Thanksgiving | Carrots with Lemon-Chive Butter

Welcome to Thanksgiving headquarters!  Over the weekend, I made a complete Thanksgiving meal full of new recipes, and I am so happy to say that most were easy and delicious.  One recipe I'll have to tweak before sharing, but these carrots were a major hit.  What's so awesome about them?  You can make the butter ahead of time so all you have to do is steam the carrots right before dinner then add the butter.  Easy!

 {Carrots with Lemon-Chive Butter}

Carrots with Lemon-Chive Butter

Makes 8 servings

4 tablespoons unsalted butter, softened
1 lemon, juiced and zested
1/4 cup chopped chives (alternatively use the green parts of green onions)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds baby-cut carrots

1. In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.  Do this ahead of time!
2. Place carrots in a large pot and just cover with water. 
3. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. 
4. Drain and return to pan. 
5. Add butter mixture and toss until butter melts and carrots are evenly coated. 
6. Serve warm.

Stay tuned for more delicious recipes like sausage, apple, and sage stuffing and brined turkey!

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Brie en Croute

My family loves cheese.  My mom and I share a special fondness for brie, and when I introduced her to this Brie en Croute, that just made her life (not exaggerating).  Brie en Croute simply means that it is wrapped in a pastry dough, baked with a sweet or savory sauce, and then served with crackers.  We make this a few times a year because it is so indulgent, but completely worth the food coma afterwards!

 {Brie en Croute}

 {Getting the ingredients together}

 {Top the Brie with your favorite fruit jam--I used a Pineapple Habanero Jam my mom had from CostCo, but I've had t with strawberry, raspberry, and peach jams before!}

 {Wrapping the Brie in puff pastry and decorating it (not necessary, but pretty)}

 {Baked Brie}

 {Serve the warm brie with crackers}

Brie en Croute

Makes 8 servings

1 package puff pastry, thawed
1-13 oz wheel of Brie (60% cream)
1/2 cup fruit jam, jelly or preserves (strawberry and raspberry are traditional, but I've had it with several different fruit spreads and loved them all!)
1/2 cups nuts (optional and almonds are best)
Milk (optional but makes pastry shiny and caramelizes it)
Crackers

1.  Preheat oven to the temperature on the puff pastry box.
2.  Unwrap puff pastry and place one on a baking sheet.
3. Place Brie on the puff pastry and cut the puff pastry into a circle around the Brie leaving about 1 inch of dough all around (I used a pizza cutter).
4. Remove Brie and place the second sheet on the baking sheet.  Then place cut dough on top, and cut the dough into a circle. (You should have two circles in similar shape to wrap Brie)
5. Remove one dough and place Brie on top.
6. Add fruit spread and nuts.
7. Place second dough on top and pinch the two seams together.
8. If decorating, cut from the excess dough.  Using a brush, brush the top with milk and add decorations then coat with milk.  Or if not decorating, you can still coat with milk to get a shiny baked surface.
9. Bake for 35-45 minutes or until puff pastry is browned.
10. Serve with crackers.

This is perfect for parties because you can prep this ahead of time and then pop it in the oven as an appetizer or even dessert!

Do you have any deliciously indulgent recipes that you only make at certain times of the year?

The winner of the garlic press is Leah!  An email has been sent to the winner!  Congratulations and thanks for reading and supporting me!

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