Time to think Thanksgiving

It isn't too early to start thinking about Thanksgiving and the side dishes you might serve alongside your main entree. Every family has its favorite and traditional side dishes, but once in a while it is nice to try something new or different. I love trying new recipes, and when a big group is gathering, that is the perfect time to put something different on the table.

Today I am passing along a few recipes that just might become your new family favorite or a new tradition.

Cranberry Citrus Sauce

• 3 cups sugar
• 1 1/2 cups water
• 2 vanilla beans, split lengthwise
• 1 orange, zested and juiced
• 3 (12-ounce) bags fresh or frozen cranberries
• Dash salt

nFreshly ground black pepper

• 3 tablespoons Dijon mustard

Start by making a simple syrup: Dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce may be made up to two days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

Roasted Cauliflower and Brussels Sprouts with Bacon

• 2 pounds fresh Brussels sprouts, thinly sliced
• 1 pound fresh cauliflower florets (about 7 cups), thinly sliced
• 1/4 cup olive oil
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1 pound bacon strips, cooked and crumbled
• 1/3 to 1/2 cup balsamic vinaigrette

Heat oven to 375 degrees. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-inch baking pans.

Roast 20 to 25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat. Yield: 10 servings.

Special Occasion Cauliflower Casserole

• 3 packages (16 ounces each) frozen cauliflower or fresh equivalent
• 2 cups (16 ounces) sour cream
• 2 cups (8 ounces) shredded cheddar cheese
• 3 teaspoons chicken bouillon granules
• 1 1/2 teaspoons ground mustard
• 1/4 cup butter, cubed
• 1 cup stuffing mix
• 3/4 cup chopped walnuts or pecans

Heat oven to 375 degrees. Cook cauliflower according to package directions; drain. Do not overcook.

In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-inch baking dish.

In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts or pecans; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, 17 to 20 minutes or until heated through and topping is browned. Yield: 12 servings (3/4 cup each).

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

• 1 1/2 pounds Brussels sprouts, halved
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 8 ounces slab bacon, cut into small strips or chunks
• 1/2 cup walnuts, coarsely chopped
• 2 cloves garlic, sliced
• 2 shallots, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon grainy mustard

Heat the oven to 450 degrees. Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.

Meanwhile, add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts. Stir in the vinegar, honey and mustard with a fork. Whisk into the bacon fat until emulsified. Taste and season with salt and pepper. Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serve.

Note: The Brussels sprouts and bacon mixture can be made up to 4 hours ahead and kept at room temperature. Rewarm the Brussels sprouts before serving.

Roasted Harvest Root Vegetables and Sprouts

• 1/3 cup extra-virgin olive oil
• 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 3 medium parsnips (about 1 pound), cut into 1 1/2-inch thick slices
• 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 2 tablespoons freshly ground black pepper

Heat oven to 400 degrees. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Pumpkin Cornbread Muffins

• 1 cup canned pumpkin puree, not pumpkin pie mix
• 1 cup low fat milk
• 1/4 cup plus 2 tablespoons honey
• 1/4 cup sugar
• 2 large eggs
• 1 1/4 cups yellow cornmeal
• 3/4 cup all-purpose flour, spooned into measuring cup and leveled off
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 4 tablespoons unsalted butter, melted

Heat oven to 400 degrees. Spray 12-cup muffin tin generously with nonstick cooking spray or grease with butter. In a medium bowl, whisk together the pumpkin puree, milk, honey, sugar and eggs. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices. Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not overmix. Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20 to 23 minutes, or until the tops are a golden-orange color and set. Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely.

Note: These muffins taste best when served warm. To reheat leftovers, wrap muffins in aluminum foil and place them in a heated 350-degree oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.

Have a great week, and until next time, happy cooking.