A Great Thanksgiving Side Dish

A Great Thanksgiving Side Dish

By Brian P Lewis

Let the countdown begin. So what are you going to do differently this year? C'mon, you know you have been thinking about trying something unique. Every year about this time, we begin to organize our thoughts about what will be on the dinner table on Thanksgiving Day. We paint a mental picture in our heads and know exactly what every dish will be and where it will be placed on the table. However, this year like most years, you want to wow your family, friends, guests and strangers. So...what are you gong to do?

Here is a great suggestion that I am sure will keep them talking about you for years to come...or at least until halftime of the football game. We all know that the bird is never really the big deal at thanksgiving. It's always the sides. Lets face it, we all know what turkey tastes like, so in reality, once we have that first bite, the love affair with Americas favorite bird is gone. It's now just another piece of poultry. But the sides can make you remembered as a superstar chef, with just a bit of imagination.

The key to a really good and unforgettable side dish is to keep it simple. It is also important to stay with the theme of the dinner. In other words, you may make the best BBQ baked beans in the world, but now is not the time to bring them out. Let's start with carrots. Most people are not in love with carrots mainly because they are never done right, but here is a recipe that will change their minds about carrots, for good.

Many years ago, I was cooking thanksgiving over at my brothers house and my sister-in law asked me to do some sides. She said I could do anything I wanted. One of the recipes I made was a dish called carrots with cream. I remember my brother looking at the casserole of carrots with major doubt until he decided to give them a try. One bite and he was hooked. He has asked me for the recipe a thousand times.

Today I have decided to give away another real great carrot recipe that I am sure will have your mouth jumping for joy. How about baked and glazed carrots with apples and honey cream. Sound good? Don't get discouraged, the name is much more fancy than the process.

Real simple:

1 bag baby carrots, frozen

1 1/3 cups unsweetened apple juice

2 teaspoons honey

salt to taste

pepper to taste

� cup heavy cream

� cup cornflakes

1 can sliced apples

2 tablespoons unsalted butter

Place your carrots into a sauce pan and simmer slowly with your butter. Season with a teaspoon of kosher salt and black pepper. Add your apple juice, honey and cream and let simmer for 15 minutes on low. Your sauce should reduce by �. If you reduce to much, don't worry, add some more apple juice. Make sure you reduce on low to prevent scorching.

Pour all of the carrots and the sauce in baking dish and sprinkle crushed cornflakes on top and then layer the sliced apples on top of that. Bake for 25 minutes at 350 degrees F.

Food, Family and Faith are the essence of Thanksgiving. Be sure to enjoy each and every person who enters your life on this day. The choice is within.

Brian Patrick Lewis, is a trained Chef, Author and Speaker. Check out his new book 'In the Weeds" and other articles at http://choicewithin.com

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Image source: Google. Image reflect carrots with cream but it doesn't necessarily reflect the above recipe.

Weekend Dessert - Lemon Souffle With Raspberry-Honey Sauce and Fresh Raspberries

Lemon Souffle With Raspberry-Honey Sauce and Fresh Raspberries

By Harriet Hodgson

I've made many cheese souffles and been amazed by them all. As I discovered, this simple recipe isn't so simple and it takes time to master it. The dessert versions of this classic French recipe are really special. For a successful souffle, you need room temperature eggs, a super-clean baking dish, and gobs of patience. Before I was successful I had three failures.

I baked my first one in an oval casserole dish with slanted sides and it fell flat as a pancake. At the time, I didn't know I needed a special baking dish with straight sides. After I bought a souffle dish my baking efforts were always successful.

Julia Child writes about her baking challenges in "The French Chef Cookbook." She describes the recipe as the prima donna of the kitchen. Even the talented Julia encountered problems and, by her own account, had at least 28 failures before she made a presentable strawberry souffle. "They have to be baked just so, and served just when, and are always trembling and on the verge of collapse," she writes. "They are the boss of things, not you."

Dessert souffles -- fluffy spoonfuls of sweetness -- are delicious plain. Chocolate is one of the most popular flavors and is often served with sauce. Others are garnished with fruit. This reduced calorie recipe, about 175 per serving, is a dramatic ending to dinner. You have to time it right, however, or as Julia said so well, it will be on the verge of collapse. So ring a bell or call loudly when this dessert comes out of the oven.

Ingredients

1/2 cup sugar-free raspberry jam
2 tablespoons warm water
2 tablespoons honey
1 tablespoon cornstarch
1/3 cup sugar
3/4 cup skim milk
Zest of one lemon
1 teaspoon lemon extract
2 large egg yolks, room temperature
5 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 pint fresh raspberries

Method

Heat oven to 375 degrees. Whisk jam, water and honey together in a small bowl. Set sauce aside. In a medium saucepan, dissolve cornstarch and sugar in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and becomes thick. Remove from heat. Stir in lemon zest and extract. Put egg yolks and eggs in a small bowl and whites in a small mixer bowl. Beat eggs and yolks with fork. Add two tablespoons of the thickened cornstarch mixture to the eggs. Pour into saucepan and cook another minute.

Using an electric mixer set on high, beat egg whites until they are foamy. Add cream of tartar and continue beating until the whites are stiff, but not dry. Stir in a generous spoonful of whites into cornstarch mixture. Gently fold in remaining whites. Turn batter into a 1-quart baking dish and bake for 30-35 minutes, or until it has risen and is a bit brown. Spoon into dessert dishes, drizzle with raspberry sauce, and garnish with fresh berries. Makes 4 generous servings.

Copyright 2011 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company also published her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul."

Hodgson has another book out, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words of Hope," also available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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Image source: Google. Image may or may not reflect the actual recipe.