Vegetable Variations for Ovations

There is no doubt that each family has a trove of cherished recipes they dust off and bring to life for special occasions each year! What would the holidays be without them? We at the Manor House have been enjoying favorite holiday dishes for many years and will doubtless continue to do so for many more! I would like to share of few of these very simple ideas, and perhaps you will take one or two on as a new traditional way of preparing your side dishes or they may offer you some alternative ideas to try.

Potatoes
One of the most basic items served at any holiday meal is the potato! And why not?  The potato has been a staple item on banquet tables for centuries and with good reason.  The variations are virtually limitless. Most families enjoy the basic mashed potatoes, where the potatoes are boiled until tender and then either mashed by hand or whipped with an electric mixer, adding the traditional butter and cream to make them fluffy! 

A small variation on this could be to add anywhere from 10 to 15 peeled garlic cloves to the potatoes as they boil. Drain as normal, and then mash or whip the potatoes as usual including the garlic cloves. I add about 15 cloves of garlic to every 5 pounds of potatoes I cook.  Simply adjust accordingly to the amount you plan to prepare. I think you will find this simple addition will bring a new dimension to your mashed potatoes!

A favorite method used at the Manor House is to substitute cream cheese for the butter and sour cream for the cream/milk. For every 5 pounds of potatoes cooked, I will add 2 8oz packages of cream cheese and then I will add spoonfuls of sour cream until the potatoes reach the consistency I desire. I guarantee you will astound and delight your dinner guests with this variation as it brings a fresh, delectable tang to the meal!

Broccoli/Cauliflower
Now, I may be in a minority on this score, but I rather fancy the taste of broccoli and cauliflower. I always have. As a child, I could never get enough! Oddly, the two vegetables are actually cousins to each other with both being members of the cabbage family, but they look and taste quite different from one another.

I am also well aware of the fact that there is a large number of people who don’t much care for the taste of either one, but perhaps using my simply trick will entice a few to give them another try. Once you break the heads down to a pot full of flowerets, simply boil or steam the broccoli or cauliflower as usual. 

While it’s cooking (depending upon how much broccoli or cauliflower you are preparing), take a can or two of Campbell’s condensed Cheddar Cheese soup and one stick of butter and heat over a low burner until the butter is melted and well blended into the soup. I usually prepare two heads at a time and will use two cans of Cheddar Cheese soup.

Once you drain the broccoli or cauliflower and place it into its serving dish, simply take the cheese sauce and pour it over the top. That’s all there is to it, but I can guarantee you that you will surely become a convert to the taste of broccoli and cauliflower!

Carrots
Carrots not only offer a wonderfully sweet and robust flavor, they also help brighten up the holiday meal with their rich, golden orange color. A truly special treat sensation for a holiday meal is glazed carrots! Young and old alike will enjoy this side dish. So, you will want to make sure to have plenty on hand for all of the second requests! The recipe is very easy.

Take 2 pounds of carrots. They can either be whole carrots, which you will peel and cut into ¼” slices or you can just as easily use baby carrots. Heat about 2 inches of water along with ¼ cup of sugar in a medium sized pot and bring to a boil. Add the carrots and heat to a boil again. Reduce the heat to a gentle bubbling and cook covered for 12 to 15 minutes.

While the carrots are cooking, heat 2/3 cup of packed brown sugar, a ¼ cup of butter or margarine (1/2 stick) and 1 tsp of orange peel in a skillet over a medium heat until the brown sugar is dissolved and the mixture is bubbly. Be careful not to have the heat too high or it will scorch. Remove the skillet from the heat.

Drain the carrots then stir them into the brown sugar mixture and cook over a low heat for about 5 minutes, stirring occasionally and gently, until the carrots are glazed and hot.  This recipe makes 6 servings. 

Don’t let your holiday meal be unbalanced!! Be sure to have plenty of side dishes to keep everything balanced!! It’s not too early to begin planning your annual Thanksgiving Day feast!  here are only 8 more weeks to the big day! Let me help you get ready for it!!  Enjoy!!