Thanksgiving Side Dish Recipes

Cranberry Apple Tart

Photograph by Rob Larson

by Pastry Chef Leigh Hartmann, Dozen Bake Shop
Yield: 10-12 servings

Phyllo Dough Crust

INGREDIENTS:

4 pieces frozen phyllo dough, thawed overnight in refrigerator
1⁄2 cup butter, melted
1⁄2 cup cinnamon-sugar mixture

DIRECTIONS:

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.

Almond Filling

INGREDIENTS:

3 ounces butter
3 ounces sugar
1⁄8 teaspoon grated orange zest
1⁄4 teaspoon vanilla
1 egg
1 ounce cake flour
3 ounces powdered almonds

DIRECTIONS:

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.

Apple Topping

INGREDIENTS:

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
Cinnamon-sugar mixture

DIRECTIONS:

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

Photograph by Rob Larson

by Chef Christian Mayrhofer, McCormick & Schmick’s Seafood Restaurant
Yield: 6-8 servings

INGREDIENTS: 

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

DIRECTIONS:

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

Photograph by Rob Larson

by Chef Tom Dunne, The Common Plea
Yield: 6-8 servings

INGREDIENTS:

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

DIRECTIONS:

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

Photograph by Rob Larson

Omni William Penn Hotel
Yield: 1 serving

INGREDIENTS:

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

DIRECTIONS:

Combine all ingredients in a martini shaker. Shake over ice, pour, and garnish with blackberries on a pick.