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Scene-Stealing Sides!

Brown Butter Brussels Sprouts

The chef at The Palm shares a menu favorite from the iconic restaurant

1½ lbs. Brussels sprouts

4 tbsp. extra-virgin olive oil

4 tbsp. sliced shallots Kosher salt

Freshly ground black pepper

4 tbsp. butter

4 tsp. lemon zest

1. Blanch brussels sprouts whole in boiling salted water until al dente, 4 to 5 minutes or until tender. Remove and shock in an ice-water bath to retain green color. Drain well. Remove stem and slice in half or cut in quarters if the sprouts are large. Drain again if necessary and hold chilled until needed.

2. Heat a sauté pan over medium heat and add olive oil.

3. Add sprouts and cook until heated all the way through, about 3 minutes. Add shallots and cook 2 minutes or until shallots are translucent and sprouts begin to brown and char. Season with salt and pepper. Push sprouts mixture to one side of pan and add butter to pan. Cook 1 minute or until butter begins to brown. Toss sprouts mixture with browned butter.

4. Remove pan from heat and add 1 tsp. of lemon zest. Toss and check seasoning. Garnish with remaining lemon zest. Serve immediately.

Serves: 6

Prep time: 20 minutes

Cook time: 18 minutes

Sweet Potatoes with Banana Sour Cream

The chef and author of Inside the Test Kitchen puts a new twist on the traditional holiday dish

4 medium-size sweet potatoes

2 tbsp. extra-virgin olive oil, plus more for finishing Sea salt

Freshly ground black pepper

1 banana, with peel

1 tsp. vegetable oil

4 slices bacon, chopped

1 medium onion, thinly sliced

1 serrano chile, thinly sliced

1 cup sour cream

¼ bunch chives, chopped

1. Preheat the oven to 400°. Trim the ends off the sweet potatoes and cut each into 8 wedges. Toss with olive oil and season generously with salt and pepper. Spread the potatoes on a sheet pan, with the whole banana, and roast in the oven.

2. Heat the vegetable oil in a sauté pan over medium-high heat and cook the bacon until just turning crisp. Add the onion and serrano chile slices to the pan along with a pinch of salt. Cook until the onion is caramelized, then turn off the heat.

3. After the banana is in the oven for 10 to 15 minutes, its skin should be black and its flesh should be very tender. Remove it from the oven, and when it’s cool enough to handle, peel and add the fruit to a blender with the sour cream. Puree until smooth and add a few pinches of salt, to taste.

4. After 30 minutes of roasting, the sweet potatoes should be cooked and slightly browned at the edges. Transfer to a serving dish. Top with the onion, bacon and chile mixture. (For even more heat, thinly slice a second serrano chile and sprinkle on top.) Garnish with chives, season with salt and drizzle with olive oil. Serve with banana sour cream. Makes: 6 servings Prep time: 10 minutes Cook time: 35 minutes

Smoked Sausage & Corn Bread Stuffing

This southern dressing ‘tastes so distinctively delicious,’ says the star of TNT’s On the Menu

2 tbsp. plus ½ tsp. salt, divided

1 tbsp. plus ¼ tsp. freshly ground black pepper, divided

1 tbsp. plus ¼ tsp. cayenne, divided

2½ tbsp. paprika

2 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. dried oregano

1 tbsp. dried thyme

¼ cup olive oil

1 lb. andouille sausage or other smoked sausage, chopped

1 cup chopped onions

1 cup chopped scallions

½ cup chopped celery

½ cup chopped green bell pepper

1–1½ tbsp. minced garlic

6½ cups corn bread, crumbled

5 cups reduced-sodium chicken broth

6 tbsp. melted butter

1. Preheat the oven to 425°.

2. To prepare creole seasoning, combine 2 tbsp. salt, 1 tbsp. black pepper, 1 tbsp. cayenne and next 5 ingredients, stirring until well-blended.

3. To prepare dressing, heat the oil in a large skillet over medium-high heat and add the sausage. Cook, stirring as needed until browned, about 3 minutes. Add onion, scallions, celery, bell pepper and garlic, and cook 5 minutes longer until the vegetables have softened. Remove from heat.

4. Add the crumbled corn bread to a large bowl. Stir in the sausage mixture, 1 tbsp. creole seasoning, ½ tsp. salt, ¼ tsp. black pepper, ¼ tsp. cayenne and chicken broth. Mix thoroughly.

5. Brush a 12-in. skillet or casserole dish with some of the melted butter. Drizzle the remaining butter over the corn bread mixture and stir to combine. Transfer the mixture to the skillet and bake for 1 hour and 30 minutes, stirring and scraping the bottom with a wooden spoon to keep it from sticking, every 20 minutes, until browned on top. Garnish with chopped scallions, if desired, and let stand for 10 to 15 minutes before serving.

Serves: 8 to 10

Prep time: 30 minutes

Cook time: 1 hour 40 minutes, plus 10 to 15 minutes rest time

Jenner’s Tips for the Big Day

Get organized.

“I keep a Thanksgiving notebook of things I’ve made in the past and new recipes. I rotate dishes from year to year, but there are family favorites that always make the table.”

Practice makes perfect.

“I usually make three turkeys each year: two for the family and one for practice. If you’re making something you’ve never tried before, Thanksgiving Day is not the time to try it out.”

Focus on the main dish.

“If you’re a first-time entertainer, concentrate on the turkey—it’s the star of the show. Make side dishes that don’t overwhelm you. And if you don’t have time to bake a pie, order one from a bakery.” Presentation is key. “I set my table four days in advance. It takes me that long to get it just right, layering the different decorations, adding and taking away things until I can stand back and say, ‘Yes, that’s it.’ ”

Enlist help.

“My kids say they’ll participate, but Khloé is the only one who I can really count on for help in the kitchen! But, I really enjoy the process, and cooking is how I relax.”

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