Pink Peppercorn Roasted Butternut Squash
Pink Peppercorn Roasted Butternut Squash is a delightful and visually appealing side dish that brings together the sweet, nutty flavor of butternut squash and the peppery, fruity notes of pink peppercorns. This dish is perfect for adding a touch of elegance to your Thanksgiving table and pairs beautifully with a variety of main courses.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 medium (about 2 cups) |
| Olive oil | 2 tablespoons |
| Pink peppercorns, crushed | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Fresh thyme leaves (optional) | 1 tablespoon |
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with olive oil, crushed pink peppercorns, salt, and black pepper until evenly coated.
- Spread the seasoned butternut squash in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.
- If desired, sprinkle fresh thyme leaves on top before serving for added flavor. Enjoy your delicious Pink Peppercorn Roasted Butternut Squash!
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Cranberry Pink Peppercorn Sauce
Cranberry Pink Peppercorn Sauce is a vibrant and zesty accompaniment that brings a unique twist to the traditional cranberry sauce. The sweet and tart flavors of fresh cranberries are enriched by the distinctive floral and spicy notes of pink peppercorns, making this sauce an ideal pairing for turkey or any festive dish on your Thanksgiving table.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 12 ounces (about 3 cups) |
| Sugar | 1 cup |
| Water | 1 cup |
| Pink peppercorns, crushed | 1 teaspoon |
| Orange zest | 1 tablespoon |
| Fresh orange juice | 1/4 cup |
| Salt | 1/4 teaspoon |
Cooking Instructions
- In a medium saucepan, combine fresh cranberries, sugar, and water. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to a simmer and cook for about 10 minutes, or until the cranberries pop and the mixture thickens.
- Stir in crushed pink peppercorns, orange zest, orange juice, and salt. Cook for an additional 2-3 minutes.
- Remove the saucepan from heat and let the sauce cool. It will continue to thicken as it cools.
- Serve chilled or at room temperature alongside your holiday meal. Enjoy your flavorful Cranberry Pink Peppercorn Sauce!
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Maple-Glazed Brussels Sprouts With Pink Peppercorns
Maple-Glazed Brussels Sprouts with Pink Peppercorns is a delicious side dish that adds a touch of sophistication to your Thanksgiving table. The combination of savory Brussels sprouts, sweet maple syrup, and the floral spice of pink peppercorns creates a harmony of flavors that will please your guests and elevate any meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, halved | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 1/4 cup |
| Pink peppercorns, crushed | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss halved Brussels sprouts with olive oil, maple syrup, crushed pink peppercorns, salt, and black pepper until well coated.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.
- Remove from the oven and serve warm, garnished with additional crushed pink peppercorns if desired. Enjoy your delightful Maple-Glazed Brussels Sprouts!
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Pink Peppercorn and Honey Glazed Carrots
Pink Peppercorn and Honey Glazed Carrots are a delightful and vibrant side dish that can beautifully complement your Thanksgiving feast. The natural sweetness of the carrots combined with the unique floral notes of pink peppercorns and the richness of honey creates a deliciously balanced flavor profile that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Carrots, peeled and sliced | 1 pound |
| Olive oil | 2 tablespoons |
| Honey | 2 tablespoons |
| Pink peppercorns, crushed | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh parsley, chopped (for garnish) | 2 tablespoons |
Cooking Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix sliced carrots with olive oil, honey, crushed pink peppercorns, salt, and black pepper until well combined.
- Spread the carrots in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
- Remove from the oven and garnish with fresh parsley before serving. Enjoy your delicious Pink Peppercorn and Honey Glazed Carrots!
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Roasted Turkey With Pink Peppercorn Herb Rub
Roasted Turkey with Pink Peppercorn Herb Rub is a show-stopping centerpiece for your Thanksgiving table. The combination of fresh herbs and crushed pink peppercorns adds a fragrant and slightly spicy flavor to the turkey, making it moist and flavorful, sure to make your feast memorable.
| Ingredients | Quantity |
|---|---|
| Whole turkey (12-14 pounds) | 1 |
| Olive oil | 1/4 cup |
| Fresh rosemary, chopped | 2 tablespoons |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh sage, chopped | 2 tablespoons |
| Pink peppercorns, crushed | 2 teaspoons |
| Garlic, minced | 4 cloves |
| Lemon, zested and juiced | 1 |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
Cooking Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix olive oil, rosemary, thyme, sage, crushed pink peppercorns, garlic, lemon zest, salt, and black pepper to create the herb rub.
- Pat the turkey dry with paper towels, then rub the herb mixture all over the turkey, including under the skin and inside the cavity.
- Place the turkey on a roasting rack in a large roasting pan and pour the lemon juice over it.
- Roast in the preheated oven, basting occasionally, until the internal temperature reaches 165°F (74°C), about 3 to 4 hours.
- Allow the turkey to rest for 20-30 minutes before carving. Enjoy your flavorful Roasted Turkey with Pink Peppercorn Herb Rub!
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Pink Peppercorn Potato Salad
Pink Peppercorn Potato Salad is a refreshing and unique twist on the classic potato salad, featuring the subtle fruity notes of pink peppercorns. This dish combines tender potatoes with crisp vegetables and a creamy dressing, making it a perfect side for your Thanksgiving feast or any gathering. The addition of pink peppercorns gives it a delightful hint of spice that beautifully complements the creamy texture.
| Ingredients | Quantity |
|---|---|
| Baby potatoes, halved | 2 pounds |
| Olive oil | 2 tablespoons |
| Fresh dill, chopped | 2 tablespoons |
| Pink peppercorns, crushed | 1 teaspoon |
| Mayonnaise | 1/2 cup |
| Greek yogurt | 1/2 cup |
| Lemon juice | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Red onion, diced | 1 small |
| Celery, diced | 2 stalks |
Cooking Instructions
- Boil the halved baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, whisk together the olive oil, mayonnaise, Greek yogurt, lemon juice, salt, black pepper, and crushed pink peppercorns.
- Add the cooled potatoes, red onion, celery, and fresh dill to the dressing and gently mix until well combined.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. Enjoy your Pink Peppercorn Potato Salad!
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Pumpkin Soup With Pink Peppercorns
Pumpkin Soup with Pink Peppercorns is a warm and comforting dish that combines the rich flavor of pumpkin with the intriguing spice of pink peppercorns. This velvety soup is perfect for Thanksgiving or any chilly autumn evening, bringing both warmth and a touch of gourmet flair to your table. The subtle sweetness of the pumpkin marries beautifully with the aromatic notes of the pink peppercorns, creating a delightful balance in every spoonful.
| Ingredients | Quantity |
|---|---|
| Pumpkin, peeled and diced | 4 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Pink peppercorns, crushed | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh herbs (e.g., thyme) | For garnish |
Cooking Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
- Stir in the diced pumpkin and vegetable broth; bring to a simmer. Cook until the pumpkin is tender, about 15-20 minutes.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth. Return it to the pot if needed.
- Stir in coconut milk, crushed pink peppercorns, salt, and black pepper. Heat through, adjusting seasoning to taste.
- Serve hot, garnished with fresh herbs. Enjoy your Pumpkin Soup with Pink Peppercorns!
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Pink Peppercorn and Goat Cheese Stuffed Mushrooms
Pink Peppercorn and Goat Cheese Stuffed Mushrooms are a delightful appetizer that combines the earthy flavors of mushrooms with the creamy, tangy goodness of goat cheese. The addition of pink peppercorns adds a unique and slightly sweet spiciness, making these stuffed mushrooms a chic and flavorful choice for your Thanksgiving gathering or any festive occasion.
| Ingredients | Quantity |
|---|---|
| Large mushrooms (stems removed) | 12 large |
| Goat cheese | 8 ounces |
| Cream cheese | 4 ounces |
| Pink peppercorns, crushed | 1 teaspoon |
| Fresh parsley, chopped | 2 tablespoons |
| Garlic, minced | 1 clove |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together goat cheese, cream cheese, crushed pink peppercorns, parsley, minced garlic, salt, and black pepper until well combined.
- Stuff each mushroom cap with the cheese mixture generously.
- Arrange the stuffed mushrooms on a baking sheet drizzled with olive oil.
- Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden.
- Serve warm as a delightful appetizer. Enjoy your Pink Peppercorn and Goat Cheese Stuffed Mushrooms!
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Green Bean Almondine With Pink Peppercorns
Green Bean Almondine with Pink Peppercorns is a vibrant and elegant side dish that elevates classic green beans to a new level of sophistication. The crunch of almonds combined with the bright pop of pink peppercorns creates a delightful texture and flavor contrast, making it an excellent accompaniment for your Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Sliced almonds | 1/2 cup |
| Butter | 4 tablespoons |
| Olive oil | 1 tablespoon |
| Pink peppercorns, crushed | 1 teaspoon |
| Garlic, minced | 2 cloves |
| Lemon juice | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- Blanch the green beans in boiling salted water for 2-3 minutes until bright green and tender-crisp; then drain and shock them in ice water.
- In a large skillet, heat butter and olive oil over medium heat. Add sliced almonds and sauté until golden brown, about 3-4 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Add the blanched green beans to the skillet, along with crushed pink peppercorns, lemon juice, salt, and black pepper. Toss to combine and heat through for an additional 2-3 minutes.
- Serve warm as a delightful side dish. Enjoy your Green Bean Almondine with Pink Peppercorns!
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Sweet Potato Casserole With Pink Peppercorn Streusel
Sweet Potato Casserole with Pink Peppercorn Streusel is a delightful twist on the classic Thanksgiving dish. The sweet, creamy filling made from mashed sweet potatoes is perfectly balanced with a crunchy, aromatic streusel topping that incorporates the unique flavor of pink peppercorns. This dish is sure to impress your guests and add a pop of color and flavor to your Thanksgiving table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Butter | 4 tablespoons |
| Brown sugar | 1/2 cup |
| Milk | 1/4 cup |
| Eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pink peppercorns, crushed | 1/2 teaspoon |
| For the streusel topping | |
| All-purpose flour | 1 cup |
| Rolled oats | 1/2 cup |
| Brown sugar | 1/3 cup |
| Cinnamon | 1 teaspoon |
| Butter | 4 tablespoons, melted |
| Pink peppercorns, crushed | 1 teaspoon |
Cooking Instructions
- Preheat the oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil until tender, approximately 15-20 minutes. Drain and mash them.
- In a mixing bowl, combine the mashed sweet potatoes, butter, brown sugar, milk, eggs, vanilla extract, salt, and crushed pink peppercorns. Mix until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, combine the flour, rolled oats, brown sugar, cinnamon, melted butter, and crushed pink peppercorns to make the streusel topping. Mix until crumbly.
- Sprinkle the streusel evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is heated through.
- Let cool slightly before serving. Enjoy your Sweet Potato Casserole with Pink Peppercorn Streusel!
Spinach Salad With Pink Peppercorn Vinaigrette
Spinach Salad with Pink Peppercorn Vinaigrette is a fresh and vibrant dish that brings together the crispness of fresh spinach and the unique, slightly floral flavor of pink peppercorns. This salad is perfect as a light appetizer or a side dish for your Thanksgiving feast, offering a delightful contrast to richer dishes. The tangy vinaigrette adds a perfect finishing touch, elevating simple ingredients into a beautifully balanced salad.
| Ingredients | Quantity |
|---|---|
| Fresh baby spinach | 6 cups |
| Cherry tomatoes, halved | 1 cup |
| Red onion, thinly sliced | 1/4 medium onion |
| Feta cheese, crumbled | 1/2 cup |
| Almonds, sliced | 1/4 cup |
| Olive oil | 1/4 cup |
| Red wine vinegar | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Pink peppercorns, crushed | 1 teaspoon |
Cooking Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and crushed pink peppercorns to create the vinaigrette.
- In a large salad bowl, combine the fresh baby spinach, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and sliced almonds.
- Drizzle the pink peppercorn vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy your Spinach Salad with Pink Peppercorn Vinaigrette!
Pink Peppercorn Pear Tart
Pink Peppercorn Pear Tart is a delightful dessert that beautifully marries the sweetness of ripe pears with the unique and aromatic notes of pink peppercorns. This elegant tart is perfect for Thanksgiving, adding a sophisticated touch to your dessert table while providing a subtle warmth that complements the seasonal flavors. With a buttery crust and a luscious filling, this tart is sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Pears, peeled and sliced | 3 medium |
| Sugar | 1/2 cup |
| Brown sugar | 2 tablespoons |
| Unsalted butter, melted | 1/4 cup |
| All-purpose flour | 1 cup |
| Pink peppercorns, crushed | 1 teaspoon |
| Heavy cream | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Egg | 1 large |
| Salt | 1/4 teaspoon |
Cooking Instructions
- Preheat the oven to 375°F (190°C) and prepare a tart pan with a removable bottom.
- In a bowl, mix together the flour, melted butter, sugar, and salt to form a dough, then press it into the tart pan.
- In another bowl, whisk together the heavy cream, egg, brown sugar, vanilla extract, and crushed pink peppercorns.
- Arrange the sliced pears evenly over the crust, then pour the cream mixture over the top.
- Bake for 30-35 minutes or until the filling is set and the crust is golden brown.
- Allow the tart to cool slightly before slicing and serving. Enjoy your Pink Peppercorn Pear Tart!
Vanilla Panna Cotta With Pink Peppercorn Syrup
Vanilla Panna Cotta with Pink Peppercorn Syrup is a luxurious and creamy dessert that effortlessly combines the classic vanilla flavor with a surprising kick from pink peppercorns. This elegant dish is perfect for Thanksgiving, offering a smooth texture that melts in your mouth, complemented by the unique sweetness and slight spiciness of the syrup. Your guests will appreciate the innovative twist on a traditional favorite.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 2 cups |
| Sugar | 1/2 cup |
| Vanilla beans (or extract) | 1 vanilla bean (or 2 tsp extract) |
| Gelatin powder | 2 teaspoons |
| Cold water | 2 tablespoons |
| Pink peppercorns, crushed | 1 teaspoon |
| Water (for syrup) | 1/2 cup |
| Additional sugar (for syrup) | 1/4 cup |
Cooking Instructions
- In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.
- In a saucepan, combine heavy cream, sugar, and scraped vanilla beans. Heat over medium heat until sugar dissolves and cream is nearly boiling.
- Remove from heat, add the bloomed gelatin, and stir until fully dissolved.
- Pour the mixture into individual serving cups or ramekins and refrigerate until set, approximately 4 hours.
- For the syrup, combine 1/2 cup water, crushed pink peppercorns, and additional sugar in a saucepan. Simmer for about 10 minutes until slightly thickened, then let cool.
- Once panna cotta has set, drizzle the pink peppercorn syrup over each serving and enjoy!
Chocolate Mousse With Pink Peppercorn Crumble
Chocolate Mousse with Pink Peppercorn Crumble is an indulgent dessert that brings together the rich, creamy texture of chocolate mousse with an unexpected twist from the addition of pink peppercorns. This luxurious treat not only promises to delight chocolate lovers, but the slight floral notes and peppery warmth from the pink peppercorn crumble elevate the flavor profile, making it a standout choice for Thanksgiving gatherings.
| Ingredients | Quantity |
|---|---|
| Dark chocolate, chopped | 8 ounces |
| Heavy cream | 2 cups |
| Sugar | 3 tablespoons |
| Egg whites | 4 large |
| Pink peppercorns, crushed | 1 teaspoon |
| Butter | 2 tablespoons |
| Additional sugar (for crumble) | 2 tablespoons |
| Unsweetened cocoa powder | 1 tablespoon |
Cooking Instructions
- Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth; set aside to cool slightly.
- In a large bowl, whip 1 1/2 cups of heavy cream with 3 tablespoons of sugar until soft peaks form.
- In another bowl, beat egg whites until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream, followed by the beaten egg whites until well combined.
- In a small pan, melt butter and mix in crushed pink peppercorns and additional sugar; add cocoa powder and stir to form a crumble.
- Spoon the mousse into serving dishes and refrigerate until set, about 2-3 hours.
- Before serving, sprinkle the pink peppercorn crumble on top of the mousse and enjoy!
Pink Peppercorn Infused Apple Pie
Pink Peppercorn Infused Apple Pie is a delightful twist on the classic dessert that brings together the sweet and tangy flavors of apples with the subtle floral and peppery notes of pink peppercorns. This unique combination elevates the traditional apple pie, making it a perfect addition to your Thanksgiving feast that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Pie crust (store-bought or homemade) | 1 pie crust |
| Granny Smith apples, peeled and sliced | 6 cups |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| All-purpose flour | 2 tablespoons |
| Pink peppercorns, crushed | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Lemon juice | 2 tablespoons |
| Butter, unsalted | 2 tablespoons, diced |
| Egg (for egg wash) | 1 |
Cooking Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, crushed pink peppercorns, cinnamon, nutmeg, and lemon juice; toss until apples are evenly coated.
- Pour the apple mixture into the pie crust and dot with diced butter.
- Cover with a top crust, crimping the edges to seal, and make a few slits for steam to escape.
- Brush the top crust with beaten egg for a golden finish.
- Bake for 15 minutes in the preheated oven, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the apples are tender and the crust is golden brown.
- Let the pie cool for at least 30 minutes before serving to allow the filling to set. Enjoy your Pink Peppercorn Infused Apple Pie!
