Herbs & Thanksgiving

November 15th, 2011 § 0 comments § permalink

Thanksgiving is a time we all get together and celebrate family and friends over food. There is not a better partner for Thanksgiving than fresh herbs.  More people consume fresh herbs on Thanksgiving than any other holiday all year round.  The average household who may never use a fresh herb typically uses three or four varieties on this holiday.  For us, here at Ger-Nis, we love that Thanksgiving precipitates this situation which leads us into this herb frenzy!  Fresh herbs allow us to increase the flavor profile of dishes without adding salt or fat.  These healthy leaves & twigs give us more flavor and depth to almost any dish.  Fresh herbs pairings are getting more and more creative as the world gets smaller so we want to teach you a few secrets and flavors to make this Thanksgiving on to remember! This week’s featured recipes are bound to  inspire your upcoming feasts with our tantalizing herbal ideas for this warm and fuzzy holiday where our friends and family come together in celebrating bounty.  So go a little extra herb crazy this year with some of these simple and herb-tastic ideas.  We have pulled some of our favorite herbal Thanksgiving recipes for you; everything from drinks to desserts!

Enjoy and remember if you have any herbal questions, email us at ask@ger-nis.com


The Drinks

Concord Grape Thyme Bandit

Cranberry Pear Thyme Champagne Cocktail

Hot Cranberry Bay Leaf Cider

The Rosemary Crantini

The Pumpkin In the Rye


The Apps

Herbed Almonds

Herbed Goat Cheese

Parmesan Tomato Herb Straws

Pickled Shrimp & Fennel

Blue Cheese & Pear Crostini with Warm Rosemary Honey

Fall Stuffed Mushrooms


The Sauces, Glazes & Gravy

Cilantro Jalapeño Cranberry Sauce

Orange Thyme Cranberry Sauce

Apple Ginger Cranberry Sauce

Chipoltle Herb Glaze

Maple Ginger Glaze

Rosemary Plum (Prune) Red Wine Glaze

Apple Cider Gravy With Ginger Apple Bits

Dark Cherry Port Gravy

Green Chili Gravy


The Baked Goods

Cranberry Sage Walnut Rolls

Rosemary Foccacia

Cheddar & Chive Apple Puffs

Parmesan Thyme Biscuits

Quick Herb Rolls

Parsley Chive Butter


The Vegetables

Roasted Brussel Sprouts with Apples & Mint

Creamy Parsnip Apple Soup

Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

Olive Oil Roasted Vegetables with Rosemary

Roasted Gold Beet Cauliflower Lentil Salad with Roseamry

Maple Roasted Carrots

Spaghetti Squash with Parsley Pesto

Spicy Goat Cheese & Lentil Salad


The Carbs

Fresh Herb Farro Tart

Roasted Herbal Potatoes

Parsnip Apple Mash

Sweet Potato Gnocchi with Brown Butter Sage Sauce

Apple Herb Stuffing

Wild Mushroom Herbed Bread Pudding

Salt Baked Potatoes with autumn Pest


The Dessert

Pumpkin Tart with Maple Sage Crust and Fried Sage Leaves

Cranberry Tart with Maple Sage Crust

Quick Herb Rolls

November 15th, 2011 § 0 comments § permalink

Ingredients

2 cups all-purpose flour
1 T baking powder
½ tsp baking soda
1 tsp salt
1 stick cold unsalted butter cut into cubes
¾ c -1 c buttermilk
¼ cup fresh herbs of choice, chopped fine

Directions

Preheat oven to 425°F and lightly grease a baking sheet. Into a large bowl mix together flour, baking powder, baking soda, and salt. Add cubed butter and mix with hands or fork until the mixture resembles a course meal, add buttermilk and mix until combined. At this stage add your  fresh herbs or whatever other ingredients you wish. Transfer mixture to a lightly floured surface and knead a few times until a smooth dough is formed. Roll out dough to about a ½ inch thick and cut with cutters in whatever shape you want your rolls. Place on baking sheet, sprinkle with salt and herbs if you choose. Brush with melted butter. Bake for about 15-20 minutes or until golden brown in color.

Orange Thyme Cranberry Sauce

November 15th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups fresh cranberries
1 cup light brown sugar or turbinado sugar
Zest of 1 orange
Juice of one orange
½ cup fresh thyme leaves
1 cinnamon stick
½ cup water

Directions

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until  completely smooth.

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