November, 2022 - Thanksgiving Sides

November, 2022 - Thanksgiving Sides


Yield:  6+ servings


3 lb. farm onions (can use a mix of yellow & red onions, leeks, and/or shallots)

¼ c. extra-virgin olive oil

Kosher salt, cracked black pepper to taste

2 Tbl. unsalted butter

¼ tsp. paprika

2 Tbl. flour

¼ c. white wine

1 c. heavy cream

½ c. finely grated parmesan

½ c. crumbled gorgonzola (can substitute with fontina, gruyere, or all parmesan)

Preheat the oven to 350.  Peel and cut whole onions into 1” wedges, leeks into 2” pieces, and the shallots into quarters. Toss the onions with the oil and season with black pepper and a light amount of salt. Place in a 9x11” baking dish and roast until tender and lightly browned, tossing occasionally for about 1 hour.  Remove from the oven and scrape up the flavorful caramelized bits on the bottom of the pan, mixing them in with the onions.  Note: the onions can be roasted up to three days in advance and refrigerated. 

Prepare the sauce by melting the butter in a saucepan over medium heat.  Add the paprika and flour and cook for one minute.  Whisk in the wine, blending until no lumps remain, and stir in the heavy cream.  Cook over medium-low heat stirring until thickened, about 5 minutes.  Remove from the heat, stir in the parmesan cheese and season with black pepper as needed (careful on adding salt here with more cheese to come!).  Note: this sauce can be made up to 3 days in advance and refrigerated.

Preheat the broiler.  Pour the hot sauce evenly over the roasted onions and top with the crumbled gorgonzola.  Place the dish under the broiler for 2 minutes or until golden brown (note: if prepared ahead and the mixture is cold bake at 375 for 35-40 minutes, or until hot & bubbly before placing under the broiler).

Recipe from Carolyn's Farm Kitchen


Yield:  1 ½ dozen 2” biscuits


3 c. all-purpose flour

2/3 c. sugar

1 Tbl. baking powder

1 tsp. baking soda

¾ tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. allspice

5 Tbl. cold unsalted butter, cut into pieces

1 c. pumpkin puree (roasted & mashed fresh pumpkin, or canned pumpkin)

¾-1 c. milk

2 Tbl. unsalted butter, melted

Cinnamon-sugar blend

Preheat the oven to 400.  Combine the flour, sugar, baking powder, baking soda, salt, and spices in a large bowl and blend well.  Add the butter and blend with your fingers until incorporated and only small bits of butter remain.  Separately combine the pumpkin and ¾ cup of milk, and add to the dry ingredients and blend just until a moist dough is formed (add additional milk if dough is too stiff).

Turn the dough out onto a lightly floured surface, patting evenly ½” in thickness.  Using a floured biscuit cutter (approx. 1 ½” in diameter - or any size preferred) cut the dough into biscuits and arrange on an ungreased baking sheet in rows, slightly touching each other.  Scraps can be gently re-rolled and cut however be careful about overworking the dough.  Brush top of biscuits with melted butter and sprinkle generously with cinnamon-sugar. 

Note: the biscuits can be prepared to this point and frozen. 

 Bake for 12-14 minutes or just until the center is no longer wet and is cooked through (note: frozen biscuits should be baked frozen rather than thawed, and allow 2-3 minutes longer baking time).

Variations: Golden raisins, dried cranberries, or nuts would be a nice addition.

Recipe from Carolyn's Farm Kitchen





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