Roasted Brussels Sprouts with Bacon

ROASTED BRUSSELS SPROUTS WITH BACON

A Thanksgiving staple at our house.

Yield: 4 servings

 INGREDIENTS

• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 medium white onions, thinly sliced (about 2 cups)
• Kosher salt
• 1 pound Brussels sprouts, tough outer leaves removed and trimmed
• 4 ounces slab bacon, cut into medium cubes (about ¼ cup)
• 5 fresh sage leaves, finely chopped
• 1 medium lemon Flaky sea salt (such as Maldon)
• Crushed red chile flakes

 DIRECTIONS

1.  In a large skillet set over low heat, heat the olive oil. Add the onions, a large pinch of salt and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes. Remove from the heat and set aside.
2.  In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the Brussels sprouts from the water and set aside to cool. Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.
3. In a medium skillet set over medium heat, cook the bacon, stirring occasionally, until it is crisp on all sides, about 5 minutes. Pour off the excess fat, leaving about 1 tablespoon. Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized. Add the remaining sprouts to the pan and cook until browned, about 5 minutes more. Stir in the caramelized onions and sage. Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chile flakes and a drizzle of olive oil, all to taste. Serve immediately.

Gingersnap Streusel Pumpkin Pie

This has easily become my favorite Thanksgiving dessert. Never being a huge fan of pumpkin pie in the past, I was looking for a twist on the classic when I was tasked with hosting my first Thanksgiving (original post here). Fast-forward a few years and this pie has become a staple at my Thanksgiving table. This pie is outstanding in every way. It has a bit of crunch from the pecans and some additional spice and depth of flavor from the gingersnaps that make this level above the traditional pumpkin pie.

Gingersnap Streusel Pumpkin Pie 

1 flaky pie crust, unbaked
2 cups crushed gingersnap cookies (about 40)
1 cup chopped pecans
½ cup powdered sugar
¼ cup melted butter
1 15 oz can pumpkin

1 14 oz can sweetened condensed milk
2 eggs
½ cup sour cream
1 tsp cinnamon
½ tsp vanilla extract
¼ cup ground ginger

Streusel:
¼ cup flour
¼ cup brown sugar
2 Tbsp melted butter
¾ cup chopped pecans.

Preheat oven to 350F. Fit pie crust into a 9 inch deep pie pan (preferably ceramic). Fold edges under and crimp as desired. Stir together crushed gingersnaps, chopped pecans, powdered sugar and melted butter. Press mixture on the bottom and ½ inch up the sides of the pie crust.

Bake at 350F for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

Whisk together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil lined baking sheet. Bake at 350F for 30 minutes. 

Sprinkle streusel around the edge of the crust. Bake 40 minutes longer or until set, shielding edges with aluminum foil during last 25 minutes of baking if necessary. Insert gingersnap cookies around edge of crust. Let cool completely.

Serve with fresh, whipped cream.

Root Vegetable Pan Roast with Chestnuts and Apples

A fantastic side dish for Thanksgiving can came out wonderfully. I used Satsuma sweet potatoes (a Japanese variety with light flesh rather than orange) that I found to be really delicious. They were sweet and had a wonderful texture. And the blend of the sweet vegetables and fruit with a savory vinegar sauce created the perfect balance of ingredients that were a welcome addition to the Thanksgiving feast.

Root Vegetable Pan Roast with Chestnuts and Apples 

1. 1/2 cup cider vinegar
2. 1/2 cup chicken or vegetable stock or canned low-sodium broth
3. 2 tablespoons unsalted butter
4. 1 tablespoon pure maple syrup  (I substituted honey)
5. 2 large sweet potatoes, peeled and cut into 2-inch chunks
6. 2 medium red onions, each cut into 8 wedges through the core
7. 1 cup vacuum-packed whole chestnuts (6 ounces)
8. 1/4 cup extra-virgin olive oil
9. 1 tablespoon thyme leaves
10. Salt and freshly ground pepper
11. 2 medium beets, peeled and cut into 2-inch chunks
12. 2 large tart apples, such as Granny Smith, cored and cut into eighths

1. Preheat the oven to 400°. In a small saucepan, combine the cider vinegar, chicken stock, butter and maple syrup and bring to a boil. Cook over moderately high heat until reduced by half, about 15 minutes.

2. Meanwhile, in a large shallow roasting pan, toss the sweet potatoes, onions and chestnuts with the olive oil and thyme; season with salt and pepper. Tuck the beets among the other vegetables and roast for 20 minutes. Gently turn the vegetables, add the apples and roast for 20 minutes longer, or until all of the vegetables and the apples are tender and lightly browned. Add the sauce and toss gently. Transfer to a platter and serve.

Rosemary Bread Stuffing with Speck, Fennel, and Lemon

Anything with Fennel, Lemon, and Rosemary is automatically delicious in my book so when I saw this recipe for a dressing/stuffing for Thanksgiving, my decision was simple. Though this recipe has quite a few components to it and requires some time, it was well worth it. I made this as a "dressing" - i.e. outside of the turkey - and I wonder - why is it only once a year that we make this type of dish? It is a fantastic and flavorful side dish that would go well with any normal chicken or meat dish - at any time of year. Though perhaps the rarity of eating dressing/stuffing makes it all the more special. This one was no disappointment.

Rosemary Bread Stuffing with Speck, Fennel, and Lemon
Bon Appétit | November 2010

• 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes 
• 7 tablespoons extra-virgin olive oil, divided 
• 4 tablespoons (1/2 stick) butter, melted, divided 
• 1/3 cup dry white wine 
• 1/3 cup golden raisins 
• 1 tablespoon fennel seeds 
• 2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds 
• 1 cup finely chopped shallots 
• 1/2 teaspoon coarse kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 8 ounces thinly sliced Speck or prosciutto, coarsely chopped 
• 1 tablespoon finely grated lemon peel 
• 1 cup (or more) low-salt chicken broth 
• 2 large eggs, beaten to blend 

Preheat oven to 375°F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool. (Before Baking - and EVOO/butter)

(After Baking)

Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool. Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill. Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.

Preheat to 375°F. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.

Sweet Pumpkin Muffins

When I think of the holidays - Thanksgiving and Christmas - there are a few key dishes that stand out in my mind as every year MUSTS as it would simply not be the holidays without them. These Sweet Pumpkin Muffins are one of those recipes. And for years now, I've been helping to make them...whipping up multiple batches as they seems to disappear as quickly as they are made. Perhaps this has something to do with that fact that we always make them in mini-muffin form. That way you can snack on them throughout the day. A large muffin is much more of a commitment but when you can simply pick up a three-biter (more or less) as you roam around the house - I find myself incorporating these delicious muffins into my diet throughout the day. They also always make their way to the Thanksgiving dinner table (yes, muffins for dinner...remember my family also served fruit pizza -aka sugar cookie dough with cream cheese frosting and fruit - for dinner). We are the "Sugermeyers"!

 So this year, when I spent my first Thanksgiving without my family, I had to bring part of them into my apartment and did so by whipping up a batch of these muffins. And though I tweaked them slightly (added a little chinese five spice and vanilla), they still served their purpose to bring me to my family through memorable food. While these muffins may not bring back nostalgic feelings to everyone who eats them, they are sure to please - and hopefully - become a part of your daily diet while they are still around in the home! Enjoy!

Sweet Pumpkin Muffins

• 1 ½ cups flour 
• 1 cup sugar 
• 1 tsp. Baking powder 
• ½ tsp. Baking soda 
• 1 tsp. Cinnamon 
• 1/2 tsp. Cloves 
• 1/4 tsp. Chinese Five Spice Powder 
• ½ cup raisins 
• 1 cup chopped pecans 
• 1/2 tsp. vanilla 
• 4 Tbs. butter 
• 2 eggs 
• 4 Tbs. plain yogurt or sour cream 
• 1 cup pumpkin puree 

Mix dry ingredients, add raisins and pecans. In separate bowl, melt butter, add eggs and beat well. Add vanilla, yogurt/sour cream and pumpkin puree. Mix well. Mix contents of bowls and stir until barely combined, but still lumpy. Pour batter into muffin tin cups. Fill each cup no more than 2/3 full. Bake 375 for 25 minutes for large muffins or 15 minutes for mini muffins. Makes 12 large muffins and 12 mini muffins.

Israeli Couscous with Pumpkin, Dried Fruit and Pistachios

I made this for the Halloween pot-luck at work and it turned out amazing! I had never had turkish apricots, and not being a fan of regular apricots, I was skeptical. However, they are more like a mix of an apricot with a date and were fabulous in this recipe. I thoroughly enjoyed the leftovers for a few days (it made quite a bit!!)

Israeli Couscous with Pumpkin, Dried Fruit and Pistachios Couscous

2.5 cups israeli couscous
1 bay leaf
3 cups vegetable stock salt (if using low sodium stock)
1/2 cinnamon stick

Prepare couscous according to directions, using vegetable stock as the liquid and adding the bay leaf and cinnamon stick. Set aside.

3-4 shallots, sliced into 1/4 in rings
6 cups sugar pumpkin, peeled and cut into 1/2 in cubes
EVOO
salt and pepper

Toss shallots and pumpkin with EVOO. Season to taste. Roast at 400 degrees until pumpkin is tender. Make sure shallots are not burning. Best to place them on a separate roasting pan to ensure that each vegetable can cook for its optimal time. Set aside to cool.

10 dates, chopped
10 turkish apricots, chopped
1/2 cup pistachios, toasted
1/3 cup parsley, chopped
1/4 cup parmesan cheese, grated
1 lemon, zested and 2 tbsp juice reserved
1/2 tsp cumin
1/2 tsp cinnamon
1/8 tsp cayenne
3-4 Tbsp. EVOO
salt and pepper

Mix together and set aside. Once all of the elements are prepared and cooled, mix together. Add additional seasoning if desired. Serve alone or over a salad. Would also be a great compliment to a simply prepared lamb.