Lainie Cooks' Everything but the Turkey Holiday Menu Week of November 24th-30th
I've put together a Thanksgiving menu that includes my favorite sides, appetizers, desserts, and drinks! Let’s celebrate cooking with loved ones and making lasting memories with family and friends.
Holiday Recipes
* Whipped Feta With Chickpeas & Crispy Sage
* Roasted Brussels Sprout Salad
* Potatoes Au Gratin
* Spicy Honey Cornbread
* Sweet Potato Crostini
Drinks & Dessert
* Blackout Sangria
* Grain-Free Apple Crumble
Holiday Recipes
Whipped Feta With Chickpeas & Crispy Sage
This incredibly creamy, smooth, and delicate dip is sure to impress! It's super simple to make and is perfect for any gathering, making it both decadent and easy to enjoy.
Prep time: 8 minutes
Cooking time: 12 minutes
Total time: 20 minutes
Servings: 8-10
Notes: Best served with crudités, crostinis, and crackers
Ingredients
8 oz feta cheese
1/2 block cream cheese (4 oz)
1/3 cup Greek yogurt
1 tbsp honey
zest of 1 lemon
1 garlic clove
1/4 cup + 1 tbsp water
Chickpeas & Sage
1 can chickpeas (rinsed & drained)
1/4 cup fresh sage (chopped)
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt & pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Pat chickpeas until as dry as possible. On a baking sheet, toss the chickpeas and chopped sage with olive oil and season with salt, pepper, smoked paprika, and garlic powder. Spread evenly and roast for 10-13 minutes, shaking the pan halfway through for even cooking.
In a food processor or blender, combine the feta, cream cheese, Greek yogurt, honey, lemon zest, garlic, and water. Blend until smooth.
Spread the whipped feta on a serving bowl and top with the roasted chickpeas and sage. Garnish with a drizzle of olive oil, a sprinkle of smoked paprika and more lemon zest.
Serve with veggies, pita, or toasted bread.
Roasted Brussels Sprout Salad
This dish is a family favorite every year! It's my go-to vegetable side dish. With a delightful mix of sweetness, savory flavors, and crunchiness, it’s definitely a crowd-pleaser and so easy to make!
Prep time: 15 minutes
Cooking time: 40-50 minutes
Total time: 1 hour 5 minutes
Servings: 8-12
Notes: Gluten Free, Holiday Side Dish. Can roast the Brussels sprouts ahead of time and when ready to serve pop them in the oven on broil to crisp up a few minutes before adding the toppings.
Ingredients
3 bags Brussels sprouts (rinsed and pat dry)
1 cup pomegranate seeds
2 cups shaved Parmesan cheese
1 + 1/2 cups honey-roasted almonds
1/4 cup balsamic glaze
olive oil
salt & pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Halve the Brussels sprouts. Spread them across the prepared baking sheet.
Drizzle the Brussels sprouts with a good amount of olive oil and season with salt and pepper. Toss to coat evenly. Roast in the oven for 40-50 minutes, stirring halfway through.
After roasting, broil for an additional 5 minutes to achieve a crispy, caramelized texture.
Remove the Brussels sprouts from the oven and transfer to a large bowl. Add the pomegranate seeds, shaved Parmesan cheese, honey-roasted almonds, and drizzle with balsamic glaze. Toss gently to combine.
Potatoes Au Gratin
If you want to elevate your cooking this year, consider making this stunning potato side dish instead of traditional mashed potatoes. It's incredibly creamy and elegant.
Prep time: 30 minutes
Cooking time: 1 hour 10 minutes
Total time: 1 hour 40 minutes
Servings: 10-12
Notes: Gluten Free, Holiday Side Dish
Ingredients
8-9 medium potatoes (thinly sliced)
1 head of garlic
1 cup heavy cream/double cream
1/4 cup whole milk
1 tbsp unsalted butter (+ more for greasing pan)
1 tsp fresh thyme
1/4 tsp nutmeg
1/2 cup grated Parmesan cheese
3 cups shredded Gruyère or mozzarella cheese
fresh chives (for garnish)
salt & pepper, to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Cut the top off the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with oil olive, and sprinkle with a pinch of salt.
Wrap the garlic tightly in the foil and roast in the oven for 30 minutes, or until it’s soft and golden. Allow garlic to cool before handling.
While garlic is roasting, grease a baking dish with butter and set aside.
Peel and very thinly slice the potatoes evenly. Arrange them upright in the baking dish in layers until all potatoes are used.
In a medium pan on medium heat, combine the heavy cream, milk, butter, half of the grated parmesan cheese, thyme, nutmeg, pinch of salt and pepper. Turn off the heat and add 1 cup of the Gruyère cheese and whisk together.
Once garlic has cooled, squeeze the cloves out of their skins and mash into a paste. Stir the garlic paste into the cream mixture.
Pour the creamy mixture evenly over the potatoes, ensuring they’re well coated. Cover the dish tightly with foil.
Bake the dish in the oven for 40 minutes.
Remove the foil and top the potatoes with the remaining shredded Gruyère or mozzarella cheese and the remaining grated Parmesan cheese.
Return the dish to the oven, uncovered, and bake for another 30 minutes, or until cheese golden brown and bubbly, and potatoes are fork-tender.
Let the potatoes cool for a few minutes before serving. Garnish with fresh chives and enjoy!
Spicy Honey Cornbread
At last, a gluten-free, dairy-free cornbread recipe! This one is a favorite among many and is easy to prepare. If you're not a fan of spice, feel free to omit the chili flakes; it will still be just as delicious.
Prep time: 15 minutes
Cooking time: 23-25 minutes
Total time: 40 minutes
Servings: 8-9
Notes: Gluten Free, Dairy Free, Holiday Side Dish
Ingredients
1 cup gluten-free flour (I like Bob’s Red Mill 1-1)
1 cup cornmeal
2 eggs
1 cup dairy-free milk
1/4 cup vegan butter (melted)
1/4 cup coconut sugar
2 tsp baking powder
1 tsp salt
Spicy Honey
1/4 cup honey
2 tbsp vegan butter
1/8 tsp chili flakes
Instructions
Preheat the oven to 400 degrees Fahrenheit. Lightly spray a 9”x9” baking dish with oil and set aside.
In a large bowl, whisk together the eggs, milk, and melted butter. Mix until smooth.
Add the flour, cornmeal, sugar, baking powder, and salt to the wet ingredients. Once well combined, add the cornbread mixture to the baking dish and place in the oven for 23-25 minutes.
In a small saucepan, add honey, butter, and chili flakes. Mix and bring to a simmer, then cook on low heat for 10-15 minutes. Remove from heat and strain.
Remove the cornbread from the oven, let it cool slightly, and pour the spicy honey mixture over the top.
Sweet Potato Crostini
A simple, wholesome appetizer with fall flavors and creamy cheese! It looks fancy, but it is so easy to make. Isn't that what it's all about?
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Servings: 12
Notes: Gluten Free, Holiday Appetizer
Ingredients
1-2 large sweet potatoes
1 cup herb goat cheese
3 tbsp honey
1/2 cup pecans (chopped)
olive oil
salt & pepper, to taste
thyme (for garnish)
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Rinse and slice your sweet potatoes into rounds about 1/4 inch-thick. Arrange them in a single layer on a prepared baking sheet. Lightly spray or brush with oil and sprinkle with salt and pepper. Place in the oven for 35 minutes, flipping the slices halfway through, until they are tender and lightly browned.
While the sweet potatoes are roasting, mix together the herb goat cheese and honey in a small bowl.
Remove the potatoes from the oven and let them cool slightly. Dollop a spoonful of the honey herb goat cheese mixture on each slice. Sprinkle the crostini with chopped pecans and some fresh thyme leaves. Drizzle with olive oil and enjoy!
Drink & Dessert
Blackout Sangria
This is my Holiday Sangria, which is always a hit at Thanksgiving and Hanukkah/Christmas parties! My friends have affectionately renamed it “Blackout Sangria,” and you’ll see why when you try it. Maybe it’s because it’s too delicious to have just one!
Prep time: 20 minutes
Servings: 15-20
Ingredients
3 bottles Cabernet Sauvignon
1 bottle Brandy (750 mL)
8 red apples (chopped)
4 + 1/2 cups orange juice
4 + 1/2 cups Sprite Zero
4 tbsp cinnamon
10-15 cinnamon sticks
Instructions
Chop the red apples into bite-sized pieces.
To your favorite beverage dispenser or pitcher, combine the Cabernet, Brandy, orange juice, Sprite Zero, cinnamon, cinnamon sticks, and chopped apples. Stir thoroughly to ensure the flavors are well mixed.
Allow sangria to sit to let the apple marinate.
Add additional chopped apples and ice to each serving glass. Pour the sangria over the top and enjoy!
Grain-Free Apple Crumble
A simple, grain-free dessert that captures all the cozy flavors of fall. There’s nothing quite like the aroma of this baking in your oven!
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 8
Ingredients
Apple Filling
4 large apples (I like 2 Granny Smiths, 2 Honeycrisps)
1/3 cup honey or maple syrup
1/4 cup water
1 tsp vanilla extract
1 tbsp lemon juice
2 tsp arrowroot starch or 1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Crumble Topping
2 cups almond meal or almond flour
1/2 cup walnuts (chopped)
1/2 cup coconut sugar or brown sugar
6 tbsp unsalted butter (melted)
1/4 cup plain or vanilla Greek yogurt
1/4 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Slice apples into thin slices and place in a 9-inch baking dish.
Add water, maple syrup, vanilla extract, arrowroot starch, lemon juice, cinnamon, and nutmeg. Toss to combine. Bake for 20 minutes.
In a large bowl, add in all the crumble ingredients and mix together until just combined (don’t over mix). Once the apples come out of the oven give them a toss and then add the apple crumble layer on top. Bake in the middle rack for another 23-25 or until the top is golden brown.
Serve immediately with vanilla ice cream.
See you next week!
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