We’re what you might call food planners. Any and all holidays that revolve around food, and let’s be honest, they all do, require careful and thoughtful planning regarding menu offerings. Which is why, we’re getting started now, with some great ideas for Thanksgiving gone grilled. This is the kick-off to what will be a cornucopia of original, inspiring and most importantly tasty grilled dishes for the big day.
While you might think it’s too chilly for Thanksgiving grilling, you’re wrong. Thanksgiving is actually a very popular winter holiday for grilling and moving out to the grill frees up space in what can almost surely be an overcrowded kitchen.
With that, let’s get to it!
Chocolate Cherry Ricotta Puffs
• 1 dark chocolate bar
• 1/2 pound frozen cherries, thawed and strained
• 2 cups ricotta cheese
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 tablespoon honey
• 2 tablespoons fresh orange zest
• 1 package puff pastry
• Butter, melted for brushing
• Powdered sugar for dusting
• In a large bowl, mix ricotta cheese, cinnamon, vanilla, honey and 1 tablespoon of orange zest until well-combined.
• Gently separate the puff pastry into two-three sheet sections, layering two of these sets on top of each other to make 6-10 sheet pieces.
• On the sheets, lightly score squares about 4” x 4” in size
• Spoon out about a tablespoon of the ricotta mixture in the middle each square, adding or removing to ensure there is space for sealing around the edge.
• Place one piece of chocolate and a few cherries in the middle of the ricotta mixture on each square.
• Using a pastry brush, gently brush melted butter along the edges of each square.
• Fill grill with Cowboy Hardwood Lump Charcoal and light it ensuring grill grates are clean and oiled to prevent sticking.
• Following the score lines, cut and separate each square, then seal the edges of each square securely.
• To prevent burning, place the sealed puffs onto a grill pan that has holes on the bottom (or you can use aluminum foil instead) on grill grates and cook until puffs are lightly golden on both sides.
• Remove from grill and place on serving tray.
• Once slightly cooled, dust with powdered sugar and sprinkle with orange zest.
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