THANKSGIVING RECIPES
The traditional dishes are always important on Thanksgiving, my favorite holiday! But I try to change things up with 2 or 3 dishes just for the fun of it.
I decided on these new recipes this year. Let me know if you try them and what you think!
Framboise Cranberry Sauce
1 (12 oz) bottle of Framboise Lambic Beer (such as Lindemans)
1/2 cup sugar
1 and 1/2 tsp grated orange rind
1 package fresh cranberries
1. Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick; stirring occasionally. Remove from heat and cool at room temperture. Spoon into bowl; cover and chill. It will thicken. Can be made 1 or 2 days ahead.
Cookinglight.com
Rosemary-Scented Dinner Rolls
1 stick cold unsalted butter, cubed, plus melted butter
1 cup warm water
1/4 cup sugar
One 1/4 0z packet active dry yeast
4 cups all -purpose flour
1 TBL baking powder
1 and 3/4 tsp kosher salt
1 and 1/2 cups plain yogurt
Eighteen 1 and 1/2 inch rosemary sprigs
1. Brush 18 cups of 2 standard-size muffin pans with melted butter. In a small bowl, whisk the warm water wit the sugar and yeast and let stand until foamy, about 5 minutes.
2. In a large bowl, whisk the flour, baking powder and salt. Using your fingers, pinch the cold butter into the flour until the mixture resembles course crumbs with some pea-size pieces of butter remaining. Stir in the yeast mixture until the dough is evenly moistened (it will be shaggy), then stir in the yogurt to form a sticky dough. Scoop 1/4 cup of the dough into each buttered muffin cup and let stand in a wam place until risen, about 1 hour.
3. Preheat the oven to 400. Brush the rolls with melted butter and stick a rosemary sprig in each one. Bake the rolls in the lower and upper thirds of the oven for 18 to 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer the rolls to a platter or basket and serve warm.
(The rolls can be stored in an airtight container at room temperature overnight. Reheat in a 350 oven for about 5 minutes before serving). FoodandWine.com
*How delish the next day with the Cranberry Sauce on a leftover toasted roll!!*
Roasted Beets with Pistachios, Herbs and Orange
3 lbs of medium beets, all colors
One 3-inch cinnamon stick, broken into 3 or 4 pieces
2 bay leaves
1 cup water
1 large shallot, minced
1/4 cup white wine vinegar
salt
Finely grated zest of 1 orange
1/4 cup chopped tarragon
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chives
1/4 cup plus 2 TBL extra virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish
1. Preheat the oven to 375. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for an hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool. Discard the liquid and spices.
2. In a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.
3. Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herv dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.
*The beets and dressing can be made and refigerated separatly overnight. Return to room temperature before going to 3.*
FoodandWine.com
