During the holidays, turkey and ham get all the glory, but side dishes really make the meal. This season, let Real California dairy help you create unique and delicious side dish recipes. California milk, cheese and butter can add a delicious twist to the classics, and will give your family and friends a new reason to give thanks.

The Usual Suspects
These quintessential side dishes make holiday meals a reason to celebrate. Expand your culinary reach with these tips and recipes while adding a little something special to these family favorites.

Potatoes
Who can resist mom’s whipped potatoes with gravy? You will, after you try Celery Root Puree (aka celeriac). To prepare, just peel the knobby root, dice into large pieces, and boil until soft. Drain, and place into a food processor with Real California butter, cream and salt and pepper to taste. The result is a creamier, lighter more aromatic take on potatoes. This side dish has fooled many diners - in a good way!

Sweet Potatoes
This year, skip the coconut, nuts, and marshmallows, and opt for a more elegant, simple approach to the sweet potato using Real California butter. Brown the butter in a saucepan and drizzle over your potatoes, whether mashed, baked, or boiled right before you serve. Garnish with a little chopped sage for a fresh fall flavor.

Pumpkin Pie
For a lighter dessert, serve individual Pumpkin Crème Brulee vs. pie. [INSERT LINK TBD]. There’s no crust, so they are perfect for a large group where there may be multiple desserts—and perfect for entertaining. You can use a mini torch to caramelize the sugar at the table to WOW your guests – or watch carefully and use your oven broiler.

Pumpkin Crème Brulée
Chef/Owner Jose Luis Ugalde of Café Gibraltar
Yield: 12 servings
1 pumpkin (about 3 pounds), seeded and quartered
Pinch salt
2 Tbsp light brown sugar plus 3/4 cup for caramelizing
1 qt. California heavy cream
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup maple syrup
1/2 cup condensed milk
1 tsp vanilla extract
12 egg yolks

Place pumpkin on a sheet pan; rub with salt and 2 tablespoons brown sugar. Cover with foil; bake in 350°F oven for 30-45 minutes or until completely cooked. Cool; remove pumpkin meat from shell. Pulse in food processor until chopped to a paste. In a saucepan, combine 2 cups pumpkin with heavy cream and spices. Bring to a simmer over low heat; simmer 10 minutes, stirring frequently. Strain through a fine-mesh strainer into a bowl, pressing on pumpkin with a spatula to maximize pumpkin flavor. Discard pumpkin.

Add maple syrup, condensed milk and vanilla; whisk to combine. Temper egg yolks by adding a cup of cream mixture to egg yolks; mix thoroughly and pour back into cream mixture. Mix well; pour about 1/2 cup cream mixture into each of 12 crème brulée dishes. Tightly cover each dish individually with plastic wrap. Arrange dishes on a sheet pan; pour a 1/2-in. layer of water into sheet pan. Bake in 250°F oven for 20-30 minutes or until barely set. Cool completely. Spread 1 tablespoon brown sugar on top of each crème brulée. Caramelize with a torch, or heat a large spoon directly over the stove flame and pass over sugar until caramelized.

Squash
A heartier side dish idea is our Roasted Squash with Real California Teleme Risotto [INSERT LINK TBD]. Sweet squash pairs beautifully with the tangy, creamy Real California Teleme cheese, and who doesn’t love risotto? It’s a perfect dish for a larger group, or for anyone with gluten allergies who wants to skip the stuffing.

Roasted Squash with Teleme Risotto
Prep Time: 15 minutes
Cooking Time: 90 minutes

Ingredients
1 small butternut squash, pierced with tip of a knife
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
1 cup Arborio rice (Italian-grown, short grain rice)
4 cups warm chicken stock
6 ounces California Teleme Cheese (at room temperature), torn into small pieces
2 tablespoons chopped fresh Italian parsley
Salt and fresh ground pepper
½ cup (2 ounces) grated California Dry Jack Cheese

Directions
Preheat oven to 400oF.

Squash: Place squash on baking sheet; bake for 1 hour or until very soft. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skins. Chop flesh; set aside.

Risotto: Melt butter in a large saucepan over medium heat. Add onion and garlic; sauté, stirring, for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add chicken stock, ½ cup at a time, adding more stock only when the previous amount has been absorbed. When rice is fully cooked, stire in squash, Teleme, and parsley. Cook and stir for 2 minutes to melt cheese. Season with salt and pepper. Sprinkle with Dry Jack.

Makes 4 servings.
Tip: California Fresh Mozzarella Cheese can be substituted for Teleme.

Corn
Soup or salad is an elegant way to begin the meal. Serve a simple salad of Bibb lettuce, and red wine poached pears with Real California Blue Cheese. To prepare the pears, peel and add to a sauce pot. Cover with a fruity red wine, and ½ cup of sugar, a few cinnamon sticks, a star anise and poach at 180°, until tender. Allow to cool for about an hour. Serve whole, or slice in half. Use the poaching liquid to create a simple vinaigrette, using a 3 to 1 ratio (oil to vinegar). Serve over lettuce with crumbled Real California Blue Cheese. For a soup, try our delicious Sweet and Sour Corn Soup with Glazed Red Peppers .

For more recipe ideas this holiday season, browse our recipe section.

This thanksgiving we’re giving thanks for the 1620 dairy families who work day in and day out to provide wonderful California dairy products. What are you most thankful for? We’d love to know. Tweet us with #RealCAThanks or post on our Facebook Fan Page.