? From Melissa - This is a recipe that my Grandmother made every Thanksgiving for as long as I can remember until her passing in 2009. My mother and I continue the tradition. This is a simple, rich and creamy addition to a Thanksgiving feast. The recipe is written just as she wrote it with no amounts everything done to taste. Make a standard cream sauce by making a rue and adding milk or cream, season with salt and pepper. She always used a buttered 8” casserole dish.
Pour Boiling water over onions. Let stand 1 minute – then peel without crying. Cut off root ends and cut X on root end to prevent bursting. Simmer in chicken broth (or water) and white wine 20 minutes. Drain. Cover with cream sauce and grated cheddar cheese. Season with Thyme and ½ bay leaf. Bake in slow oven (325 F) for 1 ½ hours. Long, slow baking improves flavor.
Brussels Sprouts with Pecans
This is a tasty side or a good base to a whole grain side dish. I would suggest combining with a starch such as rice, pearled barley or another whole grain. You could also add some cranberries by simmering them in the sauce right before you add the sprouts and nuts.
3 tablespoons unsalted butter
3/4 cup pecans or substitute almonds (optional, but flavorful)
1/2 c cippolini onions, finely chopped
2 c baby Brussels sprouts
2 Tbs sherry vinegar or red wine vinegar
3 Tbs maple sugar
2 tsp Dijon mustard
Melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt. Add remaining 1 tablespoon butter, onions, and 1/4 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes. Trim Brussels sprouts, then score an X into the bottom of each one. Steam Brussels sprouts by bringing 1/3c water to a boil, reduce to a simmer, add sprouts, cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes. In a bowl, whisk together sherry vinegar, maple sugar, and mustard. Add Brussels sprouts, and onions. Toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.
Brussel Sprouts and Roasted Winter Squash Hash
This is a colorful dish for your thanksgiving table. It's both sweet and salty, hearty, and perfect for showing off the vegetables in your share this week. Can be made up to three days in advance, just keep it in the fridge and reheat before you serve.
1 1/2 pounds winter squash or sweet potatoes
1 pound brussels sprouts, preferably small ones
2 tablespoons extra virgin olive oil
1 bunch scallions or small onions
2 garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice
Poached eggs for serving (optional)
Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash or sweet potatoes with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions/onions and garlic. Stir together for a few minutes until the pan is fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It’s fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
Note: To cook black rice, combine 1 part rice with 1 3/4 parts water and salt to taste in a saucepan. Bring to a boil, cover and reduce the heat. Simmer 30 minutes until the water has been absorbed. Remove the lid, place a dish towel over the pot, return the lid and let stand 10 minutes. A cup of dry rice will yield 3 cups of cooked rice.
This is a tried and true, simple cranberry sauce recipe. I make this sauce every year or so and can lots of it so I can pull out a jar whenever needed. It will also freeze great and keeps in the fridge for a long time too. If you want to get a little more fancy add some apple pieces and raisins or spice it up with cloves, allspice and ginger.
3 cups cranberries
1.5 cups water
1 to 1.5 cups sugar
Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.
Curried Lentils With Sweet Potatoes and Swiss Chard
This recipe will surprise your guests with a little spice on thanksgiving. Yields 8 to 10 side-dish servings; 6 main-course servings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.
In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.
Gilfeather Turnip Puree
I was told this recipe at a CSA farm in Massachusetts, Red Fire Farm, where a few friends of mine work and live. They make sure their CSA members get Gilfeather Turnips for Thanksgiving too!
Gilfeather Turnips (or rutabaga) peeled and chopped in large pieces
1-3 tbs Olive Oil
Salt and Pepper to taste
Optional: serve with some salty caramelized onions, chopped apples, fried celeriac strings, or any fun garnish ideas you have!
In a large sauce pot, just cover the chopped Gilfeather turnips with water, and boil until soft to the tines of a fork. With a slotted spoon, take out the turnip chunks, and transfer to a food processor (if you don't have one you can mash them). Add the olive oil, salt and pepper, and puree just until all the chunks are pureed. Taste and add salt as desired. I like to put a little thyme in there. Serve it up hot solo or with any garnishes you like.
A delicious way to eat your turnips or rutabaga, and to fool anyone who thinks they won't like them!
2 cups roasted, mashed turnips or rutabaga, cooled
1 cup bread crumbs
1/2 cup melted butter
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
Mashed Sweet Potatoes
This is Martha Stewart's recipe, the all-around crowd-pleaser. There will not be any leftovers.
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar (or maple sugar)
Coarse salt and ground pepper
Boil sweet potatoes until tender, about 10 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil
Preheat oven to 425°F. Combine coriander, fennel, oregano, and red pepper flakes and grind in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.