~ FINAL THOUGHT FOR THE FEAST ~
TOASTED PECAN WILD RICE SALAD
~ a compliment for any feast
*
6 cups cooked and cooled wild rice (cook 1/2 of liquid in orange juice)
2 heaping cups toasted whole pecans
1 cup dried cranberries
1 bunch chopped green onions
1 cup chopped sweet mini-peppers (red, orange, and yellow)
2 tsp. cracked pepper
shakes of course salt
DRESSING:
1/2 cup extra-virgin olive oil
2 Tbsp. balsamic vinegar
4 Tbsp. maple syrup
Combine all ingredients (except pecans) in large bowl. Pour dressing over and adjust seasonings. Top with toasted pecans. Chill until ready to use. Bring to room temperature before serving.
(8 - 12 servings depending how how much guests enjoy the recipe.)
!!!!!!
ROASTED GARLIC MASHED POTATOES
SMITTEN WITH BROWN BUTTER
~ These are GOOD!
"Never eat more than you can lift."
~ Miss Piggy
5 pounds Yukon Gold potatoes
5 whole bulbs roasted garlic
(rule of thumb ~ 1 bulb garlic/1 lb. potato)
1/4 cup olive oil
coarse salt and cracked pepper
12 Tbsp. unsalted butter (it's Thanksgiving)
1 1/2 cups heavy cream (...again, it's Thanksgiving)
1 1/2 tsp. white pepper
1 tsp. coarse salt
Prep 1: Roast garlic.
Peel outermost layers of garlic skin. Sever 1/3 of head. Saute 10 minutes in 1/4 cup olive oil. Season with salt and pepper. Transfer to oven and roast for 15 minutes. Cool and pop cloves from skins. Mash with fork.
Prep 2: Boil potatoes.
While garlic is roasting, peel potatoes and cook until fork tender. Drain.
Prep 3: Brown butter.
While garlic is roasting and potatoes cooking, heat butter in sauce pan over medium heat until butter stops foaming, turning a light brown.
Prep 4: Combine potatoes and cooked garlic.
Drain and mash potatoes. Add roasted garlic puree, browned butter, heavy cream, white pepper and coarse salt. Whip gently and taste often.
Note: If not eaten when prepared, plop into greased casserole, top with additional 4 Tbsp. of butter and reheat for 'the feast'.
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