November 17, 2010 12:00 PM

“IT TASTES GREAT WARM OR COLD”

-SUNNY ANDERSON

Instead of Roasted Brussels Sprouts

Crunchy Sweet Brussels Sprouts Salad

SERVES 4-6

Ingredients

1 lb. Brussels sprouts

2 tbsp. olive oil

½ tsp. ground nutmeg

Kosher salt and freshly ground black pepper

½ cup chopped walnuts

½ cup dried cranberries

Directions

1. Shred the Brussels sprouts by removing the core and thinly slicing.

2. Warm olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2-3 minutes. Add the walnuts and cranberries. Toss to combine. Turn out into a serving bowl and serve.

Instead of Cranberry Sauce

Cherry-Lemon Relish

Ingredients

2 lemons

1 cup water

½ cup sugar

1 stick cinnamon

1½ lbs. frozen cherries, thawed

Salt

1-2 tsp. fresh lemon juice

Directions

1. Using a vegetable peeler or paring knife, gently peel both lemons, making sure not to include any of the white pithy parts with the outermost layer of the lemon. Chop peels and set aside.

2. In a small pot add water, sugar and cinnamon stick. Bring to a boil. Add chopped lemon peels and simmer until peels are tender and slightly translucent, about 6-8 minutes. Strain peels, discard cinnamon stick and reserve the liquid in a measuring cup.

3. In a food processor add cherries, lemon peels and a tiny pinch of salt. Pulse while slowly adding about ¼-½ cup reserved liquid until mixture is the consistency of cranberry sauce or relish. Taste and add a squeeze of fresh lemon juice to balance the sweetness. Refrigerate and serve chilled.

Instead of Garlic Mashed Potatoes

Red, White and Blue Mashed Potatoes

SERVES 4-6

Ingredients

2 lbs. red new potatoes, quartered

2 cloves garlic, smashed

5-6 strips bacon

¼ lb. Gorgonzola cheese, room temperature

¼ cup heavy cream, room temperature

1 tbsp. butter, room temperature

Salt and freshly ground black pepper

Directions

1. Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes.

2. Meanwhile fry bacon in a skillet until crisp. Set aside on paper towels to drain. Roughly chop bacon and reserve.

3. Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper to taste.

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