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Looking for some inspiration for your Thanksgiving table? Here’s a sneak peek into our menu.

Ahh, Thanksgiving — the best time of the year to remember how important it is to celebrate the blessings we have and thanks we can give! Plus, let’s be honest… Thanksgiving dinner is a favourite no matter who you are, and there’s something extra special and delicious about the comfort foods that call a classic Thanksgiving dinner home.

We’re sharing some of our favourite Thanksgiving recipes, so have fun setting your Thanksgiving table with everything from turkey breast and macaroni and cheese to maple roasted squash and everything in between. And, remember… we’re thankful for YOU! 

 WeA Sneak Peek into Gilbert + Burke’s Thanksgiving Menu: Our Favourite Thanksgiving Recipes recipes.

 

Pumpkin Pie Sangria

Pumpkin Pie Sangria Recipe

 

Ingredients

  • 1 bottle white wine, chilled
  • 1 bottle sparkling cider, chilled
  • 1/2 c. pumpkin pie vodka
  • 1 pear, chopped
  • 1 apple, chopped
  • 1/4 c. sugar
  • 1/2 tsp. pumpkin spice
  • Cinnamon sticks, for garnish ½ grapefruit or 1 orange

Directions

On a small shallow plate, combine sugar and pumpkin spice and mix to combine. Rim glasses with a piece of apple and dip glasses into mixture. Set aside.

In a large pitcher, combine wine with cider and pumpkin pie vodka. Add chopped fruit and stir to combine. Pour into glasses and garnish with a cinnamon stick.

Recipe and Photo from Delish.

 

Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad Recipe

 

Ingredients

  • 4 cups Brussels sprouts

  • ¼ cup extra-virgin olive oil, plus extra for drizzling

  • ¼ cup fresh lemon juice

  • ½ cup pine nuts, toasted

  • ⅓ cup dried cranberries

  • ⅓ cup grated pecorino cheese, optional

  • ⅓ cup chopped chives

  • Sea salt and freshly ground black pepper

Directions

Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.

Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like..

Recipe and Photo from Love & Lemons.

Roasted Garlic Hasselback Potatoes

Roasted Garlic Hasselback Potatoes Recipe

 

Ingredients

  • 3 tablespoons butter, melted

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh rosemary leaves

  • 4 cloves garlic, finely chopped

  • 1 ½ teaspoons fine kosher or sea salt

  • ½ teaspoon pepper

  • 3 ½ lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)

  • ⅓ cup grated fresh Parmesan cheese

  • Fresh rosemary sprigs

Directions

Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.

Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.

Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

Recipe and Photo from Betty Crocker.

Maple Roasted Sweet Potatoes

Maple Roasted Sweet Potatoes Recipe

 

Ingredients

  • 2 lbs sweet potatoes, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 2 tablespoons pure maple syrup

  • ½ teaspoon ground cinnamon

  • Chopped candied pecans or candied walnuts, for garnish

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or foil. Grease with nonstick cooking spray. Place the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Make sure the sweet potatoes are in a single layer, not touching. Sprinkle with salt. Place the pan in the oven and roast for 20 minutes.


Meanwhile, stir together the pure maple syrup and cinnamon in a small bowl.
Remove the pan from the and drizzle the maple cinnamon mixture over the sweet potatoes. Stir until sweet potatoes are well coated. Make sure the sweet potatoes are in an even layer on the pan.


Return to oven and bake for 10 to 20 minutes, depending on how crispy you like your sweet potatoes. Stir halfway through to make sure they are cooked evenly. We recommend checking at 10 minutes to be safe.
Remove the pan from the oven and place sweet potatoes in a serving bowl or on a platter. Garnish with candied pecans or walnuts, if using. Serve immediately.

Recipe and Photo from Two Peas & Their Pod.

This year, we hope you make one of our favourite Thanksgiving side dishes to enjoy around your Thanksgiving table! And, more than anything, remember to cherish the time you have with your loved ones.

Plus, we have a goodie for you — if you’re hosting the holidays this year at your cottage, you’ll want to download our Canadian Cottagers Guide: The Essentials

G+B-Content-Offer-Canadian-Cottager-Guide

 

 

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