If you’re searching frantically for side dishes to accompany your Thanksgiving turkey, allow me to share two of my favorites… winners every time.
The first is bourbon-spiked sweet potatoes, which serves eight…
Ingredients:
5 pounds medium unpeeled sweet potatoes or yams
1 tablespoon fresh lemon juice
½ teaspoon finely grated lemon zest
Salt & freshly ground black pepper
¼ cup good quality bourbon
¼ cup dark brown sugar
Procedure:
Preheat oven to 450 degrees.
Pierce the sweet potatoes a few times and roast them in a large nonstick roasting pan for about 1 hour, or until soft and browned on the bottom. Let cool for 15 minutes. Remove the skin, leaving as much caramelized flesh as possible. Cut the potatoes into large chunks and transfer to a food processor. Add the lemon juice and zest, season with salt and pepper, and process until smooth.
In a large nonreactive saucepan, combine the bourbon and brown sugar and bring just to a boil. Add the sweet potatoes and stir until blended. (The purée can be refrigerated for up to 1 day.) Warm the sweet potato purée over low heat, then transfer to a large bowl and serve.
The recipe was taken from Food and Wine, November 1996, p. 90.
The second side, sauerkraut with white wine and onions, may seem a rather unconventional accompaniment to turkey, but it always wins raves…
Ingredients:
6 tablespoons unsalted butter
2 cups chopped onions
2 tablespoons mustard seeds
2 32-ounce jars (or plastic packs) sauerkraut, rinsed and drained
2 cups white wine
Procedure:
Melt butter in heavy large saucepan over medium-high heat. Add onions and mustard seeds; sauté 8 minutes. Add sauerkraut and wine and simmer 20 minutes to blend flavors, stirring occasionally. Season to taste with salt and pepper.
Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.
This recipe serves 6 and is adapted from Bon Appétit, October 1996, p. 108.
Wishing all a safe and happy Thanksgiving!
Bon Appétit!
TAD
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