MAKE AND TAKE HOLIDAY SIDES

When it comes to preparing for holidays, or events in general, nothing relieves stress like the realization that something is ready and waiting. The winter holidays are a perfect time to prove this, when everyone is so pressed for time. This is especially true of Thanksgiving, in light of the current trend to move it back to its communal roots.

The theory is to share the work, time and expense by having everyone contribute a dish to the meal. It’s a great notion but one that takes some special planning. Obviously, everyone can’t arrive hours before dinner and share the kitchen space to cook their dishes. The dishes have to be ones that need only rewarming, plating, or can be partially prepared ahead, easily transported and quickly finished on site. For example, anything au Gratin is a perfect fit because they usually need a second round in the oven to brown. 

The concept of relying on this type of dish translates well to the single host of a holiday event. The relief of knowing things are prepared ahead and waiting to be served is invaluable. It relaxes the host and makes the occasion more enjoyable for everyone.

Here are 17 recipes that match these qualifications. If they don’t suit your pleasure as they are stated, they can serve as guides for the general recipe. For example cauliflower is listed in two similar variations showing how other toppings could substitute.  The Cheesy Kale recipe would work with other hearty winter greens, even broccoli or rabe. The possibilities are endless to make your holidays easier and more fun. For even more ideas see Dec. 15, 2o16.

RECIPES

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.

8 cups kale-heavy stems removed and chopped

2 leeks trimmed and thinly sliced

2 Tbs. butter+ ½ Tbs.reserved

1 cup half and half

2 Tbs. flour

Salt and pepper

½ cup shredded sharp cheese

1/3 cup seasoned breadcrumbs-preferably wheat

Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc

1 ½ lb. turnips- peeled and thinly sliced*

1/3 cup turnip greens reserved and chopped*

¼ cup finely diced onion

Tbs. seasoned breadcrumbs

Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.

*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Green Beans Genovese: Serves 6 – From Try Foods Intl. Inc.

Salt and pepper

2 lb. whole green beans

1 Tbs. oil

2 cloves minced garlic

3 mashed anchovy fillets

1/3 cup Italian parsley chopped

Freshly ground black pepper

Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Spiked Carrots: Serves 6

1 lb. baby carrots-cleaned
1 Tbs. butter

2 tsp. brandy, cognac, or bourbon

1 tsp. brown sugar

Boil carrots 7-9 min. until crisp tender. drain. Sauté with rest of the ingredients over low heat, stirring gently for2 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.

Green Beans, Pecans and Blue Cheese: Serves 4 From Try Foods Intl. Inc

1 lb. green beans cut in 1 inch pieces

½ cup pecans

Salt

1 Tbs. oil divided

1 tsp. EACH Dijon mustard and cider vinegar

2 tsp. grated shallot

1 ½ oz. crumbled blue cheese

Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,

add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds:  Serves 8

3 large heads of broccoli separated into flowerets

1 large Granny Smith apple-cored and diced

1 Tbs. lime juice 

5 oz. slivered, toasted almonds

1 cup dried cranberries

3 Tbs. Balsamic Vinaigrette-commercial is fine

Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.

Mashed Rutabaga: Serves 4

1 large rutabaga peeled and cubed

1 medium potato peeled and cubed

2 Tbs. butter

¼ cup or less- whole milk

Salt and pepper

1 tsp. chopped chives for garnish

Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished. Can be transported in plastic, gently reheated in the microwave and dished at serving time, optionally garnished with parsley.

Corn Pudding: Serves 6

(2) 14 oz. cans creamed corn-yellow is prettier

(1) 14 oz. can whole corn

2 eggs lightly beaten

Cinnamon for garnish

Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

Spinach Pie: Serves 4

(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off

1 envelope beef or chicken bouillon granules

1 egg slightly beaten

pinch nutmeg

Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8

1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed

1 ½ Tbs. oil

1 Tbs.balsamic vinegar

1tsp.dried rosemary

¼ cup cooked crumbled bacon

1/3 cup chopped, toasted walnuts

Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled

1 lg. head cauliflower

1 cup milk

2 Tbs. flour

2 Tbs. butter

1/4 cup shredded cheddar cheese

1/2 envelope chicken bouillon granules

3 Tbs. shredded Parmesan cheese

Paprika and dried parsley for garnish

Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.

Variation: Cauliflower Polynesian: Serves 4

1 large head cauliflower divided into flowerets

½ tsp. garlic powder-option 1

1Tbs.oil-option 1

2 Tbs. grated Parmesan-options-1&2*

¼ cup melted butter- option 2

½ cup plain breadcrumbs

Salt and pepper

Paprika and dried parsley for garnish

*Cheese can be added to either of the optional methods of cooking the cauliflower.

Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.

Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Cheesy Squash and Kale: Serves 8

1 lb. fresh kale, heavy stems removed chopped in large pieces

2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted

1 medium onion- sliced

1 (12 oz.) can evaporated milk

2 Tbs. flour

2 Tbs. grated Parmesan

Salt and pepper

½ cup shredded sharp cheddar cheese

Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top,  add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Halved Acorn Squash:  4 servings for each topping recipe  A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings

Halved acorn squash is a favorite with my family, but I have always cooked it in the oven, and found that left-overs looked wilted and dried in reheating; not something to make ahead for a feast. This recipe is so quick that it might open the dish to consideration for a big Thanksgiving dinner. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.

To Cook Squash

Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve

Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.

NOTE: The cooking methods are interchangeable once the topping is added.

Apple, Maple, Nut Topping

1 cup applesauce

1Tbs. maple syrup

¼ cup chopped toasted walnuts

½ tsp. cinnamon

Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once. 

Maple Chipolte Glaze

1/3 cup minced chipotles in adobo sauce

¼ cup finely chopped onion

1 Tbs. butter

3 Tbs. maple syrup

1/8 tsp. curry powder

Salt to taste

Sauté onion in butter until tender; about 2 min. Add the other ingredients and cook, stirring about 1 min. more until blended. Follow directions above.