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
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.
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
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.
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
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.
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.
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.
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.