My name is Stine Mari and I am the ginger with a touch of spice, and I love ginger and spicy food. Ginger with Spice is my newly established food blog where you will see a lot of spicy food and yummy desserts. You will find all sorts of dishes here - from healthy to comfort, from sweet to spicy and everything in between. Some of my favorite ingredients include chocolate, ginger, lime, coconut,..
Honey Balsamic Baked Brussels Sprouts sprinkled with bacon and pomegranates for the ultimate side dish. Sweetened with honey and pomegranates, savory balsamic and bacon and you’ve got yourself perfectly balanced brussels sprouts in a few easy steps.
There’s actually no excuse ever to eat boiled brussels sprouts anymore. Those days are far beyond me now. I do not like them boiled – how incredibly boring and bitter! However, adding a few simple ingredients you elevate the dish a thousand levels. No exaggeration.
You may think: ‘man, this girl is obsessed with brussels sprouts’. Well, I kind of am. I’m just so excited that I now enjoy a vegetable I before loathed. So, I have also made an Autumn inspired brussels sprouts dish using blackberries and a blackberry glaze (namely Blackberry Glazed Brussels Sprouts and Broccoli). That dish is inspired by this baby, but I wanted to wait with these Honey Balsamic Baked Brussels Sprouts until the Holiday season. Because this is a Christmas (and Thanksgiving) side dish for me!
I originally posted this recipe in my Thanksgiving for Two blog post, including a ton of delicious recipes for Thanksgiving. Most of them are highly applicable for a Christmas season too. And because this is originally a Christmas side dish for me, I wanted it to have its own glory in this post.
Honey Balsamic Baked Brussels Sprouts
Because during Christmas we are more people around the table, I am sharing a little bigger recipe here. And when it’s bigger, I wanted to share with you the best way to cook larger batches of bacon.
The Best Way to Cook Bacon
I’ve mentioned this in my Chives and Cheese Scrambled Eggs too, but I think it should be said again. When cooking more than a few strips of bacon, going for the oven technique is infinitely more hassle free.
Begin with pre-heating your oven to 200C (400F) and add parchment paper to a baking sheet. Arrange the bacon strips on the baking sheet, and bake on the middle rack for 12-18 minutes. Depening on your preferred crispiness and kind of bacon. Start checking it at 12 minutes, I usually stop at 15.
If you have more bacon than one baking sheet worth – you can bake them at the same time! Just change from regular to fan, still 200C (400F) and place the two baking sheets in the oven. Same amount of bake time too.
For these Honey Balsamic Baked Brussels Sprouts recipe we want them crispy. Once done cooking, crumble the bacon and set aside. Reserve the bacon fat. If you want to cut the baking time you may cut the bacon into small pieces before searing them in a pan. And then toss them with the brussels sprouts before baking.
Brussels Sprouts Love Bacon!
Did you know they’re besties? That’s true, so be sure to reserve the bacon fat. Adding the bacon fat to the brussels sprouts really is the best way of adding moisture to them. They absorb the flavor and become these savory goodies.
While the bacon is cooking, cut the brussels sprouts in half and remove the outer shell. Place them on an aluminum foil lined baking sheet. Mix the brussels sprouts with olive oil, salt and pepper and the reserved bacon fat.
Bake in the oven at 200C (400F) for 15 minutes. Toss the brussels sprouts halfway through. Once the 15 minutes are up, mix the brussels sprouts with honey, balsamic vinegar and the crumbled bacon pieces. Bake for 3 more minutes.
Serve these Honey Baked Brussels Sprouts with pomegranate arils. Amazing with a turkey or ham dinner!
Cook bacon to crispy. Either line bacon strips on a parchment lined baking sheet and bake in the oven for 15 minutes on 200C (400F) - fan if two sheets. Once done, crumble the bacon and reserve the bacon fat. OR chop uncooked bacon into small pieces and sear in a pan (to cut time). Reserve bacon fat. Proceed with next step.
Make sure oven is pre-heated to 200C (400F). Cut brussels sprouts in half and remove outer shell. Place on an aluminum foil lined baking sheet. Mix with olive oil, reserved bacon fat and salt and pepper. Cook for 15 minutes, turning them halfway through.
Mix honey, balsamic vinegar and crumbled bacon with the brussels sprouts. Bake for 3 more minutes.
Fluffy Saffron Buns for St. Lucy’s Day. It’s a sweet and fluffy bun, buttery and with a hint of the delicious honey and floral like aroma of saffron. Saffron is a luxurious spice, so what better time to get it out of your spice shelf than for Christmas?
I am so happy today! The snow is piling up outside my window, and I love it! There’s currently 25 cm (10 inches) of snow and counting. Snow is such a calming weather, the snow falls slowly and turns into a sound blanket, the sounds of the town is fading away as the snow hits the ground.
The layers of clothes get larger and the food more comforting. I have a tradition, that whenever snow comes for a visit, I have to throw everything out of my hands and go straight to the kitchen and make some hot chocolate. Yes, hot chocolate and snow are besties.
So what do I eat next to my hot chocolate? December 13th is coming up close, and do you know what day that is? It’s St. Lucy’s Day (or St. Lucia), which is a feast day. St. Lucy brought food and aid to Christians hiding in the catacombs during the Diocletianic Persecution (source). Mostly celebrated in Norway and Sweden – but also Italy.
Although I’m not that into religion and Christianity, I like the food. Specifically the saffron buns. This is regular sweet buns (delicious!), but added saffron and raisins. The saffron gives the buns a really bright and yellow color, as well as a very distinct taste. The taste of saffron is sweet and hay-like, and fits perfectly into these saffron buns for St. Lucy’s Day.
Saffron Buns for St. Lucy’s Day
In Norway and Sweden we call saffron buns for Lussekatter, which probably could translate to Lucy Cats, don’t ask me why we call them cats. Maybe it’s the S-shape that could reminiscent a cat with its tale out like half an S? Nevertheless, they taste amazing and Christmassy.
If you want a more detailed explanation of how to make sweet buns, I suggest you read my recipe for regular Norwegian Sweet Buns first.
Mix the dry ingredients in a large bowl – flour, sugar, salt and cardamom. In a medium saucepan, melt the butter, and add the milk. Remove from heat and whisk in the saffron. Let this mixture come to lukewarm, around 38C (100F). This is very important for the yeast to rise. When you’ve got the right temperature, you can pour it in the flour mixture along with 1 egg.
Knead together. Easiest in a stand mixer, but a strong hand mixer works too. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl. But, you don’t want to add more flour that absolutely necessary, as more flour means denser, more dry buns.
* If you don’t want to spend luxurious saffron on buns, you could substitute with turmeric. The taste will not be the same obviously, but they will get a yellow color. 1/2 tsp turmeric for 1 gr saffron. However, I highly recommend saffron for the taste.
Let it rest to double its size
Place a towel over the bowl and let it rest on a warm place until it doubles in size. Approximately 1 hour.
Take the dough onto a floured surface and cut them into equal sizes, approximately golf ball+ size. Shape them into reverse S-shape and tuck them together (or any other shape you like, mine is all over the place here). Place them on a prepared baking sheet with parchment paper. Let them rest and rise on a warm place for another 45-60 minutes (also to double the size).
Decorate with two raisins (optional), one in each center, brush the saffron buns with a whisked egg. Bake in the middle of the oven at 210C (410F) for 10-12 minutes. Watch closely as the temperature is high. The buns will get a golden color, and if you knock on the backside of a bun and the sound is hollow, they are done! Cool on a cooling rack. Serve as is, or slice up and spread butter on each side! You could also use Norwegian brown cheese (as mentioned in my Sweet Buns recipe).
Tip for storage
They can easily be freezed. When you want to eat them, just warm in the oven for a few minutes on fan and they will be as crispy and tasty as newly baked. You may also thaw them on the counter and just heat in the microwave (although no longer crispy)
We can’t and shouldn’t eat cookies all Christmas long. We should also switch it up a little with these Easy Christmas Chocolate Rice Puffs! They are super chocolatey, and the rice puffs give these a delicious soft and chewy texture.
Christmas is the time to dig out our traditional family recipes, make some new traditions and indulge in all things sweet. These easy Christmas chocolate rice puffs belong to the first category; it’s my great grandma’s recipe (tweaked to my immense chocolate craving). She’ll be 99 years old next year, how crazy is that! This recipe has been in my family forever, and we only make them during Christmas, so it’s the ultimate Christmas treat for me.
Easy Christmas Chocolate Rice Puffs are a sweet treat that is easily whipped together and perfect for make ahead. If you get a surprise visit, you will always have some delicious treat at hand. They are also gluten free making them even more versatile! You freeze these and can eat them frozen. I prefer to eat them cold but not super frozen, like 10 minutes on the counter and they are ready.
Easy Christmas Chocolate Rice Puffs
Start by mixing eggs and powdered sugar until white, airy and bubbly, using a hand or stand mixer. This is called eggedosis in Norway. It is fluffy enough once you can spell OLE with the batter (in the batter) and the letters won’t sink until you have written all three letters.
Melt the coconut fat / hardened coconut oil (it’s the same thing) until liquid. Cool 5 minutes before adding it to the egg mixture. Then you add in vanilla extract, strong coffee and unsweetened cocoa powder. Give it a mix before adding in the puffed rice (see under headline below if you’re uncertain about puffed rice). Carefully fold in the puffed rice.
Shape the mixture into balls (or whatever shape you want). I shape them into large handfuls, but any size will do. Place them on a parchment lined baking sheet and cool. Either cool in the refrigerator or you can freeze them. You can eat them right out of the freezer, no need to thaw. Although I like to place them on the counter for 10 minutes to get a more creamy, chocolatey texture when biting into them.
Let’s talk about rice puffs
So, I did some research to find the perfect version of puffed rice for international recommendations. For reference, here in Norway I use this kind of puffed rice. It’s puffed rice that has a chewy texture. When I googled it, I found several puffed rice that is supposedly crunchy in texture. That will not work in this recipe.
You can look in Asian markets, as it seems to be an Indian thing. But I also think you can find it at Whole Foods. By the looks of it, this looks right, don’t you think? Any kind of rice would work, so if you’d rather go for brown, I say do it. Just remember that you want that chewy puffed version.
Happy Christmas bake time, everyone! Let it snow and let Christmas come.
Start by mixing eggs and powdered sugar until white, airy and bubbly, using a hand or stand mixer.*
Melt the coconut fat / hardened coconut oil (it's the same thing) until liquid. Cool 5 minutes before adding it to the egg mixture. Then you add in vanilla extract, strong coffee and unsweetened cocoa powder. Give it a mix before carefully folding in the puffed rice.**
Shape the mixture into balls (or whatever shape you want). I shape them into large handfuls, but any size will do.
Place them on a parchment lined baking sheet and cool. Either cool in the refrigerator or you can freeze them. You can eat them right out of the freezer, no need to thaw. Although I like to place them on the counter for 10 minutes to get a more creamy, chocolatey texture when biting into them.
* This is called eggedosis in Norway. It is fluffy enough once you can spell OLE with the batter (in the batter) and the letters won't sink until you have written all three letters.
** The puffed rice needs to be chewy in texture, not crunchy. You can find it at Whole Foods or Asian/Indian markets. Norwegian: Puffet ris, all kinds of grocery stores.
Do you have a lot of turkey left? What do you do with all that leftovers stuffing? And does cranberry sauce have other uses? I will answer all these questions by showing you 7 tasty ways to use your Thanksgiving leftovers.
I had so much fun working out these recipes for you. Last week, I shared my Thanksgiving for Two (including free oven schedule and various planners), and whatever I had left here, is what I used in this post on Thanksgiving leftovers. It was my mission to use ALL of the leftovers, and I think I succeeded. You will probably have different leftovers than me – but that’s the beauty of recipes. They are only guidelines, which you tweak to what you’ve got and don’t have.
And I just want to note that if you want to make exactly these recipes, I had doubled the recipes of these Thanksgiving dishes:
I hope you will be inspired by these recipes and see there are actually so many things we can do with our Thanksgiving leftovers.
7 Tasty Ways To Use Your Thanksgiving Leftovers
Leftovers Stuffing Egg Muffins
These are perfect for breakfast the next day. I used the rest of my stuffing leftovers, but I also chopped up the rest of the green beans and brussels sprouts. Since we already had chives, we also threw that in. Because we can’t have eggs without chives, right. And cheddar, yum!
Ingredients (makes 12 small-ish muffins)
2 + 1/4 cups of stuffing, and/or chopped brussels sprouts and green beans (or other veggies)
3/4 cup chopped turkey (or ham or more veggies)
1 cup fresh spinach, packed
2 tbsp fresh chives, finely chopped (optional)
2 tbsp milk (or heavy cream)
1/4-1/2 tsp salt, or to taste
Pepper, to taste
3-4 tbsp cheddar, shredded (or any other melting cheese)
You can change the stuffing/turkey ratio, but my preference was 1/4 part turkey to 3/4 part veggies and stuffing. Preheat oven to 190C (375F). Grease a muffin tin with non-stick spray or butter.
Chop up any pieces that may be too big. Turkey, green beans, brussels sprouts, stuffing and all other vegetables or meat work really great here. Mix this together with spinach and chives. Divide the mixture between the 12 muffin cups. Should not be packed, so to leave room for the egg mixture.
In another bowl, whisk together eggs with milk, salt and pepper. Divide this into the 12 muffin cups. Do not fill it to the brim, because the eggs will expand during cooking. 3/4 full is fine.
Sprinkle with shredded cheddar cheese.
Bake the muffins for 25-30 minutes or until lightly golden and the cheese has melted. Allow the egg muffins to cool slightly, then run a knife around the edges to loosen it from the tin.
These were actually way too delicious, especially with the crunchy pecan streusel. I ate three once they got out of the oven and I had to go for a two hour walk just to not feel so guilty. Good thing they are on the healthy-ish side! Filled with oats and whole wheat flour. pecans and of course the delicious orange cranberry sauce.
Preheat oven to 200C (400F). Line muffin tins with 16 muffin liners.
In a large bowl, whisk together the dry ingredients: flour, whole wheat flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium bowl, whisk together the wet ingredients. First cream the butter and brown sugar together. Then add in the milk, egg and vanilla extract. Stir to combine (it will be a lumpy mixture).
Add the wet ingredients into the dry ingredients and loosely combine.
Add in the cranberry sauce and carefully mix until just combined.
Divide the batter among the 16 muffin liners.
In a small bowl, make the pecan streusel. Add all the ingredients, and using two forks, mix the streusel until the butter is in pea sized pieces. Sprinkle generously on top of each muffin. But you will still likely have some leftovers, just discard or save for more muffins!
Bake for 20 minutes, or until a toothpick comes out clean. Cool on a wire rack.
Leftovers Turkey Moroccan Stew with Spinach and Lentils
Helloo, am I excited for this. This will be my go-to Moroccan stew. You don’t have to add in leftovers turkey, any other meat or vegetables will do too. I will definitely give this baby its own blog post some day.
Ingredients (serves 4-6)
1 medium yellow onion, chopped
3 cloves garlic, grated
2 tbsp ginger, finely chopped
400 gr leftover turkey, chopped
1/2 red bell pepper, chopped
400 gr polpa tomatoes, 1 can, or your favorite canned tomatoes
250 ml chicken broth, 1 cup
40 gr sultana raisins, 1/4 cup. Or normal raisins, optional
3 large dates, chopped
1/2 lemon, juice
175 gr drained red lentils
1 tsp cornstarch, optional
65 gr spinach
1/2 pomegranate, arils
Coconut milk or yoghurt, for serving, optional
Naan, for serving, optional
2 tsp paprika
1 tsp turmeric
1 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne
1/4 tsp cinnamon
1/4 tsp cardamom
Salt and pepper, to taste
In a large saucepan, fry onion and garlic on medium, until onion is soft. About 7 minutes.
Add chopped ginger and the moroccan spices. Mix and cook for 30 seconds.
Add in turkey, bell pepper, canned tomatoes and chicken broth. Give it a boil, then reduce to simmer for 20 minutes or until it has thickened.
Add in sultanas (if using), dates, lemon juice, drained lentils and fresh spinach. Simmer for 2 minutes or until the spinach has wilted.
You may want to add 1 tsp of cornstarch mixed with a tiny splash of water to thicken it more.
Drizzle with pomegranate arils and serve with coconut milk and naan, if desired.
Leftover Turkey Gravy Cauliflower Soup with Homemade Croutons
I thought maybe the gravy couldn’t be of use when I’ve already used up the turkey. But boy was I wrong. You can use it as broth anywhere you use broth. And I’ve been thinking about cauliflower soup for a while, so I knew right there what to make of it. And because we only used a fraction of a sourdough bread for our stuffing, we should have leftover bread too = homemade croutons. Score!
Ingredients (serves 2-3)
1 tbsp butter
1 small cauliflower, chopped. 250 gr
1 yellow onion, chopped
150 ml turkey gravy (5 oz., or more or less depending on how much you have) + 500 ml water (2 cups)
1 very small potato, cut into chunks. 15 gr
Salt and pepper – taste as you go, will depend on your gravy. I had 2 tsp salt and 3/4 tsp pepper
2 tsp dried parsley
1 tsp garlic powder
1/2 tsp dried thyme
150 ml heavy cream. 5 oz. Or more or less, depending on your desired consistency.
Homemade Sourdough Croutons, see below
2 slices bacon
2 large champignon mushrooms, sliced and chopped
Dried parsley and chili flakes, for garnish
Chopped leek or spring onion, for garnish
Homemade Sourdough Croutons
Leftover sourdough, cut into chunks. Enough to cover a 20×30 cm pan
In a saucepan, melt butter and fry cauliflower and onion, stir until golden, about 5 minutes.
Pour in turkey gravy, water and one small potato. Season with salt, pepper, garlic powder, parsley and thyme. Remember that the gravy is salty, so taste as you go. Bring to a boil, then simmer for 30 minutes, or until potato can easily be crushed with a fork.
Meanwhile, get your toppings ready. Cook bacon strips until crispy, then chop up. Cook mushroom in the bacon fat.
Using either a blender or immersion blender, blend until smooth. Pour in heavy cream until desired consistency.
Top with sourdough croutons, bacon, leek, and mushroom. Sprinkle with chili flakes and parsley.
Instructions Homeamade Sourdough Croutons
Preheat oven to 190 C (375F).
Chop the bread into small cubes. Add into a 20×30 cm pan or baking sheet.
Drizzle with olive oil and seasonings. Give it a gentle mix.
Make sure the bread is in one single layer.
Bake until golden, and stir halfway through cooking. About 15-20 minutes, depending on the size of your bread pieces.
Remove from the oven and let cool completely.
Sweet Potato Bolognese ‘Shepherd’s Pie’
So this one’s more of a bonus really. If you’ve seen my Creamy Parmesan Pumpkin Pasta, this is what I used as bolognese. Everything in this recipe apart from the pasta. You can use whatever meat sauce you want, but this complemented the Cheddar Herb Sweet Potato Mash perfectly. Also, any mashed potatoes will do here.
Ingredients (serves 3-4)
2 cups cheddar herb sweet potato mash (or any potato mash)
3 cups parmesan pumpkin pasta meat and spinach (or any other meaty sauce)
1/2-1 cup shredded cheddar cheese (or any other melting cheese)
Thanksgiving for Two shouldn’t be any less than Thanksgiving for twelve. I want everyone to enjoy an indulgent and flavor packed Thanksgiving – no matter the party size! In this post I have included a complete menu and a planner to plan grocery shopping, oven schedule and overall kitchen schedule!
This will be a long post. But it’s long because it’s complete, right. In order to make it easier for you to read, I’ve included some links that will redirect you to the paragraph you need at that time. Maybe I would post all these recipes individually sometime, but right now I’m short on Thanksgiving time and I want you to have a wonderful celebration.
And yes, this is a lot of food. Thanksgiving is all about the food, and you are supposed to be stuffed. So that is what I do. Stuff you with recipes so you can make and eat and then love me. I make extra because I want to have leftovers. Leftovers actually gives room for a lot of creativity. And if you stay with me, next week I’ll try and post my leftovers!
One turkey breast of 1.7 kg (3.7 lb) is too much for two people, especially with all these sides. But I still want you to have that festive feeling of roasting a bird for a long time. And with all the shopping you need to do on Black Friday, I am sure you will appreciate the extra meat and quick leftover dinners.
What to do before the actual Thanksgiving day?
So, you only have two hands and one brain (I think), so we need to spread it out a little. I really hope that since this is Thanksgiving for two, that two also help make it. I was alone on making this, and it went fine. But two is always better.
On Monday or Tuesday – go grocery shopping. Get it out of the way. I have made a grocery list. We are sometimes out of the kitchen and pantry staples too, so this is a complete list. So much of the list won’t have to be bought that day! Click here to download the Thanksgiving Grocery List pdf!!
And there are also two posts I want to redirect you to. This is because these are make ahead dishes and you can do it. Both are small batches, but a little room for leftovers.
It’s 4 ramekins, but they can be stored in the fridge for days. So you have dessert two days! Make these either on Wednesday or Tuesday, store covered in the fridge. All you need to do on Thanksgiving is adding sugar and torching or broiling the top. This is done in a flash and you don’t have to multitask with all the other dishes. Do it when you’re finished eating the turkey!
Oh dear, this was delicious. And the orange cranberry sauce is usually served cold, so you don’t have to do anything about this dish on Thanksgiving. Make it either Wednesday or Tuesday and store covered in the fridge.
There are more that could be made ahead
If you are really short on time on Thanksgiving, you could also make your stuffing beforehand. You could make it a week before, freeze it and take it out on Thanksgiving or thaw the day before. I didn’t do this, but I know a lot of people do.
However, what I would do is just dry the bread cubes in the oven to golden, for 20 minutes (190C/375). That is the first step of the stuffing out of the way.
You could also make the cheddar herb sweet potato mash beforehand, but it’s very little hands-on time so I think you should just make it then and there. If you re-heat it you may want to add some broth or cream, depending on the consistency you want, but I didn’t find it necessary.
The Order of the Cooking
Sorry for the Harry Potter reference, I just couldn’t resist. So this is my list that I continued to look at during the cooking:
Make sure the kitchen is clean. You may also think of finding pots and pans beforehand. Set the table.
You may also start prepping this: bread, onion, celery, carrot, pomegranate, brussels sprouts, peel and cube the sweet potato and put in a large pot with water. If you make the puff appetizer you could also make the filling beforehand. But remember that these need oven time.
During the baking of sweet potato skins – 20 minutes
Continue prepping what’s not already prepped
During baking of bread cubes – 20 minutes
Make the stuffing filling
During turkey roasting – 1 hour – 1.5 hours
Continue prepping for brussels sprouts, green beans, mashed potatoes
Bake stuffing alongside turkey the last 40 minutes
Cook bacon for brussels sprouts
Begin with the mashed potatoes (but later in the process)
Broil sweet potato skins – 4 minutes
During baking of brussels sprouts – 20 minutes
Eat sweet potato skins (if you decide to make it)
Keep mashed potatoes warm (e.g. on low in slow cooker)
Half a turkey breast (split at the bone) 1.7 kg / 3.7 lb
2 tbsp butter
Salt and pepper
3 fresh rosemary sprigs (if they are big you may reduce to 2)
250 ml (1 cup) white wine or cooking sherry
1/2 head of garlic, crushed with paper still on
Preheat oven to 230C (450F). Rinse and pat dry the turkey breast. With your fingers, carefully separate the skin from the meat and spread half of the butter under the skin. Season the meat with salt and pepper. Spread the rest of the butter on the skin along with more salt and pepper. Rub it in.
Place the turkey breast in a roasting pan (as small as can fit). Pour the white wine/sherry and juice from the lemon and orange on top. Cut the juiced lemon and orange into quarters and place in the roasting pan along with the garlic and rosemary. Top the turkey breast with rosemary sprigs.
Reduce oven temperature to 180C (350F). Roast turkey for 60 minutes, then start checking the temp – a thermometer inserted into the thickest part of the breast shall be 73C (165F). If it is getting brown, cover with aluminum foil to prevent burning. I had mine in for 1.5 hours.
Let the turkey breast rest, covered, for 15 minutes before carving/slicing. Slice along the wing bone. A little pink at the bone is normal.
Super Easy Turkey Gravy
60 ml (1/4 cup) turkey fat – or butter to compensate
250 ml (1 cup) pan drippings – or stock to compensate
More chicken stock to thin out the gravy, as needed
60 ml (1/4 cup) flour
salt and pepper
1 tsp sugar, or more or less to taste
When the turkey is done, there will be a lot of sauce and pan drippings in the pan. Save this in a cup. Refrigerate for 30 minutes, this way the fat and pan drippings will separate and it’s easier to measure.
Once done chilling, scoop out the fat and measure. You ideally want 1/4 cup, but I had only 2 tsp so I compensated by adding butter to reach 1/4 cup. Place in a..
Orange Cranberry Sauce is such a delectable sweet treat that complements hearty Thanksgiving dishes, but it’s also great on its own as a jam or in baked goods. It’s sweet, yet tart and incredibly easy to make.
I’ll seriously try to keep this post short. I just wanted to share this orange cranberry sauce on its own before I head into the Thanksgiving party. It was so delicious and I said to my sister that it’s as good as candy. Imagine that.
Orange Cranberry Sauce for Thanksgiving
What I love about cranberry sauce is that it can be made ahead and stored covered for a long time. This is one step less to worry about during your Thanksgiving cooking. It’s quick and hassle free and full in flavor and vibrant color!
Begin with rinsing your cranberries. Add all ingredients into a medium saucepan, apart from the orange liqueur and orange zest. Bring this mixture to a boil and then reduce to a simmer for 10 minutes. It shall then have thickened a bit.
Add in orange liqueur (read under next headline if this is a concern) and orange zest. Simmer for an additional 10 minutes or until you’ve reached the desired thickness. Remember it will thicken considerably in the fridge.
This orange cranberry sauce can be made days in advance. Store covered in the refrigerator. Served cold.
Alcohol or no alcohol in your Orange Cranberry Sauce
Yes, it does contain alcohol. Although a very small amount, and some of it should also evaporate during simmering. I tried to find good sources on this, and it seems like something needs to simmer for 3 hours for the alcohol to completely evaporate, but it will still evaporate.
If you don’t want alcohol in your orange cranberry sauce, you can substitute it with either nothing or more orange juice. But bear in mind that, if alcohol in such a small quantity doesn’t matter, I would definitely add it in. The flavor of it was amazing in this orange cranberry sauce!
Serve with your favorite Thanksgiving dishes (or wait and see what I come up with later this week). Have a wonderful celebration!
What is your one Thanksgiving side dish you absolutely need?
Rinse the cranberries. Add all ingredients into a medium saucepan, apart from the orange liqueur and orange zest. Bring this mixture to a boil and then reduce to a simmer for 10 minutes. It shall then have thickened a bit.
Add in orange liqueur* and orange zest. Simmer for an additional 10 minutes or until you've reached the desired thickness. Remember it will thicken considerably in the fridge.
This orange cranberry sauce can be made days in advance. Store covered in the refrigerator. Served cold.
* There may still be traces of alcohol in the cranberry sauce even though much will evaporate. It's still only 2 tbsp and one person wouldn't eat the whole thing. If you still don't want alcohol in your orange cranberry sauce, you can substitute it with either nothing or more orange juice. But bear in mind, that if alcohol in such a small quantity doesn't matter, I would definitely add it in. The flavor of it was amazing in this orange cranberry sauce!
Creamy Parmesan Pumpkin Pasta is a flavorful and umami packed pasta dish. It’s simple to make with just a few ingredients, and loaded with comforting ingredients such as parmesan, heavy cream and thyme.
This is the perfect weeknight dinner and why don’t you double the recipe and freeze leftover sauce? This way you have more creamy parmesan pumpkin pasta which I know you will appreciate on a dreary Tuesday with short on time.
It’s just a head’s up.
Creamy Parmesan Pumpkin Pasta
Don’t worry if you don’t like the flavor of pumpkin. It’s not dominating at all because we fill this recipe with flavorsome sun-dried tomatoes and tomato puree too. Adding some green nutrients in the form of spinach and you are ready to conquer the world.
Begin with adding sun-dried tomatoes + 1 tbsp of it’s oil, garlic, onion and basil to a large pot. Sauté on medium low until soft and fragrant, about 10 minutes. Add pumpkin puree and tomato puree, chicken broth, thyme and nutmeg. Simmer for 15 minutes, covered.
Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over medium high heat, brown the minced beef along with the onion, garlic powder and salt. Taste and adjust seasoning if needed.
Cook pasta according to package instructions. Drain. Once the pasta is done you can use this pot to wilt the spinach. On medium heat, add a few tbsp of water into the pot. Once simmering, add in the spinach and garlic. It will look like a lot compared to the water, but it wilts down to nothing pretty soon. Stir for 1-2 minutes and it’s done.
Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Reheat if needed, and add in the parmesan, heavy cream and season with salt and pepper.
Combine everything together and you are ready to dig in this scrumptious creamy parmesan pumpkin pasta!
If you’re doubling the sauce recipe to have leftovers, I wouldn’t add beef and spinach to the sauce. Just freeze the sauce and make fresh beef and spinach when you’re going to eat it.
Maybe you don’t want to make an entire pumpkin pie for Thanksgiving, or maybe you’re craving the more creamy creme brulee. Whatever the reason – this pumpkin creme brulee is easy to whip up, it can be made in advance and makes for a stress free Thanksgiving celebration!
I made this a small batch because I know a lot of people have smaller Thanksgiving celebrations. Maybe it’s just you, or you and your hubby, and an entire pie might be a little much (hah – not for me, but that’s another case). I’m all about making delicious food even though I’m short on people.
You get the flavor of a pumpkin pie and it’s warm spices – combined with a creamy, milky creme brulee and that amazing crunchy topping. And I love that it’s make ahead! That makes any get together or romantic dinner less stressful and more yummy. Why not whip it up on Sunday, and then you can have dessert on a Monday? YES.
Pumpkin Creme Brulee
Begin with pre-heating your oven to 150C (300F). Make sure your pumpkin puree is extra fine, blend it if not. In a medium bowl, whisk together the egg yolks and 50 gr brown sugar until well blended.
Heat the heavy cream in a small saucepan, while stirring, make sure it just heats through and not boils. Remove from heat and let cool a little. Slowly add the warm cream into the sugar and eggs. This way the heavy cream won’t heat up the eggs too much and make scrambled eggs. Strain this mixture.
Whisk in the pumpkin puree, salt and spices. Divide the mixture into 4 ramekins (I poured 125 ml/1/2 cup into mine), and place in a large baking dish. Fill the baking dish with warm water about halfway up the sides of the ramekins. This ensures even baking.
Bake for around 35-40 minutes. They should wiggle a little in the middle once done because they firm up considerably in the fridge (photo above shows it chilled). Cool to room temperature. Then cover and refrigerate, at least 4 hours, preferably overnight. They can be in the fridge for days like this, so it’s great for a make ahead dinner.
This pumpkin creme brulee is a little firmer than the normal creme brulee because of the pumpkin. I don’t think it matters, it was delicious nonetheless. I suggest baking it for a little less time if you really want a more smooth and light consistency.
Make the crackling crust topping
Pour 1/2-1 tsp sugar into each ramekin, jiggle and turn it until it’s evenly coated. Using a torch, torch the tops using a circular motion and turn the ramekins. The tip of the flame is all that needs to touch the sugar. It will start to bubble and caramelize. A few burned pieces are fine, that’s what a creme brulee should look like! Cool 1 minute before serving to let the sugar set and crisp up.
I would recommend getting a torch, it’s fun and it’s easy. You can use it for a lot of different desserts (like this red currant lemon curd brulee tart), garnishes and what not. It’s pretty inexpensive, I just bought this one, and I really like it. Yes, this is an affiliate link, but I honestly love it.
However, if you don’t have one, and don’t want to get one, you could use your broiler setting on the oven. Place the rack in the top position in your oven, place the pumpkin creme brulee ramekins on the rack, and then turn on the oven. Broil for 5-10 minutes (watch all the time!) and turn them around a little to ensure even broiling. This way the pumpkin creme brulee will have a little lukewarm center, but that’s okay too!
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