What would Thanksgiving be without some great food recipes? Here’s are some new holiday food ideas that might tickle your taste buds. Bon Appétit.
Honey-Glazed Spiced Carrots
(Courtesy of Southern Living magazine)
4 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon light brown sugar
1 ½ teaspoons kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon black pepper
2 pounds small carrot, peeled and trimmed
1 tablespoon thinly sliced chives
Step 1
Preheat oven to 400°F. Stir together first 7 ingredients in a small bowl. Reserve 2 tablespoons of the butter mixture. Pour remaining butter mixture over the carrots, toss to combine. Spread in a single layer on 2 baking sheets. Bake in preheated oven for 30 minutes.
Step 2
Toss roasted carrots with the 2 reserved tablespoons of the butter mixture, then transfer to a serving platter. Sprinkle with chives.
Chipotle Smashed Sweet Potatoes
(Courtesy of Betty Crocker)
3 pounds sweet potatoes, peeled, cubed
1 teaspoon salt
½ cup butter, cut into pieces
1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce (from 7 oz. can)
¼ cup whipping cream
Salt to taste, if desired
Step 1
In 4-quart Dutch oven, place sweet potatoes in enough water to cover. Add 1 teaspoon salt. Heat to boiling over high heat. Reduce heat to medium. Cook 10 to 15 minutes or until tender. Drain, reserving ½ cup of water.
Step 2
Return potatoes to Dutch oven. Add butter, chipotle peppers and whipping cream, then mash with potato masher. Add the reserved water, a little at a time, until the potatoes reach the desired consistency. Season with salt.
Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt
(Courtesy of Epicurious.com)
¾ cup chilled buttermilk
½ cup finely chopped green onions
2 cups self-rising flour
½ cup yellow cornmeal
3 tablespoons sugar
½ teaspoon coarsely ground black pepper, plus additional for sprinkling
½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter
Coarse sea salt
Step 1
Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl.
Step 2
Whisk flour, cornmeal, sugar, and ½ teaspoon ground black pepper in large bowl to blend. Add ½ cup of chilled butter and rub in with fingertips until the mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
Step 3
Gather the dough together. Turn the dough out onto floured surface and knead gently, about 3 to 4 turns. Roll out to ¾-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place biscuits 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each with coarse sea salt and ground black pepper.
Step 4
Bake biscuits until golden. Insert tester into center of biscuits, until they come out clean. Time about 20 minutes. Cool slightly. Serve warm or at room temperature.
