Food Bloggers Dish On How to "Spin" Your Favorite Thanksgiving Dishes | Families
Recently, food bloggers from "The Brown Culinary Experience" offered their takes on their favorite Thanksgiving dishes.
1. Citrus Mojo & Sage Infused Cornish Hen With Candied Pecan Glaze. Thanksgiving, Latin Style! by Bren Herrera, Flanboyant Eats If you are cooking for a small crowd or simply want to try a different "bird" for Thanksgiving this recipe will turn you into a kitchen hero. The citrus mojo marinate and the caramelized pecan glaze with a touch of cranberry juice elevates this dish to a whole new level.
2. Orange Whipped Sweet Potatoes with Hazelnuts by Sanura Weathers from My Life Runs On Food
Tired of the same old sweet potatoes casserole? Sanura Weathers puts a healthy spin on this dish. This citrus-flavored whipped sweet potato dish is more about flavor than adding sugar.
Roasting beets not only enhance their flavor but concentrates their natural sweetness. Once roasted the skin peels easily. Beets come in vibrant red or golden yellow. Both are delicious raw or cooked. The great thing about this recipe is that it can be made ahead of time.4. Spiced Roasted Winter Vegetables by Cheryl D Lee from Black Girl Chef's Whites
Winter root vegetables roasted with warming spices makes an excellent side dish for the holidays. Sea salt, allspice, cinammon and a hint of crushed red pepper flakes makes this dish irresistible!
Plantains are a rich comlex starch. Believe it or not, plantains are considered one of the healthiest food in the world. Unlike its banana cousin, plantains has more dietary fibers and has less water and sugar. Plantains are a staple food in many Caribbean and Hispanic cultures. They are soft, sweet, gooey and very rich in flavor.
6. Wild Rice with Roasted Hazelnut, Fennel, and Golden Raisins by Liza Cardona from The Bluebird Patch
For my last Thanksgiving I decided to make a stuffed quail over a wild rice mix. The rice mix I used was Rice Select Royal Blend. It's basically a mix of whole grain, texmati brown & red rice with barley & rye.This recipe is a reinterpretation of the classic onion rice. I added golden raisins, roasted chopped hazelnuts, and braised fennel that has been cooked in 1 tablespoons of extra-virgin olive oil and 1 tablespoon of unsalted butter and a gulp of apple cider. Don't worry about the amount just eyeball it. Basically, all you need to do is to incorporate the braised fennel, golden raisins, and chopped roasted hazelnuts to one cup of rice. Add two cups of beef stock, salt and pepper to taste and cover and reduce heat to low. Simmer until all the liquid is absorb and rice is tender. To read the full post please visit: http://www.thebluebirdpatch.com/2011/11/food-bloggers-dish-on-how-to-spin-your.html Also dont foget to follow us on facebook http://www.facebook.com/#!/TheBluebirdPatch and Twitter http://twitter.com/#!/BluebirdPtchATL