Thanksgiving recipes: Sides and dessert

EASY CRANBERRY RELISH

Makes about 3 cups.

Note: Every menu needs an easy dish. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

• 1 (12 oz.) pkg. fresh cranberries

• 11/2 c. sugar, or to taste

• Zest from 1 orange or 1 lemon (or from both for extra flavor)

Directions

In a large bowl, toss berries and sugar together. Add zest to cranberries; stir. Refrigerate for 6 to 8 hours or overnight to let flavors blend. Stir again before serving.

Nutrition information per 1/4 cup serving:

Calories110Fat0 gSodium1 mg

Carbohydrates29 gSaturated fat0 gCalcium3 mg

Protein0 gCholesterol0 mgDietary fiber1 g

CRANBERRY-GORGONZOLA TART WITH WALNUT SHORTBREAD CRUST

Serves 10.

Note: Serve as an appetizer, side dish or dessert. Gorgonzola is a blue cheese. From "Yankee's Best New England Recipes."

• 2 c. flour

• 3/4 c. walnut halves, finely ground

• 3/4 tsp. kosher or sea salt

• 3/4 tsp. rubbed sage

• 1 c. cold unsalted butter, cut into 1/2-in. cubes

• 1 c. cherry or strawberry preserves

• 12-oz. bag fresh cranberries

• 1/2 c. crumbled Gorgonzola cheese (see Note)

Directions

Heat oven to 300 degrees.

In a food processor, combine flour, ground walnuts, 1/3 cup sugar, salt and sage. Pulse to incorporate. Add butter. Pulse to form a coarse meal, 30 seconds.

With your fingers, press meal into an ungreased 10-inch springform pan or fluted pan. Bake until light golden-brown, about 55 minutes. Cool completely and release from springform pan.

Crumble gorgonzola over tart crust in an even layer. Top with a thin layer of cranberry mixture.

Nutrition information per serving:

Calories485Fat26 gSodium225 mg

Carbohydrates60 gSaturated fat13 gCalcium62 mg

Protein6 gCholesterol54 mgDietary fiber3 g

MAPLE-WHIPPED SWEET POTATOES

Serves 8.

From Everyday Food magazine; tested by Pittsburgh Post-Gazette.

• 4 lb. sweet potatoes (about 7 medium)

• 4 tbsp. unsalted butter, melted

• Coarse salt and ground pepper

Directions

Preheat oven to 400 degrees.

Prick potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, about 1 hour. When cool enough to handle, halve the potatoes. With a spoon, scoop out flesh (discard skins) and transfer to a food processor or bowl to use with hand mixer.

Add melted butter and maple syrup; process until smooth. Season with salt and pepper. Serve warm.

Calories200Fat6 gSodium52 mg

Carbohydrates35 gSaturated fat4 gCalcium64 mg

Protein3 gCholesterol15 mgDietary fiber5 g

Diabetic exchanges per serving: 2 bread/starch, 1 fat.

CHOPPED AUTUMN SALAD Serves 6 to 8.

• 12 oz. red cabbage, cored and coarsely chopped (about 4 c.)

• 2 romaine hearts, coarsely chopped (about 6 c.), rinsed and dried if not prewashed

• 2 crisp apples, such as Fuji, Gala or Braeburn, peeled, cored and cut into 1/4-in. dice (about 2 c.)

• 2 ripe but firm pears, such as Bosc or Anjou, peeled, cored and cut into 1/4-in. dice (about 2 c.)

• 2 Fuyu persimmons (these are the kind you eat hard, not soft), peeled and cut into 1/4-in. dice, seeds discarded, if any

• Seeds from 1 medium pomegranate, optional

• 20 fresh mint leaves, cut into thin ribbons

Directions

Place the cabbage and romaine in a large bowl and toss to combine.

Just before serving, add the apples, pears and persimmons to the cabbage-romaine mixture and toss to combine. Add half of the Apple Cider Vinaigrette and toss again, adding more dressing as desired.

Nutrition information per each of 8 servings with vinaigrette:

Calories174Fat7 gSodium53 mg

Carbohydrates29 gSaturated fat1 gCalcium45 mg

Protein2 gCholesterol0 mgDietary fiber6 g

Diabetic exchanges per serving: 1 1/2 fruit, 1/2 other carb, 1 1/2 fat.

Makes 3/4 cup.

Note: You could make this sweeter with an extra tbsp. of brown sugar, honey or agave syrup. The vinaigrette can be refrigerated, covered, for up to 2 weeks. Let it return to room temperature and shake vigorously before using.

• 1/2 c. apple-cider vinegar

• 2 tbsp.packed light brown sugar

• 1/4 c. extra-virgin olive oil

Directions

In a glass jar, combine the vinegar, sugar, oil and salt; seal the lid tightly. Shake vigorously to combine.

Nutrition information per 1 tablespoon:

Calories50Fat4 gSodium25 mg

Carbohydrates2 gSaturated fat1 gCalcium3 mg

Diabetic exchanges per serving: 1 fat.

MINI-PUMPKIN CHEESECAKES

Serves 12.

Note: From blogger Bree Hester of bakedbree.com as seen on bettycrocker.com.

• 20 gingersnap cookies

• 1 (8 oz.) pkg. cream cheese, softened

• 1/2 c. packed brown sugar

• 1/2 c. canned pumpkin (not pumpkin pie mix)

• 1 tbsp. sour cream

• 1/4 tsp. salt

• 1 tsp. vanilla

• 1/2 tsp. ground cinnamon

• 1/4 tsp. freshly grated nutmeg

• Whipped cream, if desired

• Caramel sauce, if desired

Preheat oven to 350 degrees. Spray 12-cup mini-cheesecake pan or muffin pan with cooking spray.

In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter, pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.

Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg, beat until well blended.

Divide mixture evenly into crust-lined cups. Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.

Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

Calories250Fat12 gSodium310 mg

Carbohydrates33 gSaturated fat6 gCalcium60 mg

Protein4 gCholesterol42 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 1/2 fat.

BUTTERNUT SQUASH AND CHEDDAR BREAD PUDDING

Note: This savory bread pudding from Bon Appetit can be the centerpiece of a vegetarian feast or an ideal brunch dish. To simplify the preparation, roast the squash, chop the shallots and grate the cheese a day in advance. Tested by the Pittsburgh Post-Gazette.

• 2 lb. peeled, seeded butternut squash, cut into 3/4-in. cubes

• 3 tbsp. olive oil, divided

•Kosher salt

• 7 eggs

• 6 tbsp. dry white wine

• 11/2 tsp. Dijon mustard

• 1 day-old baguette (do not remove crust), torn into rough 1-in. pieces

• 1 c. chopped shallots (about 4 large)

• 1 bunch kale (about 1 lb.), ribs removed, kale coarsely chopped

Directions

Preheat oven to 400 degrees. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in a large bowl. Add half-and-half, wine, mustard and 11/2 teaspoons coarse salt. Whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in a large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Reduce oven temperature to 350 degrees. Generously butter a 9-by- 13-inch baking dish.

Cover bread pudding with foil. Bake 20 minutes. Remove foil, bake uncovered until custard is set and bread feels springy to the touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes or so, and serve.

Nutrition information per serving:

Calories450Fat28 gSodium700 mg

Carbohydrates32 gSaturated fat13 gCalcium346 mg

Diabetic exchanges per serving: 2 bread/starch, 2 medium-fat meat, 3 1/2 fat.

GREEN BEAN GRATIN

Serves 12.

Note: You can trim and blanch the green beans for this recipe up to 2 days in advance. Store them in a plastic sealable bag in the refrigerator. Adapted by the Detroit Free Press from "The Macy's Culinary Council Thanksgiving & Holiday Cookbook."

• 2 lb. green beans, trimmed and cut into 2-in. pieces

•3/4 c. sliced shallots

• 1 red bell pepper, seeded, finely diced

• 8 to 10 oz. mixed sliced mushrooms such as shiitake (remove stems) and cremini

• Kosher salt to taste

• 2 tbsp. flour

• 2 c. whole milk or 2-percent milk

• 1 round (51/4 oz.) Boursin cheese (regular or light)

• 1/4 tsp. freshly ground black pepper

• Grated zest of 1 lemon

• 2 tbsp. fresh tarragon

• 3/4c. grated or shredded Parmesan cheese

• 3/4 c. sliced almonds

Directions

Preheat the oven to 375 degrees. Butter a 9-by-13-inch baking dish or casserole dish. Bring a large pot of salted water to a boil. Prepare an ice water bath. Add the beans to the boiling water and cook until tender, about 3 to 5 minutes. Drain the beans, then plunge them into the ice bath to stop the cooking. When beans are chilled, drain and set aside.

In a large, heavy-bottomed saucepan, melt 4 tablespoons butter over medium-high heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the bell pepper and mushrooms and a pinch of salt and cook, stirring occasionally, until the vegetables have softened and the mushrooms have given up their liquid, about 5 minutes. Whisk in the flour and cook, stirring, for 1 minute more. Stir in the sherry, mixing well, then add the milk while whisking constantly. Bring to a simmer, stirring occasionally. Reduce the heat to medium-low and cook, stirring, until thickened, about 1 minute, then cook for 3 minutes longer.

To finish: In a small bowl, stir together the panko, Parmesan and almonds. Melt the remaining 2 tablespoons butter and pour over the bread crumb mixture and toss to combine. Sprinkle the crumb topping over the green beans. Bake until the topping is golden and the bean mixture is bubbling, about 30 minutes. Serve immediately.

Nutrition information per serving:

Calories250Fat18 gSodium426 mg

Carbohydrates16 gSaturated fat9 gCalcium204 mg

Protein8 gCholesterol39 mgDietary fiber4 g