We’ve already covered some of our Thanksgiving prep, but for those of you who are looking for some last minute inspiration, here are two simple dishes we’ve been making that incorporate the definitive spice of the season, cinnamon. Whether you’re craving a sweet dessert or a savory side dish, either of these recipes would be a welcome addition to any holiday table.
Apple Galette with Saigon Cinnamon Streusel
For the Galette:
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 large Granny Smith apples, peeled, cored, and thinly sliced
For the Saigon Cinnamon Streusel Topping:
1/4 cup all-purpose Flour
1/4 cup light brown sugar
1 teaspoon McCormick Gourmet Saigon cinnamon (we prefer this bold flavored Vietnamese version, which adds a nice kick.)
4 tablespoons cold butter
1 egg, beaten
2 tablespoons sugar
1. Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse several more times or until mixture is coarse and contains pieces the size of small peas. With the processor running, slowing pour buttermilk through the chute, mixing until the dough forms a ball. Remove the dough and wrap in plastic wrap or parchment paper. Refrigerate for an hour before rolling out.
2. Preheat oven to 350° F and move one rack to the center.
3. Remove dough from the refrigerator, place on a sheet of parchment paper or a lightly floured counter. Starting at the center, roll out, forming a 14 inch wide circle. Place the dough on a large sheet pan. Arrange apple slices in a spiral, starting from the inside out, leaving a 2-inch border on the outside of the dough.
4. In a small bowl, combine the flour, brown sugar, cinnamon, and butter. Mix with your fingers until the ingredients come together. Sprinkle the streusel evenly over the apples. Fold the dough border over the apples, overlapping where necessary and pressing gently to attach the folds. Lightly brush the edge of the dough with the egg and sprinkle crust with sugar.
5. Bake for 45-50 minutes, or until the apples are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool. Cut into slices and serve warm or at room temperature.
Roasted Sweet Potato, Beet, Pear, and Fennel Salad with Honey Cinnamon Vinaigrette and Fresh Herbs
2 lbs of sweet potatoes, peeled and diced into bite sized pieces
4 beets, peeled and diced into bite sized pieces
4 pears, washed and diced into bite sized pieces
1 fennel bulb, washed and thinly sliced (save the fronds for later)
4-5 fresh sage leaves, finely chopped
4-5 stalks of fresh tarragon, finely chopped
7-10 fresh mint leaves, finely chopped
1/3 cup Apple cider vinegar
1/3 cup honey
1 teaspoon McCormick Gourmet Saigon cinnamon
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup canola oil
1. Preheat oven to 375° F and line two sheet pans with foil.
2. Spread the sweet potatoes, pears and fennel evenly over one sheet pan and place the beets on the other.
3. Drizzle both sheet pans with olive oil, toss to coat and season with salt and pepper.
4. Roast for 30 to 40 minutes, or until the veggies are soft. Remove from oven and place all ingredients into a large bowl and let cool to room temperature.
5. In a small bowl, whisk together the cider, honey, cinnamon, dry mustard and salt. Slowly pour in the oil, whisking constantly until smooth.
6. Pour dressing over the salad, toss to combine. Finish with sprinkling fresh herbs on top and serve.