6 Show-Stopping Thanksgiving Recipes to Try This Year

Roasted Carrot & Leek Soup

Makes 4-6 servings

INGREDIENTS

1.5 lbs. carrot, cut into batons (like lunchbox sticks)

1 large leek, halved, cleaned and cut into 2-inch pieces 

2 tbsp. olive oil 

6 garlic cloves, skin on

5 thyme sprigs, plus extra to garnish 

½ tsp. salt

1 tsp. pepper

1 tbsp. olive oil 

1 onion, finely chopped

6 c. vegetable stock

9 tbsp. coconut milk, plus more for garnish

Drizzle of olive oil

Flaky sea salt

INSTRUCTIONS

1. Preheat oven to 400 degrees. Place carrots, leek, garlic and thyme on a large baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and place in oven. Bake for 40-50 minutes until carrots are soft, tossing halfway through. When finished, strip thyme leaves from stems and discard stems.
2. Heat oil in stock pot. Add onions and cook for 10 minutes until golden and soft. Add cooked carrot mixture and stock to pot. Bring to a boil and simmer for 10 minutes.
3. Transfer soup to a blender (or use a hand blender) and process until smooth. Return the soup mixture to pot, straining if needed. Add coconut milk and stir to combine. Heat through and add any additional seasoning, if needed.
4. Ladle soup into bowls and garnish with additional thyme leaves, coconut milk, olive oil and sea salt, if desired.

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Holiday Citrus Salad

INGREDIENTS

1 tbsp. sugar

½ cup red wine vinegar

1 small red onion thinly, sliced

1 tbsp. sherry wine vinegar

1 tbs white balsamic vinegar

Salt and pepper to taste

4 tbsp. olive oil

1 5-oz. container spring mix lettuce

3 clementines, sectioned

½ small fennel thinly sliced

2 tbs fennel fronds

2 oz. crumbled goat cheese

2 tbsp. thinly sliced fresh basil

Flaky sea salt

INSTRUCTIONS

1. Dissolve sugar in red wine vinegar in a medium bowl. Add the red onion slices, gently squeeze the onions to start the maceration process. Set aside to marinate.
2. To make the dressing, combine both vinegars, salt and pepper and whisk to dissolve salt. Slowly add oil while continuing to whisk. Set aside
3. In a large bowl add lettuce, clementines, fennel & fronds, goat cheese and basil. Toss to combine. If not serving for a few hours, drape a damp paper towel over the salad and cover with plastic wrap. Refrigerate until ready to serve
4. Right before serving, drain the macerated red onions and add desired amount to the salad. Drizzle with desired amount of salad dressing and toss. Sprinkle with flaky sea salt and toss again.

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Truffled Goat Cheese Mash Potatoes

Serves 2-4

INGREDIENTS

4 Yukon gold potatoes, peeled, boiled and mashed 

½ -1 c. whole milk 

3 tbsp. butter

4 oz. goat cheese

Salt and pepper to taste

1 tsp. truffle oil

INSTRUCTIONS

1. In a bowl, combine mashed potatoes, ½ cup milk, butter, goat cheese, salt and pepper and stir to combine. Add more milk if mixture is too stiff. Can be refrigerated for 20 hours and reheated over a double boiler.
2. Just before serving, drizzle top with truffle oil.

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Pesto Breadsticks

Makes 8-10 breadsticks

INGREDIENTS

1 can refrigerated or homemade pizza dough

Your favorite pesto

Olive Oil

Grated Parmesan

Red pepper flakes if desired

Preheat oven to 400.

INSTRUCTIONS

1. Roll dough out into a ¼-inch thick rectangle and spread with a thin layer of pesto.  Sprinkle with parmesan cheese and red pepper flakes.
2. Cut dough lengthwise into 2-inch strips and gently twist several times. 
3. Lightly brush dough with olive oil and place on a foil-lined baking tray. Bake for 20-25 minutes or until golden. 
4. Sprinkle with sea salt and additional parmesan. Serve same day they are made.

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Festive Roasted Green Beans

Serves 4

INGREDIENTS

1 lb. green beans, trimmed

2 tbsp. extra-virgin olive oil

¼ tsp. sea salt

¼ tsp. freshly ground black pepper

3 tbsp. sliced almonds

3 tbsp. pomegranate seeds

3 tbsp. crumbled goat cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Place almonds in a dry nonstick skillet over medium heat and toast until golden. Set aside.
3. Place trimmed green beans in a bowl and toss with oil, salt and pepper.
4. Place in an even layer on a sheet tray and roast for 15-25 minutes until crisp tender.
5. Transfer beans to serving dish and sprinkle with toasted almonds, pomegranate seeds and goat cheese

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Lemon Almond Cake with Lemon Curd and Champagne Whipped Cream

INGREDIENTS

Double

2 c. sugar

7 oz. tube of almond paste

2 c. plus 2 tbsp. flour, divided

2 tsp. vanilla extract

10 large eggs, separated

1 c. unsalted melted butter

1 c. ground almonds

1 tsp. baking powder

1 tsp. kosher salt 

2 lemons zested

1 batch homemade lemon curd (recipe below) or ½ cup store bought lemon curd

1 batch whipped cream (recipe below)

For the cake:

1. Preheat oven to 325 degree. Butter sides and bottom of two 9-inch round cake pans with softened butter. Line bottom of pan with parchment paper and butter again.
2. In a food processor, combine sugar, almond paste and ½ cup flour and process until well blended.  Add vanilla and egg yolks, pulsing a couple of times after adding each yolk.  Turn processor on and drizzle in butter while running until just combined. 
3. Whisk together 1.5 cups flour, ground almonds, baking powder and salt. Add ½ of flour mixture to food processor and blend until just combined, then add remaining flour mixture and process again. Mixture will be stiff. Transfer mixture to a large bowl.
4. Whisk together egg whites on medium high speed to form stiff peaks.  Gently fold 1/4 of the egg whites into almond mixture until just combined.  Fold in remaining whites, 1/4 at a time until just combined, then fold in zest.
5. Divide batter evenly between prepared pan and bake until the top is firm and a toothpick inserted comes out clean, 40-50 minutes, tenting with foil half way through if top is getting to brown. Cool completely in pan before turning out. Can be made up to 1 day in advance or 1 month ahead and frozen.
6. Flip one cake upside down on a serving platter. Spread top with ¼ cup curd & spread or pipe 1 cup of the whipped cream on top of the curd. Stick 4-5 toothpicks upright in the cake to help stabilize the top layer. Top with second cake, ¼ cup of curd and remaining whipped cream. Refrigerate until ready to serve, up to 2 hours. Garnish/decorate as desired. Serves 8-10

For the curd:

2 extra-large eggs

3 yolks

¾ c. sugar

½ c. lemon juice

2 tsp. lemon zest

4 tbsp. unsalted butter, cubed

1. Whisk eggs, yolks, sugar and juice in a bowl and place over a pot of barely simmering water. 
2. Cook, whisking constantly until mixture thickens and coats the back of a spoon. 
3. Remove from pan and pour through a sieve.  Gradually stir in butter and add zest. 
4. Place plastic wrap directly on top of the curd and refrigerate until cold, about 1 hour. Makes 1.75 cups of curd.

For the whipped cream:

1 c. heavy whipping cream

3 tbsp. powdered sugar

¼ c. champagne or other sparkling wine

1. In a mixer, whisk cream until stiff peaks form. 
2. Whisk in champagne & powdered sugar. Refrigerate for up to 4 hours.

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