FESTIVE SIDES

Sweet potato and apple gratin

Makes 8 servings

4 lbs. sweet potatoes, peeled and sliced in 1/4-inch thick rounds
1 onion, thinly sliced into rings 
4 apples* peeled, cored and sliced in 1/4-inch thick rounds 
1 cup milk
1 Tbs. all-purpose flour 
1/2 tsp. dry mustard
1/2 tsp. each salt and pepper
1 cup shredded Gruyère cheese

 

 

Directions:

  1. Preheat oven to 400°F. Arrange half of the sliced sweet potatoes over the bottom of an 8-inch round (2 L) baking dish. Arrange half of the sliced onion rings over the sweet potatoes and half of the sliced apples over the onion. Repeat these layers with remaining ingredients.
  2. In medium bowl, whisk together milk, flour, mustard, salt and pepper. Drizzle over apples. Sprinkle with cheese.
  3. Cover with foil and bake in preheated oven for 45 minutes. Remove foil and bake until cheese is bubbly and golden and potatoes and apples are tender, approximately 15 minutes. Let stand 10 minutes before serving.

*Note: For best results, use Empire, Golden Delicious, Spartan, Cortland or Northern Spy apples.

Recipe adapted from and photo by The Ontario Apple Growers

 

Sherry-braised squash with figs and rosemary

Makes about 4 cups (6 servings)

1 butternut or other winter squash (2 3/4 to 3 pounds)
1 Tbs. butter
1 cup chopped yellow onion
1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, stemmed and halved or quartered
1/2 cup dry sherry or orange juice
1/2 cup chicken broth
4 tsp. chopped fresh rosemary (or 1 1/2 tsp. crumbled dry
rosemary)
1/4 tsp. salt
Chopped fresh parsley

Directions:

  1. Peel squash and cut into 3/4- to 1-inch chunks to measure 4 cups.
  2. Heat butter in large skillet or saucepan with tight-fitting lid over medium heat. Add onion. Cook, stirring frequently, until onion is golden.
  3. Add squash, figs, sherry, broth, rosemary and salt. Cover, bring to a boil, then reduce heat and simmer gently for 10 minutes or until squash is tender. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer uncovered until liquid is reduced to 3 to 4 tablespoons.
  4. Pour liquid over squash mixture. Serve warm, garnished with parsley.

Recipe adapted from and photo by Valley Fig Growers

 

Braised spinach with currants and pine nuts

Makes 6 servings

3 Tbs. dried currants
2 Tbs. red wine vinegar
3 Tbs. pine nuts
2 lbs. spinach, stems removed, halved lengthwise, and cut crosswise into 2-inch-wide strips
3 Tbs. extra-virgin olive oil
4 garlic cloves, thinly sliced
1 tsp. salt
1/2 tsp. freshly ground black pepper

Directions:

  1. Combine the currants and vinegar in small bowl. Let stand 30 minutes. To toast the pine nuts, preheat the oven to 350º.
  2. Arrange the nuts in a single layer on a baking sheet. Place in the oven to bake just until light golden and fragrant, about 3 minutes. Remove from the oven and set aside to cool. 
  3. Heat the oil in large skillet over medium-high heat. Add the garlic and sauté, stirring constantly, just until fragrant, about 1 minute.
  4. Add the greens in 3 batches, tossing each batch with tongs until wilted before adding the next. 
  5. Stir in currants and any remaining liquid, salt and pepper and cook, covered, over moderately low heat until spinach is tender, about 3 minutes. 
  6. Remove the lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more.
  7. Stir in the pine nuts and serve immediately.

Recipe adapted from Sheri Castle of Creative Cooking with Sheri Castle featured on Carrboro Farmers' Market

 

Cranberry risotto

Makes 8 servings

2 cups cranberry juice cocktail
1 cup short grain white rice (such as Arborio)
1/4 cup leeks, chopped
Salt and pepper
1/4 cup feta Cheese, crumbled
1/2 cup sweetened dried cranberries
2 Tbs. olive oil

Directions:

  1. Pour Cranberry Juice Cocktail into small sauce pan and place on medium-high heat. Bring to a boil.
  2. Add 2 tablespoons olive oil to 1 quart sauce pan and place over high heat.
  3. Add leeks and salt and pepper.
  4. Sauté until leeks are translucent and then add the rice.
  5. Stir until the rice is coated with oil.

Recipe adapted from the Cape Cod Cranberry Growers' Association

 

Cauliflower Polonaise

Makes 6 servings

1 medium to large head Cauliflower
1/4 cup butter
1/4 cup slivered or sliced blanched almonds or chopped pecans, hazelnuts or walnuts
1/2 cup coarse fresh bread crumbs
salt and pepper to taste

 

 

Directions:

  1. Cauliflower and cut out core. Place whole head in large saucepan or in steamer. Boil or steam until just tender (about 7 to 10 minutes).
  2. Meanwhile, in medium to large skillet over medium-high heat, melt butter. Add nuts; cook and stir until lightly browned. Stir in bread crumbs; cook and stir until crumbs are lightly browned (about 2 to 3 minutes).
  3. Drain Cauliflower head and place on serving plate or platter. Spoon buttered nut crumbs over to serve. 
  4. If you wish, add 1/4 cup shredded fontina or parmesan cheese and 1/4 cup chopped fresh parsley to the crumbs.

Recipe Adapted from Ocean Mist Farms; Image credit: VegWeb.com

 

Roasted rosemary potato and apple salad

Makes 12 servings (8 oz. each)

Ingredients:

3 lbs. potatoes, peeled and diced
1/3 cup Olive oil
1/4 cup Fresh Rosemary, chopped
Kosher Salt to taste
Fresh cracked black pepper to taste
4 each Golden/Red Delicious Apples
1/3 cup Fresh squeezed Lemon juice or Cider Vinegar
1/4 cup Dijon-style Mustard (optional)
8 oz. Walnuts, toasted and chopped

Directions:

  1. In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350°F convection oven for 30 to 45 minutes or until golden brown. Remove from heat and cool. Cover and chill.
  2. Wash, core and dice apples. Toss with potatoes in large bowl.
  3. In small bowl whisk together lemon juice or vinegar and mustard until smooth and pour over potato-apple mixture and toss to coat well. Cover and chill.
  4. Before serving, stir in walnuts and mix well. Adjust seasonings with salt and pepper.

Recipe adapted from and photo by the Idaho Potato Commission

 

Roasted brussels sprouts in creamy dijon sauce

Makes 6 servings

1 lb. brussels sprouts cleaned, trimmed, may cut in half
1 red onion, cut into wedges
1 white onion, cut into wedges
4 oz. kielbasa sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
4 oz. smokey cheddar wurst sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
1 cup peeled baby carrots
2 Tbs. olive oil
salt and pepper to taste
1/2 cup milk
1/4 cup Dijon mustard
1 Tbs. honey
1 tsp. apple cider vinegar

Directions:

  1. Preheat oven to 450°.
  2. Toss sprouts, onions and sausage in a bowl with the oil, salt and pepper. Spreading them out in a single layer on a baking sheet and roast for 20 minutes or until Brussels sprouts are lightly browned and tender yet crisp. Stir occasionally through the 20 minute period.
  3. Simmer milk, mustard, honey and vinegar in a small suacepan over medium low heat for 10 minutes. It will slightly thicken, stir often. Place sprouts in a serving dish and spoon sauce over them evenly.

Recipe adapted from and phot by Recipetips.com as featured on Red Fire Farm