thanksgiving side dish | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Fri, 22 Nov 2019 15:30:43 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 thanksgiving side dish | James & Everett https://jamesandeverett.com 32 32 35272068 Sweet Potato Hash with Apple & Bacon https://jamesandeverett.com/2013/09/29/sweet-potato-hash-with-apple-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-potato-hash-with-apple-bacon https://jamesandeverett.com/2013/09/29/sweet-potato-hash-with-apple-bacon/#respond Sun, 29 Sep 2013 15:30:42 +0000 https://jamesandeverett.com/?p=3521 Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.   Tender …

The post Sweet Potato Hash with Apple & Bacon first appeared on James & Everett.]]> sweet_potato_hash_9

Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.

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Sweet potato hash with apple and bacon
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Sweet Potato Hash with Apples & Bacon

Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.
Course Side Dish
Cuisine American, Holiday
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12

Ingredients

  • 2 garnet yams peeled and cut into 1/2-inch dice
  • Extra-virgin olive oil
  • Kosher salt
  • 4 - 6 slices thick cut bacon cut into lardons
  • 1 large onion cut in 1/2-inch dice
  • 2 Granny Smith apples cored and cut into 1/2-inch dice
  • 4 scallions white and green parts separated and thinly sliced
  • 1/2 cup green pumpkin seeds pepitas, toasted

Instructions

  • Heat oven to 400° F.
  • In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes.
  • Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 – 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side.
  • In a dry skillet over medium-high heat toast the pepitas until they have taken on some color.
  • Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat.
  • When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic.
  • Add the apples and the scallion whites and saute for 3 to 4 minutes.
  • Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 10 to 15 minutes.
  • Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

Notes

By adding some sage, thyme and dried cranberries, this dish would make a fantastic side dish on Thanksgiving table.

 

The post Sweet Potato Hash with Apple & Bacon first appeared on James & Everett.]]> https://jamesandeverett.com/2013/09/29/sweet-potato-hash-with-apple-bacon/feed/ 0 3521 Cranberry Compote https://jamesandeverett.com/2012/11/19/cranberry-compote-2/?utm_source=rss&utm_medium=rss&utm_campaign=cranberry-compote-2 https://jamesandeverett.com/2012/11/19/cranberry-compote-2/#respond Mon, 19 Nov 2012 15:30:36 +0000 https://jamesandeverett.com/?p=1503 It seems that no holiday meal is complete without cranberries. This festive dish has somehow secured a position on almost everyone’s Thanksgiving table. People are also very passionate about the manner in which the precious red jewels are prepared. There are those who believe that only a can of …

The post Cranberry Compote first appeared on James & Everett.]]> Cranberry Chutney

It seems that no holiday meal is complete without cranberries. This festive dish has somehow secured a position on almost everyone’s Thanksgiving table. People are also very passionate about the manner in which the precious red jewels are prepared. There are those who believe that only a can of jellied cranberries will do, while others strictly adhere to Grandmothers version of the dish, and discount the notion of anything different.

I enjoy mixing it up a bit, and I also believe that cranberries are a wonderful side dish year round. I like to combine the berries with other fruits to create a compote. The concept of cooking a mixture of fruits in a sugar syrup has been around since the 17th century, and was first conceived as a method of preserving fruit for storage. It is most likely that a compote would have been served by the early settlers at the first harvest celebration. I personally enjoy the way the different fruits interact and mingle to create a balanced flavor of tart and sweet. So if you have not tried a compote, I urge you to give it go, you can always still slice a can of the gelatinous mass for the non believers.

Cranberry ChutneyCranberry Chutney

Cranberry ChutneyCranberry Chutney

 

Cranberry compote
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Cranberry Compote

Cranberries with a mélange of fruit turn this holiday classic into a work of art.
Course Side Dish
Cuisine American, French
Prep Time 20 minutes
Cook Time 30 minutes
Chill 8 hours
Total Time 50 minutes
Servings 16
Author Christoph

Ingredients

  • 1 bag fresh cranberries
  • 1 pear peeled, cored, and diced
  • 1 apple peeled, cored, and diced
  • ¼ cup raisins
  • ¼ cup dried apricots diced
  • ¼ cup dried figs diced
  • 1 cup orange juice
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 ounces Grand Marnier or brandy, optional

Instructions

  • Place all ingredients except Grand Marnier in a heavy sauce pan. Bring to a boil over medium heat, stirring often.
  • Cover and reduce heat to medium low and continue to cook for 20 minutes (cranberries pop as they cook, so it is best to keep the lid on to avoid a mess). Stir occasionally to prevent sticking.
  • Allow to cool to room temperature before adding the liquor (optional).
  • Transferring into a serving dish, and refrigerate covered. Compotes also freeze quite well.

To Mold a Compote

  • Add 1 Tablespoon Knox gelatin powder to the pan of hot compote. Do not decrease the amount of sugar in the recipe, and add about five minutes to the overall cooking time.
  • Line a small container with plastic wrap, and lightly coat with non-stick cooking spray. Transfer the room temperature fruit mixture into the mold completely filling it, and press the fruit down into the liquid with the back of a spoon or spatula. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight. Leave the compote in the mold until serving.
  • To unmold the compote, dip the mold into hot water for a minute before turning on to a serving plate. Slowly peel the plastic wrap from the compote to avoid dislodging pieces of the fruit.

Notes

This is an outline of how I prepare a compote. The beauty of this dish is that you can customize it to your own liking, by adding or omitting any fruit.
You can add less sugar if you like, however that tends to lead to a watery dish.
I try to keep a balance of color and texture when choosing ingredients, but otherwise I enjoy mixing it up depending on what is available.
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