Swedish Cucumber Salad with Red Onion and Dill

Swedish Cucumber and Red Onion Salad with Dill

Swedish Cucumber with Dill is fresh, light and full of sweet, tart flavor. We added quick pickled red onions to ours for color and flavor. Make it alongside Swedish meatballs, or anytime you need a quick, delicious salad.

Cucumbers are one of our favorite vegetables and we make some form of quick pickles at least once a week, if not more. I love them Asian-style, with rice vinegar and toasted sesame oil, especially along with Vietnamese-style Baked Chicken or any roasted meat.

When we decided to make Swedish Meatballs, I knew we had to also make the traditional side dish, a sweet and sour quick-pickled Swedish cucumber salad flavored with dill. We added red onions, because they add great flavor and color to the dish. If onions are not your thing, feel free to leave them out and just serve the cucumbers on their own.

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Spicy Cheddar Cornbread Pudding

Cheddar Corn Pudding CABOT

Cheddar Corn PuddingA little spicy, a little sweet and a lot delicious, this Spicy Cheddar Cornbread Pudding is our most-requested side dish ever. We use two kinds of cheeses — extra-sharp cheddar and pepper jack — to give it loads of flavor. Make it with fresh summer corn when it’s in season, but it’s just as good with frozen corn the rest of the year. 

As a Brit, I get a lot of questions about pudding, most often along the lines of “Why do you have so many of them?”. It’s true. Puddings of all sorts — whether sweet or savory — are practically part of our DNA. There are gelatin or custard puddings (such as blancmange), steamed puddings (sticky toffee or Christmas pudding), baked puddings (you’ve probably heard of the Yorkshire), and even sausages (black pudding).

But corn pudding is American through and through, and this week we cooked up our favorite version: a spicy cheddar cornbread pudding, flavored with fresh sweet corn, scallions, and our two favorite cheeses from Cabot Creamery: Seriously Sharp Cheddar and Pepper Jack (though you can also use the Habanero Cheddar if you like things extra spicy!) 

This is a sponsored post in collaboration with Cabot Creamery.

Cheddar Corn Pudding
Our farmer’s market haul from the weekend, and our favorite Cabot cheeses!

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Thanksgiving Recipes Round-Up 2019

Whipped Rutabaga with Crispy Shallots
Whipped Rutabaga with Crispy Shallots

Our annual Thanksgiving recipe round-up has a little twist of something special this year. We published our first cookbook, Cork and Knife, earlier in the year, and it celebrates cooking with alcohol. If you haven’t picked up your copy yet, now’s the perfect time — and it’ll make a great holiday (or Thanksgiving host) gift. We’ll soon post an exclusive recipe from the book, but in the meantime, in the summaries below, we’ve marked recipes which contain booze in bold

If one thing on this green earth is certain, it’s that in about a week and a half, most of the US will be engaged in stuffing a turkey and then stuffing themselves, with the turkey, like some kind of human Turducken. Let’s call it a “Turkhuman” (unless you’re actually stuffing yourselves with a stuffed Turducken, in which case I don’t know what to call you. Answers on a postcard please.)

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Stuffing with Apples, Sausage and Fennel

Stuffing with Apples

Stuffing with Apples, Sausage and Fennel

Our Stuffing with Apples, Sausage and Fennel is so good, we make it for (our friends and family demand it for) Thanksgiving every year. Like a savory bread pudding, it’s moist and flavorful in the middle, with crispy brown sides and top. The flavor combination of rich breakfast sausages, sweet apples and fennel make this the Thanksgiving side dish we just can’t do without. 

Yes, we call this Thanksgiving “stuffing”, but several years ago we realized that actually stuffing a turkey is a losing battle. First, it causes the turkey to take longer to cook. This means the white meat will definitely dry out before the stuffing reaches a safe temperature. Not only that, but all the delicious drippings that we want to go into the gravy get soaked up by the bread (which just gets soggy). But don’t fret, you lovely Nerdlings, we’ll show you how to make stuffing so moist and flavor-packed, it doesn’t even need gravy. (You should drizzle gravy on the stuffing anyway because gravy is delicious and you deserve it.) 

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Swedish Cucumber Salad with Red Onion and Dill

Swedish Cucumber and Red Onion Salad with Dill

Swedish Cucumber with Dill is fresh, light and full of sweet, tart flavor. We added quick pickled red onions to ours for color and flavor. Make it alongside Swedish meatballs, or anytime you need a quick, delicious salad.

Cucumbers are one of our favorite vegetables and we make some form of quick pickles at least once a week, if not more. I love them Asian-style, with rice vinegar and toasted sesame oil, especially along with Vietnamese-style Baked Chicken or any roasted meat.

When we decided to make Swedish Meatballs, I knew we had to also make the traditional side dish, a sweet and sour quick-pickled Swedish cucumber salad flavored with dill. We added red onions, because they add great flavor and color to the dish. If onions are not your thing, feel free to leave them out and just serve the cucumbers on their own.

Read more