A Side of ABA For Your Holiday Feast
Transform your holiday feast with a little help from your friends at ABA. Our team shared their favorite side dish recipes to help you wow your guests with flavors worth celebrating.
Andy’s Elves on a Shelf In a Blanket
All-purpose flour, for surface
1 (8-oz.) tube crescent rolls
1 (12-oz.) package mini cocktail weiners
4 tbsp. melted unsalted butter
Coarse salt
Step 1 Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles. Step 2 Place 1 cocktail weiner on thick side of each triangle, then gently roll to thinner side. Step 3 Transfer to a medium baking sheet. Bush with butter and sprinkle with salt. Step 4 Bake pigs in a blanket until golden, 12 to 15 minutes.
- Submitted by Andy
Diane’s Fresh Cranberry Relish
Place 1 bag of fresh or frozen cranberries, one whole orange (peel and all) and one cup sugar in a food processor. Pulse until all ingredients are coarsely chopped. Enjoy!
- Submitted by Diane
Alexis’s Fall Salad with Kale, Brussel Sprouts and Delicata Squash
1 delicata squash, about 1 lb, sliced about 1/2" thick
1/2 cup plus 2 Tbs. olive oil
salt and pepper
1/4 cup white wine vinegar
1 shallot, minced
1 Tbs. Dijon mustard
1 tsp. honey
1/2 cup olive oil
2 bunches of lacinato kale, stalk removed and chopped
1/2 lb Brussel sprouts, core removed and chopped very thin
1 persimon, thinly sliced
1 apple, thinly sliced
1/2 cup toasted pecans, roughly chopped
1/2 cup goat cheese, crumbled
1/4 cup pomegranate seeds
Pre-heat oven to 425°F. Toss delicate squash, 2 Tbs. olive oil and a big pinch of salt and pepper. Spread the squash on a sheet tray in an even layer. Roast for about 25 minutes or until squash is tender and golden brown. Let cool. In a large bowl, add white wine vinegar, mustard and honey. Whisk well to combine. Whisk in olive oil, salt and pepper. Top dressing with kale, Brussels sprouts, roasted squash, persimmon and apple. Toss well to combine. Transfer salad to serving bowl and top with pecans, goat cheese and pomegranate seeds. Taste for salt and pepper before serving. Serves 6 to 8
- Submitted by Alexis, image and recipe from amandafrederickson.com
Laura’s Chestnut Soup with a Honey Leche Dulce
1/4 cup honey
2 cups apple cider
1 Spanish onion, thinly sliced
1 cup heavy cream
4 cups chicken broth
2 cups peeled fresh, canned, or frozen chestnuts
1 teaspoon kosher salt
1/2 teaspoon black pepper
To make the leche dulce, place the honey and apple cider in a medium-size saucepan and bring to a boil over medium-high heat. Cook for 5 minutes. Add the onion and cook for 3 minutes. Add the cream and cook until the onions are caramelized and the liquid is reduced by half, about 20 minutes. Add the broth and chestnuts and bring to a boil. Add the salt and pepper. Transfer the mixture to a blender and process until smooth. Serve in small portions. Garnish as desired. Makes about 6 cups, serving 6.
- Submitted by Laura
Keith’s Butternut Squash Pie
2 Butternut squash (2 cups per pie)
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
1 cup heavy cream
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tips. allspice
1 tsp. vanilla
Split squash and roast fast down on a baking sheet until soft and skin is caramelizing. Puree squash. In a mixing bowl beat eggs, then add brown sugar, sugar, cinnamon allspice, nutmeg, 2 cups squash, cream and vanilla. Beat until smooth then pour into unbaked pie crust. Bake 400º for 10 minutes, then 350º for one hour. This was my grandmother's recipe which has lived on throughout my family. I hope my ABA family enjoys it.
- Submitted by Keith
Diane’s Frozen Holiday Eggnog
No chance of revealing the recipe. Full on family secret!
- Submitted by Angus
