Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Ina Garten’s Spinach Gratin

This is a must in our home at Thanksgiving. It’s rich but oh so good!

Serves 8

4 tbsp (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 tsp freshly grated nutmeg
1 cup heavy cream
2 cups whole milk
3 lbs frozen chopped spinach (5x 10oz packages)
1 cup (at least) freshly grated parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup (at least) grated Gruyere cheese

Preheat the oven to 425 degrees F
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes.
Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere cheese on top.
Bake for 20 minutes until hot and bubbly. Serve hot

Accompaniments · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Ginger cranberry sauce

This is vibrant and tangy and the ginger gives it a somewhat exotic flavor.

1 large red onion cut into 1/4 inch dice
1 tbsp minced fresh ginger
1lb fresh cranberries
zest and juice of 3 large oranges
2 tbsp brown sugar
salt and pepper to taste

In a non-reactive saucepan coated lightly with oil on a medium heat, saute the onions, ginger and orange zest until soft, about 4 minutes.
Add the cranberries, orange juice, sugar and season.
Simmer for 30 minutes until very soft.
Check for seasoning and put aside until needed, or freeze until Thanksgiving/Christmas

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Corn Casserole

I am almost embarrassed to put this on the blog, as it’s so incredibly simple, but everyone loves it. My friend Helen asked me if I had a simple cornbread recipe so this is for her! This is a Paula Deene recipe, so don’t jump on the scales after you eat it!

Serves 6 – 12

1/2 cup butter, melted
1 (15 oz) can creamed corn
1 (15 oz) can sweet corn, drained
1 cup sour cream
1 (8 1/2 oz) box Jiffy corn muffin mix
1& 1/2 cups shredded cheddar cheese

Preheat the oven to 350 degrees
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter
Pour into a greased casserole dish.
Bake for 45 mins, or until golden brown
Remove from the oven and top with the cheddar cheese
Return to the oven for 5 to 10 mins until the cheese has melted
Let stand for 5 mins then serve warm

That’s it!!

Dessert · Do-ahead · Egg based · Holiday Food

Pumpkin Bread Pudding with Bourbon Vanilla Sauce

I’m afraid I can’t do without my bread pudding recipes, whether they’re sweet or savory. This one is ideal for this time of year with Thanksgiving around the corner.

Ingredients
1 cup of heavy cream
1/2 cup whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs, preferably organic
1 large egg yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
2 tbsp Bourbon (or a bit more for luck!)
5 cups day-old baguette or Challah, cubed about 1 inch
6 tbsp (3 oz) melted butter

Preheat oven to 350 degrees with rack in the middle. Toss the bread together with the melted butter in a large bowl. Set aside.
Whisk the pumpkin, milk, cream, sugar, egg yolk, eggs, salt , spices and Bourbon in another large bowl.
Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8 inch square baking dish and bake 25 to 30 mins until the custard sets.
Serve the pumpkin bread pudding with bourbon vanilla custard sauce.
Serves 6 – 8

Bourbon vanilla custard sauce

1 cup whole milk
1 cup cream
1 vanilla bean, split lengthwise
6 tbsp sugar
6 egg yolks
2 tbsp Bourbon (or more)

heat the milk and cream in a medium saucepan until boiling. Remove from the heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour.
Remove the vanilla pod and reheat the cream until just boiling. Remove from the heat. Whisk the sugar and egg yolks together in a medium bowl.
Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you’ve incorporated about half of the cream.
Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. remove from the heat. Let cool.  Stir in the Bourbon
Makes about 2 cups.