Category: Side Dish

Posted in Holiday Good Eats, Side Dish

Minnesota Delights: Scalloped Corn

Posted on by Northerly Nosh

One of my favorite Thanksgiving or Christmas dinner recipes!

Scalloped Corn

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2 cans Sweet Corn
2 cans Creamed Corn
2 Eggs
2 (8 oz.) Sour Cream
2 cup Shredded Cheddar Cheese
1 box JIFFY Corn Bread MIx
1 box Cajun Corn Bread Mix (I got mine at Aldi. The box is bigger than Jiffy.)

Prep Day: Combine ingredients in an a buttered ovenproof 9×13 casserole dish. You can prepare the corn mixture a day ahead, then cover and refrigerate it.

Serve Day: Bring to room temperature. Bake at 350 degrees for 45 minutes.

Posted in Holiday Good Eats, Side Dish

For the Relish Tray… Pickled Veggies

Posted on by Northerly Nosh

Great additions to your holiday relish trays. Enjoy!

Pickled Vegetables

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About 3 cups vegetables, trimmed, peeled and sliced if necessary (asparagus, zucchini, carrot, onion, cucumber, beet etc)
3 garlic cloves, peeled
½ tablespoon spice seeds (such as mustard, dill, coriander or celery)
2 T.fresh thyme, dill or rosemary
1 cup vinegar
¼ – ½ cup water
¼ cup sugar

Blanch vegetables in boiling water for about 1 minute, until brightly colored, then chill immediately. Transfer the blanched vegetables and garlic to a clean jar (or jars, or other sealable containers), top with spices and herbs and set aside.

Combine remaining ingredients in a large sauce-pan over medium heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cover and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.

Posted in Holiday Good Eats, Side Dish

For the Relish Tray…Spicy Pickled Brussels Sprouts

Posted on by Northerly Nosh

I was at the Mill City farmers market in downtown Minneapolis a few weeks back and tried Pickled Brussels Sprouts for the first time. Very nummy! They would make a great addition to any Thanksgiving relish tray.

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Spicy Pickled Brussels Sprouts

Makes 2 pints

1 pound brussels sprouts
1 habanero pepper
1-1/4 cup white wine vinegar
1-1/4 cup water
1 Tbsp sea/pickling salt
1/2 tsp whole cumin seed
1 tsp whole fennel seed
1 tsp whole coriander seed

Clean and wash brussels sprouts (cut larger sprouts in half).

In a large-sized, non-reactive pot, combine water, vinegar, and salt. Bring to a boil.

Divide remaining ingredients between 2 (hot, sterilized) pint jars. Tightly pack brussels sprouts into jars leaving approximately an inch head space.

Pour hot brine over sprouts, leaving 1/2 inch headspace.

Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.

Remove from heat, let jars sit in canner for an additional 5 minutes to prevent syphoning.

Remove from canner, let cool for 12-24 hours on a folded towel on the counter top.

Let set in a dry and cool place for at least 2 weeks before consuming.

Hope you enjoy these as much as I do!