thanksgiving rewind: sides & sauces

Continuing with the rewind, today I’m presenting a few basic recipes for the sides and sauces that I served on Thanksgiving. The pearl onion and cranberry sauce takes the place of a traditional gravy. I tried it for the first time about three years ago and it has since become a requested item. All of the other items are my takes on otherwise standard dinner staples of which I’ve grown quite fond.

pearl onion & cranberry sauce

courtesy of Charlotte Magazine

• 2 tablespoons flour
• 1 ½ c. dried cranberries
• 2 c. peeled pearl onions
• 5 slices bacon (or pancetta)
• 1 c. dry sherry
• 1 c. chicken stock

1. Render bacon with pearl onions for 8-10 minutes
2. Add flour, stir to create a roux
3. Add sherry and chicken stock
4. Add cranberries
5. Simmer on low for 15-20 minutes

grand mariner scented orange cranberry sauce

• 1 cup water
• 1 cup granulated sugar
• 1 12oz package cranberries
• zest and juice of one orange
• pulp of one vanilla bean or 1 teaspoon extract
• nutmeg, to taste
• cinnamon, to taste
• pinch, kosher salt
• 1 shot Grand Mariner liqueur

1. Combine the water and sugar in a medium saucepan and bring to a boil
2. Rinse the cranberries and sift through them to make sure they are all good
3. When the sugar has completely dissolved in the water add the cranberries
4. Return to a boil, then reduce to medium heat and cook for 10 to 12 minutes, or until the cranberries burst
5. Add the orange juice and zest, vanilla bean pulp (or extract), nutmeg, cinnamon, salt and shot of Grand Mariner
6. Cook for three to five minutes on low, then remove from the heat
7. Put the cranberry sauce in a storage container uncovered for thirty to forty minutes, then cover and refrigerate until it is time to serve

garlic & parmesan smashed potatoes with chives & creme fraiche

• 8 or 9 medium Yukon gold potatoes
• 6 garlic cloves, minced
• 1 cup finely grated parmesan reggiano
• 1 container creme fraiche (can substitute sour cream)
• 1 package of chives, finely chopped

1. Boil the potatoes whole for 35 to 40 minutes, or until fork tender
2. Drain the water and smash the potatoes with a masher
3. Add the garlic, parmesan and half of the creme fraiche and combine
4. Add the remaining creme fraiche and chives, then cover until ready to serve

sauteed green beans with garlic & white wine

• 1# green beans, trimmed and washed
• olive oil
• 1 shallot, minced
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1 14.5 oz can diced tomatoes, drained (optional)
• salt and pepper to taste

1. In a medium sauce pan bring some water to boil
2. Blanche the green beans for two to three minutes, then remove and shock in an ice cold water bath
3. In a saute pan heat some olive oil, then add the shallot and garlic and cook for two to three minutes
4. Add the blanched green beans to the pan, then season with salt and pepper and cook for two to three minutes
5. Bring up the heat in the pan and then deglaze with the white wine
6. Then add the drained diced tomatoes, if you so choose, cover and remove from heat until ready to serve

stay tuned for tomorrow’s installment – chocolate pecan pie