Full of Fall flavors, this rich soup has a creamy texture even if you don’t add any cream or non-diary milk! Fresh chestnuts make an appearance in the Fall and early Winter, the perfect time to make some Chestnut Puree. Once you’ve made the puree, use it to make this as a starter for your Thanksgiving meal, or create this delicious autumnal soup for a cold night to pair with a soup or sandwich!
Scary looking foods are all the rage on Halloween!
Traditionally harvested in the Fall, apples are a staple at every Thanksgiving table. Bright red spiced apple rings were always a part of my mother’s relish plate for holidays, along with Waldorf Salad served on little cups of lettuce. Baked Apples provide an easy gluten-free alternative that everyone loves!
Round about the cauldron go, in the poisoned entrails throw, adding all ingredients except the blood. In the cauldron boil and bake for approximately 9 minutes.