Sides make the holiday table shine

(Cranberry Pear Frangipani Pie is a light dessert for the holidays/Larry Crowe, Associated Press photos)

It’s hard to believe Thanksgiving is almost here. I hate rushing the holiday season (Christmas decorations were side-by-side with Halloween goodies this year), but you do need to plan if you intend on hosting family and friends for the big meal or if you are going to contribute to a meal away from home.
Some of my favorite things about any meal are the side dishes, which can run the gamut from soup to nuts to desserts.

On Busy Cook today in the Poughkeepsie Journal you will find recipes for Caramelized Onions with Thyme and Maple Whiskey Glazed Carrots.

While cranberry sauce is a traditional accompaniment that graces the holiday table, the caramelized onion recipe would make a new addition to the menu that might become a favorite to make each year.
Likewise, carrots are often a side dish, but this maple syrup glaze spiked with whiskey dresses them up with flair.

There are so many recipes for sides that can really make your holiday table shine.
Here are some more, adapted by The Associated Press, starting with a dessert that uses the ubiquitous holiday cranberry paired with almond paste for a light, creamy filling.
The green beans with butter-toasted hazelnuts and melted gorgonzola sounds like a recipe that would be great any time of year. Sop up the juices with the Honey Corn Muffin recipe that follows.

Cranberry Pear Frangipani Pie

Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 8

For the cranberries:

1. 12-ounce package fresh cranberries
2. 1/2 cup sugar
3. 1/4 cup water
4. For the filling:
5. 9-inch prepared pie shell, raw
6. 8-ounce can almond paste
7. 1/3 cup sugar
8. 1/4 cup (1/2 stick) butter
9. 2 tablespoons all-purpose flour
10. 3 eggs
11. Two 15-ounce cans pear halves packed in juice, drained

• To prepare the cranberries, in a medium saucepan over medium, combine the cranberries, sugar and water. Bring to a boil and cook until the cranberries have popped and the mixture is juicy, about 5 minutes. Set aside to cool.

Heat the oven to 375 F.

• Use a fork to prick the bottom of the pie crust. Line the crust with foil and fill with rice, beans or pie weights. Bake for 10 minutes, then empty the weights and discard the foil. Set aside.
• Meanwhile, in a food processor combine the almond paste and sugar. Turn the processor on, then add the butter, flour and eggs, one at a time. Transfer the mixture to a large bowl. Use a silicone spatula to fold in the cranberry sauce.
• Arrange the pear halves in the pie crust, slicing them as needed to mostly cover the bottom of the crust.
• Pour the cranberry-almond paste mixture over the pears. Bake until set and golden, about 45 minutes.
• Cool before slicing.
  

Green Beans with Hazelnuts and Gorgonzola

Start to finish: 30 minutes (15 minutes active)
Servings: 8

1. 2 pounds green beans, trimmed
2. 1 1/2 tablespoons butter
3. 1/2 cup chopped hazelnuts
4. 1/2 cup crumbled Gorgonzola cheese
5. Salt and ground black pepper, to taste

• Bring a large saucepan of salted water to a boil.
• Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.
• Return the pot to medium-high. Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes. Add the green beans and stir until heated through.
• Remove the pan from the heat.
• Add the cheese and toss until melted.
• Season with salt and pepper.
  

Honey Corn Muffins

Start to finish: 45 minutes (10 minutes active)
Servings: 12

1. 1 1/4 cups all-purpose flour
2. 3/4 cup cornmeal
3. 1 1/2 teaspoons baking powder
4. 1 teaspoon kosher salt
5. 1/2 teaspoon baking soda
6. 2 large eggs
7. 1 cup buttermilk
8. 1/3 cup honey
9. 4 tablespoons unsalted butter, melted
   

• Heat the oven to 375 F.
• Coat a 12-cup muffin tin with cooking spray.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda.
• In a large bowl, whisk together the eggs, buttermilk, honey and melted butter. Add the flour mixture and stir to combine.
• Divide the batter among the muffin cups and bake until golden brown and a toothpick inserted at the center of a muffin comes out clean, about 30 to 35 minutes.

(Recipe from the November 2009 issue of Real Simple)