this over the week-end and if it meets my expectations will be on my Thanksgiving Table.http://www.foodandwine.com/recipes/crunchy-baked-fennel
Make-Ahead Thanksgiving Sides - Your Favorite Please -- I'll Start - Crunchy Baked Fennel -- trying
- Thread starter gayr
- Start date
richard-in-cincy
Well-known member
Rec: Shredded Brussels Sprouts with Bacon and Hazelnuts
http://eat.at/swap/forum20/38_Shredded_Brussels_Sprouts_with_Bacon_and_Hazelnuts_Sandy/PA
http://eat.at/swap/forum20/38_Shredded_Brussels_Sprouts_with_Bacon_and_Hazelnuts_Sandy/PA
My SIL requests these Butterscotch Yams e-v-e-r-y single year. 
)
Butterscotch Yams
6 medium yams, cooked (but not to mushy stage), peeled, sliced/quartered
1/2 cup light or dark Karo syrup (I prefer light)
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half (or more if desired, I often double it but start with 1/4 c. and taste for yourself)
2 tbsp butter
1/2 tsp salt
1-1/2 tsp cinnamon
Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, simmer 5 minutes. Pour over yams. Bake 25-30 minutes at 350 degrees, basting occasionally, until glazed.
Yield: 6 servings
Pat’s notes: I like to double the yummy sauce for these yams. I often make both the butterscotch yams and elegant scalloped potatoes to accompany ham or turkey. The sweetness of the yam dish is a nice contrast to the light tang of the scalloped potatoes. They can both be made a day ahead then baked before serving. And while the oven temps read differently in each recipe, since the potatoes are already cooked and really just need to be heated through, I often put them in the oven at the same time at around 375-400 degrees until they're hot.
)Butterscotch Yams
6 medium yams, cooked (but not to mushy stage), peeled, sliced/quartered
1/2 cup light or dark Karo syrup (I prefer light)
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half (or more if desired, I often double it but start with 1/4 c. and taste for yourself)
2 tbsp butter
1/2 tsp salt
1-1/2 tsp cinnamon
Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, simmer 5 minutes. Pour over yams. Bake 25-30 minutes at 350 degrees, basting occasionally, until glazed.
Yield: 6 servings
Pat’s notes: I like to double the yummy sauce for these yams. I often make both the butterscotch yams and elegant scalloped potatoes to accompany ham or turkey. The sweetness of the yam dish is a nice contrast to the light tang of the scalloped potatoes. They can both be made a day ahead then baked before serving. And while the oven temps read differently in each recipe, since the potatoes are already cooked and really just need to be heated through, I often put them in the oven at the same time at around 375-400 degrees until they're hot.
Rec: Elegant Scalloped Potatoes
Some members of my family don't care for mashed potatoes but they love this recipe which goes so well with the Butterscotch Yams.
Elegant Scalloped Potatoes
6 medium potatoes, boiled in their skins, cooled, peeled, and cut in cubes or julienned strips
In saucepan, over low heat, combine:
2 cups grated sharp cheddar cheese
1/4 cup butter
Stir occasionally until almost melted. Remove from heat and blend in:
1-1/2 cups sour cream (can use light sour cream)
1/3 cup chopped green onion
1 tsp salt
1/4 tsp pepper
Fold in potatoes and turn into lightly greased 2 qt. casserole. (Can be made ahead and refrigerated -- return to room temperature before baking). Bake 25 minutes at 425 degrees or until heated through and lightly brown on top. Serves 6.
Great served with ham or turkey and butterscotch yams.
Some members of my family don't care for mashed potatoes but they love this recipe which goes so well with the Butterscotch Yams.
Elegant Scalloped Potatoes
6 medium potatoes, boiled in their skins, cooled, peeled, and cut in cubes or julienned strips
In saucepan, over low heat, combine:
2 cups grated sharp cheddar cheese
1/4 cup butter
Stir occasionally until almost melted. Remove from heat and blend in:
1-1/2 cups sour cream (can use light sour cream)
1/3 cup chopped green onion
1 tsp salt
1/4 tsp pepper
Fold in potatoes and turn into lightly greased 2 qt. casserole. (Can be made ahead and refrigerated -- return to room temperature before baking). Bake 25 minutes at 425 degrees or until heated through and lightly brown on top. Serves 6.
Great served with ham or turkey and butterscotch yams.
Thanksgiving and Christmas Baked Spinach is a must.
Spinach, Baked
3 pounds fresh spinach, cooked
or
2 packages frozen chopped spinach, well drained
6 tablespoons grated Parmesan cheese
6 tablespoons finely minced onion
or
4 tablespoons instant dried onions
6 tablespoons heavy cream or milk
4 tablespoons melted butter
¼ teaspoon pepper
salt to taste
½ cup cracker crumbs, mixed with 1 tablespoon melted butter
Defrost spinach and drain well, or cook 3 pounds of well washed spinach just until it wilts. Drain thoroughly and chop coarsely.
Add all the above ingredients, mix well. Place in shallow buttered baking dish and sprinkle with buttered cracker crumbs.
Bake at 350 degrees 30 to 40 minutes until hot and top is golden and lightly crusted.
Spinach, Baked
3 pounds fresh spinach, cooked
or
2 packages frozen chopped spinach, well drained
6 tablespoons grated Parmesan cheese
6 tablespoons finely minced onion
or
4 tablespoons instant dried onions
6 tablespoons heavy cream or milk
4 tablespoons melted butter
¼ teaspoon pepper
salt to taste
½ cup cracker crumbs, mixed with 1 tablespoon melted butter
Defrost spinach and drain well, or cook 3 pounds of well washed spinach just until it wilts. Drain thoroughly and chop coarsely.
Add all the above ingredients, mix well. Place in shallow buttered baking dish and sprinkle with buttered cracker crumbs.
Bake at 350 degrees 30 to 40 minutes until hot and top is golden and lightly crusted.
Rec: Green Beans with Balsmic-Glazed Onions
I make this every year, I make everything ahead except for the beans....(Tried that one year and unfortunately, they lost their green color).
Green Beans with Balsmic-Glazed Onions
Serves 4
"In this recipe, the natural sugar in
balsamic vinegar caramelizes the pearl onions
and adds a touch of sweetness to the
mustard-vinegar sauce."
1 pound pearl onions or one 16-ounce bag
frozen pearl onions, thawed
1/4 cup balsamic vinegar
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh thyme
3/4 teaspoon fresh-ground black pepper
1-1/2 pounds green beans
2 tablespoons olive oil
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
In a large saucepan of boiling water, blanch
the fresh onions, if using, for 1 minute.
Drain, rinse with cold water, and drain well.
Using a small sharp knife, trim the root
ends and slip off the skins.
Heat the oven to 400 Degrees F. In a small
stainless-steel saucepan, combine 2
tablespoons of the balsamic vinegar, the
butter, vegetable oil, thyme, and 1/4
teaspoon of the pepper and stir over
moderately low heat until the butter is
melted. Transfer to a medium bowl, add the
fresh or frozen onions,and toss to coat.
Spread the onions in a single layer on a
baking sheet and roast, stirring often, until
evenly browned, 35 to 40 minutes.
Meanwhile, in a large pot of boiling, salted
water, cook the green beans until tender,
about 4 minutes. Drain, rinse with cold
water, and drain well.
In a medium bowl, combine the olive oil,
mustard, the remaining 2 tablespoons balsamic
vinegar, the salt, and the remaining 1/2
teaspoon pepper.
Remove the onions from the oven and reduce
the oven temperature to 350 Degrees F. Add
the green beans and onions to the dressing
and toss well.
Transfer the vegetables to a large casserole.
Cover and bake until heated through, about
20 minutes.
Recipe of Bob Chambers
From "The Italian Collection," Food & Wine Books
I make this every year, I make everything ahead except for the beans....(Tried that one year and unfortunately, they lost their green color).
Green Beans with Balsmic-Glazed Onions
Serves 4
"In this recipe, the natural sugar in
balsamic vinegar caramelizes the pearl onions
and adds a touch of sweetness to the
mustard-vinegar sauce."
1 pound pearl onions or one 16-ounce bag
frozen pearl onions, thawed
1/4 cup balsamic vinegar
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh thyme
3/4 teaspoon fresh-ground black pepper
1-1/2 pounds green beans
2 tablespoons olive oil
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
In a large saucepan of boiling water, blanch
the fresh onions, if using, for 1 minute.
Drain, rinse with cold water, and drain well.
Using a small sharp knife, trim the root
ends and slip off the skins.
Heat the oven to 400 Degrees F. In a small
stainless-steel saucepan, combine 2
tablespoons of the balsamic vinegar, the
butter, vegetable oil, thyme, and 1/4
teaspoon of the pepper and stir over
moderately low heat until the butter is
melted. Transfer to a medium bowl, add the
fresh or frozen onions,and toss to coat.
Spread the onions in a single layer on a
baking sheet and roast, stirring often, until
evenly browned, 35 to 40 minutes.
Meanwhile, in a large pot of boiling, salted
water, cook the green beans until tender,
about 4 minutes. Drain, rinse with cold
water, and drain well.
In a medium bowl, combine the olive oil,
mustard, the remaining 2 tablespoons balsamic
vinegar, the salt, and the remaining 1/2
teaspoon pepper.
Remove the onions from the oven and reduce
the oven temperature to 350 Degrees F. Add
the green beans and onions to the dressing
and toss well.
Transfer the vegetables to a large casserole.
Cover and bake until heated through, about
20 minutes.
Recipe of Bob Chambers
From "The Italian Collection," Food & Wine Books
Charlie's rec: Colorful Vegetable Casserole
We make this every year, I assemble vegies day before, bring to room temp and add bread crumbs before serving. I always add more horseradish!
REC: Colorful Vegetable Casserole
Colorful Vegetable Casserole
Serving Size : 6 Preparation Time :1:00
3 cups cauliflower flowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared
horseradish -- (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter -- melted
1/8 teaspoon paprika
Place cauliflower and carrots in a large
saucepan; add a small amount of water.
Cover and cook for 3 minutes. Add broccoli;
cook 4-6 minutes longer or until all the
vegetables are crisp-tender. Drain.
Combine mayonnaise, onion, horseradish, salt
and pepper; add vegetables and mix well.
Pour into a greased 2-qt. baking dish.
Combine bread crubms, butter and paprika;
sprinkle over vegetables. Bake, uncovered,
at 350 degreees for 25-30 minutes or until
heated through.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36201
We make this every year, I assemble vegies day before, bring to room temp and add bread crumbs before serving. I always add more horseradish!
REC: Colorful Vegetable Casserole
Colorful Vegetable Casserole
Serving Size : 6 Preparation Time :1:00
3 cups cauliflower flowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared
horseradish -- (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter -- melted
1/8 teaspoon paprika
Place cauliflower and carrots in a large
saucepan; add a small amount of water.
Cover and cook for 3 minutes. Add broccoli;
cook 4-6 minutes longer or until all the
vegetables are crisp-tender. Drain.
Combine mayonnaise, onion, horseradish, salt
and pepper; add vegetables and mix well.
Pour into a greased 2-qt. baking dish.
Combine bread crubms, butter and paprika;
sprinkle over vegetables. Bake, uncovered,
at 350 degreees for 25-30 minutes or until
heated through.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36201
Caramel Topped Sweet Potatoes
This is my family's favorite.
I mix the sweet potatoe part ahead of time and refrig overnight and then make the topping just before serving. It's better if you let it set about 10-15 minutes after you put the topping on.
Caramel Topped Sweet Potato Casserole
2 cups mashed sweet potatoes (I wrap mine in foil and bake til done)
¾ stick butter (melted)
1 cup sugar
3 tab flour
1 ¼ cup whole milk or half and half
3 beaten egg yolks
Mix above ingredients and bake in a 350 oven for 35-45 minutes till set. Take out of oven and pour on the following topping
While sweet potatoes are baking
Melt 1 stick butter with 1 cup sugar and 1 cup chopped pecans until sugar is golden color. Take off heat and add ½ c heavy cream. Return to heat and cook till soft ball stage. Take off heat and pour on potatoes.
This is my family's favorite.
I mix the sweet potatoe part ahead of time and refrig overnight and then make the topping just before serving. It's better if you let it set about 10-15 minutes after you put the topping on.
Caramel Topped Sweet Potato Casserole
2 cups mashed sweet potatoes (I wrap mine in foil and bake til done)
¾ stick butter (melted)
1 cup sugar
3 tab flour
1 ¼ cup whole milk or half and half
3 beaten egg yolks
Mix above ingredients and bake in a 350 oven for 35-45 minutes till set. Take out of oven and pour on the following topping
While sweet potatoes are baking
Melt 1 stick butter with 1 cup sugar and 1 cup chopped pecans until sugar is golden color. Take off heat and add ½ c heavy cream. Return to heat and cook till soft ball stage. Take off heat and pour on potatoes.