ISO side dishes with "wow-factor".

[JoyNChrist]

So I'm making a few pumpkin cheesecakes for Thanksgiving, which is a recipe that never fails to get compliments. But my MIL and my grandmother have also asked me to make side dishes to bring to their houses. I'm not sure what I want to do...

They'll have all the traditional stuff already - stuffing, green bean casserole, sweet potatoes, cranberry sauce. I was thinking of trying to find something a little different...maybe something a little more on the gourmet side.

I have all day Wednesday free to cook (MIL is taking her grandkids out for the day, so DS will be out of the house), and I'll have time Thursday morning as well. So it doesn't matter if it's something that takes a little while...I'd just like to make something impressive.

Any ideas?

[bubbaray]

I always get compliments on this dish (also very healthy):

http://www.saveonfoods.com/foodnutrition/recipes/cranberry_sweet_potato_bake.htm

It also looks very pretty when served. To jazz it up looks-wise, add in swirls of orange peel instead of grating it.

HTH

[Melaine]

One of our traditional dishes for holiday meals is cold pea salad. It's marinated with water chestnuts and pecans. While not particularly "gourmet" it is pretty and yummy. I just really like the tangy crunchy taste in combo with the other traditional dishes. If you'd like that recipe let me know and I'd be glad to hunt it up.

[bnme]

This is my standby, easy to make-ahead, bring-along-dish for fall (butternut squash tart):

http://www.epicurious.com/recipes/food/views/ROASTED-BUTTERNUT-SQUASH-AND-CARAMELIZED-ONION-TART-15748

[MMMommy]

This potato dish is always a hit at parties, and there are never any leftovers!

Yummy Potatoes

Ingredients:
Butter (salted or unsalted) for greasing baking dish
6 (or more if you like) garlic cloves, minced
3-4 lbs. of russet potatoes, peeled (give or take more or less potatoes)
salt
black pepper
1 pint heavy whipping cream

Preheat oven to 375 degrees. Liberally butter a 13 x 9 inch glass baking dish. Scatter minced garlic in bottom of baking dish. Cut the peeled russet potatoes into 1/8 inch thick slices. Layer potatoes in dish, sprinkling each layer with salt and pepper. After layering is complete, pour heavy cream over potatoes. Bake. Once or twice press down on the potatoes with a spatula (flatten or tamp down the potatoes a bit). Bake until golden on top. Cream will be slightly thickened. Bake approximately 1 hr. 15 min.

[SnuggleBuggles]

Stacy, can you share your pumpkin cheesecake recipe? I just logged on here to look for a recipe for that. :)

Beth

[JoyNChrist]

Sure! It's kind of a combination of several different ones from allrecipes.

INGREDIENTS:

3/4 cup gingersnap cookie crumbs
1/2 cup ground pecans
1 1/4 cups white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup butter
1 cup canned pumpkin
4 egg yolks
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 oz) packages cream cheese
1 egg
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

OPTIONAL (glaze and decoration):
1/2 cup whipping cream
3/8 cup real maple syrup
Additional pecans (ground or whole shelled)

DIRECTIONS:

1. Set eggs and cream cheese out to warm (need to be at room temperature before mixing).
2. Preheat oven to 350 degrees F.
3. Combine gingersnap crumbs, ground pecans, 2 Tbs white sugar, 2 Tbs brown sugar, 1 tsp cinnamon, and the melted butter and mix well. Firmly press into 9-inch springform pan (come up sides an inch or two).
4. Combine 3/4 cup white sugar, pumpkin, 3 egg yolks, ground cinnamon, ground nutmeg, and salt in a medium bowl. Mix well.
5. In another bowl, beat cream cheese with an electric mixer until light and fluffy; gradually add 3/8 cup white sugar and mix well. Add the whole egg, remaining egg yolk, and the whipping cream, beating well. Add cornstartch and vanilla and almond extracts, beat until smooth. Add pumpkin mixture and mix well. Pour into crust in springform pan.
6. After adding filling, drop the pan on the counter about 5 times to remove air bubbles. Swirl filling around with a butter knife, then drop again.
7. Create water bath for pan - wrap bottom and sides of springform pan in 2 sheets of heavy duty foil (overlap top of pan a bit). Fill another, larger pan with about 1 inch of hot water (I use a 9x13 cake pan). Place springform pan in pan of water and place both in oven.
8. Bake at 350 degrees F for 1 hour. Turn off oven, but leave cheesecake inside with door closed for about 3 hours (to cool slowly). Remove and place on wire rack for about an hour. At this point, cake should be separating from sides of pan. Remove from pan, wrap in plastic wrap, and refrigerate overnight.

OPTIONAL: Before serving, make maple syrup glaze. Combine 1/2 cup whipping cream in a small saucepan with 3/8 cup real maple syrup. Simmer on stove for about 20 minutes, then allow to cool. You can either do one of two things - stir in some ground pecans, then cover top of cheesecake with mixture, or decorate top of cheesecake with pecans (I make a ring of whole shelled pecans around the edge then spread crushed pecans in the middle) and cover with glaze. You could also just do the glaze without pecans, or leave it out altogether, but I think it really adds to the flavor.

The combination of dropping the pan, baking it in the water bath, and leaving it in the oven for several hours after baking seems to be key to avoiding air bubbles and cracking. I always get a really smooth cake with these methods.

I've been making pumpkin cheesecakes for several years and have tried many different recipes. This is by far my favorite, and it never fails to impress. :)

[pinkmomagain]

OK, get ready...because this is a truly delicious (artery clogging ) side that is beyond requested....it is DEMANDED. I must make it for Thursday. It is mind-numbingly easy.

Corn Pudding
4 cups sweet corn - thawed
4 eggs
1 cup whipping cream
1/2 cup whole milk
6 TBSP sugar
1/4 cup butter, softened (this is 1/2 stick)
2 TBSP flour
1 tsp salt
2 tsp baking powder

Mix all together. Bake @ 350 for 45 minutes. (Time depends on size of baking dish. I usually have to bake it a little longer. You can tell by making sure that the center is firm like the outer edges.)

[MMMommy]

OK, get ready...because this is a truly delicious (artery clogging ) side that is beyond requested....it is DEMANDED. I must make it for Thursday. It is mind-numbingly easy.

Corn Pudding
4 cups sweet corn - thawed
4 eggs
1 cup whipping cream
1/2 cup whole milk
6 TBSP sugar
1/4 cup butter, softened (this is 1/2 stick)
2 TBSP flour
1 tsp salt
2 tsp baking powder

Mix all together. Bake @ 350 for 45 minutes. (Time depends on size of baking dish. I usually have to bake it a little longer. You can tell by making sure that the center is firm like the outer edges.)

I gotta try this. It sounds soooo good.

[kijip]

I like stuffed mushrooms. Also there are cool squash recipes you can use. Here is one for a squash gratin.

Butternut Squash Gratin

12 Servings

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs (I substitute dry bread cubes here and it works well)
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender. While that is cooking, combine breadcrumbs, cheese, and bacon. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.