It's All About The Sides
Ready for Thanksgiving American Thanksgiving is almost here to celebrate. We have a long-standing tradition to gather and meet over a few cocktails to determine the menus for Thanksgiving, Easter and Christmas. I really do not know why we...
American Thanksgiving is almost here to celebrate. We have a long-standing tradition to gather and meet over a few cocktails to determine the menus for Thanksgiving, Easter and Christmas. I really do not know why we bother as the menus for these three meals are often so predictable. We always ask the grown kids what they would like to enjoy at the table and we were told to include a few newer items from last year’s menus as well as the standard sides. I am thrilled that the Roasted Veggies will make a come-back as well as the Kale and Shredded Brussels Sprout Salad that I created last year. I have written about the magic of Roasting before and I have come to love this added flavor for my dishes, soups and stews. My Roasted Vegetable Platter this year will most likely include Butternut Squash, Brussels Sprouts, Green Beans, Onions, Carrots, Cauliflower, Broccoli and maybe some mushrooms
The Kale and Shredded Brussel Sprouts Salad is a keeper and a welcomed fresh green vegetable to the table. This is served with a fresh Lemon Dijon Vinaigrette.
My Meatless Monday post for November 24th will include a new recipe in a Spicy Butternut Squash Bread Pudding. This dish will be a new addition to our table this year as another Vegetarian option.
But the one constant that I am always requested to bring is the Carrot Soufflé. It is a recipe from yesteryear and a standard at every Holiday table.
Carrot Soufflé – The original recipe remains on a stained index card with a notation of Southern Living Magazine possibly as the source.
- 1 pound carrots, peeled and chopped
- 3 large eggs, lightly beaten
- ½ cup butter, melted
- ½ cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg, freshly ground (optional)
- In a medium saucepan, bring the carrots and water to a boil. Cover and cook for about 45 minutes until tender.
- In a food processor, blend the carrots until smooth.
- Then blend in the remaining ingredients.
- Spoon into a lightly greased 1 quart baking dish or soufflé round.
- Bake at 350 degree for about 45 minutes or until set.
- Enjoy hot out of the oven!
Other sides for our Thanksgiving Dinner will include: Mashed Potatoes and Gravy, Southern Style Cornbread Stuffing, Green Beans and Turnip Greens, and two Turkey’s one Herb Roasted and the other one Smoked. I almost forgot the Deviled Eggs and Famous Bar Nuts which will be the appetizers for this feast. There is much tradition to this meal and it is always a pleasure to join two families that have become my extended family over the years. I am graced to consistently be a guest at this table.
What did we miss in this feast? What are your favorite sides to your Thanksgiving Meal? And if you are so bold, do you have a different centerpiece than the usual Turkey?