Holiday Entertaining Holiday Idea Book 2016 | Page 12

THE PERFECTaccompaniments
While the heart of the holiday meal may be the most celebrated, it’s the accompaniments that really
bring it all together. Everyone has their favorite side dish, from creamy mashed potatoes to sweet
cranberry salad, warm dinner rolls, green beans and so much more.

FRESH CRANBERRY APPLE
ORANGE SALAD
INGREDIENTS:
2 bags fresh cranberries
2 navel oranges
4 honeycrisp apples
(skin on)
2 cups chopped pecans
2 cups Turbinado sugar
Serves 8

1. Wash cranberries. Pulse in
food processor until berries
are in small chopped pieces.
About 4 or 5 pulses. Place
in large mixing bowl. Chop
apples around core into
large chunks and pulse like
cranberries. Add to bowl.
2. Using potato peeler strip
oranges of skin avoiding
pith. Pulse the skin into fine
pieces and add to other
ingredients. Peel pith off of
remaining oranges and chop
the oranges into small pieces
using a cutting board and
knife. Add orange to mixture
and toss with Turbinado
sugar. Refrigerate for an hour
or until 10 minutes before
serving.

LEMON PEPPER GREEN BEANS

MAPLE ROASTED SWEET POTATOES

PARMESAN AU GRATIN POTATOES

INGREDIENTS:

1. Place green beans in a
steamer over 1 inch of boiling
water. Cover, and cook until
tender but still firm, about
10 minutes; drain.

INGREDIENTS:

1. Preheat the oven to 400°F.
Rinse, peel and cube the
sweet potatoes into ¾ inch
cubes. Roughly chop the
pecans.

INGREDIENTS:

2. Meanwhile, melt butter in
a skillet over medium heat.
Sauté almonds until lightly
browned. Season with lemon
pepper. Stir in green beans,
and toss to coat.

¼ cup brown sugar

2. Place the sweet potatoes
in a large bowl and add the
pecans, maple syrup, brown
sugar, cinnamon, and cloves.
Toss to coat. Spread the
sweet potatoes out on a large
baking sheet covered in foil.
Spread them out into a single
layer. Use two baking sheets,
if needed, to prevent them
from piling up on each other.
Sprinkle the potatoes lightly
with salt.

1 tablespoon fresh
chopped rosemary or
1 teaspoon dried rosemary

2 pounds fresh green
beans, rinsed and
trimmed
6 tablespoons butter
½ cup sliced almonds
4 teaspoons lemon
pepper
Serves 12

3 medium (about 3 lbs)
sweet potatoes
½ cup shelled pecans
¼ cup real maple syrup
½ teaspoon cinnamon
1/8

teaspoon ground cloves

A pinch salt
Serves 6

3. Place the potatoes in the
oven and roast at 400°F for
30-40 minutes or until the
cubes are soft and the edges
have browned slightly. Stir
the potatoes once, halfway
through (about 20-30
minutes) to redistribute the
maple syrup and seasoning.
Serve warm.

3. Mix in chopped pecans and
serve. Add orange zest and
mint leaf for garnish if desired.

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¼ cup unsalted butter
¼ cup all-purpose flour
2 cups half and half

2 teaspoons fresh
minced garlic
½ teaspoon dried
paprika
1 teaspoon salt
½ teaspoon freshly
ground black pepper
3 pounds white potatoes,
peeled and thinly sliced
into 1/8 -inch rounds
¾ cup grated Parmesan
cheese
Serves 8

1. Preheat the oven to 350°F.
Grease a 13x9 baking dish
or 10-inch cast iron skillet.
2. In a large saucepan, melt
butter over medium heat.
Slowly whisk in flour until
smooth. Gradually add the
half and half cream while
continuing to whisk. Bring to
a boil, stirring occasionally.
3. Once mixture reaches a boil,
stir constantly for 2 minutes,
or until thickened. Remove
from heat and add rosemary,
garlic, paprika, salt and
pepper. Stir well to combine.
Add potato slices and gently
stir to evenly coat potatoes.
4. Transfer to baking dish and
sprinkle with Parmesan cheese.
Cover with aluminum foil and
bake for 45 minutes. Remove
from oven and uncover. Return
to oven and bake for an
additional 10-15 minutes or
until potatoes are tender.
5. Garnish with rosemary
and serve.