5 Nom-Worthy Vegetarian Dishes to Make This Thanksgiving!

Photo by: Courtesy Of Heidi Swanson/101 Cookbooks

Huckleberry Curd
"Curd will thicken substantially as it cools. There's no need to strain it, unless you somehow ended up with a few lumps, which you shouldn't. It keeps refrigerated for a week, or up to a month in the freezer. I love it warm or cold."

Ingredients:
1/2 cup freshly pressed huckleberry juice, strained
1/2 cup granulated sugar
5 tablespoons unsalted butter, room temp/soft
Paste... more 

Photo by: Courtesy Of Heidi Swanson/101 Cookbooks

Huckleberry Curd
"Curd will thicken substantially as it cools. There's no need to strain it, unless you somehow ended up with a few lumps, which you shouldn't. It keeps refrigerated for a week, or up to a month in the freezer. I love it warm or cold."

Ingredients:
1/2 cup freshly pressed huckleberry juice, strained
1/2 cup granulated sugar
5 tablespoons unsalted butter, room temp/soft
Paste from 1/3 vanilla bean
2 large egg yolks, preferably room temp
1/8 teaspoon fine-grain sea salt
1 1/2 teaspoons good-quality balsamic vinegar

Directions:
Place huckleberries in small saucepan with 1/4 cup of the sugar. Stirring and pressing constantly, heat over medium until berries release juices. Press through a fine stainer. Throw away solids, reserve huckleberry juice, and let cool for at least ten minutes.

Cream the butter in a medium, stainless-steel bowl. Add the remaining sugar and vanilla-bean paste, and beat until fluffy and light. Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition. Stir in the salt, and then gradually add the juice and vinegar - working the juice in as you go.

Rinse out the small saucepan you used earlier and fill 1/3 of the way full with water. Bring to a simmer, and place your stainless steel bowl of curd on top of it. Stir constantly, heating the curd slowly enough th less