before we say grace…

As Thanksgiving approaches, we prepare to open our homes and hearts for gatherings with friends and family. Much like an outfit with accessories, no meal is complete without a side and drinks. 

Whether you are preparing all the yumminess for your upcoming gathering or bringing a side dish or drink to share, here are some simple yet delicious additions to complete any gathering on your calendar!

 

SIDES: 

Glazed Carrots:

1 ½ lb Carrots, peeled and cut into ½ inch slices

¼ cup Butter

¼ cup Brown Sugar

¼ teaspoon Salt

1 tablespoon chopped Parsley

 

1. Place carrots in a large pan, add in 1 ½ cups of water and bring to a simmer. Cook for 8-10 minutes or until carrots are tender. Drain any excess water.
2. Add butter, brown sugar, and salt to the pan, stir and coat the carrots. Cook for 4-5 minutes, stirring occasionally until the sauce has formed. 
3. Sprinkle with parsley if desired and serve.

 

Green Bean Almondine:

12 ounces Green Beans, trimmed

2 tablespoons Almonds, sliced

1 Shallot, thinly sliced

1 Garlic Clove, grated

1 tablespoon extra-virgin Olive Oil

½ teaspoon fresh Lemon Juice

Sea Salt and freshly ground Black Pepper

 

1. Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Blanch the green beans for two minutes. Drain boiling water and immediately immerse into the ice water. Drain and transfer to a towel to dry. 
2. Heat a cast iron skillet over medium hear. Add the almonds to the dry skillet and toast until golden brown, or for 2-3 minutes. Remove almonds from the pan and set aside.
3. Add oil to the pan and reduce heat if necessary. Add shallot and salt and saute for 2-4 minutes or until the green beans are warmed through and tender. Remove the pan from the heat, add garlic and lemon juice and toss. Season to taste and transfer to serving dish. Top with the almonds and serve. 

 

Cranberry Cream Cheese Spread:

8 ounces Cream Cheese

½ cup dried Cranberries, chopped

½ cup dried Apricots, chopped

2 tablespoons Orange Juice

1 teaspoon Orange Zest

¼ teaspoon ground Ginger

1. In a large bowl, whisk together cream cheese, cranberries, apricots, orange juice and zest, and ground ginger until well combined.
2. Refrigerate before serving with crackers, sliced baguettes or fruit. 

 

DRINKS: 

Pumpkin Pie Martini:

3 ice cubes

2 ounces Pumpkin Spice Vodka (or Vanilla)

1 ounce Dark Rum or Rum Chata

2 tablespoons Pumpkin Puree

1 ounce Maple Syrup

¼ teaspoon Pure Vanilla Extract

½ ounce Half and Half

Pumpkin Spice or Cinnamon Stick for garnish

Optional: Whipped Cream for additional garnish

 

1. In a cocktail shaker, combine the ice with the vodka, rum, pumpkin, maple syrup, and vanilla. Shake vigorously until the shaker is chilled to the touch. Add in the half and half and stir to combine.
2. Strain and pour into martini glass. Garnish with cinnamon stick, and dollop with whipped cream and sprinkle with pumpkin spice or nutmeg before serving. 

 

Apple Cranberry Moscow Mule:

4 ounces Vodka

½ cup Cranberry Juice

1 can of Ginger Beer or Apple Juice

Fresh Cranberries, Apples, and Rosemary for garnish

 

1. Fill two glasses with a few cranberries and a piece of rosemary, muddle slightly. Fill with ice and add equal amounts Vodka and cranberry juice to the glasses. Stir to combine.
2. Fill remaining space with ginger beer or apple juice and stir slightly. Garnish with desired garnishes and serve immediately. 

*Make without Vodka for a festive mock-tail!