Here are two of my favorite dishes that always appear on my Thanksgiving table. They may become your family traditions after you taste them.
Rustic Mashed Potatoes with Mascarpone and Chives
Diane Rossen Worthington, Tribune Content Agency
Serves 6
One of my all-time favorite mashed potato recipes combines unpeeled Yukon Gold potatoes with mascarpone for an incredibly creamy-style mash, yet rustic with peels left on and a few little lumps here and there.
Yukon Gold potatoes yield a creamy texture. (Dreamstime/TCA)
The Yukons offer not only a creamy texture but a richness hard to match in other potato varieties. They have a thin skin, so there’s no need to peel them. The mascarpone cheese adds a silky creamy flavor.
If you can’t find Yukons, try red or white boiling potatoes. If you use the russet, you will have a drier, fluffier result. This can be prepared up to 6 hours ahead, covered and kept at room temperature. Reheat gently in the top of a double boiler, stirring occasionally, over medium heat. Add extra mascarpone and or milk as needed. Taste for seasoning.
- 1 teaspoon salt, plus more to taste
- 3 pounds Yukon Gold potatoes, cut into 3-inch pieces
- 10 garlic cloves, ends cut off
- 1/2 cup mascarpone cheese
- 1 cup milk
- White pepper, to taste
- 2 tablespoons finely chopped chives, plus 1 tablespoon for garnish
1. Bring a large pot of water to a boil, add salt, potatoes, and garlic and simmer, covered, until potatoes are fork tender, about 15-20 minutes.
2. Drain potatoes and garlic in a colander and return to pot. Dry them over high heat, tossing them until all the moisture is evaporated, about 1 to 2 minutes.
3. Transfer the potatoes to a large bowl. Immediately mash the potatoes and garlic with a potato masher or an electric mixer. Add the mascarpone and milk, and whip them with a wooden spoon or wire whisk to a smooth but not soupy consistency.
4. When the liquid is absorbed, add salt and pepper and 2 tablespoons of chives. Taste for seasoning. Transfer to a serving bowl, garnish with the 1 tablespoon of chives and serve immediately.
Prunes provide your holiday table with a touch of sweetness. (Dreamstime/TCA)
Onion, Prune and Chestnut Compote
Serves 8 to 10
This compote is the perfect addition to your holiday table. This combination of tastes and textures — prunes, cooked chestnuts and braised baby onions — turned out to be inspired. You can serve this warm or at room temperature.
Buy vacuum packed cooked chestnuts to save a lot of time shelling them. This takes a bit of time and uses a few pans, but it can be made three days in advance, covered and refrigerated.
Bring the compote to room temperature before gently reheating it over low heat. The mixture may become very thick. To thin it out, add a small amount of additional stock and port, and heat gently until the sauce is slightly thickened. Taste for seasoning. This compote, although similar to a relish, seems more like a vegetable when served warm.
- 1 pint pearl onions (about 2 cups)
- 3 tablespoons unsalted butter, divided
- 1 1/2 cups veal or beef stock, divided
- 1 cup port (use a good-quality sweet or semi-sweet port), divided
- 2 cups (1 9 ounce can) medium-sized moist prunes
- 2 cups whole chestnuts, roasted and peeled, (the vacuum-packed work well)
- Salt and freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme leaves (lemon thyme, if possible) or 1 teaspoon dried
- Fresh thyme leaves, for garnish
1. Immerse the onions in a large pan of boiling water for 15 seconds. Rinse them with cold water and drain. Trim off the top and bottom portion of the onion, making sure to keep the root on. Remove the outside skin and first layer with your fingers. Pierce a cross about 1/8-inch deep at the root of each onion so that they will cook evenly and not burst.
2. Melt 2 tablespoons of butter in a medium skillet on medium heat. Add the peeled onions and saute them, rolling them on all sides to coat them evenly and until all sides are nicely browned. Add 1 cup of the stock and bring it to a boil. Reduce the heat to a simmer and cook, covered, until the onions are translucent and soft, about 20-25 more minutes. (If the heat is too high, the onions will burst before they are finished cooking.) Reserve.
3. Combine 3/4 cup of the port, the prunes and the remaining 1/2 cup of stock in a medium saucepan on medium-high heat. Bring the prunes to a boil then reduce to a simmer. Simmer for about 10 minutes, or until the prunes are soft but not mushy. Transfer the prunes and juice into the onion mixture and reduce the liquid to a thin glaze on medium heat.
4. Melt the remaining tablespoon of butter on medium heat in a medium skillet. Add the chestnuts and heat them through. Add the remaining 1/4 cup of Port and reduce the mixture until the chestnuts are lightly glazed, about 3 minutes.
5. Transfer the chestnuts to the onion-prune mixture and add the salt, pepper and thyme. Taste for seasoning. Spoon the mixture into a serving bowl and garnish with fresh thyme leaves. This may be served warm or at room temperature.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
