Thanksgiving Recipes
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npocpas1
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npocpas1
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Thanksgiving is almost here! We all know that after spending quality time with family, food is the most important part of the holiday. So we thought we would share some delicious recipe ideas with you all. Time spent with those you love is made even better when you get to share a hearty meal.
Creamed Kale with Caramelized Shallots
Ingredients
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Directions
Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
Caramelized Shallots:
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper
Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
Recipe courtesy of Bobby Flay
Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly on a mandoline
2 cups heavy cream
Directions
Preheat oven to 375 degrees F.
Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
Recipe courtesy of Bobby Flay
Crunchy Sweet Brussels Sprout Salad
Ingredients
1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Directions
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Recipe courtesy of Sunny Anderson, 2009
Mustard-Parmesan Whole Roasted Cauliflower
Ingredients
2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Directions
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and parmesan in a small bowl. Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and generously sprinkle with the parmesan-herb mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra parmesan-herb mixture.
From Food Network Kitchen
Chili-Sesame Butternut Squash
Ingredients
1 stick unsalted butter, melted
Juice of 2 large oranges
2 teaspoons sugar
1 teaspoon apple cider vinegar
2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices
4 large dried Mexican chile peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces
6 cloves garlic, smashed
6 sprigs thyme, torn in half
Kosher salt and freshly ground pepper
1/2 cup sesame seeds
Directions
Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat.
Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. (The squash can be made up to 4 hours ahead. Serve at room temperature.)
Recipe courtesy of Food Network Magazine
Marbled Mashed Sweet Potatoes
Ingredients
1 pound Yukon gold potatoes (about 3)
1 pound sweet potatoes (about 2)
Kosher salt
6 tablespoons unsalted butter, diced
1/3 cup heavy cream, warmed
1/3 cup sour cream
Freshly ground black pepper
1 tablespoon packed light brown sugar
Pinch of cayenne pepper
Directions
Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Recipe courtesy of Food Network Magazine
Happy Thanksgiving from all of us here at Harrington Group! Wishing you a holiday filled with all your loved ones, laughter, love and of course, delectable food!
All recipes and photos are from foodnetwork.com.
Creamed Kale with Caramelized Shallots
Ingredients
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Directions
Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
Caramelized Shallots:
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper
Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
Recipe courtesy of Bobby Flay
Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly on a mandoline
2 cups heavy cream
Directions
Preheat oven to 375 degrees F.
Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
Recipe courtesy of Bobby Flay
Crunchy Sweet Brussels Sprout Salad
Ingredients
1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Directions
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Recipe courtesy of Sunny Anderson, 2009
Mustard-Parmesan Whole Roasted Cauliflower
Ingredients
2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Directions
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and parmesan in a small bowl. Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and generously sprinkle with the parmesan-herb mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra parmesan-herb mixture.
From Food Network Kitchen
Chili-Sesame Butternut Squash
Ingredients
1 stick unsalted butter, melted
Juice of 2 large oranges
2 teaspoons sugar
1 teaspoon apple cider vinegar
2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices
4 large dried Mexican chile peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces
6 cloves garlic, smashed
6 sprigs thyme, torn in half
Kosher salt and freshly ground pepper
1/2 cup sesame seeds
Directions
Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat.
Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. (The squash can be made up to 4 hours ahead. Serve at room temperature.)
Recipe courtesy of Food Network Magazine
Marbled Mashed Sweet Potatoes
Ingredients
1 pound Yukon gold potatoes (about 3)
1 pound sweet potatoes (about 2)
Kosher salt
6 tablespoons unsalted butter, diced
1/3 cup heavy cream, warmed
1/3 cup sour cream
Freshly ground black pepper
1 tablespoon packed light brown sugar
Pinch of cayenne pepper
Directions
Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Recipe courtesy of Food Network Magazine
Happy Thanksgiving from all of us here at Harrington Group! Wishing you a holiday filled with all your loved ones, laughter, love and of course, delectable food!
All recipes and photos are from foodnetwork.com.
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