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VIDEO: Chef Jill Sharpe shares Thanksgiving dishes

SEATTLE — Still wondering what to cook for your Thanksgiving feast? Chef Jill Sharpe shares her holidays recipes.

Check out Sharpe’s full recipes below and more of her other recipes at her website, “The Lake Kitchen” or follow her on Twitter at @thelakekitchen.

Sauted green beans with leeks and bacon

Serves 4-6

This is my go to for a elegant vegetable side. Simple and easy, but truly delicious.  Bring it to your next holiday feast and no one will be asking for that casserole again.

Make Ahead: Follow the recipe completely. Keep in the fridge for up to 3 days and re-heat over medium heat in a medium sauté pan. Or place the finished beans in a freezer and oven safe container and freeze for up to 2 months. To re-heat from frozen, pop in a 400° oven covered for 35 minutes, uncover and cook until heated through.

  • 1 cup bacon (sliced in to bits)
  • 1 cup leek (sliced 1/4 inch)
  • 1 pound  haricot verts (or green beans)
  • 1/4 cup almonds (slivered)

1.    In a small pan toast almonds over medium heat stirring so not to burn. Toast almonds until fragrant, about 3-5 minutes.

2.    In a medium sauté pan, over med/high heat cook bacon until crisp (about 5-8min) stirring occasionally.

3.    With a slotted spoon remove bacon from pan and set aside, leaving drippings in the pan.

4.    Add leeks to pan with drippings, sauté on medium heat for 3 min, stirring occasionally.

5.    Add green beans to leeks and sauté on medium for 8-10 minutes, stirring occasionally.

6.    Toss green beans, bacon and almonds together and serve.

Brussel Sprouts with Shallots Balsamic and Sour Cherries

Serves 6-8

2 ½ tablespoons grape seed oil (or canola or avocado oil)

½ cup shallots, peeled and sliced thin

1 pound brussel sprouts, ends trimmed and cut in half from core to top

heavy pinch salt and pepper

3 tablespoons balsamic vinegar

2 tablespoons beef broth (or chicken broth)

1 teaspoon maple syrup

½ cup sour cherries, roughly chopped (you can substitute dried cranberries)

1 ½ tablespoon butter

½ cup apple grated (such as honeycrisp)

Place oil in a large sauté pan over high heat. Add shallots and sauté for 1 minute stirring frequently.

Toss in brussel sprouts and sauté for 2-3 minutes allowing them to caramelize, stirring occasionally.

Turn off the heat and add salt, pepper, balsamic vinegar, broth, syrup and cherries and stir together.

If you want to serve right away stir in butter and apple over medium heat until butter is melted and brussel sprouts are tender, about 2 minutes.

If you want to serve later, cover with foil and keep in the fridge. When ready to serve place in a 350 oven with butter and apple until heated through, about 5-10 minutes.

Spiced Apple Cider

Makes 4 quarts

I make sure to have this simmering when guests arrive because the delicious smell fills the house.

If you want to spike it try fireball.

1 apple ( I use honeycrisp or pink lady)

12 cloves

4 quarts apple juice

1 slice orange

1 star anise

pinch allspice

3 cinnamon sticks

1/3 cup maple syrup

Stud the apple with cloves. Mix all of the ingredients together in a large pot over medium heat. Bring to a simmer.  Simmer for at least 20 minutes.

Keep on low for up to 4 hours.

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