Thanksgiving is quickly approaching, and we can’t wait for the delicious treats that come with it! For those of us who are thankful for creativity and culinary exploration this year, we have decided to celebrate with a few alternative and absolutely delectable menu options for a non-traditional meal! Here are 5 non-traditional recipes that you can add to your Thanksgiving spread this year!
1. CRISPY BACON-WRAPPED BRUSSELS SPROUTS
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- Kosher salt and freshly ground pepper
- Two 16-ounce packages of bacon
- 2 tablespoons honey
- Chopped chives, for serving
1. Preheat the oven to 400°F. Season the Brussels sprouts with salt and pepper.
2. Cut down the length of each piece of bacon to remove the fat from the bacon.
3. Wrap each sprout in a bacon strip and place seam side down on an aluminum foil-lined baking sheet. Season with pepper.
4. Bake 30 to 40 minutes or until the bacon is crisp and the Brussels sprouts are beginning to brown. Drizzle the sprouts with honey and top with chives.
2. SPICY ORANGE-HONEY GLAZED HAM
- 4 garlic cloves, minced
- ½ cup honey
- ¼ cup brown sugar
- ½ cup whole-grain mustard
- Zest of 1 orange
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- One 10- to 12-pound boneless ham
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Whisk the garlic with the honey in a bowl, adding brown sugar, mustard, orange zest, red pepper flakes, and black pepper.
3. Place the ham on the baking sheet and pour the glaze over evenly. Bake the ham for approximately 1 hour, basting it with the glaze every 15 minutes. until fully cooked.
4. Serve sliced; warm or cold.
3. SPICY WHOLE ROASTED CAULIFLOWER
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1½ cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil.
2. Remove any green leaves and the woody stem from the base of cauliflower.
3. Combine the yogurt with the lime zest and juice in a bowl, along with chile powder, cumin, garlic powder, curry powder, salt and pepper.
4.Submerge cauliflower in the bowl and use a brush or to marinate evenly.
5. Place the cauliflower on the baking sheet and roast 30 to 40 minutes until the surface is dry and lightly browned.
6. Let cool for 10 minutes before cutting it into wedges to serve.
4. Roasted Sweet Potatoes with Sriracha and Lime
- Zest and juice of one lime
- ¼ cup coconut oil, melted
- 2 teaspoons kosher salt
- 2 teaspoons sriracha, plus more as needed
- 1½ pounds sweet potatoes, cut into 1-inch chunks
- Coarsely chopped fresh cilantro, for serving
1. Preheat oven to 425°F.
2. In a bowl, combine and whisk coconut oil, lime juice (save the zest for garnish), salt, and sriracha.
3. Place sweet potatoes in the mixture. Roast 35 to 45 minutes in a single layer on two sheet pans until fork-tender, rotating the pans halfway through.
4. Top with the lime zest and a handful of coarsely chopped fresh cilantro. Serve immediately.
5. Chocolate Semifreddo
- ¼ cup (50g) superfine sugar
- ¼ cup plus 2 tablespoons (28g) sifted Dutch-process cocoa powder
- Pinch of salt
- ¼ cup (59mL) milk
- ½ cup (118mL) heavy cream
- 1 or 2 large (19g) egg yolks
- ½ teaspoon pure vanilla extract
1. Suspend a fine-mesh strainer over a medium bowl. Set aside. In a small saucepan, whisk together sugar, cocoa, and salt. Whisk in milk until smooth; next whisk in the cream.
2. Heat mixture on low heat, whisking constantly bring to a boil. Bring to low boil for 1 minute, continuing to stir, until thickened.
3. Remove pan from heat and whisk in egg yolk and vanilla. Scrape the chocolate custard into the strainer. Press through the strainer and scrape any mixture clinging to the underside of the strainer into the bowl.
4. Divide the chocolate custard into 6-ounce cups. Cover tightly and freeze for at least 30 minutes before serving, or until partially frozen. Refrigerate until 30 minutes before serving time, and then freeze for 20 minutes before serving.