Even though I share treats with friends throughout the year (as happens when you cook and bake as often as I do!), there’s nothing like cooking and sharing during the holidays. I’ve rounded up my 10 Favorite Cookies, Candies and Treats from Cooking On the Side – ten delicious ways to make someone’s holidays a little sweeter!
The biggest cooking day of the year is almost here! And now that I picked up our turkey this morning (gotta start the dry brine tonight!) and I’ve made this Corn Bread, Sausage and Pecan Dressing to share with you, I feel as though the festivities are already well underway.
I’ve been massaging my Thanksgiving menu for a few months now – I think I’ve got it to where it’s going to be this year. Drum roll please…
- Turkey: I’m dry brining à la Los Angeles Times for the 3rd year in a row. It gives incredibly flavorful turkey, with crispy skin. Not a lot more I can ask for.
- Mashed Potatoes: Again, I’m sticking with what has worked for the past several years – the Mashed Potatoes with Crispy Shallots from Food & Wine. I picked up a potato ricer last year and fell in love with the fluffy results.
- Cranberry Sauce: I loved the Gingered Orange Cranberry Sauce last year so much that it earned a spot on this year’s menu, barely edging out my tried-and-true favorite classic version.
- Green Bean Casserole: I’ll always love the classic version, but this year I’m anxious to try out a from-scratch version from my friend Jane’s blog, This Week for Dinner.
- Stuffing: That will be the aforementioned Corn Bread, Sausage and Pecan Dressing I’m sharing today. Maybe it’s the golden color, but corn bread dressings have always looked so incredibly savory and satisfying to me. You could add dried cranberries or apples to this recipe to give it a sweet element, but I think it’s just perfect as is. Read on for the recipe below!
- Bread: I have always served rolls for Thanksgiving (last year I made these Classic Dinner Rolls), but this year I was a bit dazzled by the idea of popovers in Martha Stewart Living. She suggests a few different variations in the article – I’m going to go with the chive ones!
- Pie: Until this year, I’ve always said it wouldn’t be Thanksgiving without good old-fashioned pumpkin pie. However, my dear sweet almost-4 year old has requested Banana Cream Pie. He’s never tried it before, but it sounds amazing to him (as well as to his father and sister). So that’s what we’re going with this year, and I think the recipe from KCRW will do the trick.
Now that I’ve written all that out, I’m really excited for Thursday! How about you – will you be sticking to your traditional dishes this year, or will you branch out to try something new? I’d love to hear!
Ever wonder what to do with those big, gorgeous Brussels sprout stalks that start popping up in the produce department at this time of year? Roast the whole thing! The moment I noticed a recipe for Roasted Brussels Sprouts on the Stalk attached to the sprouts I found at Trader Joe’s, into my basket they went.
I kind of feel like Brussels sprouts are like that late bloomer in the ’80s teen flicks who everyone initially looks down on, but by the end she’s gotten contacts and new clothes and is ultimately elected prom queen. It turns out she was beautiful all along, it just took a while for people to truly appreciate her. Brussels sprouts are finally coming into their own – hooray for the underdog!