Tag: Side dish

Carrot soufflé is a delightful dish made with carrots, milk, onion, sugar, butter, eggs, and a hint of cinnamon for added flavor. We then boil the carrots, blend with ingredients, and then bake until the dish is golden brown and set. For added texture and depth of flavor, consider sprinkling pecans on top, as well. Enjoy!

Carrot Soufflé

Yields 6 servings

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Ingredients:

• 2 cups cooked and pureed carrots
• 2 Tbsp minced onion
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 Tbsp flour
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 cup milk
• 3 eggs
• 1/4 cup chopped pecans (optional)

Instructions:

• Preheat oven to 350 degrees.
• Beat all ingredients till smooth. Pour into 2-quart, lightly buttered casserole dish.
• Bake, uncovered, for 45 minutes to an hour until center is firm to touch.
• If adding pecans, take out dish at 35 minutes, top dish with pecans, and then put back in oven. Check for doneness every 5 to 10 minutes.
• Pro note: Carrots may be cooked and pureed hours ahead of time. Just add 2 tsp lemon juice and cover puree tightly until ready to combine rest of ingredients.

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Horseradish sauce is a simple yet zesty condiment made from sour cream, prepared horseradish, mayonnaise, and a splash of vinegar, all seasoned with salt and pepper to taste. It’s easy to prepare, just be sure to let it chill for a bit to allow the flavors to meld. And voilà, a perfect companion for your beef dishes!

Horseradish Sauce

Yields 3/4 cup, enough for 8-12 servings

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Ingredients:

• 1/2 cup sour cream
• 2 Tbsp prepared horseradish, drained
• 2 Tbsp mayo
• 1 tsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 Tbsp chives, finely chopped (optional)

Instructions:

• In a small mixing bowl, stir all of the ingredients together. Refrigerate for up to 2 weeks, or serve after 2 hour of chilling. Before presenting, garnish with chives.
• Note: If you enjoy more flavor, add more prepared horseradish to taste.

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Baked brie is a sumptuous appetizer made with a wheel of creamy brie cheese, often wrapped in flaky puff pastry and topped with delightful ingredients like sugar, nuts, or fruit preserves.

In this version, adapted from Half Baked Harvest’s Pastry Wrapped Cranberry Baked Brie, we make a fresh cranberry compote with notes of all our favorite holiday scents, making it versatile for any festive occasion.

Baked Brie with Cranberry Compote

Yields 8 servings

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Ingredients:

Cranberry Compote:

• 1/4 teaspoon cinnamon
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1 pinch sea salt

Brie:

• 1 sheet frozen puff pastry, thawed
• 1 8-12 ounce wheel of brie cheese
• 2/3 cup chopped pecans or walnuts
• 1 egg, beaten
• coarse sugar, for sprinkling

Instructions:

• To make the cranberry compote: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.
• Then, preheat the oven to 425° F.
• Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove the rind from the top of the brie (leave sides and bottom rind).
• Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.
• Bake for 20-25 minutes or until the pastry is deep golden brown. Serve with crackers or a sliced baguette.

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