Thanksgiving is just around the corner and if you have not already, it’s time to plan your menu.
I have included 3 delicious options for the all-important dishes that will accompany your beautiful bird. Try my creamy, Orange Cinnamon Sweet Potatoes with crispy pecan topping; this simple recipe packs a punch of flavor. Pears are in season, making them the perfect pairing option to the other rich dishes on the table. Grilled Pears get all spruced up with a sprinkling of gorgonzola cheese and caramelized walnuts. Last, I am offering you my Popovers, these rich puffed up creations will delight your guests young and old. Slather them with Raspberry Butter and you’ll never look at rolls the same again!
Orange Cinnamon Sweet Potatoes
3 large sweet potatoes baked in the oven or microwave
The zest of an orange and ¼ cup freshly squeezed orange juice
2 tablespoons butter
¼ cup brown sugar
1 teaspoon cinnamon
Dash of fresh ground nutmeg
When the sweet potatoes have cooled enough to handle, pull them from their jackets and put in a medium bowl. Add remaining ingredients and mash well or whip with a hand held mixer. Serve as is or add topping to make them extra special.
½ cup chopped pecans
¼ cup butter
1/3 cup brown sugar
½ teaspoon cinnamon
Preheat oven to 375 degrees. Mix ingredients well in a small bowl, sprinkle over the tops of the sweet potatoes and bake uncovered for 15-20 minutes.
Grilled Pear with Gorgonzola Cheese
2 firm Bosc pears
2 ounces crumbled gorgonzola cheese
¼ cup caramelized walnuts
Blanch pears in boiling water for 1-2 minutes, place pears in ice bath to cool and remove skin. Cut pears in half and remove core. Drizzle hot grill pan with olive oil and cook halved pears for 2-3 minutes on each side. Squeeze fresh lime juice over pears. Place one pear on each plate, sprinkle with gorgonzola cheese and caramelized walnuts. Serves 4
3 cups walnuts
3 tablespoons butter
2/3 cup brown sugar
½ teaspoon cinnamon
1/8 teaspoon cayenne pepper
2 tablespoons apple cider vinegar
In a large skillet, brown the walnuts in the butter on medium heat. Add brown sugar and spices and cook for 2-3 minutes. Add vinegar and deglaze pan. Toss nuts to coat with sugary mixture and continue cooking for 2-3 more minutes. Spread nuts out to cool.
3 ½ cups milk
4 cups flour
1 ½ teaspoon salt
1 teaspoon baking powder
6 large eggs room temperature
Preheat oven to 450 degrees. Place milk in the microwave to warm for 2 minutes. Beat eggs on medium speed for 3 minutes using an electric mixer. Meanwhile combine dry ingredients in a separate bowl. Add warm milk to beaten eggs, slowly add dry ingredients and beat for 3 more minutes. Let batter rest for 1 hour before filling greased tins ¾ full. Bake popovers for 15 minutes, reduce heat to 375 and bake an additional 10-18 minutes until golden brown and puffed.
1 cup butter at room temperature
1 cup seedless raspberry jam
Mix butter and jam well in a bowl and serve on piping hot popovers.