This is the time of year when friends and family come together to share in traditions, to give thanks for the good things in our lives, and to feast on a collection of food made with love.
If you're hosting the meal, have everyone bring their favorite dishes. Make sure to find out what the guests' intend to bring (you don't want four pumpkin pies and no brussels sprouts... or, maybe you do!).
Succotash -- This classic side dish of lima beans, corn kernels and sweet peppers has been modernized with additional vegetables and a light herb cream sauce.
3 Tablespoons butter
1 medium onion, finely chopped
2 cups baby lima beans
½ cup vegetable broth (or chicken broth)
2 cups corn kernels
1 cup zucchini, cut into small cubes
1 cup yellow squash, cut into small cubes
½ cup red pepper, cut into small pieces
½ cup heavy cream
1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon black pepper
1. In a large saucepan, heat butter over medium heat. Add onion and sauté until softened and translucent, about 5 minutes. 2. Stir in lima beans and vegetable broth. Bring to a boil. Simmer until beans are almost tender, about 5 minutes. 3. Add the corn, zucchini, yellow squash and red pepper. Simmer until vegetables are tender, approximately 10 minutes. 4. Stir in cream, thyme, salt and pepper. Taste for additional seasonings. Happy eats.
Sweet Potato Casserole -- Tired of marshmallow topped sweet potatoes? Try this casserole for a delicious change to your holiday menu! A crunchy pecan, brown sugar topping makes this sweet potato dish amazingly delicious.
2 29-ounce cans of sweet potatoes (or yams), drained
2 eggs, beaten
2 Tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon
Topping:
1 cup Ritz crackers,
crushed ½ cup pecans, chopped
1 stick (1/2 cup) butter, melted
1/3 cup brown sugar
1. Preheat oven to 350º. 2. In a large bowl, mix together the sweet potatoes, egg, butter, brown sugar and cinnamon. Place in a buttered 2 quart casserole. 3. In a small bowl, prepare the topping. Mix together the crackers, pecans, butter and brown sugar. Sprinkle topping evenly over yam mixture. 4. Bake for 25 minutes.
This dish can be made ahead. Bring to room temperature and bake for 25 minutes.
Cranberry Fruit Salad -- This salad has it all: tart, sweet, crunchy, smooth, nutritious and delicious. It has a lot of punch for a little dish! Try modifying the salad with golden raisins, mini-marshmallows or pecans.
2 cups fresh cranberries, chopped coarsely
¾ cup granulated sugar
* 2 clementines, peeled and chopped
1 banana, chopped
1 Granny Smith apple, cored and chopped
bibb lettuce or endive
1. In a large bowl, add the cranberries and sugar. Stir together to make sure the cranberries are thoroughly coated with the sugar. 2. Add the clementine, banana and apple. Stir together. 3. Arrange lettuce on salad plates. Place the cranberry mixture on the lettuce. 4. Can make 1 day ahead and refrigerate.
* The sugar will seem like a lot at first, but it is necessary to offset the tartness of the cranberries. The sugar and fruit juice combination will produce a lot of liquid, so use a slotted spoon to dish out the salad.
2 pounds Yukon Gold potatoes, peeled and cut into chunks
2 teaspoons salt, additional to taste
¼ teaspoon white pepper, additional to taste
5 Tablespoons butter, cut into pieces, additional to taste
1 cup heavy cream or whole milk, additional to taste
1. Place potatoes in a large pot filled with 1 teaspoon of salt and enough water to cover the potatoes. 2. Cook over high heat until the potatoes are very tender, approximately 20 to 30 minutes. 3. Drain the potatoes and place in a mixing bowl. Add the butter, cream (or milk), remaining teaspoon salt and pepper. Beat until fluffy, about two minutes. Taste for additional salt, pepper, butter and milk. 4. Serve immediately.
Faith Heinauer is a chef, cookbook author, columnist, and the creative force behind her website, http://www.breakeggs.com Sign up for tasty bi-weekly newsletter!
