Our mouths are watering already, thinking about the Thanksgiving feast we’ll soon enjoy — the roasted turkey, stuffing, mashed potatoes, sweet potatoes, pumpkin pie and all the rest.
It’s probably the most iconic menu in the American food lexicon.
“People look forward to that meal all year long, and they want those traditional dishes — or maybe that’s just me projecting, because that’s what I like,” said Phil Call, owner of Call for Catering in New Kensington. “I like to give (my customers) what they expect.”
For himself, he likes to sit down to a table laden with turkey and dressing, mashed potatoes and gravy, a green vegetable — either beans or Brussels sprouts — and a sweet finish such as apple pie with a latticework crust or a pumpkin or chocolate bread pudding.
“I’m a big fan of bread pudding, and just pudding in general,” said Call, whose catering business is based at Stella’s Restaurant in New Kensington, where he also recently has taken over the food program.
Still, he will tweak a recipe or two beyond the traditional.
Instead of roasting in the oven, he brines his turkey overnight and then prepares it in a wood-fired smoker.
“I finish it in the deep fryer to make the skin nice and crispy,” he added.
And forget the goopy green bean casserole with canned mushroom soup and onion rings. Call blanches the beans, then bakes them with garlic cloves and “a ton” of pecorino cheese.
Looking to spice up your own Thanksgiving menu, while staying true to the spirit of the holiday?
Following is a lighter take on green bean casserole, along with other recipes that tweak old Thanksgiving favorites or use traditional foods in new ways.
Bon appetit!
Cranberry Brie Pastry Tarts
Ingredients
1 tablespoon salted butter, melted
2 cups fresh cranberries
2-4 tablespoons brown sugar, use more or less to your taste
¼ teaspoon ground cinnamon
2 sheets (1 box) frozen puff pastry, thawed
2 (8 ounce) wheels of Brie, each cut into 12 slices (leave the rind on)
1⁄3 cup fig preserves
1 egg, beaten
Coarse sugar, for sprinkling
Fresh thyme, for serving
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine the butter, cranberries, brown sugar and cinnamon.
Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a ¼-inch border. Top with 2 slices of brie and then mound the cranberries over the brie, pressing them into the brie to adhere slightly.
Fold the pastry edges inward to enclose the brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.
Bake for 15-20 minutes or until the pastry is golden and the brie melted. Top with fresh thyme.
Source: halfbakedharvest.com
Spiced Nuts
Ingredients
Pecans, walnuts, almonds and cashews
Wet ingredients to bind it all: olive oil and maple syrup
Fresh rosemary and thyme
Cinnamon, cayenne pepper, Kosher salt
Instructions
(The pecans and walnuts are our favorite in terms of texture, which is why we recommend using more of them, but of course mix-and-match the ratios of nuts to your specific tastes, as well as using what you’ve got on hand.)
Mix all ingredients in a large bowl, then spread on parchment-lined rimmed baking sheet. Bake at 300 degrees F for 25-30 minutes, or until nuts turn golden brown and smell nutty. (Note: any nuts that are NOT on parchment will likely burn.)
Let cool slightly, then serve immediately or store in an airtight container.
Source: wellseasonedstudio.com
Healthy Green Bean Casserole
Ingredients
Salt
1 pound green beans
1 tablespoon butter
1 red onion, thinly sliced
2 cloves garlic, minced
6 ounces cremini mushrooms, sliced
2 tablespoons flour
1 cup low-sodium beef or chicken stock
1 cup 2% milk
Black pepper to taste
½ cup panko bread crumbs, tossed with 1 tablespoon olive oil
Instructions
Bring a large pot of water to a boil. Season with salt and cook the green beans for about 3 minutes, until crisp-tender. Drain and run cold water over the beans to help stop the cooking.
Preheat the oven to 475 degrees F.
Heat the butter in a large skillet over medium heat. Add onions and garlic and cook for about 5 minutes, until onions are very soft and translucent. Add mushrooms and cook for about 5 minutes, until lightly browned.
Stir in flour and cook for 1 minute, then add stock and milk, whisking to help prevent lumps from forming. Add green beans and simmer for about 3 minutes, until sauce thickens and clings to vegetables.
Season to taste with salt and black pepper.
Pour green bean mixture into an 8-by-8-inch casserole dish and top with bread crumbs. Place on oven middle rack and bake for 8 to 10 minutes, until bread crumbs are golden brown.
Source: eatthis.com
Roasted Sweet Potato Stacks
Ingredients
2½ pounds sweet potatoes, unpeeled, about 2-2½ inches wide
3 tablespoons unsalted butter, melted
1½ tablespoons olive oil
2 tablespoons finely chopped fresh rosemary (or 1 tablespoon dried) or other herbs of choice
1¼ teaspoon salt
½ teaspoon black pepper
Instructions
Preheat oven to 375 degrees F.
Peel the potatoes, then slice thinly (about 1⁄10-inch thick). Transfer to a large bowl. Add remaining ingredients. Toss well with your hands.
Place piles of slices in a muffin tin. Don’t worry if they are higher than the rim — they shrink about 25%. Top each stack with about ½ teaspoon of the butter mixture remaining in the bowl.
(If you don’t have a muffin tin and are using a baking tray, you’ll need a toothpick through the center of each stack to ensure they don’t collapse.)
Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (check with skewer or knife).
Use a fork and knife to remove stacks from muffin tin. Serve as soon as possible.
Source: recipetineats.com
Quinoa Stuffing
Ingredients
1 butternut squash, peeled, seeded and cubed
1 red onion, peeled and diced
3-5 cloves garlic, with peel still on
1 tablespoon vegetable, canola or any high-heat oil
Salt and pepper
1½ cups quinoa, rinsed
3 cups chicken or vegetable broth, or water
Zest of one orange
2 cups roughly-chopped fresh spinach
2⁄3 cup dried cranberries
½ cup shelled pistachios
Instructions
Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
In large mixing bowl, toss butternut squash, onion and garlic cloves (with peel on) until they are evenly coated with oil. Spread in an even layer on prepared baking sheet. Season generously with salt and pepper. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Discard garlic peels.
Meanwhile, stir together quinoa, broth (or water) and orange zest. Cook according to quinoa package instructions. When cooked, set aside.
Add cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl and gently toss to combine. Season with additional salt and pepper if needed. Serve warm.
Source: gimmesomeoven.com
Shirley McMarlin is a Tribune-Review staff writer. You can contact Shirley at 724-836-5750, smcmarlin@triblive.com or via Twitter .
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