7 minute read
Tidewater Kitchen: Pamela Meredith
Great Holiday Sides
These special and attractive side dishes will give you a head start on the holidays. With preparations and cleanup behind you, the cook can enjoy the meal as much as the guests. Simply select your favorite entrée, such as a turkey, pork loin roast or beef tenderloin, and add a crunchy salad, two or more fruits or vegetables and then your side dishes.
Remember to include an array of colors, shapes and textures when planning your menu. For example, cut carrots in julienne strips or on a diagonal if you already have something round on the plate. If one vegetable is a starch, like garlic potatoes or a sweet potato bake, select a vegetable such as green beans, asparagus or carrots. If a side dish is mashed, pair it with a firm vegetable or a fruit salad such as cranberry ring.
Not every dish has to be fancy. If the menu already has a wide array of flavors, simply add a steamed vegetable or a simple green salad.
November is the perfect time to prepare all of the nourishing, flavorful recipes that will be on your Thanksgiving table. All of them can be assembled a day ahead and chilled overnight, and some can even be made and frozen a couple months before an event (or Thanksgiving). Pair them with commercial rolls or bread and a dessert, and setting the table while the side dishes heat is all that’s left to do before company arrives.
GARLIC POTATOES
Serves 8 3 pounds medium-sized red potatoes, unpeeled and sliced 1/2 cup olive oil 8 cloves garlic, minced 1 t. sea salt 1/2 t. freshly ground black pepper 2 T. fresh parsley, chopped and divided
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Combine the first five ingredients in a large bowl; toss to coat well. Layer half of the potato mixture in a lightly greased 13 x 9-inch baking dish. Sprinkle half the parsley over potatoes. Layer remaining potato mixture. Cover and bake at 350° for 45 minutes or until tender. Uncover and sprinkle remaining parsley over potatoes.
MINT-GLAZED
CARROTS and PEAS
Serves 6 1 pound carrots, scraped and thinly sliced 2 T. butter 2 T. sugar 2 T. jellied mint sauce Freshly ground black pepper to taste 1 10-ounce package frozen green peas, thawed 1 T. fresh parsley, chopped
Cook carrots in boiling water
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Combine butter and next 3 ingredients in a medium saucepan; cook over low heat, stirring constantly until sugar dissolves. Gently stir in carrots and peas, cook over low heat, uncovered, until carrots arecrisp-tender. Spoon into a serving bowl; sprinkle with parsley or refrigerate and reheat just before serving.
SESAME SPINACH SALAD
Serves 6 1/4 cup expeller-pressed canola oil 2 T. fresh parsley, chopped 1 t. Beau Monde seasoning 1/2 t. freshly ground black pepper 1/4 t. dried summer savory 1 pound spinach 1 T. sesame seeds, toasted 1 cup croutons
Combine first five ingredients in a jar; cover tightly and shake vigorously.
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-sized pieces.
Combine spinach and sesame seeds in a bowl; add dressing and toss gently. Sprinkle with croutons.
HOLIDAY
SWEET POTATO BAKE
Serves 8 2 15-ounce cans cut sweet potatoes, drained 1/3 cup milk 1/3 cup brandy 1/4 cup butter, melted 2 T. brown sugar 1 t. ground cinnamon 1/2 t. sea salt 1 15-ounce can crushed pineapple, drained 1 cup pecans, chopped and divided 1/2 cup golden raisins 1/2 cup flaked coconut
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Combine the first seven ingredients in a mixing bowl. Beat at low speed with an electric mixer until blended. Stir in pineapple, 1/2 cup pecans, raisins and coconut. Spoon into a lightly greased 8-inch square baking dish. Sprinkle with remaining 1/2 cup pecans. Bake at 350° for 30 minutes.
CRANBERRY RING
Serves 10 2 3-ounce packages raspberry-flavored gelatin 3 cups boiling water 1 14-ounce can whole-berry cranberry sauce 1/4 t. ground cinnamon 1/8 t. ground cloves 2 T. grated orange rind 2 oranges, peeled, sectioned and diced
1 apple, unpeeled and diced
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Dissolve gelatin in boiling water in a large bowl. Add cranberry sauce and next 3 ingredients, stirring until blended. Chill mixture until the consistency of unbeaten egg white. Fold in fruit. Pour mixture into a lightly oiled 6-cup ring mold, cover and chill until firm.
CRUNCHY BROCCOLI PECAN SALAD
Serves 10-12 1 3-ounce package ramen noodles 2 T. butter 1 cup chopped pecans 1 head romaine, torn into bitesized pieces 4 cups broccoli florets 4 green onions, sliced 1 10-ounce package frozen peas, thawed
Dressing: 1/2 cup vegetable oil 1/2 cup sugar 1/4 cup wine vinegar 1 T. soy sauce Salt and pepper to taste
For the salad, crumble the ramen noodles slightly and discard the seasoning packet. Melt the butter in the skillet. Add the noodles and pecans and sauté until golden brown. Remove from heat and let cool. Combine the romaine, broccoli, green onions and peas in a large bowl and toss well. Add the noodles and pecans and toss well.
For the dressing, whisk the oil, sugar, vinegar, soy sauce, salt and pepper in a bowl. Add the salad and toss to coat. Serve immediately.
SLOW COOKER
MACARONI and CHEESE Serves 6
I love to serve this for the holidays because it’s easy and everyone loves it. It’s also wonderful because you don’t use an oven, and you can turn it on and forget it.
8 ounces macaroni 1-1/3 cups milk 1 5-ounce can evaporated milk 1/2 stick butter 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 1 cup sour cream 1 t. salt 1/4 t. pepper 1/2 t. dry mustard 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese
Cook the macaroni in a saucepan of boiling water for 5 minutes. Drain well.
Remove to a large bowl. Add the milk, evaporated milk, butter, 1 cup mozzarella cheese, 1 cup cheddar cheese, sour cream, salt, pepper and dry mustard. Mix well.
Pour into a slow cooker coated with butter or nonstick cooking spray. Top with 1 cup mozzarella cheese and 1 cup cheddar cheese. Cook on high for 2 hours or low for 4 to 5 hours. This recipe can be doubled.
A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts.
For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.
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