This is an easy but wonderful side dish, that was a big hit at a Christmas dinner I made. I first saw it made by Sara Moulton on her show years ago. It is basically mashed potatoes but using sweet potatoes (either white or red) and fresh ginger. In some area the red colored sweet potatoes are called yams.
- 2 or 3 large Sweet Potatoes
- fresh raw ginger
- 1/2 a stick of unsalted butter
- half & half (about 1/4 cup)
Peal and cut your potatoes into cubed pieces, place in large pot and fill water so potatoes are covered. Ad a little salt and bring to boil. Boil till pieces are tender, about 20 minutes. Drain and then put into large bowl. Add butter and half and half and mash(I prefer mashing by hand). When you get the mash consistency you like, grate in some of the fresh ginger. You do not need a lot, about a tbsp at the most, a little more salt, mix well and serve. This should serve 4 to 6 depending on the size of the sweet potatoes.
Homemade cranberry sauce is one of my favorite side dishes with roasted turkey and so easy to make it amazes me how many people use canned. I use this simple recipe with a few simple modifications. I use raw sugar and instead of water I use cider, this year I am trying cherry cider from Trader Joe's. I also add the juice and zest of one orange and a generous dash of Grand Marnier.
If I made a list of my top 5 favorite pies, I am certain pumpkin would be on it. I even thought I had perfected making them till I saw a few tips from a chef that had me re- think my technique. He recommended making the filling the day before and letting it refrigerate overnight for the best flavor and also said to only use a rubber spatula to mix the filling never a whisk! I use the classic Libby's canned pumpkin recipe with one major difference, instead of plain evaporated milk, I use Eagle brand sweeten condensed milk. It makes for a richer flavor and a better texture. I also suggest you cover the crust with foil for the first 30 minutes of baking. You can make your own but I highly recommend the Trader Joe's frozen crust.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) Eagle Brand sweetened condensed milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
MIX: In a large bowl combine; sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in sweetened condense milk and then refrigerate overnight.
BAKE: Remove pumpkin mixture from fridge while you prepare pie crust in a pie pan, pour in pumpkin mixture and cover edges with tin foil. Place in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for at least 2 hours (do not put right into fridge, that will make your pie sweaty.) Serve immediately or refrigerate, I prefer mine cold & topped with whipped cream.
This is one of my favorite ways to use leftover stuffing. Re-heat the stuffing either in the microwave or sauté it in a little oil or butter, add 1/4 cup of water, cover and let it steam till heated through. Then top it with a poached or fried egg & sprinkle with some Old Bay seasoning for a little kick.
❦ Have a Festive Thanksgiving! ❧
all photos & content © Lara Rossignol