When I think about Thanksgiving, I picture the gathering of friends with armfuls of trays and dishes, surrounding a hot oven. An entire holiday centered around savory and sweet recipes to fill our stomachs–is there much more you could wish for in a holiday? I think not!
Instead of the traditional menu of roasted turkey and gravy, bread stuffing, mashed potatoes, sweet potato casserole, and pumpkin pie, I’m going to shake things up a bit and throw some extra thanks in the giving! Here is my 2017 Thanksgiving menu along with two of my favorite Gobble Day recipes.
New 2017 Menu:
Steamed then Sautéed Haricot Verts with Cipollini Onions and Gruyere Cheese
We all love a little green bean casserole with our Thanksgiving dinner so I’ve come up with version 2.0! My new recipe: steamed then sautéed haricot verts, garnished with a creamy homemade mushroom sauce with gruyere cheese and topped with caramelized cipollini onions. I’m sure you’ll enjoy it!
Makes four servings
Sweet Potato Pots de Crème
Pots de Crème is a French dessert traditionally made with chocolate that dates back to the 17th century. I figured, since sweet potato casserole is a timeless and traditional favorite served with Thanksgiving dinner, why not transform it into a spiced creamy dessert. After a little testing, here is my recipe, it’s even topped off with a delicious marshmallow merengue!
Step 1: Sweet Potato Custard
Makes six individual ramekins
Step 2: Homemade Marshmallow Spread
If you choose not to take the time to make your own marshmallow spread, you can use Fluff found in your local grocery store, BUT it’s worth making from scratch (to increase the “yum” factor).
Remove the pots de crème from the refrigerator, top with the marshmallow spread then brown using a torch or pacing under a broiler. Yum!