Complement your main dish with these simple, savory and sweet Thanksgiving sides and desserts.
Bacon-wrapped green bean bundles
Yield: Makes 6 bundles
Ingredients:
60 green beans
6 strips of thick-cut bacon
1/4 t?easpoon finely pressed garlic
2 teaspoons fresh rosemary
Procedure:
1. Wash green beans, then lay on a paper towel to completely dry. Cut off the ends and divide into groups of 10.
2. Take one strip of bacon and wrap tightly around a group of 10 green beans. Repeat for all bundles. Season with salt, pepper and rosemary.
3. In a cast iron pan on medium-high heat, drizzle a thin layer of olive oil (about one tablespoon). Add garlic to the pan and stir.
4. Place each bacon wrap in the pan seam-side down, and let sear for 1-2 minutes on each side until the bacon is browned and crispy and the green beans have softened.
Source: greenhealthycooking.com
Honey and jalapeno cornbread muffins
Yield: 12 muffins
Ingredients:
3 jalapenos
1 cup all purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup salted butter, melted
1/2 cup sugar
2 large eggs
1/2 cup plus one tablespoon honey, divided use
14 c?up Mexican cheese blend
Procedure:
1. Preheat oven to 375 degrees. Cut 24 thin slices of jalapeno to use as garnish; dice the remainder and set aside.
2. In the bowl of a stand mixer, whisk together flour, cornmeal and baking soda.
3. Add buttermilk, butter, sugar, eggs and 1 tablespoon of honey to the bowl. Set mixer on low speed, gradually increasing to medium speed until all ingredients are well combined. Stir in the diced jalapenos and cheese.
4. Lightly coat a standard-size muffin tin with nonstick spray. Using an ice cream scoop, fill each muffin cavity ¾ full. Top each with a slice of jalapeno.
5. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Cool on a drying rack.
6. Drizzle with 1/2 cup of honey. Optional: Serve with honey butter made by whipping together 1 stick (1/2 cup) of softened salted butter with 2 tablespoons honey.
Source: damndelicious.net
Roasted whole carrots and broccolini with brown sugar and balsamic glaze
Yield: 5 servings
Ingredients:
10 whole carrots, washed
1 bunch broccolini, washed
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 t?easpoon sea salt flakes
Procedure:
1. Preheat oven to 350 degrees. In a large, oven-safe baking dish or tray, arrange the carrots flat in a single layer.
2. Mix brown sugar, balsamic vinegar and olive oil in a small bowl. Using a silicone pastry brush, coat the carrots in two layers of glaze.
3. Place the carrots in the oven on the middle rack for 20 minutes. Remove from the oven, and arrange broccolini between the carrots. Brush two layers of glaze on the broccolini and place back into the oven for an additional 15 minutes.
4. Remove from the oven and sprinkle with sea salt flakes.
Source: supermancooks.com
Spiced pear and bourbon pie
Ingredients:
6 firm pears (any color), sliced 1/4-inch thick
1/2 cup brown sugar
1/2 teaspoon cinnamon
?1/4 teaspoon nutmeg
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 package 2 refrigerated pie crusts
1 egg
1 tablespoon bourbon (optional)
Procedure:
1. Preheat oven to 400 degrees.
2. Place pear slices in a large mixing bowl. Add brown sugar, cinnamon, nutmeg, corn starch, vanilla and bourbon, if using. Mix well to ensure all the pears have an even coating.
3. Line a pie dish with one pie crust. Dump in pear mixture and arrange so ingredients are level. Cover with second pie crust and poke holes in the top with a fork, or cut the second pie crust into even strips and arrange in a lattice design.
4. In a small bowl, add egg and one tablespoon of water. Whisk together quickly, then brush on top of the crust.
5. Bake pie for 30-40 minutes or until crust is crispy and golden-medium brown. Remove from the oven and allow to cool for at least 10 minutes before serving. Serve alone or with a scoop of vanilla bean ice cream.
Source: heymodestmarce.com
White chocolate apple spice cupcakes
Yield: 24 cupcakes
Ingredients:
1 2/3 cups all-purpose flour
1/4 c?up brown sugar
1/4 c?up sugar
1/4 t?easpoon baking soda
1 1/4 t?easpoon baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 egg whites
2 teaspoons vanilla extract
1/4 c?up sour cream
1/2 cup milk
1/2 cup salted butter, room temperature
1 large green apple, peeled and chopped
1/2 cup white chocolate chips
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
4 cups powdered sugar
4 ounces purchased caramel sauce
1/2 teaspoon sea salt flakes
Procedure:
1. Preheat oven to 350 degrees. Line two standard cupcake tins with cupcake liners and set aside.
2. In the bowl of a stand mixer, whisk together flour, sugars, baking soda, baking powder, cinnamon and nutmeg.
3. Add egg whites, vanilla extract, sour cream, milk and butter. Mix on medium speed until well incorporated. Stir in apples and white chocolate chips.
4. Using an ice cream scoop, fill each cavity of the cupcake tin 3/4 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Cool on a drying rack.
5. For the frosting, in a large bowl, whisk together cream cheese and butter. Slowly add powdered sugar and mix to a smooth consistency. Using a piping bag, ice the cupcakes with a swirl of frosting. Drizzle some caramel sauce on top and sprinkle with sea salt flakes.
Source: lifeloveandsugar.com
