Volume 9, Issue 128 - December 28, 2005

Hello ,

Side dishes make up today's recipe choices. A good side dish should be flavorful, compliment the main course and bring color and texture to a plate. These all fit the bill.

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Maple Cranberry Sauce

Ingredients:

12 ounces fresh cranberries (1 bag)
1 cup maple syrup
1 cup cranberry-raspberry juice
1 grated zest of 1 orange
1 cup walnut halves

Preparation:

Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium and cook about 10 minutes or until the cranberries pop open. Skim off any foam that forms on the surface. Stir in walnuts. Cool. Refrigerate... can be doubled

Source: Chef2Chef Forum Member, Chef Jennifer Gordon

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Sweet Potato Casserole

Ingredients:

3 cups mashed sweet potato
1/2 cup sugar
1/2 cup brown sugar
2 eggs, beaten
1/2 cup milk
1/2 stick butter
1/2 teaspoon salt
1 teaspoon vanilla

Topping:

1 stick butter
7 ounces shredded coconut
1 cup brown sugar, packed
1/3 cup flour
1/2 cup pecans, chopped

Preparation:

In large bowl combine sweet potatoes, sugars, eggs, milk, butter, salt and vanilla. Mix well. Pour into a buttered casserole dish.

In skillet melt butter, add coconut, brown sugar and flour, stir well. Spread coconut mixture over sweet potatoes and then sprinkle pecans over top.

Bake at 350 degrees for 30 minutes.

Source: Chef2Chef Forum Member, Gina Paul

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Yorkshire Pudding Cockaigne

Makes six 3-inch squares

Ingredients:

7/8 cup flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
2 eggs

1/4 cup hot beef drippings or melted butter

Preparation:

Stir flour and salt into a bowl. Make a well in the center, pour in the milk and water and stir. Add the eggs. Continue to beat until large bubbles rise to the surface. Cover and refrigerate at least 1 hour. Beat again after bringing back to room temperature.

Preheat oven to 400 degrees F.

Have ready a hot ovenproof dish about 9x13 inches, containing the hot beef drippings or melted butter. Pour in the batter. It should be about 1/2 inch high. Bake the pudding 20 minutes. Reduce the heat to 350 degrees and bake about 10 to 15 minutes longer. Serve at once.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC

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Brussels Sprouts and Chestnuts

Makes 6 to 8 servings

Ingredients:

3 10-ounce packages frozen sprouts
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup light cream
2 tablespoons sherry
4 ounces grated Bonbel cheese (see note)
11-ounce can water chestnuts, drained and sliced
salt and pepper
4 strips bacon, cubed and fried crisp

Preparation:

Cook sprouts in salted boiling water until tender. Drain.

Melt butter and stir in flour. Gradually add broth, cream and sherry and cook over low heat, stirring constantly until mixture bubbles and thickens. Add cheese and continue cooking until cheese is melted. Then fold in sprouts and chestnuts. Add salt and pepper to taste and serve with crumbled bacon.

This can be fixed ahead of time and heated in a 325 degree oven for approximately 45 minutes.

Note: Bonbel cheese is a mild-flavored, semi-soft cheese sold in small paraffin-coated rounds. It is pale cream in color and has a smooth, buttery texture.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC