IE 11 is not supported. For an optimal experience visit our site on another browser.

Make Giada De Laurentiis's Thanksgiving favorites: Candied carrots, walnut rosemary tart

Still planning your Thanksgiving menu? No worries, there's still time to make and serve the perfect holiday dinner for your friends and family. Lucky for you, Giada DeLaurentiis is sharing some of her favorites including: Candied carrots, walnut rosemary tart, cranberry prosecco mostarda and more.Tricolore saladYield: Serves 4Prep Time: 20 minutesCooks note: The remaining dressing can be stored in

Still planning your Thanksgiving menu? No worries, there's still time to make and serve the perfect holiday dinner for your friends and family. Lucky for you, Giada DeLaurentiis is sharing some of her favorites including: Candied carrots, walnut rosemary tart, cranberry prosecco mostarda and more.

Tricolore salad

Yield: Serves 4
Prep Time: 20 minutes

Cooks note: The remaining dressing can be stored in the refrigerator for up to 4 days for another use. To shave the gorgonzola, freeze a small piece of cheese for about an hour and use a vegetable peeler to shave. 

For the dressing:

  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup mascarpone cheese, at room temperature
  • 2 teaspoons walnut oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup crumbled gorgonzola

For the salad:

  • 1 small head radicchio, shaved thin (about 2 cups)
  • 3 small heads endive, thinly sliced (about 1 cup)
  • 1/2 a bunch Tuscan kale, thinly sliced (about 2 cups)
  • 5 medjool dates each cut into 6 wedges
  • 1/2 cup toasted walnuts, roughly chopped
  • 8 thin slices Prosciutto

For the dressing: In a medium bowl, whisk together the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the gorgonzola. Let the dressing sit at room temperature for 10 minutes before using to let the flavors mingle or refrigerate until ready to use.

In a large bowl, mix together the radicchio, endive, kale, dates and toasted walnuts. Add 2/3 cup of the dressing and toss gently until evenly coated. Lay the slices of prosciutto out on a platter and mound the salad on top. Serve with more shaved gorgonzola if desired. 

Today

Smokey candied carrots

Serves: 4

  • 2 bunches baby carrots, tops trimmed and carrots washed *use multi colored baby carrots
  • 1 cup water
  • 1/4 cup smoked sugar
  • 1/2 teaspoon kosher salt

Place the baby carrots in a 10 inch sauté pan. Add the water, sugar and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium high and continue to simmer vigorously until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Remove from the heat and allow the carrots to cool for 5minutes before serving. Toss the carrots to coat them in the thickened syrup and serve.

Cranberry Prosecco mostarda

Yield: Serves 4 to 6

  • 2 1/2 tablespoons yellow mustard seeds
  • 3/4 cup cranberry juice
  • 3/4 cup prosecco
  • 1 cinnamon stick
  • 1 (1/2-inch) slice of ginger
  • 3 star anise
  • 1 1/2 cups sugar
  • 1 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cups dried cranberries
  • 1 teaspoon orange zest, from 1/2 orange
  • 1/8 teaspoon kosher salt

Place the mustard seeds in a small bowl. Bring the cranberry juice to a boil over medium heat. Pour the hot juice over the seeds and soak for 1 hour.

Place the cinnamon stick, ginger and star anise in a piece of cheese cloth and tie it shut with a piece of string. Place the soaked mustard seeds and their juice, prosecco, sugar, vinegar and spice bundle in a medium sauce pan and bring to a simmer over medium heat. Whisk in the Dijon mustard, reduce the heat to medium low and simmer the mixture until it begins to thicken, about 25 minutes. Add the cranberries and cook for an additional 10 minutes. Stir in the orange zest and salt and allow the mostarda to cool to room temperature. Refrigerate until ready to use. 

Walnut rosemary tart with orange chantilly cream

Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 50 minutes
Inactive time: 30 minutes

Tart shell

  • 1/3 cup walnuts
  • 2 tablespoons, plus 3/4 cup flour
  • 1 teaspoon chopped fresh rosemary
  • 1 tablepoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, chopped into 1/2inch pieces
  • 1 tablespoon cold water

Tart filling

  • 4 tablespoons unsalted butter
  • 1 cup dark brown sugar
  • 1/2 cup honey
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fine salt
  • 2 cups walnuts, coarsely chopped
  • 1 teaspoon finely chopped fresh rosemary

Orange chantilly cream

  • 1 1/2 cups heavy cream
  • 2 teaspoons sugar
  • 1 teaspoon orange zest, from 1 orange
  • 1/4 cup fresh orange juice, from one orange
  • Powdered sugar, for dusting