menu
Thanksgiving Recipe Suggestions for the Panicked Specialty Customer

Anyone who
has ever worked in the retail specialty food industry knows the following
scenario all too well. Your stressed-out customer is either hosting or is
assigned a side dish or dessert to bring to a friend or family member’s house.
Inevitably, they are short on time or are not totally confident in the kitchen,
(but it seemed like a good idea a couple of weeks ago.) However, they know
quality food, and really want to make the effort to create something from
scratch rather than resorting to a grocery store’s or restaurant’s pre-made
options. Here is how your specialty department can come to the rescue (and sell
some product to boot.) While they are there, you can help them put together a
killer cheese plate, too! Each recipe serves approximately 6-8 people.

HONEY BUTTER GLAZED CARROTS

2 pounds
baby carrots

½ cup Velvet
Bees Honey Butter

Salt and
pepper, to taste

Pinch of
cayenne pepper

1 tablespoon
lemon juice

¼ cup fresh
parsley, chopped

DIRECTIONS

In a 4-quart
saucepan, place carrots in 1 inch of water. Heat to boiling, then reduce heat
and cover, cooking approximately 10 minutes or until carrots are tender. Drain
carrots and place back in saucepan.

Add honey
butter, seasonings, lemon juice and parsley to warm carrots and toss.

 

GARLIC SMASHED POTATOES WITH BOURSIN

3 pounds
Yukon Gold potatoes

8 cloves
Divina roasted garlic

1 ½ cups
half-and-half

4
tablespoons butter

5 ounce
package Boursin Herb cheese

Salt and
pepper, to taste

DIRECTIONS

Peel
potatoes and cut into a large dice. Place in a large saucepan, add 1 tablespoon
salt, and cover with water. Bring to a boil over medium-high heat and then
reduce heat to maintain a rolling boil. Cook until potatoes fall apart when
poked with a fork (approximately 20-30 minutes.)

Heat the garlic,
half-and-half and butter in a medium saucepan over medium heat until simmering.
Remove from heat and set aside.

Remove the
potatoes from the heat and drain off the water. Mash and add the garlic-cream
mixture and Boursin; stir to combine. Adjust seasonings with salt and pepper as
needed.  

ROASTED BRUSSELS SPROUTS WITH CARAMELIZED
PECANS

2 pounds
Brussels sprouts

4
tablespoons olive oil

Salt and
pepper, to taste

5 slices
bacon, cut into 1-inch pieces

1 tablespoon
balsamic vinegar

1 cup Mitica
caramelized pecans, roughly chopped

DIRECTIONS

Preheat oven
to 400 degrees.

Cut off the
stem ends of the Brussels sprouts and pull off any yellow outer leaves. Cut
sprouts in half lengthwise. Mix them in a bowl with the olive oil, salt and
pepper. Spread Brussels sprouts on a sheet pan and sprinkle with bacon pieces.
Roast for 20-30 minutes, shaking the pan periodically to evenly brown. The
vegetables should be crispy but tender on the inside.

Remove
Brussels sprouts from pan and toss with balsamic vinegar and chopped pecans.

 

PEAR AND GOAT CHEESE & HONEY TART

1 sheet
frozen puff pastry (from a standard 17.3-ounce package), thawed

3 Anjou,
Bartlett or Bosc pears

1/3 cup
sugar

2
tablespoons unsalted European-style butter (such as Lurpak, President or
Isigny)

4 ounces
fresh goat cheese (such as Bourdin or Capriole), crumbled

3
tablespoons Mitica orange blossom honey

DIRECTIONS

Preheat oven
to 375 degrees.

Open pastry
sheet and remove paper. Roll out sheet to a 9-by-13-inch rectangle. Transfer to
a baking sheet; place in freezer.

Peel, core,
and slice pears ¼ inch thick. Toss in a large bowl with sugar.

Shingle
pears on top of pastry; sprinkle with goat cheese and dot with butter. Bake
until pastry is golden and pears are tender, approximately 20-25 minutes.
Drizzle tart with honey.

You can serve
the tart while still warm, but it is also delicious at room temperature.