Last-Minute Thanksgiving Recipes

From our friends at The Cottage Journal …

Thanksgiving is coming fast! If you’re in a recipe rut and need simple, delicious ideas to wow your dinner guests, check out our ideas for quick and easy sides and desserts. These recipes have all the flavor and presentation you want at your holiday table, with half the fuss and planning.

Smashed Potatoes
Makes 8 to 10 servings

1 pound red new potatoes
1 pound purple potatoes
1 pound small Yukon gold potatoes
½ cup olive oil, divided
6 cloves garlic, smashed
1 bunch rosemary
2 teaspoons salt
2 teaspoons pepper

1. Preheat oven to 350˚. In a large bowl, toss potatoes with ¼ cup olive oil, garlic, rosemary, salt, and pepper. Arrange on a large baking sheet, and cook until tender, about 1 hour. Let cool, and then lightly smash each potato with the palm of your hand. (At this point, potatoes can be refrigerated up to 3 days.)
2. In a large skillet, heat remaining ¼ cup olive oil over medium-high heat. Add potatoes in batches, and cook 5 minutes on each side or until brown, crisp, and heated through.

Note: Look for small potatoes about 1 to 2 inches in diameter.

Only the most basic seasonings are needed to bring out the flavor of these delicious Smashed Potatoes.

Roasted Golden Beets Makes 8 servings

3 pounds golden beets, scrubbed well and dried, stem ends removed
3 tablespoons extra-virgin olive oil
1 tablespoon blood-orange zest
6 tablespoons blood-orange juice
3 tablespoons extra-light olive oil
2¼ teaspoons salt
1¼ teaspoons pepper
1 teaspoon minced garlic
½ cup chopped, toasted walnuts

1. Preheat oven to 400˚.
2. Line a baking sheet with aluminum foil. Rub beets generously with extra-virgin olive oil, and place on prepared baking sheet. Bake for 1 hour, or until beets are tender. Cool slightly, then peel beets, and cut into 1-inch cubes. Place in a large bowl.
3. In a medium bowl, whisk together the orange zest, orange juice, extra-light olive oil, salt, pepper, and garlic until well combined. Pour dressing over beets, and toss to evenly coat. Sprinkle with walnuts. Serve warm.

These beautiful golden beets add warm color and rich flavor to your fall table.

Pumpkin Chess Pie
Makes 6 to 8 servings

6 tablespoons butter, softened
1½ cups sugar
4 teaspoons cornmeal
1 cup canned pumpkin
⅓ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
1 (9-inch) prebaked pie crust

1. Preheat oven to 350˚.
2. In a large bowl, beat butter, sugar, and cornmeal at medium speed until combined. Add pumpkin, cream, vanilla, salt, cinnamon, nutmeg, ginger, and cloves, beating until combined. Add eggs, one at a time, beating well after each addition. Pour mixture into prepared pie crust.
3. Bake for 55 minutes or until center is set and does not move when pan is lightly shaken. Let cool completely.

For a slight variation on Thanksgiving’s traditional dessert, try this luscious Pumpkin Chess Pie.

Cranberry Brie Wrapped in Phyllo
Makes 1 Brie

1 (35.2-ounce) round Brie cheese
12 frozen (9-x-14-inch) phyllo pastry sheets, thawed in refrigerator
1/2 cup butter, melted and divided
1 cup whole-berry cranberry sauce
1 tablespoon brown sugar
1/4 cup chopped pecans

1. Trim rind from top of Brie; set cheese aside. Discard rind.
2. Line a large baking sheet with heavy-duty aluminum foil. Place 2 sheets of phyllo on foil, overlapping to make a 14-inch square. (Keep remaining phyllo covered.) Brush phyllo with melted butter. Repeat procedure for remaining phyllo (2 sheets at a time) and butter, reserving 1/4 cup butter.

3. Place Brie in center of phyllo. Make shallow indentations in top of Brie with a fork at 1/2-inch intervals. Pour remaining 1/4 cup butter over Brie.
4. Spread cranberry sauce over top of Brie. Sprinkle evenly with brown sugar and pecans.
5. Fold phyllo up over edges of Brie and crimp edges of phyllo with hands. Fold foil lightly around edges of Brie to hold phyllo in place while baking.
6. Bake at 350° for 20 minutes, or until phyllo is lightly browned. Let cool for 20 minutes. Remove foil. Serve with gingersnaps and green-apple slices.

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