Since the paper is out early this week, here are some more Thanksgiving recipes to try this year. I posted something about Thanksgiving the other day on my social media and I was very surprised at how many people don’t like mashed potatoes or dressing. Something is wrong with them in my humble opinion, but here is a wild rice dish that could be used in place of dressing, I guess. Or just as a side dish. Also a nice thing to make if you have vegetarians around the table.
Cranberry Rice with Caramelized Onions
2-1/2 cups chicken broth 1/2 cup uncooked wild rice mix 1/2 cup uncooked brown rice 3 medium onions, cut into wedges 3 tbsp butter 2 tsp brown sugar 1 cup dried cranberries 1/2 tsp grated orange peel Bring chicken broth to a boil in a large saucepan. Add the wild rice mixture. Cover the saucepan and reduce the heat. Simmer for 10 minutes.
Add the brown rice, simmer and cover for 45-50 minutes. The rice is done when it's tender and the liquid is absorbed.
In a large skillet, melt the butter and add the brown sugar and onions. Cook until golden brown, stirring frequently. (This step could take a while.)
Add the cranberries, grated orange peel, and rice mixture to the onions and heat through.
—kwc— Here’s a recipe for the weirdos who don’t like mashed potatoes. I would have a helping of both on my plate. I would also buy already peeled and cubed butternut squash from the store as a time-saver and because I’m lazy.
Mashed Butternut Squash 2 medium butternut squash 6 tbsp butter, melted 1/4 cup firmly-packed light brown sugar 1 1/2 tsp kosher salt 1/2 tsp freshly-ground pepper 1/4 cup half-and-half Preheat the oven to 400.
Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half lengthwise and remove the seeds. Cut the squash into 3/4-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes, or until the squash is very tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don’t let it brown.
In two batches, transfer the squash, the pan liquids and the half-and-half to the bowl of a food processor fitted with a steel blade. Pulse until the squash is coarsely pureed. It should have the consistency of mashed potatoes. To keep hot, place the puree in a bowl sitting over a pot of simmering water and stir. Season to taste and serve hot.
—kwc— Here’s one you could use as a side dish or make it the day after Thanksgiving and add cooked turkey to it to get rid of it, which is what I would do.
Broccoli Cheddar Casserole
1 lb. frozen broccoli florets 4 cups cooked rice (white or brown) 2 cups shredded cheddar cheese 1 yellow onion 2 cloves garlic 3 tbsp butter 3 tbsp all-purpose flour 2 cups milk 1/2 tsp salt 1/4 tsp smoked paprika 1/8 tsp cayenne pepper 1/8 tsp freshly-cracked black pepper Thaw the frozen broccoli, then chop it into smaller pieces. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese (save the last 1/2 cup for topping the casserole).
Begin to preheat the oven to 350. Finely dice the onion and mince the garlic.
Add the butter, onion, and garlic to a small sauce pot and cook over medium heat until the onions are soft and translucent (2-3 minutes). Add the flour and stir until a paste forms. Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown.
Whisk the milk into the butter and flour mixture. Continue to whisk the mixture as it heats, allowing it to reach a simmer, at which point it will thicken to the consistency of heavy cream. Remove the sauce from the heat.
Season the sauce with the salt, smoked paprika, cayenne, and pepper. Taste the sauce and add more seasoning if desired. The sauce should be heavily seasoned because it will be spread out over the broccoli and rice, which contain no seasoning of their own.
Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Spread the casserole mixture evenly into a 9x9 inch casserole dish. Top with the remaining shredded cheddar.
Bake the casserole for about 35 minutes, or until the cheese on top is melted and is slightly browned around the edges. Divide into six portions and serve.
—kwc— Here’s a make-ahead dessert that would be just as good for Thanksgiving as it would be to bring to any holiday gathering.
Cranberry Buckle with Crumb Topping
For the cake
1-3/4 cups AP flour 2 tsp baking powder 1/2 tsp fine sea salt 1 stick unsalted butter at room temperature, plus more for the pan 3/4 cup granulated sugar Zest from 1 orange, preferably organic 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream 2 cups fresh or frozen cranberries
For the crumb topping 1 cup all-purpose flour 3/4 cup granulated sugar 1/4 cup packed light brown sugar
1/4 tsp fine sea salt 1 stick unsalted butter cold, cut into 1/4-inch chunks 1 tsp vanilla extract
Make the cake
Preheat the oven to 350. Butter a 9-inch square baking pan.
Sift the flour, baking powder, and salt together in a bowl.
Using a handheld mixer or a stand mixer with the paddle attachment, beat the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.
Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.
Make crumb topping
Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.
Sprinkle the crumb topping over the cranberries that are atop the batter.
Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.
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