Category:

Thanksgiving

Pear Prosecco Cocktail

by Reed Dunn November 22, 2021November 22, 2021

If you’re looking for an arrival cocktail for your Thanksgiving guests, I offer this, my Pear Prosecco Cocktail. This simple cocktail feels fancy, though it’s perfectly simple to put together. That’s especially important when you’re running around to put the final touches on the meal.

Having a welcome cocktail for guests allows you to take a moment to raise a glass and welcome guests into your home … without taking your eyes off the turkey for too long.

Here are a few tips for serving:

— Welcoming a large group? Batch together the pear juice, orange juice and pear brandy and keep it chilled until time to serve. You can easily pour the glasses and top with Prosecco.

— Guests who are underage or non-drinkers? Offer them an alternative. Mix pear and orange juices and top with sparkling soda water or non-alcoholic sparkling cider. Keep it clear which is which by changing the way you garnish the glass. For example, float the pear slice in the non-alcoholic versions.

— Don’t like it sweet? Forego the sugar rim and just garnish with a fresh pear slice.

Pear Prosecco Cocktail

Reed Dunn If you’re looking for an arrival cocktail for your Thanksgiving guests, I offer this, my Pear Prosecco Cocktail. This simple cocktail feels fancy, though it’s perfectly simple to put together.… Print This

Prep Time: 5 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 parts pear juice
1 part fresh-squeezed orange juice
1 part pear brandy
Prosecco
Sugar and pear slices for garnish

Instructions

Mix the pear juice, orange juice and pear brandy. Pour into a sugar-rimmed glass and top with Prosecco for serving. Garnish with a pear slice.

November 22, 2021November 22, 2021 0 comment

Thanksgiving Vegetarian

Pesto & Persimmon Salad

by Reed Dunn November 16, 2021November 16, 2021

Now is the time to add persimmons to your shopping list. These bright orange fruits seem like a luxury, but they’re rather affordable and readily available at grocery stores almost everywhere.

I’ve used persimmons to dress up an edible Thanksgiving centerpiece in the past, but this Pesto & Persimmon Caprese puts the tomato-shaped fruit front and center. The combination of sweet persimmon and the earthiness of Baby Kale Pesto is simply divine.

The brightness — both in flavor and appearance — of this dish also makes it a lovely addition to kick off any fall meal. Plus, this simple pesto recipe comes together in about 10 minutes, making it ideal for these days when we’re all feeling a bit crunched for time.

Baby Kale Pesto

Reed Dunn Now is the time to add persimmons to your shopping list. These bright orange fruits seem like a luxury, but they’re rather affordable and readily available at grocery stores almost… Print This

Serves: 6 Prep Time: 10 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

5 ounces baby kale
1 cup fresh parsley, chopped
1 large garlic clove
1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
⅓ cup chopped pecans, toasted
½ cup olive oil

Instructions

Add baby kale, parley, garlic and zest and juice of 1 lemon to the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped and well combined.

Add in chopped pecans, salt and pepper. With food processor running on low, slowly drizzle in ½ cup olive oil until well combined, but not too oily.

Store in an air-tight container in the refrigerator for up to a week.

To make the salad, alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.

November 16, 2021November 16, 2021 0 comment

Holiday Thanksgiving Vegetarian

Sweet Potato Casserole with Toasted Marshmallow Fluff

by Reed Dunn November 14, 2021November 14, 2021

It might be the greatest debate on the Thanksgiving table — to add marshmallows or to skip the fluff. This Sweet Potato Casserole is made with a homemade marshmallow fluff topping that can be added to the make-ahead individual servings or skipped for those non-fluff fans.

I used a Kitchen Torch from Culinary Jo Chef to toast up the marshmallow topping table side just before serving. It’s interactive fun for Thanksgiving, and it just might talk convince the anti-marshmallow crowd that this dish isn’t complete without the campfire topping.

Sweet Potato Casserole

Reed Dunn It might be the greatest debate on the Thanksgiving table — to add marshmallows or to skip the fluff. This Sweet Potato Casserole is made with a homemade marshmallow fluff… Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 large sweet potatoes (about 2½ pounds)
3 tablespoons avocado oil
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
1 cup unsweetened almond milk
1 egg
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
4 large egg whites
1 cup sugar
½ teaspoon cream of tartar
1 teaspoon pure vanilla

Instructions

Preheat oven to 400 degrees F.

Peel sweet potatoes and cut into 2-inch chunks. Add to a large sheetpan and drizzle with avocado oil. Season with kosher salt and cracked black pepper. Stir to coat well.

Roast potatoes for 25 minutes, flipping halfway through.

Add roasted potatoes to a large bowl with almond milk, egg, cinnamon, nutmeg and allspice. Use a hand mixer to blend until smooth.

Separate mix into 4 8-ounce baking dishes. Bake for 20 minutes and serve.

Note: These can be made ahead and baked just before serving.

For the marshmallow fluff:

In a metal bowl, add egg whites, sugar and cream of tartar.

Add water to a medium saucepan and bring to a simmer. Once simmering, place metal bowl over the pan to create a double-boiler. Make sure water isn’t touching the bottom of the bowl.

Whisk ingredients until sugar is dissolved and mixture reaches 160 degrees F.

Remove from heat and add fluff to the bowl of a stand mixer. Add in vanilla and whisk on high speed for about 5 minutes, until stiff peaks are formed.

Place fluff into a piping bag and pipe onto individual Sweet Potato Casseroles. Use torch to toast marshmallow.

November 14, 2021November 14, 2021 0 comment

Holiday Thanksgiving Vegetarian Whole 30

Green Beans with Mushroom & Onion

by Reed Dunn November 9, 2021November 9, 2021

Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was made famous by the Campbell’s Soup Company, this year I wanted to create a healthier, Whole30 friendly version for the table.

Introducing my Green Beans with Onion & Mushroom, a stove-top version of the casserole that is finished with rich pan gravy that soaks up the caramelized bits while the green beans steam in a veggie broth.

This is the ideal green-veggie side dish to pair with all of those carb-heavy options I’ll still have throughout my menu.

Green Beans with Onion & Mushroom

Reed Dunn Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was… Print This

Serves: 4 to 6 Prep Time: 10 minutes Cooking Time: 25 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 tablespoons ghee
1 tablespoon olive oil
1 large onion, very thinly sliced
10 ounces cremini mushrooms, thinly sliced
1 teaspoon kosher salt, divided
1 tablespoon fresh thyme
1½ pounds green beans, washed and trimmed
1 cup vegetable stock
½ teaspoon cracked black pepper

Instructions

Heat oil and butter in a large skillet over medium heat, until hot. Add onion and stir to coat.

Cook mushrooms for 3 to 5 minutes, until they begin to get translucent. Add sliced mushrooms.

Continue cooking mushrooms and onions until liquid has evaporated, about 10 minutes. Add ½ teaspoon kosher salt and continue cooking for an additional 7 to 10 minutes, until everything begins to caramelize.

Add fresh thyme to the skillet, along with green beans and vegetable broth. Stir to combine and cover with a lid.

Let cook, untouched for 10 minutes, until green beans are steamed. Stir, add the other ½ teaspoon salt and ½ teaspoon pepper and transfer to a rimmed platter.

Pour over stock from the pan, which will have created a thin mushroom gravy. Serve.

Notes

You can keep this dish warm for 30 to 45 minutes before serving by keeping the lid on the pan.

November 9, 2021November 9, 2021 0 comment

Thanksgiving Vegan Vegetarian

Celebration Wild Rice-Stuffed Acorn Squash

by Reed Dunn November 17, 2020November 17, 2020

This Celebration Wild Rice-Stuffed Acorn Squash is a healthy and festive way to present a main course for your vegan and vegetarian friends on Thanksgiving. Even if you don’t have vegan or vegetarian friends, this dish easily slides in among the many sides on your Thanksgiving table.

The hidden gem of this dish is that the rice is cooked by replacing half the water with orange juice. That acidic burst mixes well with the traditional flavor of sage and earthiness of mushrooms and the squash itself. Don’t be fooled, though. The flavors are abundant, and your mouth will go on an absolute roller coaster ride of sweet and savory, thanks to little bursts of dried cranberries and crunchy pumpkin seeds.

Celebration Wild Rice-Stuffed Acorn Squash

Reed Dunn This Celebration Wild Rice-Stuffed Acorn Squash is a healthy and festive way to present a main course for your vegan and vegetarian friends on Thanksgiving. Even if you don’t have… Print This

Serves: 4 Prep Time: 20 minutes Cooking Time: 50 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

2 acorn squash
3 tablespoons olive oil
2 cups wild rice, prepared*
1 small onion, diced (about 1 cup)
3 stalks celery, fine diced (about ¾ cup)
2 cloves garlic, minced
8 ounces baby bella mushrooms, chopped
½ cup orange juice
¼ cup dried cranberries
½ cup sprouted pumpkin seeds
1 teaspoon dried sage
½ teaspoon dried thyme
Kosher salt
Cracked black pepper

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with foil or parchment paper.

Cut the acorn squash in half, lengthwise, and use a spoon or ice cream scoop to clean out the seeds. Brush 1 tablespoon olive oil onto the cut-side of each half, and season with kosher salt and cracked black pepper. Place cut-side down on the lined baking sheet, and roast for 30 to 35 minutes, until squash is fork tender.

While squash is roasting, prepare rice according to package directions. Recommendation: Substitute vegetable broth for water to infuse more flavor.

Once squash is roasted, carefully remove about 1 cup of the squash – ¼ cup from each half – from the center. Set aside.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add diced onions and cook until translucent, about 7 to 10 minutes.

Add celery and mushrooms and continue cooking, until mushrooms release liquid and start to brown, about 10 to 12 minutes. Add minced garlic. Cook for another 1 minute.

Reduce heat to medium, and stir in prepared rice, cranberries, sage and thyme. Season with salt and pepper. Stir in reserved ½ cup of acorn squash to bind mixture together. Continue cooking until orange juice is absorbed.

Remove mixture from heat. Stir in pumpkin seeds. Spoon mixture into the center of each acorn squash half and place back on the baking sheet.

Return to the oven and bake for about 15 minutes, until fully heated through and the top of the squash is beginning to crisp. Serve.

Notes

Alternatively, replace pumpkin seeds with chopped walnuts or pecans. Fold in meatless sausage or canned beans of your choice for added protein. *Cook your wild rice according to package directions, but substitute half of the liquid for orange juice.

November 17, 2020November 17, 2020 0 comment

Thanksgiving Vegetarian

Butternut Squash Mac ‘n’ Cheese

by Reed Dunn November 15, 2020November 15, 2020

Thanksgiving side dishes can create a real carb-a-palooza, and I am one who has a hard time dwindling down the menu to the basics. That’s why I created this slightly lighter version of a classic macaroni ‘n’ cheese.

Roasted butternut squash adds the classic creaminess, and just a bit of shredded white cheddar cheese provides the bite I cannot imagine missing from my Thanksgiving offering. I added some dried sage to help bring the flavors full circle for the season.

I also opted for gluten-free pasta and replaced regular milk with cashew milk to help reduce the heft of the dish, so you don’t have to worry about this one contributing to your need for an afternoon nap.

Butternut Squash Mac 'n' Cheese

Reed Dunn Thanksgiving side dishes can create a real carb-a-palooza, and I am one who has a hard time dwindling down the menu to the basics. That’s why I created this slightly… Print This

Serves: 6 Prep Time: 20 minutes Cooking Time: 30 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

16 ounces roasted butternut squash*
12 ounces gluten-free elbow macaroni
2 tablespoons butter or ghee
1 medium onion, diced
1 shallot, diced
3 cloves garlic, minced
2 tablespoons flour (all-purpose or gluten-free baking)
1 tablespoon dried mustard
2 teaspoons dried sage
2 cups cashew milk (I used @addjoi)
½ cup vegetable broth
6 ounces white cheddar, shredded
Kosher salt
Cracked black pepper

Instructions

Preheat oven to 375 degrees F. Cook macaroni according to package directions, drain and set aside.

While macaroni is cooking, add squash and ½ cup vegetable stock to a blender and blend until smooth.

In a large pot over medium-high heat, melt 2 tablespoons butter. Once melted, add diced onion and cook for about 5 to 7 minutes, until onion is translucent.

Add garlic and cook for 1 to 2 minutes. Reduce heat to medium and add in 2 tablespoons flour and 1 tablespoon dried mustard. Stir continuously for 5 minutes.

Reduce heat to low. Add in 2 cups cashew milk and stir continuously until the consistency of gravy is reached. Remove from heat and stir in butternut squash puree and 4 ounces of the shredded cheese.

Add 2 teaspoons dried sage, 1 teaspoon salt and ½ teaspoon cracked black pepper. Return cooked pasta to the pan and stir until well combined. Taste and adjust seasoning, as needed.

Pour into a 2-quart baking dish and sprinkle remaining 2 ounces of shredded white cheddar on top. Bake in preheated oven for 25 minutes, until cheese is melted and bubbly. Serve.

Notes

* Roasting butternut squash: Preheat oven to 400 degrees F. Wash squash and cut in half lengthwise. Scoop out seeds, score the cut-side of the squash and place cut-side up on a foil-lined baking sheet. Brush with olive oil, season with salt and pepper and bake for 45 to 55 minutes, until squash is easily pierced with a fork. . Squash can be roasted, scooped out and stored in an air-tight container up to 4 days in advance.

November 15, 2020November 15, 2020 0 comment

Holiday Parties & Events Thanksgiving

Whipped Herb Butter

by Reed Dunn November 23, 2018November 25, 2018

Whipped Herb Butter was a great addition to my Thanksgiving spread. The truth is, adding some sea salt and fresh herbs to butter will impress your guests for any holiday or special occasion gathering. You can even use a mini scoop to make individual servings and treat your guests to the same high-end service they might get at a fancy pants restaurant.

This batch of herb butter only takes 5 minutes to make, even though it seems much fancier. Of course, that doesn’t account for the time it takes to get your chilled butter down to a softened state.

Whipped Thyme Butter
2 sticks butter
2 tablespoons milk
1 1/2 tablespoons fresh thyme
1 tablespoon sea salt

Soften butter to room temperature. Once soft, add into a bowl. Using a hand mixer on medium, mix butter for 2 minutes. Add milk, salt and thyme and mix for another 2-3 minutes until butter becomes a soft, fluffy texture.

November 23, 2018November 25, 2018 0 comment

Holiday Thanksgiving Vegetarian

Parsnip Mash

by Reed Dunn November 20, 2018November 20, 2018

Are you ready to mix up your mash this Thanksgiving? Try my recipe for a mostly parsnip-based mash with just a bit of potato. You can serve it with pesto or pour over massive amounts of your favorite gravy.
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Parsnip Mash with Pesto

6 parsnips
2 medium russet potatoes
1 cup sour cream
4 tablespoons butter
1/4 cup half and half
2 cloves roasted garlic
Salt and cracked black pepper
3/4 cup prepared pesto (I used my Dairy-Free Pesto)

Peel parsnips and potatoes and cut into equal-sized pieces. Place cut pieces into a large pan and cover with water. Add about a teaspoon of salt.

Turn heat to high and bring to a boil. Reduce heat to medium-high and cook until vegetables are soft, about 18 minutes.

Drain water off of vegetables. Add, butter, sour cream and roasted garlic. Mash with a potato masher until broken up. Add half and half, just a couple of tablespoons at a time, and continue mixing until desired consistency is reached. Stir in salt and pepper to taste.

Place in serving bowl and swirl pesto into the parsnip mash. Serve.

November 20, 2018November 20, 2018 0 comment

Cocktails Holiday Thanksgiving

Thanksgiving Sangria

by Reed Dunn November 17, 2018November 19, 2018

Sangria is the easiest make-ahead cocktail, which makes it a good addition to your Thanksgiving plans. The flexibility of sangria is also a bonus. Just put together some of your favorite fruits, some wine, maybe a bit of extra booze and whatever else you like to finish it up.

For this Thanksgiving Sangria, I used a base of Pinot Grigio and built my pitcher from there. I also like that once the fruits have been soaked, you can continue to mix in more wine and fruit juice to keep the party going as long as you are entertaining. Orange juice, apple juice and even some pomegranate juice are good add-in options for the continued life of your fruit base.

Thanksgiving Sangria

2 apples
2 pears
1 orange
1/2 cup cranberries
Cinnamon and cinnamon sticks
2 cups apple juice
1 bottle Pinot Grigio
1 cup vodka
12 ounces soda water
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Wash and cut apples, pears and orange into small chunks. Add to the pitcher and add a bit of cinnamon (I maybe used half a teaspoon). Stir in to combine. Add cinnamon sticks and cranberries, then pour in apple juice, Pinot Grigio, vodka and stir well to make sure cinnamon is well combined. Stir in soda water and add ice if you want to chill it a bit more.
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This can be made a day in advance and kept in the refrigerator. Just don’t add the ice or soda water until ready to serve.

November 17, 2018November 19, 2018 0 comment

Thanksgiving Vegetarian

Delicata Squash & Baby Kale Fall Salad

by Reed Dunn November 15, 2018November 15, 2018

Delicata squash is one of the most versatile of all fall and winter squash. It’s easy to clean, and the edible, thin skin makes it even easier to cook in a hurry. I often roast it for curry dishes and other mains, but I decided to make it the hearty element of this salad. This would make a great starter for Thanksgiving or any meal this time of year.
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I’ve also been on a total tahini kick lately, and this version of Maple Tahini Dressing – not too unlike the others I’ve made in recent months – provides a good balance with all of the other salad components.

Delicata Squash & Baby Kale Fall Salad with Maple Tahini Dressing

1 delicata squash
2 cups baby kale
2 cups thin-sliced red cabbage
½ cup toasted walnuts
¼ cup dried cranberries
Avocado oil
Salt
Pepper
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Preheat oven to 400 degrees F. Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2-3 tablespoons avocado oil and salt and pepper. Mix and place squash rounds on a parchment-lined baking sheet. Bake for 24 minutes, flipping after halfway done. Squash should be slightly crispy.
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For the Maple Tahini Dressing:

1 lemon
1 tablespoon maple syrup
¼ cup tahini paste
Pinch of salt
Pinch of pepper
Pinch of garlic powder
3 tablespoons olive oil
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Zest and juice lemon into a medium bowl. Add in maple syrup and tahini paste, whisking with a fork to combine. Season with a pinch of salt, pepper and garlic powder. Stir continuously while drizzling in olive oil. Taste and adjust seasoning.
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Mix baby kale and red cabbage and spread across a serving platter. Top with roasted squash rounds and sprinkle with toasted, chopped walnuts and dried cranberries. Drizzle with dressing and serve.

November 15, 2018November 15, 2018 0 comment