Side Dishes

MANGO AND CRANBERRY RELISH
Makes About 2 1/4 Cups

2 cups cranberries (about 8 ounces)
zest of 1/2 orange grated
1/2 cup sugar
1/4 cup water
1/2 medium orange, seeded and sectioned, cut into dice 
pieces
1 pound mangoes (about 2 small), peeled, pitted, and 
diced
(If it's the fall, add a diced ripe persimmon)

Put cranberries and sugar and a bit of water in a 
saucepan Stir in sugar, water and orange zest.   
Cook until cranberries pop and mixture becomes thick, 
about 15 minutes.  Cool.  Add oranges, mango and any 
other fruits.  Refrigerate at least 2 hours or 
overnight.  Bring to room temperature before serving. 
(Can be prepared 3 days ahead.  Cover and refrigerate.)

DRAMBUIE GLAZED BABY CARROTS
Serves 6 to 8

1 1/2 pounds. baby carrots, peeled
1/2 cup Drambuie
1/4 cup water
6 tablespoons, butter 
2 tbs. brown sugar
salt
black pepper, freshly ground
3 tablespoons fresh parsley, minced

In a large saucepan place carrots. Drambuie, water, 
butter and sugar.  Simmer covered over medium-low heat 
for 6 to 8 minutes until just tender.  Remove lid and 
raise heat to medium high.  Toss carrots in Drambuie 
mixture for about 1 minute until well glazed.  Season 
with salt and a generous grind of pepper.  Serve 
sprinkled with parsley.    

CAULIFLOWER WITH BACON AND DILL
Serves 2

1 small head of cauliflower, cut into 1 inch floweriest 
(about 3 cups)
2 slices of lean bacon, chopped fine
1 tablespoon minced fresh dill
1/2 teaspoon fresh lemon juice, or to taste
 
In a steamer set over boiling water steam the 
cauliflower, covered, for 5 minutes, or until it is 
just tender.   While the cauliflower is steaming, in 
a skillet cook the bacon over moderate heat, stirring, 
until it is crisp and transfer it with a slotted spoon 
to paper towels to drain.  Pour off all but 1 
tablespoon of the fat, to the skillet, add the 
cauliflower, the dill, the lemon juice, and salt and 
pepper to taste, and heat the mixture over moderately 
low heat, stirring, until the cauliflower is coated 
well with the dill mixture.  Sprinkle the cauliflower 
mixture with the bacon bits.  

BRUSSEL SPROUTS WITH LEMON BUTTER
Serves 8

1/2 pounds (about 2 1/2 pints) Brussels sprouts, trimmed 
and an x cut into the base of each sprout
3 tablespoons unsalted butter, cut into pieces and
softened
2 teaspoons freshly grated lemon rind
1 tablespoon fresh lemon juice

In a steamer set over boiling water, steam the Brussels 
sprouts, covered, for 7 to 8 minutes, or until they 
are just tender, transfer them to a heated bowl, and 
toss them with the butter, the rind, the lemon juice, 
and salt and pepper to taste. 

BEETS IN ORANGE SAUCE
4 Servings

4 large beets, trimmed
1 cup orange juice
2 tablespoons sugar
2 tablespoons (1/4 stick) butter
1 tablespoon minced orange peel (orange part only)
2 teaspoons red wine vinegar

Preheat oven to 400F.  Wrap 2 beets together in foil.  
Repeat with remaining beets.  Place on baking sheet.  
Bake until tender, about 1 hour 15 minutes.  Cool. 
Peel beets.  Cut each into 8 wedges.  Combine beets 
and remaining ingredients in medium nonaluminum 
saucepan. Simmer over medium heat until sauce is 
syrupy, stirring often about 8 minutes.  Season with 
salt and pepper.  (Can be made 1 day ahead. Chill. 
Rewarm over low heat, stirring often.  Serve hot. 

SUGAR SNAP PEAS WITH WALNUTS
Makes 50 Buffet Servings

2 cups walnut halves (about 1/2 pound)
8 pounds sugar snap peas, strings removed
1/2 cup walnut on or extra-virgin olive oil
Salt and freshly ground pepper

Preheat the oven to 350F.  Bring a large stockpot of 
salted water to a boil.  Toast the walnuts on a large 
baking sheet for about 7 minutes or until golden and 
fragrant.  Let cool slightly, then finely chop the 
nuts.  (The walnuts can be prepared up to 2 days ahead; 
store at room temperature in an airtight container).  
Working in 2 or 3 batches, add the sugar snap peas to 
the stockpot and boil until tender but still slightly 
crunchy, about 5 minutes.  Using a large skimmer, 
transfer the peas to a bowl of cold water, then drain 
thoroughly.  Let stand for up to 6 hours.  In a large 
serving bowl, toss the sugar snap peas with the walnut 
oil.  Season generously with salt and pepper.  Add the 
chopped walnuts and toss to combine.

BABY ONIONS WITH SPINACH AND PARMESAN

2 pounds. baby onions
3 Tbs. unsalted butter
1 clove garlic, minced
8 oz. fresh spinach, stems removed rinsed well
3/4 cup freshly grated Parmesan cheese
1/4 cup heavy cream
Salt and freshly ground pepper to taste
3 Tbs. dry bread crumbs

Heat oven to 400F.  Place onions, in large heavy 
saucepan and add water to cover.  Heat to boiling.  
Reduce heat and simmer uncovered' until barely tender, 
7-10 minutes.  Drain and let cool slightly. Slip off
skins and trim root ends.   Melt 2 Tbs. butter in same 
saucepan over medium heat.  Add garlic and cook 
stirring constantly, until fragrant, 1 to 2 minutes.   
Add spinach and cook, stirring frequently, until 
spinach is wilted and liquid evaporates about 5 minutes.  
Stir in 1/2 cup Parmesan and the cream.  Add onions and 
combine. Season with salt and pepper. Transfer to 
shallow l-quart baking dish.  I. Combine remaining 1/4 
cup Parmesan cheese and the bread crumbs.  Sprinkle 
evenly over onion mixture.  Dot with remaining 1 Tbs. 
butter. Bake in oven until top is browned, about 20 
minutes.  Serve hot.

MASHED POTATOES AND LEEKS WITH THYME
Serves 8

3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, 
washed well, and drained
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon fresh thyme leaves, minced
1 cup milk
1/2 cup heavy cream

In an 8-quart kettle combine potatoes with cold water 
to cover by 2 inches.  Bring water to a boil and simmer 
potatoes until tender, 35 to 45 minutes. While potatoes 
are cooking, in a heavy skillet cook leeks in 4 
tablespoons butter over moderately low heat, stirring 
occasionally, until softened.  Stir in thyme and salt 
and pepper to taste.  Drain potatoes in a colander and 
return to kettle. Dry potatoes over low heat, shaking 
kettle, 1 minute. Cool potatoes just until they can be 
handled and peel.  While potatoes are still warm, force 
through a ricer into a large bowl.  In a small saucepan 
heat milk and cream until mixture just comes to a boil.  
Stir leeks and milk mixture into potatoes and season 
with salt and pepper. Spread potato mixture in a 
buttered 4-quart shallow baking dish. Chill potato 
mixture, covered, I day.  Preheat oven to 350F. Dot 
potato mixture with remaining 2 tablespoons butter and 
bake, covered with foil, in middle of oven until heated 
through and butter is melted, about 15 minutes. 

SAGE AND GARLIC MASHED POTATOES
Serves 6 to 8

For Potatoes:
1 large garlic clove, sliced
3 tablespoons olive oil
1 tablespoon fresh sage leaves, minced, or 1 1/2 dried
sage leaves, crumbled 
1 cup plain yogurt 
1 tablespoon unsalted butter, softened
For Fried Sage Leaves 
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling

Make Infused Oil for Potatoes:
In a small saucepan simmer garlic in oil until golden.  
Stir in sage and remove pan from heat.  Let mixture 
stand 15 minutes and drain oil through a fine sieve 
into a small bowl, discarding solids.  
Make Fried Sage Leaves:
In a small skillet heat 1/8 inch oil over moderately 
high heat until hot but not smoking and fry sage leaves, 
1 at a time, about 3 seconds, until crisp, transferring 
with a slotted spoon to paper towels to drain.  
Sprinkle sage leaves with coarse salt.
Make Potatoes:
Peel potatoes and quarter.  In a large saucepan cover 
potatoes by 1 inch with salted cold water and simmer 
until tender, about 20 minutes. Reserve about 1/3 cup 
cooking liquid and drain potatoes.  Preheat oven to 
350F.  While potatoes are still warm force through a 
ricer or medium disk of a food mill into a bowl and 
beat in yogurt, butter, seasoned oil, enough reserved 
liquid to reach desired consistency, and salt and 
pepper to taste.  Transfer to an ovenproof serving 
dish. Mashed potatoes may be made I day ahead and 
chilled, covered.  Heat potatoes in oven until heated 
through and top with fried sage leaves.  

POTATO GRATIN WITH BOURSIN
8 Servings

2 cups whipping cream
1 5-ounce package Boursin cheese with herbs
3 pounds red new potatoes (unpeeled), scrubbed, thinly 
sliced
1 1/2 tablespoons chopped fresh parsley

Preheat oven to 400F. Butter 9x11- inch baking dish 
with 2-inch-high sides.  Stir whipping cream and 
Boursin cheese in heavy large saucepan over medium 
heat until cheese melts and mixture is smooth.  
Arrange half of sliced potatoes in baking dish in 
slightly overlapping rows. Generously season potatoes 
in dish with salt and pepper.  Pour half of cheese 
mixture over.  Arrange remaining potatoes in` slightly
overlapping rows atop potatoes in dish.  Generously 
season with salt and pepper.  Pour remaining cheese 
mixture over potatoes.  Bake until top is golden brown 
and potatoes are tender when pierced with knife, about 
1 hour.  Sprinkle with chopped fresh parsley and serve.

MASHED SWEET POTATOES AND PEARS
8 Servings

5 pounds red-skinned sweet potatoes (yams)
6 tablespoons unsalted butter, room temperature
4 large firm but ripe Bartlett pears, peeled, cored, 
cut into 1/3 inch thick slices
3/4 cup (or more) pear nectar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon (generous) ground cardamom

Preheat oven to 400F Butter 13x9x2 inch glass baking 
dish. Pierce potatoes in several places with fork.  
Place on baking sheet; bake until very tender when 
pierced with a knife, about 1 hour.  Remove from oven.  
Reduce temperature to 350F.  Meanwhile, melt 2
tablespoons butter in heavy large nonstick skillet 
over medium-high heat.  Add pears; sauté until 
beginning to soften, about 5 minutes.  Add 3/4 cup 
nectar; bring to simmer.  Reduce heat to medium-low; 
cover and simmer until pears are very tender, adding 
more nectar if mixture sticks to skillet and stirring 
often, about 4 minutes.  Transfer to processor and 
puree.  Peel sweet potatoes; place in large bowl of 
electric mixer.  Add 4 tablespoons butter; beat until 
smooth.  Mix in pear puree, sugar, cinnamon and 
cardamom.  Season with salt and pepper.  Transfer to 
prepared dish. (Can be prepared 1 day ahead.· Cover 
and chill.) Bake potatoes uncovered until just heated 
through, about 20 minutes.

MAPLE GLAZED SWEET POTATOES AND APPLES
20 Servings

4 tablespoons unsalted butter
6 sweet potatoes (41/2 pounds), peeled and sliced 1/4 
inch thick
6 large Granny Smith apples (3 pounds, peeled, halved, 
cored and sliced
1 1/2 cups apple cider
1 stick (4 ounces) unsalted butter
1 teaspoon salt

Preheat the oven to 350F.  Grease 2 very large, shallow 
baking dishes using 2 tablespoons of the butter.  
Alternating the sweet potato and apple slices, arrange 
the slices in the baking dishes in a single layer of 
concentric circles.  In a medium saucepan, combine the 
maple syrup, cider, butter and salt.  Simmer over 
moderate heat for 5 minutes.  Pour half of the mixture 
over the slices in each of the baking dishes and cover 
the dishes securely with foil.  Bake in the center of 
the oven for 40 minutes, or until the apples release 
their liquid.  Remove the dishes from the oven, 
uncover and baste the apples and sweet potatoes with 
the pan juices. Increase the oven temperature to 450F 
and place the dishes in the upper third of the oven.  
Continue baking for about 35 minutes longer, basting a 
few more times, until the sweet potatoes are tender 
and nicely glazed. Serve hot.  (The recipe can be 
prepared 1 day in advance and refrigerated.)  Reheat, 
covered, in a 400F oven for 25 minutes.

GRATIN OF SWEET POTATOES WITH HONEY AND ORANGE
10 Servings

3/4 cup half and half
1/2 cup orange juice
1/4 cup firmly packed golden brown sugar
3 tablespoons unsalted butter
1 tablespoon grated orange peel
1 1/2 teaspoons ground coriander
1 14 teaspoons salt
3/4 teaspoon ground ginger
4 1/2 pounds sweet potatoes, peeled, coarsely grated
3 tablespoons honey
Orange peel strips
Fresh parsley sprigs

Preheat oven to 350F.  Butter 13x9x2 inch glass baking 
dish.  Bring half and half, orange juice, brown sugar, 
butter, grated orange peel, ground coriander, salt and 
ground ginger to boil in heavy large skillet over high 
heat, stirring constantly.  Mix in sweet potatoes. 
Season with additional salt if desired. Spoon sweet 
potato mixture into prepared baking dish.  Cover dish 
tightly with aluminum foil.  Bake 40 minutes.  Uncover 
and stir sweet potatoes thoroughly.  Cover dish and 
bake 40 minutes longer.  (Can be prepared 1 day ahead. 
Cover and refrigerate.  Bake uncovered in 350F oven
until heated through, about 20 minutes.)  Drizzle 3 
tablespoons honey evenly over sweet potato mixture. 
Bake uncovered 10 minutes. Garnish with orange peel 
strips and fresh parsley sprigs.