These Thanksgiving side dish recipes from Pittsburgh’s local chefs and restaurants are dangerously delicious!
Looking to spice up your table this year? Check out the tasty Thanksgiving tables we assembled for your inspiration.
Cranberry Apple Tart
by Pastry Chef Leigh Hartmann, Dozen Bake Shop
Yield: 10-12 servings
Phyllo Dough Crust
4 pieces frozen phyllo dough, thawed overnight in refrigerator
1⁄2 cup butter, melted
1⁄2 cup cinnamon-sugar mixture
1. Begin with one layer of phyllo dough. Brush with melted butter and sprinkle with cinnamon-sugar.
2. Layer two more pieces on top of this, sprinkling cinnamon-sugar in between each layer. For the last layer, just brush with melted butter, no cinnamon-sugar.
3. Turn the four layers over and brush with butter. Cut into a circle around an 8- inch tart pan, leaving an extra 2 inches of overhang. Press into the tart pan and fold the edges down, leaving 1/2 inch to 1/4 inch sticking above the tart pan.
3 ounces butter
3 ounces sugar
1⁄8 teaspoon grated orange zest
1⁄4 teaspoon vanilla
1 ounce cake flour
3 ounces powdered almonds
1. Cream together butter and sugar until light. Add zest, vanilla, and egg.
2. Lastly, add flour and almonds, and mix until combined.
3. Spread this filling into the base of the phyllo dough crust so that it is about 1⁄4-inch thick.
2 apples, such as Granny Smith
1⁄2 cup dried or fresh cranberries (if using dry, soak in hot water before using)
1⁄2 cup melted butter
1. To finish, cut apple slices about 1/8-inch thick, and fan them out in a circle around the outside of the pan.
2. Brush them with melted butter, and add another concentric circle of apples closer to the center. Brush with melted butter. Sprinkle with cranberries and cinnamon-sugar.
3. Bake at 325° until apples are tender and crust has browned (about 30 minutes).
Butternut Squash and Apple Casserole
by Chef Christian Mayrhofer, McCormick & Schmick’s Seafood Restaurant
Yield: 6-8 servings
1 butternut squash
1⁄2 cup unsalted butter
1 teaspoon salt
2 tablespoons brown sugar
Pinch white ground pepper
2 gala or golden delicious apples
2 tablespoons shortening
1 cup sugar
1 cup cornflakes
1 cup mini marshmallows
1⁄2 cup chopped pecans
1⁄4 cup melted unsalted butter
2 cups brown sugar
1. Cut squash length-wise in half and scoop out seeds and membrane.
2. Bake upside down in 350° oven until tender. Scrape out pulp and food process, adding butter, brown sugar, salt, and pepper.
3. For apple mixture, heat shortening in a skillet and add sliced apples. Sprinkle with sugar and glaze until barely tender. Set aside.
4. To assemble, spread apple mixture into a baking dish, top with butternut squash mixture.
5. Combine remaining ingredients, from cornflakes to brown sugar, and use as a topping. Bake at 325° for 20-30 minutes or until golden brown.
Thanksgiving Brussels Sprouts
by Chef Tom Dunne, The Common Plea
Yield: 6-8 servings
2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
6 (1⁄8-inch thick) pancetta slices
1 tablespoon freshly grated Parmesan cheese
1⁄2 cup walnuts, toasted and halved
1⁄2 cup dried cranberries
1⁄2 cup balsamic glaze
1⁄2 cup butter
1. Blanch sprouts in salted boiling water, and set aside to drain.
2. Cook pancetta in a large skillet over medium heat for 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble.
3. Add sprouts to skillet, and sauté until edges start to brown. Add walnuts and toss with sprouts, continuing to heat through, then add cranberries and remove from heat.
4. Place in serving dish, toss with butter. Then add the Parmesan cheese, crumbled pancetta, and drizzle with the balsamic glaze.
Black Tai Cocktail
Omni William Penn Hotel
Yield: 1 serving
1 ounce Bacardi 8 Aged Rum
1⁄4 ounce Cointreau
3⁄4 ounce lime juice
1⁄4 ounce Amaretto liqueur
1⁄4 ounce simple syrup
1⁄2 ounce Chambord liqueur
Blackberries for garnish
Combine all ingredients in a martini shaker. Shake over ice, pour, and garnish with blackberries on a pick.
These recipes are featured in the November 2012 issue of WHIRL Magazine.
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