@harrywwallace Replying to @Corrine Cooper Back again with more Thanksgiving side dish ideas! Thank you all so much for the kind words on Part 1. ❤️(Also something tells me a lot of you like jalapeños in your cream cheese corn 😛) Next up: Appetizers! Hope to see y’all this Saturday for my Holiday Hosting Q&A on TikTok Live. Drop those burning questions below ⬇️! Recipes from this video: Braised Brussel Sprouts with Pancetta and Balsamic - 4oz pancetta or thick cut bacon, cubed - Olive oil - 1 lb Brussel sprouts, washed, trimmed and halved - Salt & pepper - 1 1/2 cups chicken stock (or Turkey stock or veggie stock) - Balsamic vinegar (about 1-2 Tbsp) Cranberry Sauce - 12 oz fresh cranberries - 3/4 cup sugar - 1 cup water (forgot to mention this in the video!) - 3 wide strips of orange zest - 1 cinnamon stick - 2 tsp orange zest, grated - 2 tsp lemon zest, grated - Juice of 1 orange - Juice of 1 lemon Pear and Apple Slaw - 1 Anjou pear, sliced in matchsticks - 1 Granny Smith apple, sliced in matchsticks - 1 bag of prepared coleslaw mix For the dressing: - 3 Tbsp mayonnaise - 1/4 cup red wine vinegar - Juice of 1 lemon - Salt & pepper #thanksgiving #thanksgivingsides #holiday #easyrecipes #comfortfood #cookwithme #TikTokPartner #LifeOnTikTok #thanksgivingrecipes #brusselsprouts #makeaheadmeals #entertaining #hosting #cranberrysauce ♬ original sound - Harrison
@harrywwallace
Back again with more Thanksgiving side dish ideas! Thank you all so much for the kind words on part 1. (Also something tells me that a lot of you like jalapeños in your cream cheese corn) Next up: Appetizers!
Braised Brussels Sprouts with Pancetta and Balsamic
Ingredients:
4 oz pancetta or thick cut bacon, cubed
1 lb Brussels Sprouts, washed, trimmed and halved
Salt and pepper to taste
1 ½ cups chicken stock
2 Tbsp balsamic vinegar
Olive oil, as needed
Instructions:
Place the pancetta in a cold pan, and begin to heat over medium heat for about 10-12 minutes until the pancetta is crispy and has rendered a nice layer of fat in the bottom of the pan. Remove the pancetta to a plate lined with a paper towel and set aside. Add some extra olive oil as needed. Place the brussels sprouts cut side down in the pan, and season with salt and pepper. Sear for 2-3 minutes until well browned. Reduce the heat to low, add the chicken stock, and cover, allowing the sprouts to braise for 6-7 minutes. Uncover the pan and continue to cook for another 6-7 minutes, or until most of the liquid has evaporated and the sprouts are tender. Add the pancetta back to the pan, season again with salt and pepper, drizzle on the balsamic vinegar and toss to combine.
Tips for Making Ahead:
Cook the recipe all the way through, then store the sprouts in an airtight container in the fridge, To reheat, place them back into a hot skillet with a little extra stock if needed. You can make these up to 2 days in advance.
Pear and Apple Slaw
Ingredients:
1 Anjou pear, sliced in matchsticks
1 Granny Smith apple, sliced in matchsticks
1 bag prepared coleslaw mix
For the dressing:
3 Tbsp mayonnaise
¼ cup red wine vinegar
Juice of 1 lemon
Salt and pepper to taste
Slice the pear and apple into matchsticks, discarding the cores. Place into a large mixing bowl with the prepared coleslaw mix and set aside. In a separate small bowl, combine the mayonnaise, red wine vinegar, lemon juice, salt and pepper and whisk to combine. Pour over the slaw mixture and toss well to combine.
Notes: To dress this up, add some thinly sliced fennel or some fresh dill, and be sure to look for a coleslaw mix that has long strips of shredded cabbage. The chopped coleslaw mixed are chopped too finely for the textures of the matchstick apples and pears to work well together.
Tips for Making Ahead:
You can prepare the slaw and keep it in an airtight container in the refrigerator for up to one day in advance.
Pear and Apple Slaw
Ingredients:
1 Anjou pear, sliced in matchsticks
1 Granny Smith apple, sliced in matchsticks
1 bag prepared coleslaw mix
For the dressing:
3 Tbsp mayonnaise
¼ cup red wine vinegar
Juice of 1 lemon
Salt and pepper to taste
Slice the pear and apple into matchsticks, discarding the cores. Place into a large mixing bowl with the prepared coleslaw mix and set aside. In a separate small bowl, combine the mayonnaise, red wine vinegar, lemon juice, salt and pepper and whisk to combine. Pour over the slaw mixture and toss well to combine.
Notes: To dress this up, add some thinly sliced fennel or some fresh dill, and be sure to look for a coleslaw mix that has long strips of shredded cabbage. The chopped coleslaw mixed are chopped too finely for the textures of the matchstick apples and pears to work well together.
Tips for Making Ahead:
You can prepare the slaw and keep it in an airtight container in the refrigerator for up to one day in advance.
