3 Elevated Thanksgiving sides

This year impress your family with these elevated twists on Thanksgiving sides. These tasty recipes are from Chef Leo Aguirre from Eat Fredericksburg Texas.

Pumpkin Chai Crème Brûlée

Makes 4–6 servings (depending on glass/ramekin size) This produces a silky, lightly spiced custard with warm chai notes and a thin, shattering caramelized sugar top— The chai is steeped directly into the cream for smooth flavor without gritty spices.

Ingredients:

• 2 cups heavy cream

• 2–3 chai tea bags (Tazo or similar)

• ¾ cup pure pumpkin purée (not pie filling)

• 5 large egg yolks

• ½ cup granulated sugar (plus extra for the topping)

• 1 teaspoon vanilla extract (optional but recommended)

• Pinch of fine salt

For serving: Granulated or turbinado sugar for the brûlée tops Instructions

1. Infuse the cream In a saucepan, heat the heavy cream over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, add the chai tea bags, cover, and steep 8–10 minutes. Squeeze the bags gently and discard them.

2. Make the custard base In a bowl, whisk the egg yolks, ½ cup sugar, pumpkin purée, vanilla (if using), and salt until smooth and slightly pale. Slowly pour the warm chai cream into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup to remove any bits and ensure a silky texture.

3. Bake in a water bath Preheat the oven to 300–325°F (150–160°C). Divide the custard among 4–6 heatproof glasses or 4–6 oz ramekins. Place them in a roasting pan or baking dish. Carefully pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the glasses/ ramekins. Bake 30–45 minutes, until the edges are set but the centers still have a gentle jiggle (an instantread thermometer in the center should read about 170–175°F / 76–80°C).

4. Cool and chill Carefully remove the glasses from the water bath and let them cool to room temperature. Cover and refrigerate at least 4 hours, or preferably overnight, until fully set.

5. Brûlée just before serving Blot the tops dry if needed. Sprinkle a thin, even layer of sugar over each custard (about 1– 2 teaspoons). Use a kitchen torch to caramelize the sugar until it melts into a deep amber, glassy crust (move the flame in circles). Let it set for a minute, then serve immediately. (Broiler method works in a pinch: place under a preheated broiler on the top rack for 1–3 minutes, watching constantly.)

Tips

• The photo-style presentation works beautifully in clear glasses—the color of the pumpkin custard shows through.

• Make the custards up to 2–3 days ahead; only brûlée right before serving so the sugar crust stays crisp.

• For a stronger chai flavor, steep 3 bags or use a chai concentrate if you prefer.

• A kitchen torch gives the most control and the classic crackly result.

Serve as is or with a small dollop of lightly sweetened whipped cream if desired. Perfect with coffee, as in your photo. Enjoy!

Smoked Salmon Mousse on Potato Chips

Serves 8 (about 40–48 bite-sized appetizers) A creamy, light pink mousse made from smoked salmon and whipped cream cheese, with visible bits of red onion and herbs, spooned onto sturdy ridged potato chips and finished with extra red onion, fresh dill, and bright salmon caviar.

Ingredients :

Mousse

• 16 oz (2 blocks) cream cheese, fully softened

• 8 oz smoked salmon (cold-smoked/lox for a smoother result, or hot-smoked for more texture), roughly chopped

• 2–3 Tbsp fresh lemon juice

• 1–2 tsp lemon zest

• 2 Tbsp finely chopped fresh dill (plus more for garnish)

• 2–3 Tbsp finely minced red onion (plus more for garnish) • Pinch of salt and white pepper, to taste

• Optional: 2–4 Tbsp heavy cream or sour cream (for extra lightness)

For serving

• 1 large bag (or 2) ridged/kettle-style potato chips (sturdy ones hold the topping best) • 4–6 oz salmon caviar (ikura or tobiko)

• Extra finely diced red onion and small dill sprigs

Method

1. Soften the cream cheese completely. Whip it with a mixer (or process briefly) until light and fluffy, about 2–3 minutes.

2. Add the chopped smoked salmon, lemon juice, zest, dill, and half the minced onion. Pulse in a food processor (or mix by hand) until creamy and well combined but not completely pureed—some texture looks and tastes better and matches the photo. Fold in a little cream or sour cream if you want it lighter.

3. Season with salt and white pepper. Taste and adjust lemon or seasoning. Transfer to a bowl, cover, and chill at least 1 hour (up to 2 days). Flavors improve with time.

4. Just before serving, arrange the ridged chips on a platter. Spoon or pipe about 1 Tbsp of mousse onto each chip. Top with a few pieces of red onion, a small dill sprig or pinch of chopped dill, and 3–5 pearls of salmon caviar.

5. Serve right away so the chips stay crisp. Keep extra mousse in a bowl with a spoon and more chips on the side for refills.

Tips

• Make the mousse ahead; assemble only at the last minute.

• Cold-smoked salmon or Nova lox gives a milder, silkier result. Hot-smoked salmon adds more smoky flavor and visible flakes.

• For a more elegant look, pipe the mousse with a star tip.

• Scale down easily: half the recipe still makes a generous amount for 4 people.

Enjoy! It is elegant, easy, and a crowd-pleaser.

Orange, Fennel & Pomegranate Salad with Citrus Vinaigrette

Serves 4 as a side (easily scales) Juicy orange segments, paper-thin fennel, jewel-like pomegranate arils, and delicate microgreens, lightly dressed in a bright citrus vinaigrette. It’s a classic Italian-style winter/ holiday salad—crisp, refreshing, and elegant.

Ingredients:

Salad

• 1 large fennel bulb (or 2 small), stalks trimmed, outer tough layers removed if needed, fronds reserved

• 2–3 medium navel or Cara Cara oranges (or a mix with blood orange for color)

• Seeds from ½–1 pomegranate (about ¾–1 cup arils) • 1–1½ cups microgreens (any mild variety— radish, sunflower, or mixed; plus the reserved fennel fronds) Citrus Vinaigrette

• ¼ cup extra-virgin olive oil

• 2 tablespoons fresh orange juice (from the reserved juice while segmenting)

• 1–1½ tablespoons white wine vinegar or Champagne vinegar (or red wine vinegar) • 1 teaspoon honey (or more to taste)

• ½ teaspoon finely grated orange zest (optional but nice)

• Pinch of salt and freshly ground black pepper

• Optional: ½ teaspoon Dijon mustard for better emulsification

Instructions

1. Make the vinaigrette Whisk (or shake in a jar) the olive oil, orange juice, vinegar, honey, zest (if using), salt, pepper, and optional mustard until emulsified. Taste and adjust—more honey for sweetness, more vinegar for brightness. Set aside.

2. Prepare the fennel Halve the fennel bulb through the core and cut out the tough core. Slice very thinly (ideally on a mandoline) into translucent half-moons or strips. Place in a large bowl. Finely chop some of the fronds and set aside for garnish.

3. Segment the oranges Cut off the top and bottom of each orange. Stand it upright and slice away the peel and all white pith, following the curve. Hold the peeled orange over a bowl and cut between the membranes to release clean segments (supremes). Squeeze any remaining juice from the membranes into the bowl and use it in the dressing. Add the segments to the fennel.

4. Assemble Gently toss the fennel and orange segments with about half the vinaigrette. Transfer to a serving platter or individual plates. Scatter the pomegranate arils and microgreens (plus fennel fronds) over the top. Drizzle with a little more vinaigrette. Serve immediately so the fennel stays crisp.

Tips

• Dress just before serving to keep the fennel crisp and the citrus bright.

• For the photo-style look, arrange the orange segments somewhat visibly on top rather than fully tossing everything together.

• Optional additions that work well if you want variation: a few toasted pine nuts or pistachios, thin red onion, or a light scatter of flaky salt and black pepper.

• Blood oranges add dramatic color when in season. This is quick (about 15 minutes), light, and pairs beautifully with roasted meats, fish, or as a festive starter—especially with something bubbly. Enjoy!

Find more from Chef Leo here.