And the Countdown Continues

   Thanksgiving is just around the corner... 10 days away to be exact.  This week I'd  like to share some of my families favorite tasty and healthful side dishes with you. 

Sweet Potato and Brie Gratin
  After growing up with years of smushed sweet potato casseroles, my husband wouldn't get within 2 feet of a sweet potato.  I, however, love the orangy goodness... so here's our compromise.  Firm, starchy, and cheesy for Geoff and sweet and creamy for me.  A delicious deal if I've ever found one.

Ingredients                                                                       
3 Tbl Coconut Butter (solid)
4 lbs Sweet Potatoes, peeled and cut into thin rounds
8oz Brie, cut in strip                                                                                                                                  

1/2 c Heavy Whipping Cream

1 Tbl Honey
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne
1. Preheat oven to 400°.
2- Shingle 1 layer of sweet potatoes.
3- Layer with 1/3 of the brie.
4- Layer another row of sweet potatoes and 1/3 coconut butter flakes.
5- Repeat layers of sweet potato, brie, sweet potato, coconut butter,etc.
6- In a small bowl, combine cream, honey, salt, pepper, and cayenne. Pour over potatoes.
7- Cover dish with foil and bake 35 minutes.
8- Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.
9- Enjoy!

Savory Mushroom and Goat Cheese Bread Pudding
   This tasty dish is a great alternative to traditional stuffing.  You get the yummy goodness of soft bread and the amazing addition of crispy edges... mmmmmm.  

3 Tbs Olive Oil
9 oz Wild Mushrooms
2 Portobello Mushrooms

3 tsp Garlic,chopped

1 Tbl Fresh Sage, chopped
3 large Egg Whites
2 large Eggs
1 c Whipping Cream
2 c Milk
6 oz Goat Cheese
3/4 tsp Salt
1/2 tsp Pepper
6 c 1-inch cubes day-old Challah Bread

1- Preheat oven to 350°F.
2- Lightly butter 8 x 8 x 2-inch glass baking dish.
3- Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, and sage and sauté until mushrooms are tender and brown, about 15 minutes. Remove from heat. Season mixture to taste with salt and pepper.
4- Whisk eggs, cream, milk, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture and  goat cheese. Transfer to prepared dish.
5- Bake until pudding is brown and puffed, and set in center, about 1 hour.
6- Serve warm.

Warm Succotash Salad
   This is a beautiful and colorful vegetable dish.  It can't taste bad when it looks that good!

3 c  Corn, roasted

1 lb Green Beans, 1" pieces 

2 c Cherry Tomatoes, halved
1 c Lima Beans, (I prefer frozen)
1 cup Orange Bell Pepper, diced
1 Yellow Squash, cut into 1/2 moons
1 Green Squash, cut into 1/2 moons

1/4 c Parsley

1-  Roast corn and place into a large bowl.
2- Saute Squash until browned.
3-  Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled.
4- Combine all ingredients, season and enjoy.
  I hope you enjoy these tasty dishes.  And remember, if you need any help this Thanksgiving, contact us at 845-518-6533 or chefgirlhg@aol.com       http://www.chocolatemoussecatering.com/news.html