Yesterday, we shared the gorgeous Friendsgiving table top from entertaining expert Claiborne & Lime. Today, we have a couple of her favorite recipes – perfect if you’re still hunting for that last second side dish to fill out your Thanksgiving menu. These look so good we might be swapping out some of typical traditions to give one a try!
Lemon Caper Brussel Sprouts
- 1 lb. of brussel sprouts, rinsed, trimmed and halved lengthwise
- 4 tablespoons of butter
- 5 cloves of garlic (roughly chopped)
- 3 tablespoons of capers with juice
- ½ of a large lemon
- Salt and Red Crushed Pepper to taste
Directions
1. In a large nonstick skillet heat 2 tablespoons of butter over a medium heat. Arrange sprouts in a single layer, with the cut sides down. Cover and cook for 4 minutes. Remove lid and sprinkle sprouts with half of the lemon juice. Cover and cook for 2 more minutes. Sprouts should begin to caramelize and tender.
2. Add garlic, remaining butter and increase the heat. Toss brussel sprouts in pan. Add capers and remaining lemon juice. Sprinkle salt and red pepper flakes to taste. Cut sides should be well caramelized and remove from heat.
Bourbon Sweet Potato & Butternut Squash Soup Topped with Crème Fraiche & Candied Bacon
- 1 lb. butternut squash, quartered, cleaned and chopped 1 inch thick
- 1 lb sweet potato, peeled halved, quartered and chopped inch thick
- 6 garlic cloves
- 1 onion, quartered
- 1 chipotle pepper in adobo sauce, chopped plus adobo sauce
- 3 thyme sprigs
- 1 32 oz. container of chicken broth
- Salt and pepper to taste
- Crème FraÎche
- Chives, chopped for garnishing
- Candied Bacon
- ½ pound of bacon
- ½ cup of raw sugar
- 1 teaspoon of cayenne pepper
Directions
1. In mixing bowl toss butternut squash, sweet potatoes, garlic and onions with 2 tablespoons of olive oil. Spread mixture evenly on baking sheet (or two if necessary) covered with parchment paper and roast at 375 degrees, until tender.
2. While squash and potatoes are cooking, in a medium pot add bacon and cook over medium-high heat stirring often, until edges are lightly brown, about 5 minutes. Transfer bacon to a paper towel lined plate. Discard a majority of bacon fat, depending on preference keep about 2 tablespoons.
3. Add roasted onion, garlic, chipotle pepper, adobo sauce, thyme and bay leaf and cook for 2 minutes. Deglaze with bourbon, cook for a 2 minutes and stir in chicken broth. Season with salt and pepper. Simmer for five minutes and discard thyme springs and bay leaf. Remove from heat, add butternut squash and sweet potatoes in the pot and puree with an immersion blender. Place pot back on heat and allow soup to simmer on a low-heat.
4. Arrange bacon in non-stick skillet. Sprinkle raw sugar over bacon and cook on a low heat, turning occasionally, until sugar is dissolved, caramelized and coats bacon, 8 to 10 minutes. Sugar melts slowly but burns easily, reduce heat if needed after sugar caramelizes.
5. When done, bacon will be dark. Sprinkle a tsp of cayenne pepper, toss & transfer bacon to parchment to cool. (Chop bacon depending on how you want to garnish) Serve soup with Crème Fraiche, Candied Bacon & chives on top.
Images by Kristen Beinke Photography // Creative Direction & Styling by Antoinette Watson of Claiborne & Lime // Design Direction by Laura Mormann & Lani Ako // Monogrammed Napkins & Mule Copper Mugs by Mark & Graham // Food by Chef Jasmine Croom of Cream de la Croom // Calligraphy & Paper by KAKalligraphy // Serve ware & Glasses via Dish Wish Events //
