Thanksgiving Recipes You Can Prep Early!
I love hostessing the holidays, but Thanksgiving is notorious for what I like to call "oven-juggling," and sometimes even I can't handle it all!
Here are some recipes you can make a day or two before the big feast, so you can spend a little less time in the kitchen on Thanksgiving and a little more time with your guests!
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Ingredients
1 12-ounce bag cranberries, fresh or frozen (3 1⁄2 cups)
3/4 cup sugar
1/2 cup apple juice
1/4 cup bourbon
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Directions
1. In a saucepan, combine the cranberries, sugar, apple juice, and bourbon.
2. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20 to 25 minutes. Let cool before serving. Serves 8.
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Garlic Mashed Potatoes with Mascarpone Cheese
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Ingredients
3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper
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Directions
Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.
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Caramelized Brussel Sprouts with Pistachios
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Ingredients
4 pounds brussel sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios
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Directions
1. Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the brussel sprouts, sugar and remaining vinegar. Sauté over medium heat until brussel sprouts are lightly carmelized.
4. Season with salt and pepper to taste. Garnish with pistachios.
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Posted on 11/09/2011 10:20 AM by Sweetie Pie
