlic, carrot, grated ginger root and salt and sauté for another 5 minutes, stirring to make sure it does not burn but it should begin to brown. Once the vegetables have begun to brown add potatoes, apples, sage, bay leaves and Boochcraft (drink the rest of the bottle). Stir to remove brown bits from the bottom of the pan and then add the vegetable stock and cook for about 20 minutes at a simmer uncovered.
Once the butternut squash has cooled from the oven add to the soup (make sure to not add the skin of the squash, it's tough). Then remove the bay leaves and either use an immersion blender to blend everything or use a regular blender (make sure to allow to cool so you do not get burnt). Blend until smooth. The soup is ready to go! This can be made in advance and if made earlier just put back into a pot to heat through before serving. Serve topped with roasted squash seeds, pomegranate seeds, drizzled with olive oil and crispy fried sage.
1 lb brussels sprouts
1 shallot, chopped
1 clove garlic, minced
4 oz goat cheese
1/4 cup dried cranberry
1/4 to 1/2 cup Orange Pomegrante Beet Boochcraft
1 tbsp coconut or avocado oil
salt and pepper to taste
Bring a pot of water to boil and par boil the brussels sprouts for 1 minute. Remove from water, chop off the stems and cut in half. Heat cast iron pan then add oil and brussels sprouts flat side down and then add the shallots and salt and pepper. Once they have caramelized and developed some color flip them over and add the garlic. Finally add the cranberry and then deglaze the pan with OPB Boochcraft. Add goat cheese to finish and stir just a bit leaving large chunks of goat cheese in tact.
2 tbsp butter, ghee, coconut oil, or avocado oil
3 cups onion, diced
2 cups celery, diced
1 cup mushrooms, diced
1/4 cup dates, chopped
1/4 cup parsley, chopped
2 tbsp rosemary, minced
4 tsp all purpose seasoning (Mountain Rose Herbs)
salt and pepper to taste
2 cups almond flour
3 pasture raised eggs
3/4 cup Apple Lime Jasmine Boochcraft
Preheat oven to 375. Saute onion, celery, mushrooms, salt and pepper with butter until onion is translucent and soft. Add parsley and stir in to incorporate. Add ALJ Boochcraft to deglaze pan and cook until Booch boils off. Transfer mixture into baking dish and stir in almond flour and eggs. Bake in oven for 45 mins to 1 hour or until golden brown on top. Garnish with parsley and fresh pomegranate if you wanna get wild (get wild!).
2 baguette (20 oz) fresh bread
2 pears, chopped
3 tbsp butter
8 eggs
1 cup maple syrup
4 cups Spiced Pear Boochcraft
1/2 cups sugar
2 tbsp vanilla
2 tsp cinnamon
2 tsp sea salt
Spiced Pear Sauce
8 tbsp butter
1 cup sugar
1/4 cups Spiced Pear Boochcraft
1/4 tsp nutmeg
1 egg
Cut bread into cubes or tear apart for a more rustic look. Leave out on counter to dry out for 8 to 12 hours. After bread Caramelize pear in pan with butter. In separate bowl whisk together eggs, maple syrup, SP Boochcraft, sugar, vanilla, cinnamon and sea salt. Next butter the bottom of a cast iron or baking dish and fill with dry bread, caramelized pears and liquid mixture. Allow to sit for 1 hour. While you wait preheat the oven to 375 degrees. Bake the bread pudding for one hour or until golden brown on top.
For the sauce melt butter in a sauce pan. Whisk in sugar, SP Boochcraft, nutmeg and bring to a boil stirring continuously. Add the egg stirring vigorously and turn off the heat once the sauce has thickened. Serve immediately.
These gluten free and vegan donuts are best enjoyed after a couple hours rest or even the next day, so make them ahead of when you plan to serve them, which is great for all the cooking done for Thanksgiving!
Inspired by https://glutenfreeonashoestring.com/apple-cider-doughnuts-donuts/
1 and 1/2 cups all purpose gluten free flour
2 tbs. almond flour
1 1/2tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp. allspice
1/4 tsp cardamom
1/4 tsp powdered ginger
1/4 tsp cream tartar
1/4 cup brown sugar
1/2 cup white sugar
4 1/2 Tbs olive oil
1 tbs flax seed, chia seed or psyllium husk mixed with 3 Tbs water
3 tbs. apple or pear sauce*
1 tsp vanilla
1 cup. Boochcraft Apple Lime Jasmine or Spiced Pear
Spiced Sugar Topping:
1/3 cup white sugar
1 tsp allspice
1/4 tsp. cardamom
Preheat oven to 375oF
Make the flax egg by adding the psyllium husk/flax seed/ground chia seed into a glass with 3 tablespoons of water and let sit while preparing the rest of the ingredients.
To make the spiced sugar topping, mix together the 1/3 cup sugar, 1 tsp. all spice and 1/4 tsp cardamom on a separate plate or bowl and set aside for later.
Mix together the flours, baking powder, baking soda, salt, spices, cream of tarter and sugar until incorporated. When adding the brown sugar make sure it is packed to measure it but then sprinkle it over the top to break up large chunks.
Make sure to pick up some Boochcraft as you do your holiday grocery shopping this weekend. Some to cook with and some to sip on. We hope you have a happy and healthy Thanksgiving holiday!
#1- Orange Cranberry Beet Sauce with Orange Pomegranate Beet
2 small beets or 1 medium beet
1 bag cranberry (8 -12oz will work)
1/2 cup sugar
1 can Orange Pomegranate Beet Boochcraft
1/4 cup orange juice
orange zest/rind- 6 Large slices (like the garnish in an Old Fashioned cocktail)
1/2 inch grated ginger
To roast beets, place in a foil packet with olive oil and salt and bake at 375 for 45 minutes, or until tender. Allow to cool and then peel them and finely dice the beets
Add all the ingredients into a saucepan and bring to a boil. Put a lid on and reduce to a simmer and allow to simmer for about 30 minutes until cooked down. (You will hear the cranberries popping so be sure to have a cover on when the liquid begins to boil). At this point you can remove from heat and lightly smash everything together or remove the lid and cook down further if you like a thicker cranberry sauce. Remove from pan, allow to cool and refrigerate until ready to serve, can be made a couple days in advance. Can be served as a side dish with dinner or a great appetizer poured over cream cheese (or a vegan sub!).
#2- Butternut Squash Soup with Apple Lime Jasmine
1 butternut squash
2 tbs. olive oil
1 medium onion, diced
1 carrot, diced
3 cloves garlic, diced
1/2 inch grated ginger
1 medium Russet potato, cubed
1 apple, cored and cubed
2 tsp salt
4 sage leaves
2 bay leaves
1 cup Apple Lime Jasmine Boochcraft
2 cups vegetable broth
Roast butternut squash with olive oil, salt and pepper for about 45 minutes at 375oF. Remove from oven and allow to cool. Toast butternut squash seeds for garnish
To a pot add 2 Tbs olive oil and onion and sauté over medium heat until onions become translucent, about 5 minutes. Add garlic, carrot, grated ginger root and salt and sauté for another 5 minutes, stirring to make sure it does not burn but it should begin to brown. Once the vegetables have begun to brown add potatoes, apples, sage, bay leaves and Boochcraft (drink the rest of the bottle). Stir to remove brown bits from the bottom of the pan and then add the vegetable stock and cook for about 20 minutes at a simmer uncovered.
Once the butternut squash has cooled from the oven add to the soup (make sure to not add the skin of the squash, it's tough). Then remove the bay leaves and either use an immersion blender to blend everything or use a regular blender (make sure to allow to cool so you do not get burnt). Blend until smooth. The soup is ready to go! This can be made in advance and if made earlier just put back into a pot to heat through before serving. Serve topped with roasted squash seeds, pomegranate seeds, drizzled with olive oil and crispy fried sage.
#3- Brussels Sprouts with Shallot, Cranberry, Chevre and Orange Pomegranate Beet
1 lb brussels sprouts
1 shallot, chopped
1 clove garlic, minced
4 oz goat cheese
1/4 cup dried cranberry
1/4 to 1/2 cup Orange Pomegrante Beet Boochcraft
1 tbsp coconut or avocado oil
salt and pepper to taste
Bring a pot of water to boil and par boil the brussels sprouts for 1 minute. Remove from water, chop off the stems and cut in half. Heat cast iron pan then add oil and brussels sprouts flat side down and then add the shallots and salt and pepper. Once they have caramelized and developed some color flip them over and add the garlic. Finally add the cranberry and then deglaze the pan with OPB Boochcraft. Add goat cheese to finish and stir just a bit leaving large chunks of goat cheese in tact.
#4- Paleo Stuffing with Apple Lime Jasmine
2 tbsp butter, ghee, coconut oil, or avocado oil
3 cups onion, diced
2 cups celery, diced
1 cup mushrooms, diced
1/4 cup dates, chopped
1/4 cup parsley, chopped
2 tbsp rosemary, minced
4 tsp all purpose seasoning (Mountain Rose Herbs)
salt and pepper to taste
2 cups almond flour
3 pasture raised eggs
3/4 cup Apple Lime Jasmine Boochcraft
Preheat oven to 375. Saute onion, celery, mushrooms, salt and pepper with butter until onion is translucent and soft. Add parsley and stir in to incorporate. Add ALJ Boochcraft to deglaze pan and cook until Booch boils off. Transfer mixture into baking dish and stir in almond flour and eggs. Bake in oven for 45 mins to 1 hour or until golden brown on top. Garnish with parsley and fresh pomegranate if you wanna get wild (get wild!).
#5- Bread Pudding with Spiced Pear
2 baguette (20 oz) fresh bread
2 pears, chopped
3 tbsp butter
8 eggs
1 cup maple syrup
4 cups Spiced Pear Boochcraft
1/2 cups sugar
2 tbsp vanilla
2 tsp cinnamon
2 tsp sea salt
Spiced Pear Sauce
8 tbsp butter
1 cup sugar
1/4 cups Spiced Pear Boochcraft
1/4 tsp nutmeg
1 egg
Cut bread into cubes or tear apart for a more rustic look. Leave out on counter to dry out for 8 to 12 hours. After bread Caramelize pear in pan with butter. In separate bowl whisk together eggs, maple syrup, SP Boochcraft, sugar, vanilla, cinnamon and sea salt. Next butter the bottom of a cast iron or baking dish and fill with dry bread, caramelized pears and liquid mixture. Allow to sit for 1 hour. While you wait preheat the oven to 375 degrees. Bake the bread pudding for one hour or until golden brown on top.
For the sauce melt butter in a sauce pan. Whisk in sugar, SP Boochcraft, nutmeg and bring to a boil stirring continuously. Add the egg stirring vigorously and turn off the heat once the sauce has thickened. Serve immediately.
#6- Spiced Pear Cider Donuts with Spiced Pear
These gluten free and vegan donuts are best enjoyed after a couple hours rest or even the next day, so make them ahead of when you plan to serve them, which is great for all the cooking done for Thanksgiving!
Inspired by https://glutenfreeonashoestring.com/apple-cider-doughnuts-donuts/
1 and 1/2 cups all purpose gluten free flour
2 tbs. almond flour
1 1/2tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp. allspice
1/4 tsp cardamom
1/4 tsp powdered ginger
1/4 tsp cream tartar
1/4 cup brown sugar
1/2 cup white sugar
4 1/2 Tbs olive oil
1 tbs flax seed, chia seed or psyllium husk mixed with 3 Tbs water
3 tbs. apple or pear sauce*
1 tsp vanilla
1 cup. Boochcraft Apple Lime Jasmine or Spiced Pear
Spiced Sugar Topping:
1/3 cup white sugar
1 tsp allspice
1/4 tsp. cardamom
Preheat oven to 375oF
Make the flax egg by adding the psyllium husk/flax seed/ground chia seed into a glass with 3 tablespoons of water and let sit while preparing the rest of the ingredients.
To make the spiced sugar topping, mix together the 1/3 cup sugar, 1 tsp. all spice and 1/4 tsp cardamom on a separate plate or bowl and set aside for later.
Mix together the flours, baking powder, baking soda, salt, spices, cream of tarter and sugar until incorporated. When adding the brown sugar make sure it is packed to measure it but then sprinkle it over the top to break up large chunks.
Make sure to pick up some Boochcraft as you do your holiday grocery shopping this weekend. Some to cook with and some to sip on. We hope you have a happy and healthy Thanksgiving holiday!
