Thanksgiving side suggestions?
I always like to introduce a new side dish at Thanksgiving--something simple, made with easy to find ingredients (I'm in the Midwest). Anybody have any favorites to share?
One of the best I tried was steamed green beans dressed with a small amount of olive oil, lemon/peel and chopped, roasted hazelnuts.
An easy but delicious and very fast side dish is sweet potatoes with pecans and bourbon. Just buy sweet potatoes in a can, drain them, mash them thoroughly, add plenty of melted butter and some heavy cream and some bourbon and some roasted pecans.
Put in a rectangular baking dish, make the whole thing about 2.5 inches high...and put it in a 350 degree oven until it's hot all the way through. Then sprinkle it with brown sugar and put it under the broiler briefly so the brown sugar caramelizes.
This year I'm making (in addition to turkey, gravy, cranberry sauce, and mashed potatoes) the sweet potato chipotle gratin that someone posted a few weeks ago (Best sweet potato recipe ever). I think sweet potatoes are already sweet and benefit from the addition of savory elements. I'm also considering making brussels sprouts with pancetta, parsley and chestnuts from Nigella Lawson's new cookbook, Feast.
I copied the recipe when I saw it on one of the other CH boards. I can't find it on the board, so I regret being unable to provide credit. But it sounds yummy:
Haven't tried it yet, but this sounds like a LOT of cream. But I trust Hounds, so it's probably just right! 8-) Here's the text of the original post:
I just made the most sublime sweet potato dish I have ever eaten. I'd been looking for something to do with sweet potatoes for Canadian Thanksgiving dinner, but refuse absolutely to put marshmallows or brown sugar on them. So I found this recipe online which sounded pretty good. It was unreal. Apparently adapted from something by Bobby Flay. There's not a scrap left in the baking dish.
Peel and slice 8 sweet potatoes thinly.
In a blender, blend together 3 cups of whipping cream and one canned chipotle pepper. (The original recipe called for 4 cups of cream, but I found it a bit too liquidy at the end of the baking time so would recommend reducing the amount.)
Now, in a greased baking dish (I used one about 9 x 13 or so) make a layer of sweet potatoes, sprinkle with salt and pepper, then pour over some of the cream mixture. Repeat until you have done 4 layers of potato and used up all the cream. Cover tightly with foil and bake at 350 for about 30 minutes. Uncover and continue baking for another 30 minutes, brushing surface with some of the cream if it's bubbling up from the bottom.
This is deadly. Creamy, sweet and spicy all at the same time.
This sounds simple and good...
Title: KENTUCKY BOURBON SWEET POTATOES
Categories: Vegetables, Side dish, Christmas
Yield: 9 servings
3 1/2 lb Canned, vacuum-packed sweet
1 c Sugar
1/3 c Bourbon
1/2 c Butter or margarine
1/2 ts Vanilla extract
2 c Miniature marshmallows
Fresh sweet potatoes, cooked until soft and then peeled, can be substituted
for the vacuum packed ones. Don't use drained, canned in syrup as they are
Preheat oven to 350.
Put sweet potatoes in a large heavy saucepan and cook over medium heat,
stirring frequently, until heated through.
Mash sweet potatoes. Add sugar, bourbon, butter and vanilla; beat until
well blended. Turn into a 2-quart, shallow baking dish. Sprinkle
marshmallows over top.
Bake, uncovered, 30 minutes, or until marshmallows are golden.
From: McCall's Great American Recipe Card Collection
We always have this jello and guests cannot get enough.
Recipe doubles nicely.
APPLE CRANBERRY JELLO SALAD
2C raw cranberries
1 1/4 C water
3/4 C sugar
cook cranberries until they pop
continue cooking for 5 min longer then pour over a 3 oz pkg of cherry jello.
stil well until disolved. . . cool.
Add: 3/4 C finely minced celery
1/2 C finely chopped apples
1/2 C chopped walnuts
and a bit of salt
Use any decorative mold and chill until set.
My husband loves these Brussels Sprouts. I hate Brussels Sprouts but admit these smell wonderful. I do pick out some of the garlic and shallots to munch on.
Brussels Sprouts with Red Wine Shallot and Garlic
4 Tbs fruity olive oil
1 Tbs butter
12 large shallots, peeled and left whole, about 3/4 lb
2 garlic bulbs, cloves peeled and left whole, about 40 cloves
2 1/2 lbs Brussels sprouts, trimmed
1 cup red wine
1 cup chicken stock
In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallot and garlic, and sauté until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.
Deglaze the pan with red wine. Cook 5 more minutes, stirring occasionally. Add the chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. Remove Brussels sprouts and reduce liquid until it just coats the Brussels sprouts. Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.