… 8 days and counting to the big turkey day dinner! Yesterday, I shared some appetizer recipes (even the super secret one) and today’s post is all about the side dish. What in the world is a side dish anyway? Is it a potato, a salad, fruit, and why is it called a side dish? According to wikipedia, a “side” or “side dish” is a food item that accompanies the entree or main course at a meal. Ok then, does that mean jello is considered a side?
Yippee, because one of the side dishes I’m sharing with you today is…
My mother’s famous Cinnamon, Raspberry, Applesauce Jello aka; A Great Side Dish! Not sure where my mama got this recipe, but it has graced our Thanksgiving dinner table since I was a little girl. It now has a place of honor on my thanksgiving table in memory of her. 🙂 It not only provides a beautiful pop of red color amongst the other “white foods”, the cinnamon flavor cleanses your palate and provides great balance with all the other rich sides (like stuffing, mashed potatoes and gravy, sweet potatoes, you know what I mean). I think you’ll love it!
1 -6 oz package of Raspberry Jello, 6 oz. Cinnamon Red Hot Imperial Candies, 24 oz. Mott’s Original Applesauce, Cinnamon Sticks for garnish.
Directions: Pour gelatin mix and the cinnamon imperial candies into a medium sized glass bowl. Bring 2 cups of water to boil and stir into the gelatin mixture. Let the cinnamon candies dissolve, removing the stray candies that don’t totally dissolve. Stir in 2 cups of Motts Applesauce and stir. DO NOT ADD ANY ADDITIONAL WATER like the jello package directs. The applesauce replaces the 2 cups of cold water. Refrigerate overnight. Before serving, add a dollop of whipped cream on top and place 1 – 2 cinnamon sticks in the whipped cream as a garnish. Serves 8.
Side dish #2: Green Beans with Sugar Peas and Chives – a Great alternative to the Green Bean Casserole! Another great thing about this side dish; it’s just as great served at room temperature. This might be the perfect side dish to bring if you’re a guest this year.
16 oz. green beans (I prefer Haricot verts), 16 oz. sugar snap peas, 2-3 tblsp. fresh minced chives, 2 shallots, finely minced, 2 tblsp. sea salt, red wine vinaigrette.
Directions: Blanch the green beans in lightly salted water about 3-5 minutes. Drain and place in a large bowl of ice water to stop the cooking. Remove the green beans and place in another large bowl. Blanch the sugar snap peas for about 2- 3 minutes and place immediately in ice water to stop the cooking. Add the sugar snap peas to the green beans and make the vinaigrette. Vinaigrette: 2 tblsp. sherry vinegar, 2 tblsp. red wine vinegar, 1/2 cup extra virgin olive oil, sea salt and freshly ground pepper to taste. Combine both vinegars, sea salt, and pepper in a bottle. Cover and shake to dissolve the salt. Add the oil and shake to blend. Pour over the green beans and sugar snap peas. Mix well, add the chopped fresh chives and toss again. To serve, place on large platter. Refrigerate and bring to room temperature before serving. Serves 8.
Side dish #3: Roasted Root Vegetables – a Great alternative to those mushy vegetables you may have grown up with! This side dish is also amazing served at room temperature. Great choice whether you’re hosting or attending Thanksgiving dinner.
2 large sweet potatoes, scrubbed clean and cut into 2 inch chunks, 3 large carrots, peeled and cut into 2 inch pieces, 1 small butternut squash, cut into 2 inch chunks, 1 large red onion, peeled and cut into thick wedges. Place all vegetables on a large cookie sheet with sides. Drizzle about 2 – 3 tblsp extra virgin olive oil over the veggies. Drizzle about 1 tblsp. balsamic vinegar over the veggies. Sprinkle 1 tblsp. sea salt and 1/2 tblsp freshly ground black pepper over and toss together. Roast in a 450 degree oven for about 15 – 20 minutes or until veggies are beginning to caramelize. Place on a large serving platter and serve. Serves 8. This is also fantastic at room temperature.
Check back tomorrow for the perfect bottle of wine to serve or bring to Thanksgiving dinner! See you then!