GOLDEN VALLEY, Minn. -- The traditional serving of turkey is what takes the spotlight on Thanksgiving but this year your guests will be thankful for the sides that go along with it.
Minneapolis St. Paul Magazine Food Editor, Beth Dooley, provided the following recipes from her new book, "The Northern Heatland Kitchen."
Caramelized Brussels Sprouts
(Serves 4 to 6)
1 pound Brussels sprouts
2 tablespoons hazelnut oil
4 whole cloves garlic
1 tablespoon fresh lemon juice
1/4 cup chopped toasted nuts
Salt and freshly ground black pepper and Lemon wedges
Prepare the Brussels sprouts by trimming off the dry ends and peeling away any damaged outer leaves. With the stems down, slice them thinly and set aside.
In a large skillet over medium heat, heat the oil and then add the garlic and cook until it is just soft, about 3 minutes. Add the Brussels sprouts, cover, and cook until they are very soft, about 5 minutes. Don't skimp on the time as extended cooking helps the Brussels sprouts caramelize and take on incredible flavor. If they start to burn or stick to the bottom of the skillet, add a little water, 1 to 2 tablespoons at a time, to deglaze the pan. Continue sautéing until the sprouts start to brown. Toss in the lemon juice along with the nuts. Season to taste with salt and pepper. Serve with lemon wedges passed alongside.
Savory Cranberry Compote
(Serves 4 to 6)
1/2 cup dried cranberries
1 cup apple cider
3 cups fresh cranberries, rinsed and sorted
1/2 cup sugar 3 tablespoons unsalted butter
2 large shallots, thinly sliced
1 large yellow onion, thinly sliced
2 sage leaves
Salt and freshly ground pepper
In a small saucepan, soak the dried cranberries in 1/4 cup of the cider for 30 minutes to plump them. Then add the fresh cranberries and the remaining cider and cook over medium heat until the cranberries pop, about 5 minutes. Add the sugar and stir to dissolve it.
In a large, deep skillet, melt the butter and cook the shallots, onions, and sage over low heat, stirring frequently, until the onions become very soft and begin to brown, about 25 minutes. Add the cranberries with their liquid and cook a few minutes longer, stirring occasionally. Remove the sage leaves, and season with salt and pepper to taste.
Honey Pumpkin Ginger Pie with Spirited Whipped Cream
Makes 1 9-inch pie
1 pie crust, 1 small
(1-pound) pumpkin or 2 cups cooked pumpkin
1/3 cup honey
1/2 cup heavy cream, sour cream, or crème fraiche
1/4 teaspoon salt
1 tablespoon grated fresh ginger
1 teaspoon vanilla
Preheat the oven to 350 degrees. To cook the pumpkin, split it in half horizontally and remove the seeds. Lightly grease the cut sides and lay the pumpkin cut-side down on a baking sheet. Roast the pumpkin until it is very, very tender, about 1 hour. Scrape out the flesh once the pumpkin has cooled.
On a lightly floured surface, roll out the dough to a 13-inch round. Transfer it to a 9-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch. Fold the overhang under and crimp the edges. Refrigerate the pie crust for 1 hour.
Preheat the oven to 375 degrees. Line the crust with foil and fill it with pie weights, dried beans, or rice. Bake the crust until the edges begin to brown, about 15 minutes. Remove the foil and beans.
In a medium bowl, whisk together the pumpkin and honey, and then whisk in the eggs one at a time. Whisk in the cream, salt, ginger, and vanilla. Pour the pumpkin mixture into the prebaked crust and bake until the pie is set, about 45 to 55 minutes. The cooking time will depend on how moist the cooked pumpkin is. Set the pie on a rack to cool.
Spirited Whipped Cream
Makes 2 cups
1 cup heavy cream
1/4 cup whiskey or brandy, t taste
2 tablespoons sugar, or to taste
Whip the cream until it holds soft peaks, then whip in the sugar and whiskey.
You can order Beth's Book online here.
(Copyright 2011 by KARE. All Rights Reserved.)