We made these candied pecans to top our Bourbon-Pumpkin Mousse Pie but luckily I made double the recipe because they are delicious. They’d be great in a fall salad, or sprinkled over Butterscotch Pudding, or just as a snack. They’d be delicious served with blue cheese along with sliced apples and pears.
Light and airy pumpkin mousse, with a good splash of bourbon, in a rich chocolate cookie shell topped with whipped cream swirls and crunchy candied pecans. Yeah, you need to make this.
Wotcha! Very occasionally we at Nerd HQ rifle back through the posts of this blog and try to find ingredients which haven’t been well-represented. It being autumn, and almost Thanksgiving and all that, we thought – heck it, let’s do pumpkin. It’s been a while, right? And then we looked back through the archives and realized we’d actually never done anything bloggable with pumpkin. (I don’t mean “unbloggable” like we’d done weird, private things with pumpkins, you nutter. I just mean we hadn’t cooked anything and photographed it.)
I know, I know. I can’t believe it either but the holiday season is officially in full swing. Before you know it your house will be filled with hungry friends and family, and if they’re anything like mine they’ll be banging their knives and forks on your dining table demanding sustenance. What? That never happens to you? Regardless, you don’t want to forget the drinks!
To pair with your favorite holiday fare, consider Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need to stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.
Acorn squash easy-baked with a brown sugar and mustard glaze. Simple, tasty and nutritious. This recipe just screams autumn!
I fully admit that around this time of year I go a little squash crazy (examples: mashed with mascarpone, curried in soup, curried in another soup, in pasta with bacon, in farro salad). I tend to focus my obsession on the butternut variety (it’s just asking for it. I mean look at those curves!) but I have plenty of madness left for my other favorites like delicata, kabocha and the wonderful acorn.
What I love about acorn squash in particular is that it’s very mildly flavored and extremely easy to cook. You could basically whack it in half, rub the flesh with a little olive oil, salt and pepper and simply roast it and it would be delicious.
Cooking for a big holiday is hard enough without having to search for and keep track of a million recipes. It’s hard to organize all that stuff! Believe me, I struggle with that too (which is why I have a “Thanksgiving Timing Spreadsheet” that has events on it like, ‘dog probably needs to pee’ and ‘remind Matt that he loves you even though you get extremely stressed out before dinner parties’).
So whether you’re hosting a a feast for 30 or just making a single dish to bring along, you need recipes for Thanksgiving that are simple, look fantastic and are most of all, delicious. That’s why we’ve listed our all time favorites below. Here you’ll find ideas for tasty appetizers, fantastic sides and what we think is the best turkey gravy in the world (seriously, you have to try it).
And because you’re likely to have a house full of hungry people over the weekend, we’ve included a few next-day breakfast ideas and recipes that make the most of your Thanksgiving recipe leftovers.