Thanksgiving Archives - The Midnight Baker

Pecan Pie

Judith Hannemann — Sat, 29 Oct 2022 23:00:01 +0000

Pecan pie is a traditional fall favorite. This one has no corn syrup/

Pecan Pie–No Corn Syrup

In years past, I never gave corn syrup too much thought since it was something I’d use rarely. Mainly I used it in my candy making so it was definitely used sparingly.

Corn syrup, whether light or dark, always figured heavily in most pecan pie recipes. Frankly, I found those amounts offputting to say the least and that was before all the furor about high-fructose corn syrup. Therefore I was glad to find a recipe for pecan pie that didn’t rely on its use at all.

Pie Crust

Basically, I can cook and make most anything but where I will fail the majority of times is with pie crust. I’m not ashamed to say if I want a pie to come out perfectly that I use the pre-made refrigerated or frozen variety. Trust me, it avoids any disasters.

I discovered a great recipe for a pie crust that doesn’t fail from Mary Berry. The recipe and technique is in my caramel crumb peach pie. There’s also a video that shows you “how to.” The other secret is to use a European “pie plate,” which is only a removable-bottom quiche pan. Actually, you might want to take to using the quiche pan since even the first slice of the pie doesn’t get wrecked.

For this pie, I used the refrigerated crust. If you’re like me, play it safe. If you’re an expert at pie crust then make your own; any recipe will do.

Pecans

You’ll have to splurge and buy the whole pecan halves for this–if you want it to look super. I know they’re not cheap but who eats pecan pie on a regular basis. If you have any leftover, they store beautifully in your freezer. In fact, I freeze all nuts I use in baking. If you have a vacuum sealer, this is a good way to preserve them in the freezer even better.

The Recipe

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Pecan Pie

A classic fall pie made without corn syrup

Prep Time45

Cook Time1 5

Course: Dessert

Cuisine: American

Keyword: classic pecan pie, pecan pie no corn syrup, pies for thanksgiving

Servings: 12

Calories: 1098kcal

Author: Judith Hannemann

Ingredients

1 9- inch unbaked crust
1 egg white

Filling:

1 cup pure maple syrup
1 cup packed dark brown sugar
2 Tbs full-flavored molasses
4 Tbs unsalted butter cubed
2 Tbs bourbon
1 Tbs vanilla
1/2 tsp salt
3 eggs beaten
2 cups pecan halves lightly toasted, divided
1 Tbs each pure maple syrup and bourbon

US Customary - Metric

Instructions

Preheat oven to 400F/200C with rack in lowest position.
Line crust with parchment paper, fill with dried beans or pie weights, and bake until crust is set, about 25 minutes; remove beans and parchment and brush bottom and sides of crust with egg white. Bake crust until golden, 10 minutes; let cool completely.
For the filling, whisk together 1 cup maple syrup, brown sugar, and molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.
Whisk in 4 Tbsp. butter, 2 Tbs bourbon, vanilla, and ¾ tsp salt. Slowly whisk in eggs until incorporated.
Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with 1 Tbs maple syrup and 1 Tbs bourbon, then arrange over top of pie. Transfer pie to oven and decrease temperature to 325F/160C
Bake pie until filling is set and center is slightly jiggly, 60–65 minutes. Transfer pie to a rack and let cool completely, 4–5 hours. Serve pie with ice cream.

Nutrition

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Alfredo Cauliflower with Tomatoes & Prosciutto

Judith Hannemann — Sun, 07 Nov 2021 00:00:21 +0000

Try this Alfredo cauliflower as a Thanksgiving side, but you’ll love it for year round.

Alfredo Cauliflower–Perfect Side Dish

I consider this Alfredo cauliflower the perfect side dish since it can wear many hats. And one of those hats is that it can also be a main course!

This is also a great recipe for the coming holidays. It will wow the family and any guests–trust me on this! Since it’s so rich, a little bit goes a long way as a side. This is one of those dishes where you just cannot be concerned with calories. However, a little splurging at holiday time is always permitted and this one is so worth it.

A Recipe That’s Adaptable

This Alfredo cauliflower can be adapted in several ways.

The full version has prosciutto tucked in randomly between the other ingredients. Prosciutto is also known as Parma ham in UK. It gets nice and crispy and adds so much flavor. Made the full way, this is also an excellent main dish. But if you don’t want to invest in prosciutto because I don’t think too many people actually have that on hand, it’s easily omitted. A good deli ham could probably be substituted but I’d advise using one that’s not watery.

In fact when you leave out the meat, it becomes a vegetarian (but unfortunately not vegan) main or side dish.

I wouldn’t suggest leaving out the blistered tomatoes as they are really important to the unique flavor here. Of course you can if you want to do so, but then it becomes like cauliflower cheese with different flavors.

Easy Sauce

The Alfredo sauce is so easy, there’s no reason not to make your own. All that’s involved is stirring a few ingredients together over the heat. There’s no fuss whatsoever to it. That way you know what’s in it.

However, if you must, a good-quality store-bought sauce can be used if you are really pressed for time and don’t want an additional pot to wash.

The Recipe

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Alfredo Cauliflower

So good you'll serve it as a main dish

Prep Time10

Cook Time40

Roasting Tomatoes20

Total Time1 10

Course: Main/Side, Side Dish

Cuisine: American

Keyword: cauliflower side dishes, holiday side dishes, roasted cauliflower with cheese sauce

Servings: 6

Calories: 492kcal

Author: Judith Hannemann

Ingredients

1 large head fresh cauliflower
2 cups grape tomatoes
4 oz sliced prosciutto Parma ham in UK
Olive oil
Salt & pepper
Parsley for garnish

Sauce:

1/2 cup unsalted butter
1 cup heavy cream
1 1/2 cup grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 350F/180C.
Place tomatoes in a bowl and drizzle with olive oil (I used about 2 tablespoons). Spread the tomatoes out on a baking sheet and sprinkle with desired amount of salt & pepper. Roast for approximately 20 minutes, turning halfway though. Tomatoes should be nicely blistered. Set aside.
Next, separate the cauliflower into bite-sized florets. Blanch in a large pot of boiling water for 5 minutes; drain well.
Lightly grease a 3 qt/3L baking dish. Place the cauliflower and tomatoes in the dish, distributing each well. Tear prosciutto into large pieces and tuck it between, the cauliflower and tomatoes, again distributing it well.
Next, in a small saucepan, melt the butter then stir in the cream and bring it to a simmer and cook for 10 minutes, stirring occasionally. Add 1 1/4 cups of the cheese and simmer for another minute. Add any salt & pepper to taste.
Pour the sauce evenly over the cauliflower mixture, then top with the remaining cheese.
Bake for 30-40 minutes until the top is golden and prosciutto is crispy.

Nutrition

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Sweet Potato Cheesecake

Judith Hannemann — Sat, 30 Oct 2021 23:00:14 +0000

And now for something different–sweet potato cheesecake!

Sweet Potato Cheesecake

We all know about pumpkin cheesecake and pumpkin pie, right? Why not be bold and substitute sweet potato?

Sweet potato pie is very popular, especially in the south, as a Thanksgiving dessert. Think out of the box and serve this sweet potato cheesecake as an alternate dessert choice for the holidays?

Since sweet potatoes will be featured for very low prices this time of year, I always stock up. What I do is bake them in their jackets and then freeze what I’m not using. This way you always have them on hand. They freeze well and they last for about six months provided they are wrapped properly.

Nope Not Chocolate

See that top? I know you are thinking chocolate; but it’s not.

It’s actually something better than chocolate. It’s the caramelized sugars of the sweet potatoes. I think it’s the best part of this cheesecake. It’s not burned even though it’s quite dark. That caramelized layer is full of flavor. This layer reminds me of the dark skin that forms on top of a baked rice pudding. If you’re a fan of that then you will love this.

Happily, if it doesn’t appeal to anyone, it is easily peeled off.

FYI, this cheesecake bakes at a much higher temperature than the usual. Doesn’t use a water bath either. The higher temps make the caramelization possible.

Garnet Potatoes

If you can get this variety, that’s what the original recipe stated. You will get a nice ruby-colored cake and top skin.

The use or garnets was the first suggestion, however, plain old sweet potatoes can be substituted. The only difference is color, but it won’t affect the taste in the slightest.

One thing I noticed is that even with the high baking temperature, this cheesecake did not crack on the top. Very curious but I was delighted.

The Recipe

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Sweet Potato Cheesecake

Great for Thanksgiving

Prep Time1 15

Cook Time1 5

Course: Dessert

Cuisine: American

Keyword: cheesecakes for Thanksgiving, gourmet cheesecakes, sweet potato cheesecake

Servings: 12

Calories: 421kcal

Author: Judith Hannemann

Ingredients

2 lb sweet potatoes about 3-4 large
24 oz cream cheese at room temperature. DO NOT USE LOW/NO FAT!!!!
1 cup sugar
1/4 cup brown sugar
3 eggs
1/2 cup sour cream at room temperature DO NOT USE LOW/NO FAT!!!!!
1/2 cup heavy cream at room temperature
1 tsp kosher salt
2 tsp vanilla
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

US Customary - Metric

Instructions

Preheat oven to 450 F/230 C. Place sweet potatoes on a baking sheet lined with foil and bake for about 1 hour or until a skewer easily slides into flesh. Remove from oven and let them cool slightly then peel off the skins and discard skins.
Place the sweet potatoes in a food processor and process until smooth. Let them cool to room temperature, at least 1 hour.
Lightly grease a 9-inch/23 cm springform pan and line the bottom with non-stick parchment.
Preheat oven to 425 F/220 C.
Beat cream cheese, sugar and brown sugar in a sturdy mixer until mixture is very smooth, about 3-5 minutes. With mixer still running, add 2 cups of the sweet potatoes gradually and beat until fully incorporated.
Add the eggs, one at a time, beating well after each addition.
With mixer on low speed, add the cream, sour cream, salt and vanilla. Turn off mixer and sift in the flour, cinnamon, ginger and nutmeg. Turn on mixer to low speed and beat until just incorporated. Fold a few strokes by hand making sure to scrape the bottom of the bowl to make sure everything is mixed in.
Pour mixture into prepared pan and smooth the surface. Place pan on a tray and bake for 55-65 minutes. Top will be deeply brown (and resemble chocolate) and will have a slight wiggle in the center. Transfer to a rack and cool at least 1 1/2 hours.

Nutrition

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3-Ingredient Meatloaf

Judith Hannemann — Sun, 29 Nov 2020 00:00:01 +0000

Try this 3-ingredient meatloaf when you’re pressed for time. It’s also a novel way to use some Thanksgiving leftovers.

Meatloaf In A Jiffy

Making real food on busy days can be very challenging. And around the holidays, this is a necessity since we have little time to begin with.

What’s even better is that this meatloaf can make use of a leftover you may have after Thanksgiving. So rather than let that go to waste, give it some new life as a different dish! I give you the 3-ingredient meatloaf.

Of course you can add whatever your favorite meatloaf add-ins are to this, but the basic recipe for the meatloaf itself is merely three ingredients.

The best thing is there are a variety of ways you can cook this. Use a slow cooker and let it cook for 5-6 hours and your air fryer works well here too–same temperature for about 30 minutes. If you use either of these methods, please bear in mind the times are approximate as individual appliances vary.

Stuffing?

Yes, stuffing. Do you have any left from Thanksgiving? If you do you’ll be glad to know that you can recycle that bread-based stuffing as the breadcrumbs in a meatloaf. This also works if you have any stuffing mix in it’s pristine state such as those bags of the basic bread mix or the stuff you make on the stovetop.

Using stuffing also replaces herbs and spices you’d ordinarily add to your meatloaf. Stuffing mix is highly flavored so it imparts a good taste to the basic mixture. And if you’re using leftover from Thanksgiving and it contains sausage, that’s even more flavorful.

Glaze Or Not

This 3-ingredient meatloaf is excellent when you use the glaze. But if you’re in a rush, it’s not necessary to do so.

The glaze is simple–just brown sugar and ketchup. However you can liven that up a bit with hints of garlic, some herbs or even a bit of hot sauce if everyone likes it.

You can apply the glaze during the last 10 minutes of cooking or do it at the end if you want the meatloaf a bit more “done.” The latter is what I do when I make this.

The Recipe

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3-Ingredient Meatloaf

Quick and easy meatloaf the family will love

Prep Time5

Cook Time1

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: 3 ingredient meals, budget meatloaf recipe, using leftover stuffing from turkey

Servings: 6

Calories: 502kcal

Author: Judith Hannemann

Ingredients

2 lb lean ground beef
1 1/2 cups prepared dry stuffing mix see NOTES
2 eggs

Glaze:

1/4 cup ketchup
1/4 cup brown sugar

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Line a baking sheet with parchment or non-stick foil.
Place stuffing mix in a large bowl and dampen it with 2-3 tablespoons of water; toss.
Mix in the meat and the eggs. Place meat mixture on the prepared sheet and shape into a loaf.
Bake for 45-60 minutes or until meat thermometer inserted in center registers 160F/80C
If using glaze, mix the glaze ingredients in a small bowl and brush over top of meatloaf and bake for an additional 10 minutes, or until glaze is bubbly.

Notes

If you have leftover stuffing that's already moist, omit the water.

Nutrition

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Happy Thanksgiving

Judith Hannemann — Wed, 25 Nov 2020 00:00:59 +0000

To everyone, a Happy Thanksgiving!

The post Happy Thanksgiving appeared first on The Midnight Baker.

Roasted Balsamic Glazed Carrots

Judith Hannemann — Sun, 22 Nov 2020 00:00:48 +0000

These roasted balsamic glazed carrots make a great holiday side dish.

Carrots: The Forgotten Veggie

No one really thinks of carrots when it comes to side dishes since no one really experiments with them.

Sure, we have buttered baby carrots and butter and brown sugar carrots, but how about something daringly gourmet and easy?

That’s where these roasted balsamic glazed carrots come in. Since carrots are naturally sweet, roasting them really brings out the flavor and when you pair them with a rich balsamic glaze, the flavor is off the charts.

They wow anyone who eats them so they’d make a great addition to your holiday table.

Enhance The Flavor

The basic recipe is awesome, but you can go to town adding additional flavors.

I tend to love orange accents with a lot of veggies so I added a little bit of orange zest to the glaze. To my taste, it brought out even more flavor. I’d also think they’d be great with a pinch of nutmeg or cinnamon–use either (or both) sparingly. Remember you can always add more.

Also experiment with different herbs. I used thyme, but a bit of oregano or savory would be very good too. But remember to go easy with whatever you choose to use because the roasting gives superior taste and you only want to enhance that; not overpower it.

Prepping The Carrots

When preparing these roasted balsamic glazed carrots, make sure not to cut them too thick. About an inch (2.5 cm) is just about right. Too thin and they’ll burn at such a high temperature and the same is basically true for cutting too thick–although they’d be “roasted” on the outside but underdone on the inside.

And since the glaze they are tossed in contains melted butter, it’s best to have the carrots at room temperature or above when you toss them in the glaze. Otherwise, the butter will congeal and will not be distributed evenly over the carrots.

The Recipe

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Balsamic Glazed Carrots

Carrots can be gourmet and delicious!

Prep Time10

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: carrot side dishes for the holidays, gourmet carrots, roasted carrots

Servings: 4

Calories: 141kcal

Author: Judith Hannemann

Ingredients

1 lb carrots peeled and sliced on an extreme bias about 1-in/2.5-cm thick
1 tsp orange zest optional
1/2 tsp thyme
1 tsp salt
1/4 tsp freshly ground pepper

Glaze:

2 tbs melted unsalted butter
2 tbs honey
3 tbs balsamic vinegar

US Customary - Metric

Instructions

Preheat oven to 425F/210C. Spray a large baking sheet with non- stick spray
Combine glaze ingredients in a large bowl. Add carrots and toss until well coated.
Spread carrots on prepared sheet. Sprinkle with salt, orange zest (if using) pepper and thyme.
Roast for 40 minutes, turning half way through cooking.

Nutrition

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Deluxe Sausage & Mushroom Stuffing

Judith Hannemann — Wed, 18 Nov 2020 00:00:20 +0000

Elevate your stuffing from ordinary to outstanding this Thanksgiving with this creative use of good old pantry staples.

Great Stuffing

With the holidays almost upon us, many of us are planning our menus right now. Is stuffing on your Thanksgiving list? It is on mine–always.

We all like the “basic” stuffing in this household with some additions. In years past, I’d stuff the bird with traditional seasoned bread stuffing, but stuff the neck area with pure bulk sausage. That’s pretty much a British tradition (for Christmas as they don’t have Thanksgiving there) that I kept up from Mom.

But recently I’ve taken to roasting the bird unstuffed and doing the stuffing in a separate casserole. It’s a trade-off because the turkey cooks faster, but sometimes the stuffing gets a bit dry. I wanted to preserve the crunchy and toasty top on the stuffing, but eliminate the dryness below the surface.

My stuffing recipe replaces part of the water/broth with cream of mushroom soup. The addition of the soup gives the stuffing more depth of flavor and does away with the dryness I spoke of earlier in the post. My additions were mild sausage, onions, celery and extra mushrooms–I used the small button variety there, but larger ones can be used as well as long as they are sliced. These are extras that we like, but substitute your own faves if any of these are not to your liking.

Start out by chopping your veggies.

Next comes browning the sausage, onion and mushrooms. You’ll want to drain this as there’s quite a bit of fat that will come out of the sausage.

Then, mix your soup, the broth, the sausage mixture and the celery. I don’t saute the celery with the sausage because I like to preserve the bit of crunch it provides.

Now just add your croutons (they can be seasoned or unseasoned) to the soup mixture and mix well so all the croutons are coated. I recommend using unseasoned croutons so you can control your seasonings.

Place the mixture in a baking dish, and voila, you’re done!

It’s as easy as that! And another benefit here is you can also make this in your slow cooker!

The Recipe

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Deluxe Sausage & Mushroom Stuffing--A New Twist on a Holiday Favorite

Elevate your stuffing from ordinary to outstanding this Thanksgiving with this creative use of cream of mushroom soup.

Prep Time20

Cook Time45

Total Time1 5

Course: breads, Pork, side dishes, Slow Cooker

Cuisine: American

Keyword: baby bella mushrooms, sausage, stuffing recipe

Servings: 8 -10

Calories: 337kcal

Author: Judith Hannemann

Ingredients

23 oz cream of mushroom soup
1 lb mild bulk sausage
1 cup chopped celery
1/2 cup chopped onion
8 oz fresh button mushrooms sliced in half*
1 cup chicken broth
12 oz bag seasoned stuffing croutons**
2 tbsp melted butter

Instructions

*canned may be substituted or an equal amount of larger mushrooms, sliced
**Unseasoned stuffing croutons may be substituted. Add 2-4 tsp poultry seasoning, if desired, to the soup mixture.
Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish.
Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly.
Mix the soup, celery, broth and browned sausage mixture in a very large bowl.
Add the croutons and stir so they are well coated with the soup mixture.
Turn stuffing into prepared pan and cover with aluminum foil.
Bake for 25-30 minutes covered.
Remove foil, drizzle with melted butter and cook for an additional 10-15 minutes, or until top is browned.
SLOW COOKER DIRECTIONS:
Follow recipe up until the addition of the croutons to the soup mixture.
Lightly spray the liner of a 5-6 quart slow cooker with non-stick spray.
Add the stuffing mixture to the slow cooker.
Cook on low 4-6 hours, high 2-4 hours. Slow cooker times are approximate, always check for doneness at minimum time.
Switch to warm setting until ready to serve.

Notes

You can substitute 2 10.5 oz cans of cream of mushroom soup for the stated family-size can.

Nutrition

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Chicken & Rice With Butternut Squash

Judith Hannemann — Sun, 15 Nov 2020 00:00:15 +0000

If you’re not doing a traditional Thanksgiving this year, you can still be festive with this chicken with rice and butternut squash!

Festive Chicken And Rice With Butternut Squash

Since there’s been so much upheaval all year, many people are not doing their usual Thanksgiving feast with friends and family.

A lot of us will be either by ourselves or in very small groups. Because of this, I’m sure that many of us will forego the traditional turkey feast for something more modest. However, that doesn’t mean it can’t be festive and delicious!

This superb chicken skillet dinner may be just what you’re looking for! You’ve got the poultry, some rice that’s delicious and very seasonal butternut squash.

And this is so good, you just may want to add it to your dinner rotation year round!

Brown Jasmine Rice

Remember when I said to take the plunge and buy that bag of brown jasmine rice in my stuffed acorn squash recipe?

Well here’s where you can use it too. Frankly, I was so impressed with the taste that I am now adding it onto my regular grocery order.

I highly recommend the brown jasmine, but if you don’t have any and don’t want to buy it, just make sure you use a very flavorful rice. For me, that would be either basmati or regular white jasmine rice.

Flavorful rices add so much to this dish. It’s the subtle flavor that does it.

The Squash

Right now, you’ll find good prices for butternut squash due to the season. It’s always available fresh in the produce section.

Butternut is, however, a tough nut to prep for this since it’s quite dense. You may want to take advantage of the already prepped version that’s sold in the produce department. The squash is already peeled and cubed which makes it an excellent choice for this recipe.

And not to be forgotten, butternut squash is always available cube and frozen in a pinch. I wouldn’t recommend it for this recipe as it may become too mushy in the cooking.

The Recipe

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Chicken with Rice and Butternut Squash

Lovely late-fall meal

Prep Time25

Cook Time40

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: butternut squash, casseroles that use squash, dinners with butternut squash

Servings: 4

Calories: 606kcal

Author: Judith Hannemann

Ingredients

4 large chicken thighs bone in skin on
4 tbs olive oil divided
4 cups butternut squash cut in 1-inch cubes
3/4 cup brown jasmine rice
14 oz chicken stock
pinch of thyme

Chicken Rub:

1 tsp chipotle chili powder
2 tsp smoked paprika
1 tsp garlic powder
1/8 tsp cumin
1 tsp salt

US Customary - Metric

Instructions

Mix rub ingredients. Rub into both sides of chicken thighs; set aside
Heat a large (preferably 12-in or larger) skillet over medium high heat. Add 2 tbs of the oil. When the oil shimmers, add the squash and cook until it begins to brown. Remove the squash from the pan.
In the same skillet, add the remaining 2 tbs of oil and add the chicken, skin side down. Cook for about 5 minutes, or until it's nicely brown; turn.
Add the rice, chicken stock and thyme. Stir to mix then add the squash back to the pan. Bring to a boil, then reduce heat to low, cover and cook for approximately 30 minutes. If the rice is a bit hard, add an additional 4 oz/118 ml of stock.
If there's too much liquid, uncover and reduce for about 5 minutes.

Nutrition

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Onion Pie

Judith Hannemann — Wed, 11 Nov 2020 00:00:09 +0000

As odd as it sounds, onion pie is a tasty side dish.

Unusual Onion Pie

Admittedly this recipe is a bit out of the norm. When you first hear the name, it conjures up a standard-style pie, complete with crust, filled with onions.

Now, that kind of thing does exist, but this onion pie is radically different from what first comes to mind.

It’s not really a pie at all; it’s more like a quiche because of the eggs. It makes an excellent side dish and one that I’d serve at the holidays too. Can you picture this topped with a savory beef or turkey gravy? I can and if there’s leftovers, even better!

Know Your Onions

You can alter the taste of this onion pie by the type of onions you use.

I used the plain old yellow ones that you buy in the bag. They’re pretty inexpensive, but get the job done.

Now if you use sweet onions like Vidalia, the pie won’t be as strong as with “regular” onions. This may be a better choice if you are giving it to kids and people who are not overly fond of onions. Of course, those who are allergic or just hate onions will pass on this (as they should).

Caramelized onions will work very well in this, for the reasons I stated above about kids and those not crazy for them.

Cast Iron Works Best

If you’ve got a 10-inch cast iron skillet, use it here. The presentation is more rustic, but aside from aesthetics, it just works best because of heat distribution.

In a pinch, an American pie pan can be used as well as a removable-bottom tart pan.

Of course any skillet will do, but with stainless and aluminum you may experience sticking even though it’s been greased.

The Recipe

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Onion Pie

An unusual side dish for the holidays

Prep Time15

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: caramelized onions, quiche as side dish, savory side dishes with onions, using excess onions

Servings: 8

Calories: 204kcal

Author: Judith Hannemann

Ingredients

8 medium onions thinly sliced
2 tbs oil
6 large eggs
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley

US Customary - Metric

Instructions

In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions.
Place in a greased 10-in/25-cm. skillet Bake at 350F/180C until a knife inserted in the center comes out clean, 35-40 minutes.

Nutrition

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Buttery Sweet Potato Slices

Judith Hannemann — Wed, 04 Nov 2020 00:00:00 +0000

Buttery sweet potato slices with a hint of orange. Perfect for your holiday table.

Perfect For The Holidays

Since the holidays are approaching quickly, many of us are planning our Thanksgiving dinner.

I’m pretty much a traditionalist when it comes to Thanksgiving dinner, but sometimes I like to think a little out of the box on one dish. Lately, that’s been the dessert. However, this year it’s a side dish.

Sweet potatoes have always been a favorite around here, and this year won’t be any different. The only difference is they’ll be flavored with two of my favorite flavorings.

Butter For Richness

Who doesn’t love the taste butter imparts? I don’t think you’ll find many who don’t. The only downside is the fat, not the flavor.

And when I say this recipe is rich, it truly is. It calls for one cup of butter. My way of looking at it is that this sweet potato side is generally a smaller portion and Thanksgiving is a day to splurge. If it’s still too much of a good thing for you, it can be made with half the butter. It won’t be as rich, but it’ll still taste good! As always, I recommend using unsalted butter so you can control the salt.

Bright Orange

I love the bright taste of orange–especially when combined with cinnamon and a pinch of nutmeg. That’s the flavorings in these rich buttery sweet potato slices.

The flavorings, however, do not overpower the taste of the sweet potatoes. They’re very subtle flavors because except for the nutmeg, you’re using the whole spice and fruit rather than the ground variety.

Whole orange slices top the potatoes so they impart a mild flavor and whole cinnamon sticks are distributed in the dish. When these are combined with the small amount of nutmeg, the flavor is unbelievably good.

The Recipe

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Buttery Sweet Potato Slices

Buttery with a hint of orange

Prep Time10

Cook Time1 5

Course: Side Dish

Cuisine: American

Keyword: holiday side dishes, sweet potato casserole, sweet potatoes with oranges

Servings: 6

Calories: 621kcal

Author: Judith Hannemann

Ingredients

3 lbs sweet potatoes or yams peeled and sliced crosswise in 1/4-inch thick rounds
1 orange thinly sliced into rounds
1 cup unsalted butter 2 sticks
1 cup light brown sugar packed
3 cinnamon sticks
1/2 tsp ground nutmeg
1 tsp kosher salt

Instructions

Preheat oven to 350°F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.
Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until the top is golden brown. Let stand 15 minutes before serving.

Nutrition

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