Thanksgiving Food Staples
As Thanksgiving quickly approaches, we are always putting together menus in our mind and maybe you are thinking you want to try a different recipe? Here are some staple side dishes that I thought I would share that may inspire your weekend menu with the fig salad sure to be a winner! Enjoy and wishing you all a safe and Happy Thanksgiving!
Cheesy Scalloped Potatoes
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk
- 1½ cups shredded Cheddar cheese
- salt and pepper to taste
Preheat oven to 400°F (200 degrees C).
Butter an 8x8 casserole dish.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours (90min.) in the preheated oven.
For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.
Roasted Brussel Sprouts
- 1 pound Brussels Sprouts Cleaned and trimmed
- 3 cloves garlic Thin sliced or chopped
- ¼ cup Parmesan Cheese Freshly grated
- Salt and freshly ground black pepper To taste
- 3 tablespoons good quality olive oil or for Keto, butter flavor coconut oil
If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.
FIG SALAD WITH GOAT CHEESE AND BABY ARUGULA
- 1/2 cup walnut halves
- 1-1/2 teaspoons minced shallots (1/2 tablespoon)
- 1 to 1-1/2 tablespoons white balsamic vinegar
- 1 teaspoon honey
- 1/8 teaspoon kosher salt or fine sea salt
- 1/8 teaspoon freshly-ground black pepper
- 2 tablespoons walnut oil
- 4 large fresh figs (or 8 small), I used Black Mission
- 5 cups baby arugula (5 oz package)
- 2 ounces goat cheese , crumbled
Toast the Walnuts
Preheat oven to 350 degrees F. Spread walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette.
Make the Vinaigrette
In a small bowl, stir together shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly drizzle in walnut oil, whisking, until emulsified.
Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar. Season to taste with additional salt and pepper.
Assemble the Fig Salad
Cut stems from figs and slice in quarters if large and in half if small.
Toss baby arugula with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat cheese.
If desired, finish the salad with a few grinds of cracked black pepper and a few pinches of a medium-grind sea salt. Serve immediately.
Sticky Toffee Pudding Recipe
2 ½ cups heavy cream
1 stick unsalted butter (4 ounces)
½ cup light corn syrup
1 cup granulated sugar
6 ounces pitted dates (about 7 dates preferably Medjool)
¾ cup water
¾ cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 pinch of salt
4 tablespoons unsalted butter (softened)
¾ cup packed light brown sugar
1 large egg
½ teaspoon pure vanilla extract
Vanilla ice cream or lightly sweetened whipped cream (for serving)
In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.
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