These Thanksgiving side dish recipes from Pittsburgh’s local chefs and restaurants are dangerously delicious!
PHOTOGRAPHS BY ROB LARSON
[toggle title=”Cranberry Apple Tart” state=”closed”]
Recipe by Pastry Chef Leigh Hartmann, Dozen Bake Shop
- 4 pieces frozen phyllo dough, thawed overnight in refrigerator
- 1/2 cup butter, melted
- 1/2 cup cinnamon-sugar mixture
- 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
- 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
- Begin with one layer of phyllo dough. Brush with melted butter and sprinkle with cinnamon-sugar.
- 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.
- 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.
- Cream together butter and sugar until light. Add zest, vanilla, and egg.
- Lastly, add flour and almonds, and mix until combined.
- Spread this filling into the base of the phyllo dough crust so that it is about 1?4-inch thick.
- To finish, cut apple slices about 1/8-inch thick, and fan them out in a circle around the outside of the pan.
- 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.
- Bake at 325° until apples are tender and crust has browned (about 30 minutes).
[toggle title=”Butternut Squash and Apple Casserole” state=”closed”]
Recipe by Chef Christian Mayrhofer, McCormick & Schmick’s Seafood Restaurant
- 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
- Cut squash length-wise in half and scoop out seeds and membrane.
- Bake upside down in 350° oven until tender. Scrape out pulp and food process, adding butter, brown sugar, salt, and pepper.
- For apple mixture, heat shortening in a skillet and add sliced apples. Sprinkle with sugar and glaze until barely tender. Set aside.
- To assemble, spread apple mixture into a baking dish, top with butternut squash mixture.
- Combine remaining ingredients, from cornflakes to brown sugar, and use as a topping. Bake at 325° for 20-30 minutes or until golden brown.
[toggle title=”Thanksgiving Brussels Sprouts” state=”closed”]
Recipe by Chef Tom Dunne, The Common Plea
- 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
- Blanch sprouts in salted boiling water, and set aside to drain.
- 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.
- 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.
- Place in serving dish, toss with butter. Then add the Parmesan cheese, crumbled pancetta, and drizzle with the balsamic glaze.
[toggle title=”Black Tai Cocktail” state=”closed”]
Recipe from the Omni William Penn Hotel
- 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.