10 Days of Thanksgiving: Breads + Rolls

Buttermilk Ham + Cheese Biscuits
Photo: FoodandWine.com

Between the mashed potatoes, stuffings, rich gratins, gravy and desserts, breads can easily go forgotten as a Thanksgiving side dish. But there's something wonderful about a warm, steaming crescent roll, a flaky biscuit topped with melting butter, or a slice of slightly sweet zucchini bread studded with walnuts.

Make no mistake, bread is a means to an end on Thanksgiving. It's a vehicle to sop up gravy, cranberry sauce and, perhaps most importantly, serve as the bookends for an incredible next-day leftover sandwich (arguably the best part about Thanksgiving). Personally, I'm making the Buttermilk Ham + Cheese Biscuits (recipe below), filled with tiny bits of diced ham and nutty Gruyere cheese. If the photo to the right is any evidence, the day-after obligatory sandwich will be just as good as the day-of fixin's.

1. Cornbread with Bacon Crust
Crumbled bacon makes an irresistible top crust on this slightly sweet cornbread.

2. Buttermilk Ham + Cheese Biscuits
Food and Wine recipe writer Lee Hefter gets so caught up in cooking Thanksgiving dinner that he hardly has time to eat it. He has a turkey-and-stuffing sandwich on these biscuits while he's cleaning up.

3. Spiced Zucchini + Walnut Bread
Sabrina Henderson of Gardena, California, writes: "After 17 years of making dinner for my family, I don't cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when I'm going to send something their way. The staff in the doctor's office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them I'll bring it in, but only if they behave."- Bon Appetit

Raised Pumpkin Bread with
 Pumpkin-Pecan-Cranberry Swirl
Photo: FoodandWine.com

4. Mom's Crescent Rolls
These rolls have been a staple at blogger Tasty Kitchen's family Thanksgiving table for years. They're promised to be light and delicious.

5. Raised Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl
The festive twist on cinnamon-swirl bread makes this loaf special enough for a holiday brunch, but don't limit yourself. A toasted, buttered slice can warm up any chilly morning.

HAPPY THANKSGIVING + Leftover Recipes!

The 10 days of Thanksgiving recipes might be over but there are two things left to say:

1. HAPPY THANKSGIVING!!

2. Check back tomorrow for my five best Thanksgiving leftover recipes. Because there's nothing better than having Thanksgiving dinner all over again... just shoved between two pieces of bread.

Top 5 Thanksgiving Leftovers Recipes!

What's Your Thanksgiving Leftover Recipe?
Photo: Bon Appetit

Two words: Thanksgiving leftovers. To some people, getting through Thanksgiving Day is a necessary evil in the way of getting of their leftover Thanksgiving sandwich. It's tradition. Ritual, even. My family is no exception and everyone has a very personal take on how their leftover sandwich should be made. Here's mine: I lightly toast two pieces of fresh sourdough bread and load it up with turkey, stuffing, mashed potatoes, cranberry sauce, sweet potatoes. No mustard, mayonnaise or lettuce for me. No, sir.

Bryan, on the other hand, alternates between two styles: 1) Traditional deli-style (i.e. cold) sandwich with mustard, mayonnaise, lettuce, tomato, pickle, etc., and 2) A hot sandwich that he calls, "Thanksgiving between bread." He shmears sweet potato on one piece of bread and gravy on the other, then loads it with turkey (white meat only) and cranberry sauce. No stuffing or potato involved. He reserves them for the sides.

Black Friday Turkey + Poached Eggs
Photo: Daily Candy

Need some inspiration to make your perfect sandwich? Here are five fantastic recipes that will help you get the most our of your leftovers. Just add bread.

1. Open-Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce
I'll admit: I'm not a huge Rachel Ray fan. That said, this recipe encompasses everything that I know and love about a Thanksgiving leftover sandwich.


2. Turkey Banh Mi Sandwich
This Thanksgiving-inspired version of the traditional Vietnamese baguette sandwich is made with leftover turkey and dressed with mayonnaise, Asian chile sauce, cucumber, carrot, and fresh cilantro. Increase the heat with sliced fresh jalapenos, if you like some extra spice.

Turkey Banh Mi Sandwich
Photo: Martha Stewart

3. Fried Turkey with Stuffing Waffles, Sweet Potato Hash, Maple Foam, and Cranberry Glaze
Longman & Eagle’s Thanksgiving menu is the stuff food fantasies are made of. So when the editors Daily Candy asked chef Jared Wentworth what they could do with our leftovers, he concocted a recipe so tempting that they’re considering starving on Turkey Day itself in order to save room for the ultimate leftover feast.

4. Black Friday Turkey and Poached Eggs
Technically, this turkey-meets-eggs Benedict isn't a sandwich, but that won't stop me from putting it between two toasted pieces of zucchini walnut bread. The recipe comes courtesy of Nathan Beauchamp head chef of popular D.C. restaurant 1789.

5. Turkey, Cranberry + Gruyere Sandwich
This recipe, from 'Food Blogga' Susan Russo, had me at Gruyere. Load the sandwich filling with my Buttermilk Ham + Gruyere Biscuits and you've got the ultimate Thanksgiving sammy.

Frozen Pumpkin Mousse with Walnut Toffee Crunch

Frozen Pumpkin Mousse with Walnut Toffee Crunch
Photo: BonAppetit

Thanksgiving was only a few days away but I'm still in a pumpkin mood. I understand that pumpkin, in all its forms, can be polarizing. My mom, for example, can't handle the "mealy" texture of pumpkin pie but loves the rich flavor of velvety, pumpkin soup. I'm not sure how it happened, but I fell far, far away from the anti-pumpkin tree. On the contrary, pumpkin season is my favorite time of the year. From the moment Starbucks announces their Spiced Pumpkin Latte in September to when that last slice of pumpkin pie has been devoured after Thanksgiving dinner, I'm in.

That said, whenever I'm making a pumpkin recipe I try to find one that will be appetizing to everyone at my dinner table. Which is exactly why I love this Frozen Pumpkin Mousse with Walnut Toffee Crunch*. I mean, just the name alone sounds incredible, doesn't it? Forget the fact that when you make it, your house will start to smell like toasted walnuts bubbling away in warm, salted toffee. Who wouldn't want that?

*A word to the wise: This perfect fall parfait requires some patience. Make it a day ahead or serving to give it time to really set up in the refrigerator. Your guests will thank you.

FROZEN PUMPKIN MOUSSE WITH WALNUT TOFFEE CRUNCH
Adapted from Bon Appetit Magazine

Ingredients:
Walnut Toffee Crunch:

• Vegetable oil
• 1 cup walnut pieces (about 4 ounces)
• 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
• 4 teaspoons (packed) dark brown sugar
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted

Frozen Pumpkin Mousse:

• 2 cups chilled heavy whipping cream, divided
• 3/4 cup sugar
• 5 large egg yolks
• 1 1/4 cups canned pure pumpkin
• 2 tablespoons dark rum
• 1 1/4 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 4 cinnamon sticks

DIRECTIONS
For the Crunch: Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.

For the Mousse: Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.

Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.

In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving. Garnish with cinnamon sticks.

Recipe: Healthy Coq Au Vin. No, Really!

I'm seven days into my second annual "Sober January." As if foregoing any and all alcoholic drinks for 31 days isn't hard enough, I'm upping the ante. Sober January, meet No Carb January. Yes, you read right. No alcohol and no carbs for 31 days. Why am I following such a "crazy" diet (as one friend lovingly described it) right after the holidays? It's simple. A colleague putting himself through the same culinary torture put it best: "I'm doing Sober January, well, because December was BIG." 

Eating a restricted diet can get really boring, really fast. To avoid meal monotony and keep the tasty meals flowing, I've scoured magazines and cookbooks for health-conscious recipes. First up: Clean Eating Magazine's Coq Au Vin, a classic French dish typically laden with butter. Clean Eating's version removes the calories but keeps the classic taste; each serving is only 289 calories and 3 grams of fat. Part of the modification means removing the bacon, but I promise you won't miss it. I made this recipe for dinner last night, enjoyed leftovers for lunch today (minus the potatoes), and am watching Bryan dig into his as we speak. It's delish!

Coq Au Vin

Adapted from Clean Eating Magazine

Serves: 6

Ingredients

• 1/4 cup whole wheat flour
• 1/4 teaspoon each sea salt and fresh ground black pepper
• 2lb boneless, skinless chicken pieces (6 thighs and 3 breasts, halved)
• Olive oil cooking spray
• 1 yellow onion, chopped
• 1 carrot, peeled and sliced into 1/4" thick rounds
• 4 cups quartered Cremini or white mushrooms
• 12 oz. new potatoes, cut into bite size pieces (about 2 cups)
• 1 1/2 cups low sodium chicken broth 
• 1/2 cup dry red wine
• 2 tbsp low sodium tomato paste
• 1 tsp Herbes de Provence or dried thyme
• 2 tbsp chopped fresh parsley

Directions

In a large bowl, combine flour, salt and pepper. Add chicken, turning to coat in mixture. Mist a large heavy skillet with cooking spray and heat on medium. Add chicken and cook 4-6 minutes, turning once, until lightly browned. Transfer chicken to a plate; mist skillet with cooking spray and return to stovetop on medium heat. Add onion, carrot and mushrooms and saute, stirring frequently for four minutes. 

Add potatoes, broth, wine, tomato paste and herbes; stir to combine. Return chicken and any juices to pan in a single layer, nestling chicken into broth. Bring to a boil, reduce heat to medium low, cover and simmer for about 20 minutes, or until juices run clear when chicken is pierced and potatoes are tender. 

Using tongs and a slotted spoon, transfer chicken and vegetables to shallow dinner bowls or plates. Bring sauce to a boil; boil until sauce is reduced to about 1 1/2 cups, 3-4 minutes. stir in parsley and pour sauce over chicken and vegetables. 

Pan-Fried Caramelized Onion Dip

Caramelized Onion Dip
(Photo: 101 Cookbooks)

The road to the Super Bowl is one of my favorite times of the year, mostly because I have an excuse to try all sorts of new appetizer recipes. Lucky for me, our friends are always willing participants when it comes to trying my culinary experiments. Case in point: Bryan and I had a few friends over last night to watch the San Francisco 49ers dismantle the Packers. On the menu: Gruyere sliders, white cheddar and jalapeno shortbread "crackers," and this amazing creamy, caramelized onion dip.

Making the caramelized onion dip from scratch was a no-brainer for a few reasons: 1) It's incredibly easy and comes together in less than 30 minutes, and; 2) Our friends deserve better than a pouch of Lipton onion dip mixed with sour cream. The fact that the aroma of bubbling, caramelizing onions will waft through your house is an added bonus! I served the dip with Salt and Pepper Kettle Krinkle-Cut Chips, but choose your favorite and go with it. Just make sure to pick chips that are thick-ish and can support the weight of the dip.

Pan-Fried Caramelized Onion Dip
Adapted from The Barefoot Contessa Cookbook by Ina Garten


Ingredients
• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces light cream cheese, at room temperature
• 1/2 cup light sour cream
• 1/2 cup good mayonnaise
• 1/2 teaspoon Worcestershire

Directions: Cut the onions in half and then slice them into 1/8-inch thick half-rounds. You should have about 3 cups of onions. Heat the butter and oil in a large saute pan (I used a 12" cast iron skillet) over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, mayonnaise and Worcestershire in a medium-sized bowl and whisk until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Vegetarian Butternut Squash + Mushroom Lasagna

Butternut Squash + Mushroom Lasagna

I'm always on the look-out for new and interesting lasagna recipes. Over the holidays, I was on the hunt for a vegetarian recipe that would appeal to both a carnivorous and vegetarian crowd. I wanted it to be substantial enough to please both camps but also delicious enough that I would want to add it to my recipe repertoire. Enter this butternut squash and mushroom lasagne recipe, loaded with tender steamed squash, cremini mushrooms sauteed with onion, thyme and sage, and a rich Parmesan, mozzarella and ricotta cheese mixture.

Simply put, it was a winner-winner lasagna dinner. But during assembly, I was shocked at how much lasagna the recipe makes. Surely the quantity of ingredients would easily make two lasagnas, right? Not the case. After all was said and done, my large glass casserole dish was bursting with FIVE dense layers of squash, mushrooms and cheese. And that's not counting the eggs, which I omitted to accomodate the vegetarians in the crowd. The hour-plus cooking time was long but the house was wafting with the amazing aroma of bubbling cheese, earthy vegetables and herbs. Well worth it.

My meat- and veggie-loving guests ate the lasagna right up. Literally. Bryan and I had leftovers the next day and arguably, it was even better. 

Butternut Squash and Mushroom Lasagna
Adapted from Bon Appetit Magazine

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups chopped onions
• 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
• 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
• 1 14-ounce can vegetable broth
• 4 tablespoons chopped fresh thyme, divided
• 4 tablespoons sliced fresh sage, divided
• 3 15-ounce containers whole-milk ricotta cheese
• 4 cups grated mozzarella cheese, divided
• 2 cups grated Parmesan cheese, divided
• 4 large eggs
• Olive oil
• 1 9-ounce package no-boil lasagna noodles

Directions: Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. DO AHEAD:The lasagna can be assembled one day ahead and refrigerated.

Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.

MAKE AHEAD The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows before baking. The spiced nuts can be stored in an airtight container for up to 3 days.