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Christmas Side Dishes

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Have more time to experiment. What are some special side dishes that you prepare for Christmas dinner? Some family recipes maybe? Something out of the ordinary or a traditional dish with your special twist?

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i don't cook christmas dinners for the family. is there something you are looking for? potato? veg? other starch dish?

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i don't cook christmas dinners for the family. is there something you are looking for? potato? veg? other starch dish?

 

 

 

Thanks, a vegetable dish would be good.

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Puréed Butternut Squash Soup with Ginger, topped with crab meat

Either chicken or vegetable broth can be used in this recipe.

INGREDIENTS

• 2tablespoons unsalted butter , or the same amount of vegetable or olive oil

• 1medium onion , 3 medium shallots or 1 medium leek (white and light green parts only), chopped

• 2tablespoons dry sherry or white wine

• 1butternut squash , medium (about 2 1/2 pounds), halved, seeded, peeled, and cut into 1/2-inch cubes (about 5 cups) (we usually buy pre-cut stuff from trader joe's that cuts down prep time considerably)

• 2cups low-sodium chicken broth or low-sodium vegetable broth

• 1teaspoon table salt

• Ground white pepper

• 1teaspoon ground ginger

• 3/4 - 1cup whole milk

• 2teaspoons minced fresh chives or minced parsley

INSTRUCTIONS

1. 1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and squash; stir-cook until sherry evaporates, about 30 seconds.

2. 2. Add stock, salt, pepper to taste, and ginger to saucepan; bring to boil. Reduce heat to simmer; cover and cook until squash is tender, about 15 minutes.

3. 3. Ladle squash mixture into blender. Add 3/4 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

4. 4. Ladle soup into individual bowls. Top with lump crab meat and serve.

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brussel sprouts with bacon, caramelized onions and apples....with a sherry vinaigrette.

 

 

vinaigrette:

8 1/2 fl. oz. canola oil

6 fl. oz. evoo

3 1/2 fl. oz. sherry vin

2 tbs. dijon

s&p

 

 

 

 

sprouts:

2 lb. brussel sprouts, halved lengthwise

8 oz. bacon, cut into 1inch pieces

1 yellow onion, julienned

2 tbs. unsalted butter

2 gr apples, peeled and sliced

3 thyme sprigs

pepper, to taste

 

 

 

in a blender, combine the canola oil, olive oil, vinegar and mustard and blend until fully incorporated. Season with salt and pepper. set the vinaigrette aside.

 

fill a large saucepan with water and bring to a boil over high heat. Salt the water so it tastes like seawater. fill a large bowl or casserole dish with equal amounts of cold water and ice to create an ice bath.

add the brussel sprouts to the boiling water and cook until tender, 2 to 3 minutes. don't cook too long or they will lose their bright green color. remove the brussel sprouts from the water and shock them in the ice bath to stop the cooking. let the brussel sprouts stand in the ice bath until cool, then remove them and set aside.

in a large saute pan over medium-high heat, add bacon and cook until the fat renders and the bacon crisps (about 7 min). add the onion to the pan and cook until softened (about 5 min). add butter and let it melt, then add the apples and thyme sprigs. toss to coat and cook for 1 to 2 min. add the brussel sprouts and season with salt and pepper. cook, stirring occasionally, until the sprouts are golden brown (8 - 10 minutes). remove the thyme sprigs and discard.

drizzle half of the vinaigrette over the brussel sprouts and toss to coat. transfer to a serving bowl and serve immediately. pass the remaining vinaigrette alongside. Serves about 4 - 6.

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mmm.. I enjoy brussel sprouts but rarely have done anything but steam or boil them and serve - have seen similar recipes so will plan to leverage this next time I do sprouts -- too bad, or maybe fortunately, the rest of the family doesn't care for them, so always plenty for me.

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my family did not like brussell sprouts until i made these for them 2 years ago for thanksgiving. they liked them so much they asked me to do them again this year.

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brussel sprouts with bacon, caramelized onions and apples....with a sherry vinaigrette.

 

 

vinaigrette:

8 1/2 fl. oz. canola oil

6 fl. oz. evoo

3 1/2 fl. oz. sherry vin

2 tbs. dijon

s&p

 

 

 

 

sprouts:

2 lb. brussel sprouts, halved lengthwise

8 oz. bacon, cut into 1inch pieces

1 yellow onion, julienned

2 tbs. unsalted butter

2 gr apples, peeled and sliced

3 thyme sprigs

pepper, to taste

 

 

 

in a blender, combine the canola oil, olive oil, vinegar and mustard and blend until fully incorporated. Season with salt and pepper. set the vinaigrette aside.

 

fill a large saucepan with water and bring to a boil over high heat. Salt the water so it tastes like seawater. fill a large bowl or casserole dish with equal amounts of cold water and ice to create an ice bath.

add the brussel sprouts to the boiling water and cook until tender, 2 to 3 minutes. don't cook too long or they will lose their bright green color. remove the brussel sprouts from the water and shock them in the ice bath to stop the cooking. let the brussel sprouts stand in the ice bath until cool, then remove them and set aside.

in a large saute pan over medium-high heat, add bacon and cook until the fat renders and the bacon crisps (about 7 min). add the onion to the pan and cook until softened (about 5 min). add butter and let it melt, then add the apples and thyme sprigs. toss to coat and cook for 1 to 2 min. add the brussel sprouts and season with salt and pepper. cook, stirring occasionally, until the sprouts are golden brown (8 - 10 minutes). remove the thyme sprigs and discard.

drizzle half of the vinaigrette over the brussel sprouts and toss to coat. transfer to a serving bowl and serve immediately. pass the remaining vinaigrette alongside. Serves about 4 - 6.

 

 

I was going to post something very similar. :lol:

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For XMAS Eve, we are doing a rib roast on the smoker for French Dip sammys. Oinions in the pan (to collect the juices) on the smoker with the roast, along with homemade mini baguettes and homemade potato salad (chips for the kids).

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