Thanksgiving Cooking With Chef Hermann
Planning a delicious Thanksgiving meal doesn’t have to be stressful.
It’s a time to enjoy a meal with loved ones.
These easy and delicious recipes from Chef Hermann will have your guests going back for seconds!
Sweet and Sour Brussels Sprouts
2 ½ pounds Brussels sprouts, trimmed, halved lengthwise
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ red wine vinegar
3 tablespoons sugar
1 tablespoon fish sauce
1 tablespoon white soy sauce or reduced sodium soy sauce
2 tablespoons unsalted, roasted pumpkin seeds
1 teaspoon finely chopped fresh rosemary
1 teaspoon Aleppo pepper or ¼ crushed red pepper flakes
-Preheat oven to 400. Toss sprouts and 3 Tbsp oil on a rimmed baking sheet season with salt and pepper. Roast, halfway through, until softened and cut sides are brown, about 20-25 minutes.
-Whisk vinegar, sugar, fish sauce, soy sauces and remaining oil in a large bowl, add Brussels sprouts and toss to coat, transfer to platter, top with pumpkin seeds and rosemary, sprinkle with Aleppo pepper.
-Note: sauce to coat can be made a day ahead, cover and chill.
Red Cabbage and Apples
-2 Tablespoons vegetable oil
-8 cups shredded cabbage
-1 onion, chopped
-2 tart apples, peeled, cored and sliced
-2 tablespoons water
-1 ½ teaspoons salt
-ground black pepper to taste
-3 tablespoons white sugar
-3 tablespoons distilled white vinegar
-Heat oil in a medium saucepan, stir in cabbage and onion, fry until wilted. Stil in apple and water, salt and pepper. Cover and simmer about 25 minutes.
-Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5-6 minutes.
Sweet Potato Cranberry Bake
1 (12 ounce) package of cranberries
1 small unpeeled orange, sliced
-1 1/3 cups white sugar
-1/2 cup pecan pieces
-1/4 orange juice
-3/4 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/8 teaspoon ground mace
40 ounces fresh cut baked sweet potatoes
Preheat oven to 375.
Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg and mace in a 2-quart baking dish
Bake in preheated oven until cranberries soften, about 30 minutes. Stir sweet potatoes into cranberry mixture and continue baking until heated through, about 15 minutes more.
-2 cups chestnuts
-1 ½ cups margarine
-1/2 cup chopped onion
-1 teaspoon salt
-1/4 teaspoon pepper
-2 teaspoons poultry seasoning
-2 (1 pound) loaves of day old bread, cubed
-1/4 cup milk
-With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover and boil. Cook 25 minutes or until tender. Drain, peel, and chop.
-Preheat an oven to 350
-Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper and poultry seasoning and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish and mix with the cubed bread
-In a small bowl beat together the eggs and milk and drizzle over the cubed bread mixture
-Bake 30-40 minutes in a preheated oven, until the surface is lightly brown and crispy