Tonight, I started giving you lots of ideas on how to make your Thanksgiving a little easier. There are plenty of tasks you can do ahead of time. If you have a plan and pace yourself, you may be surprised how easy it is to put on a holiday feast!
I went with a simple smashed potato dish because I hate lumpy potatoes, and “smashed’ is a little more forgiving. The additon of a pile of buttery leeks make them so special.
Sour Cream and Leek Smashed Potatoes
(serves 6)
2 lbs red potatoes, washed well and cut into chunks
1/2 lb leeks, quartered lengthwise and diced
6 T butter, divided
2/3 c milk
3 T sour cream
salt and pepper to taste
Add leeks, 3 T butter, 1 t salt, and 1 T water to a small saute pan and cover. Cook over low heat for about 20 minutes, stirring occasionally, until the leeks are meltingly tender. Remove the cover and let the remaining water evaporate. Set aside while potatoes cook.
Put potatoes into a saucepan, cover with cold water, and add salt to taste, about a tablespoon. Bring to a boil over high heat, then reduce heat to a medium simmer. Continue to cook until potatoes are fork-tender. Drain in a colander, then return the potatoes to the saucepan.
Add milk and 3 T butter to potatoes and let sit, covered, 5 minutes. Smash with a potato masher, then stir in sour cream. Spoon into a serving dish then pile the leeks in the middle of the pile. Serve hot.
Brussels sprouts have been on my “no, thank you” list for years. Recently, I learned that blanching cruciferous veggies makes them easier to digest and infinitely more palatable. The sherry-maple vinaigrette is awesome, so don’t hesitate to use it on other salads.
Brussels Sprout Salad
1 lb brussels sprouts, thinly sliced, stem removed
1 pear, diced
4-6 oz gouda cheese (sub gruyere, parmigiano reggiano if desired), diced
1/4 c chopped toasted hazelnuts
Sherry-Maple Vinaigrette
In a small bowl, combine 1/4 c sherry vinegar, 1 T maple syrup, 1 t dijon mustard, 1/3 c olive oil, 1 T minced shallots, salt and pepper to taste. Whisk together then set aside.
Blanch sliced Brussels sprouts in boiling salted water for about 30 seconds. Drain into a strainer and rinse in cold water to stop the cooking. Shake the strainer to drain off most of the water, then dump the sprouts into a serving bowl. Toss with the dressing. Add in diced pear, cheese, and hazelnuts. Toss gently then serve.
Tonight’s seasonal cocktail uses the best cider in Orange County.
Apple Cider Cosmo
In a shaker over ice, combine 1 1/2 oz vodka, 1 oz Soons Orchards apple cider, 3/4 oz freshly squeezed lemon juice, 1/2 oz orange liqueur. Shake until well-chilled, then strain into a martini glass rimmed with lemon and cinnamon-sugar.
Apple Crisp
2 1/4 c flour
1 c sugar
2 t cinnamon
1 c + 2 T butter, very cold, cut into small cubes
Combine dry ingredients in a food processor then pulse to combine. Add in butter cubes and pulse a few times until butter resembles small peas. Set aside or freeze until needed.
Peel and slice 10-12 apples and spread into a 9″x13″ baking dish (you choose varieties; tart varieties may need to be tossed with some sugar). Toss with a squeeze of fresh lemon juice. Optional: add in a small handful of raisins or some fresh cranberries. Drop handfuls of crumb topping over the apples, squeezing the mixture to form small clumps. Spread the crumb topping evenly over the entire pan. Bake at 400Ā° for 30-40 minutes, until the apples are fork-tender. Cool on a rack and serve. Store leftovers covered in the refrigerator for up to a week.
