Today we have two recipes. I've decided to provide two side dishes that you may want to serve during the holidays. These recipes are extremely simple yet add a little elegance to the norm.
Apple sauce has always been a staple for large pork roasts. Personally, I am a fan of combining a little sweetness to a savoury roast. Though, there is no need to limit to pork. I'm sure many of you serve Cranberry Sauce with your turkey dinner. But, for a change I have a recipe that will certainly make your guests raise one eyebrow with the name, then both eyebrows with the taste.
As for the potatoes, during a busy time I like to keep things simple and still tasty. For large groups of people, I don't recommend a complex sides like Pomme Dauphine. But, you could go for my Mashed Potatoes and have it done in advance. However, roasting your potatoes is easy, tasty and a little more elegant than mashed. Well, at least, I think so.
Kiwi Pear Sauce
4 Kiwis, peeled and roughly chopped
8 Bosc Pears, peeled and roughly chopped
100 g Sugar
100 ml Water
Pinch of Cinammon
1/2 Stick of Butter
In a sauce pan, combine everything but the butter. Cover and bring to a boil. Reduce heat to a simmer and cover for 12 - 15 minutes.
Remove from heat.
In a frying pan, melt butter until golden and frothy. Here you want to caramelize the milk solids to make a Beurre Noisette. Fold into sauce and serve.
Serves 8 - 10.
Herb Crusted Potatoes
16 Mid-Sized Yukons, cut into 8's, in cold water
Small Bunch of Fresh Thyme, finely chopped
Small Bunch of Fresh Rosemary, finely chopped
Small Bunch of Fresh Parsley, finely chopped
1 Clove of Garlic, crushed
Pinch of Cayenne and Paprika
Drizzle of Peanut Oil
Salt and Pepper to Taste
Preheat oven to 400.
In a tall sauce pan, fill with water and table spoon of salt. Bring to slight boil. Blanch potatoes until three quarters cooked. Remove from water and let cool slightly.
In a large bowl, combine oil, salt and pepper, seasonings and herbs and mix. Add potatoes and toss. Lay out evenly on a baking sheet with parchement.
Cook in oven for 10 minutes.
Serves 16. Two if they're Irish.
A Humble Chef's tip: if you have a food mill, don't bother peeling and seeding the pears when cooking. Then run your mix and puree through the mill.
Variation: for the potatoes, go ahead and try some of your herbs leftover from the summer garden. Oregano, sage, savory. Whatever you have.