Thanksgiving is less than a month away, and Jaime King is already in the festive spirit. The gorgeous actress and her adorable family hosted a “Feastgiving” party at their Beverly Hills home to kick off the season of thanks. The menu included vegetable crudités, Brussels sprouts with Hormel bacon, an utterly scrumptious Oreo-crusted peanut butter pie, and other local, in-season produce. We’re big fans of the table décor—especially the use of autumnal gourds with fall flowers. Scroll through to see the charming images of this intimate affair and for one of the featured recipes.
Brussels Sprouts With Bacon
This delicious fall table must-have is absolutely decadent (and even a little bit healthy). This recipe serves eight, so adjust the ratios as need be. Or make extra and save some for delicious leftovers.
2.5 lbs. Brussels sprouts, trimmed of outer leaves
1 lb. Hormel Black Label Premium Pecanwood Bacon, sliced into 1⁄4-in. pieces
4 tbsp. extra-virgin olive oil
Juice of 1-2 lemons or 1-2 tbsp. balsamic vinegar*
2 cups toasted walnuts
Malden salt and freshly cracked pepper
*For a sweeter dish, add 1-2 tbsp. maple syrup in addition to lemon.
Bake nuts in a 350°F oven for 10 minutes, until golden and nutty. This can be done up to two days in advance. Bring a large pot of salted water to a boil. Blanche the Brussels sprouts for 3-4 minutes and drain. This can be done the day before. Heat a sauté pan over low heat and add the bacon to the pan. Cook on low heat, letting the fat render to your desired level of crispiness. Heat a large sauté pan over medium-high heat with olive oil. Once hot, add Brussels sprouts and cook until golden brown and heated through. Season the Brussels sprouts aggressively with sea salt. Add pepper and lemon or vinegar, plus maple syrup if using. Fold in the cooked bacon and toasted walnuts. Place Brussels sprouts in a serving dish and enjoy!
Are you excited for Thanksgiving? Share your favorite Turkey Day recipes with us below.