THANKSGIVING RECIPES
As a food writer and editor of dozens of cookbooks, as well as her
family’s designated Thanksgiving cook, LiScl K in g s le y works to
balance tradition and fresh twists on recipes. "The basic ingredients are
always familiar, like sweet potatoes or green beans, but the flavors and
method of preparation make them fun and interesting,” Lisa says. “Since
Pm not good at delegating tasks, I do as much ahead as possible.” Even
simplethings,suchastoastingnutsorwashingandchoppingveggies
one or two days before, eases the cooking chores on Thanksgiving Day.
Lisa also looks for new ways to cook for a crowd. “Roasting kale not only
makes it tender and sweet, it’s an easy way to prepare a large batch.”
Seethe chart on
page
248
for more tips on making dishes ahead of time,
using alternate cooking methods, and doubling or lightening recipes.
SPINACH SALAD
WITH BRIE TOAST
For easy slicing, freeze wrapped Brie for
30 minutes before cutting.
PREP:30MIN. BROIL: 1 MIN.
2/ 3
cup fresh or frozen cranberries
V
a
cup sugar
V
a
cup white wine vinegar
V
a
cup orange juice
2
tsp.Dijon-style mustard
3 /4
cup canola or olive oil
2
tsp. finely snipped fresh sage
Vi
tsp. kosher salt or salt
V
a
tsp. freshly ground black pepper
16
’/»-inch slices baguette, toasted
8
oz. Brie cheese, cut in
16
wedges
10
cups prewashed baby spinach
Vi
cup dried cranberries
blender running, slowly pour in oil until
slightly thickened and creamy. Transfer to
bowl. Whisk in sage, salt, and pepper.
3
.
For Brie toast, preheat broiler. Place
wedge of cheese on each toasted bread slice.
Broil 5 or
6
inches from heat 1 to 2 minutes,
until cheese is melted.
4.
Toss spinach, dried cranberries, and seeds
with
3 /4
cup of the dressing. Serve with toast.
Pass additional dressing,
ser ves
8
.
EACH SERVING (WITH 2 BRIE TOASTS)
264 cal,
18 gfat
(6
g sat.fat), 28 mgchol, 357 mg sodium,
19gcarbo,2gfber
;
8
gpro. Daily Values: 74% vit.
A, 22% vit. C, 10% calcium, 10% iron.
© BUTTERHEAD SALAD
w WITH SMOKY RANCH
START TO FINISH: 20 MIN.
lettuce, torn
1
cupyellow pear tomatoes, halved
1. For Smoky Ranch Dressing, place garlic
clove on cutting board and use side of wide
knife to smash. Sprinkle V
2
teaspoon
salt
on
garlic. Use side of knife to mash and rub into
paste. Transfer to bowl. Whisk in buttermilk,
mayonnaise, sour cream, parsley, chives,
green onion, vinegar, paprika, and
V
a
tsp.
black pepper
into garlic paste until combined.
2.
Toss lettuce with tomatoes. Serve with
Smoky Ranch dressing.
SERVES
8
.
EACH SERVING
70 cal, 5gfat (1 gsat.fat), 5 nig
chol, 158 mg sodium, 4gcarbo,lgfiber, 2gpro.
Daily Values: 61% vit. A, 12% vit. C,
6
%
calcium,
7% iron.
V
a
cup shelled pumpkin seeds (pepitas),
1
clove garlic, peeled (about
V i
tsp.)
FRESH CITRUS AND
toasted (optional)
1
cup buttermilk
CRANBERRY SALAD
V
3
cup mayonnaise
The cranberry topper is also a crunchy, good-
i. For Creamy Cranberry Dressing, in
v 3
cupdairysourcream
for-you accompaniment to sliced turkey.
saucepan combine cranberries, sugar, and
2
Tbsp. snipped fresh Italian (flat-leaf)
PREP:25MIN. CHILL: 1 HR.
vinegar. Cook over medium heat, stirring
parsley
2
cups fresh or frozen cranberries, thawed
often, 5 minutes or until cranberries soften
2
Tbsp. snipped fresh chives
4
oranges
and begin to pop. Remove from heat; cool.
1
green onion, thinly sliced
(2
Tbsp.)
2
stalks celery, thinly sliced
(1
cup)
2
.
Transfer cranberry mixture to blender.
i
tsp. white wine vinegar
I
/2
small red onion,finely chopped (V
3
Blend on high until nearly smooth. Add
Vi
tsp. smoked paprika
cup)
juice and mustard; process to blend. With
4
heads butterhead (Boston or Bibb)
V
4
cup sugar
2 3 8 NOVEMBER 2008 BETTER HOMES AND GARDENS
