JeffreyW’s Roasted Brussels Sprout and Potato Gratin
This is the time of year when we get a lot of blog visits from people looking for side dishes. And I have a lot of recipes for the traditional holiday sides, desserts and instructions on the various ways to cook your turkey. JeffreyW has a ton of mouthwatering photos. All of that can be found at at this link.
I thought it would be nice though, to focus on some non-traditional sides for tonight’s recipe exchange. In case you were looking for something different to showcase this year.
Soups make a nice starter at for any meal and tonight’s featured recipe is a savory winter soup. I also have a nice Roasted Butternut Squash and Apple Soup, (click here)
JefferyW favors brussels sprouts and came up with this wonderful recipe, Brussels Sprouts Au Gratin pictured above. (click here)
Roasted Brussels sprouts are pretty easy, and leave it to Emeril Lagasse to “kick it up a notch” with his Roasted Brussels Sprouts with Pancetta and Grilled Onions. (click here)
I’m not big on the whole candied sweet potatoes, so I went looking for alternatives and found three I like, African Sweet Potato Salad, Cajun Sweet Potatoes and Sweet Potatoes and Apples, click here for all the recipes. You can also just roast them in the oven, and I found two really good recipes here (honey roasted) and here (thyme roasted).
What are your Thanksgiving plans? Are you doing the cooking or does someone else have the honors? And most importantly, what are your favorite Thanksgiving recipes?
The Thanksgiving featured recipe is one that works great as an appetizer:
Need to keep everyone out of the kitchen while you finish up dinner prep? Set up a buffet table with a raw vegetable tray and dip, a bowl of nuts (in their shells) along with a couple of nutcrackers and this soup in a slowcooker to keep it warm and that should keep your guests occupied while you cook.
Winter Squash Soup
- 3 tbsp butter
- 3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into large pieces
- 1 small onion, quartered
- 1 carrot, quartered
- 1 celery stalk, quartered
- 1 tsp crushed garlic
- 4 cups chicken broth
- 1 cup apple cider
- 1 ½ tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
- 1/2 cup dry sherry
- 1 cup heavy cream
- 1/2 cup sour cream
- 3/4 teaspoon ground nutmeg
- Chopped chives (for garnish)
Large sauce pan
Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor or blender. Taste for seasoning. Add salt and pepper if desired.
***Soup can be made to this point 1 day ahead and kept covered in the refrigerator.***
Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well combined. Place soup into large soup tureen and garnish with chives. Place on appetizer table with small bowls & spoons and let everyone help themselves.
That’s everything this week. There won’t be a recipe exchange next Friday, but next week I’ll be featuring more recipes for the holiday. Have a safe and happy Thanksgiving. – TaMara