Thanksgiving is my favorite holiday of the year!! I love to make the traditional recipes that my family loves and asks for but I always look for new ideas that can become tradition.
Haricots Verts and Chestnuts with Date Vinaigrette
- 2 cups vacuum-packed peeled chestnuts (10 oz)
- 2 pounds haricots verts
- 2 small shallots, chopped
- 1/4 cup cider vinegar
- 1/2 cup grapeseed oil
- 1/4 cup chopped pitted dates
- 1 tsp fresh thyme leaves
pepper and salt
(serves 10)
(1) Preheat oven to 350. Spred chestnuts on a baking sheet and bake until slightly dry, about 5 minutes. Let cool, then thinly slice and transfer to a large bowl.
(2) Bring a large saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 5 minutes. Drain and cool under running water. Pat til thorougly dry. Add the beans to the chestnuts.
(3) In a blender, combine the shallots, cider vinegar and oil and pulse until smooth. Add the dates, thyme and 1/4 tsp of pepper and pulse until the dates are finely chopped but not pureed. Add the dressing to the beans, toss with pepper and salt and refrigerate. Serve at room temp or chilled.
FoodandWine.com
Cranberries with Orange Zest and Port
- 1 cup port
- 6 cups fresh caranberries (1 and 1/2 pounds); picked over and rinsed
- 1 and 1/2 cups sugar
- 2 TBL finely chopped orange zest
- 1/4 tsp salt
(1) In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.
(2) Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving.
FoodandWine.com
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