California Culinary Academy Grad Jean Marie Swan, chef and owner of Rouge Cygne catering, shares her easy and delicious Thanksgiving recipes.
Sauteed Brussels Sprouts with Pancetta and Hazelnuts
4 cups Brussels sprouts, shredded (cut like you would cut cabbage for coleslaw)
2 ozs pancetta, diced
4 cloves of garlic, minced
1 small shallot, minced
1 cup toasted hazelnut pieces
Kosher salt and black pepper to taste
Heat skillet over medium heat, add pancetta and sauté until browned (about 5 minutes). Add garlic and shallots and sauté until softened (about 30 seconds.) Add the sprouts to the pan and sauté until they start to brown a bit around the edges and start to get crispy. Toss in hazelnuts. Salt and pepper to taste and remove from the heat.
Sweet Potato Pecan Pie
Crust: Your favorite pie crust recipe, deep dish, cooked until light golden
Sweet Potato layer:
2 large sweet potatoes, roasted until soft (Approx 1 1//2 lbs)
½ cup dark brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons sour cream
1 tablespoon Orange zest finely minced
1 tablespoon vanilla extract
1 tablespoon Brandy, Cognac or Bourbon
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon salt
Split open cooled roasted potatoes and scoop out flesh; mash until even consistency and measure out 1 ½ cups. Keep any extra for another use. Add the rest of the ingredients to the potato mash and mix well. Spread in even layer in bottom of the pie crust.
Pecan layer:
¾ cups dark brown corn syrup
2 large eggs
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 teaspoon vanilla
1 tablespoon Brandy, Cognac or Bourbon
1 ½ cups pecan halves
Beat eggs until frothy, mix in corn syrup, spices and Brandy. When well blended, add pecan halves and spread on top of sweet potato layer. Bake in 350 degree oven until filling sets, 45 minute to an hour.
