These recipes put a new spin on the traditional meal, from stuffing through dessert.
Everyone has their favorites at the Thanksgiving table, and heaven help the cook who takes one of them away. A colleague summed it up perfectly: “You can always add, but you can never subtract.” That creates a conundrum for ambitious cooks tired of making the same things over and over — and over again.Dressing or stuffing? No matter what you call it, these 3 recipes will be your new favorites
Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add onions and remaining 1/2 teaspoon salt and cook until just beginning to brown, about 5 minutes. Add sugar and cook, stirring frequently, until onions are browned, about 8 to 10 minutes. Add wine and cook, stirring and scraping up any browned bits on the bottom of the skillet, until liquid has evaporated and onions are deeply browned, about 3 to 5 minutes. Transfer caramelized onions to a medium bowl.
Top potatoes with Gruyère bread mixture and bake until the topping is golden brown and a knife inserted into the center meets little resistance, an additional 30 to 40 minutes. Loosely tent with foil if browning too quickly. Let cool 15 minutes. Serve.Caramelized onions and bread and cheese topping can be made 1 day in advance and kept refrigerated in separate airtight containers. Microwave the onions for 30 seconds, or until warm, before using.
Brush the honey over the Brussels sprouts once they’re roasted and return them to the oven to glaze, about 5 minutes.What’s old is new again in fashion and, apparently, in the kitchen. Recipes for molded salads are making the rounds, but with some important updates. This recipe doesn’t require gelatin ; when the cranberries are cooked right, they can hold their own in a mold. Speaking of molds, don’t worry if you didn’t hang onto yours.
Add cheese and diced apple and mix all the ingredients together with your hands so everything is combined. Add the buttermilk and fold in with a wooden spoon, making sure not to overmix. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
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