Cranberry Sauce With Port and Dried Figs
Makes about 3 ½ cups
1 2/3 cups ruby port
¼ cup balsamic vinegar
¼ cup packed golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 (6-inch-long) sprig fresh rosemary
¼ teaspoon ground black pepper
1 (12-ounce) bag fresh cranberries
¾ cup sugar
Combine port, vinegar, brown sugar, figs, rosemary and black pepper in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary.
Mix in cranberries and ¾ cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 to 8 minutes. Cool. Transfer sauce to bowl; chill until cold.
(Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
(From Bon Appetit, November 2001)
Orange-flavored Sweet Potatoes
With Oatmeal Cookie Topping
8 to 10 servings
7 large sweet potatoes (about 5 pounds)
½ stick (¼ cup) unsalted butter, softened
¼ cup firmly packed brown sugar
¼ cup fresh orange juice
¼ cup sweet orange marmalade
1 tablespoon finely grated peeled fresh ginger root
2 teaspoons salt
TOPPING
14 (3-inch) crisp oatmeal cookies, broken into pieces (about 3 cups)
¾ stick (6 tablespoons) cold unsalted butter, cut into pieces
Preheat oven to 450 degrees and butter a 9-by-13-inch baking dish. Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1½ hours.
When sweet potatoes are cool enough to handle, scoop flesh into a large bowl and mash with butter, brown sugar, juice, marmalade, ginger root and salt. Spread mixture in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
For the topping: In a food processor, grind cookies finely. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.
Preheat oven to 400 degrees. Crumble topping over potato mixture and bake in middle of oven until topping is lightly browned, about 25 minutes.
(From Gourmet magazine, November 1994)
Not Your Mama's Green Bean Casserole
8 to 10 servings
6 tablespoons butter (divided use)
2 small shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
¾ cup sherry
¾ cup heavy cream
2 pounds fresh green beans, trimmed
Salt and freshly ground black pepper
FRIZZLED LEEKS
Vegetable oil, for deep frying
1 leek
Superfine flour (Such as Wondra), for dredging
For the green beans: Melt 4 tablespoons butter in a large skillet over medium heat. Add shallots and saute until translucent, about 3 minutes. Add mushrooms, thyme and sage, and saute until most of the liquid has evaporated, about 10 minutes. Stir in flour and cook 5 more minutes. Add sherry and stir until thickened. Add cream and simmer 5 minutes more. Set sauce aside. (Sauce can be made up to 2 days before and refrigerated.)
Melt remaining butter in large skillet over high heat. Add green beans, toss to coat and saute until bright green, about 7 minutes. They'll still be crispy. (Or steam green beans until crisp-tender.) Season with salt and pepper and place on a platter.
Simmer sauce, spoon over beans. Top with the Frizzled Leeks.
To make the Frizzled Leeks: Heat a couple inches of oil to 350 degrees in a large, heavy pot. To check temperature, drop a bread cube into it; if it browns within 30 seconds, oil is ready.
Trim leek, slice in half lengthwise, and wash under running water. Cut root end off and cut each half lengthwise into long, thin strips. Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.
Note: French's French Fried Onions can be substituted for the leeks.
(From Dan Smith and Steve McDonagh, the Hearty Boys, Food Network)
