From the kitchen of One Perfect Bite...I did the shopping for our holiday meal this morning and then, as luck would have it, learned this afternoon that there will be more people at the table than I had planned or shopped for. At this point, I'm not about to run out and buy a larger roast or supplement it with a second meat entree, but I will add some additional side dishes to the groaning board. I've had my eye on the three recipes I'm featuring tonight for awhile now and the news was all the motivation I needed to give them a try. The first is a cranberry sauce that is made with a reduction of ruby port, and while it is not for children, those of you who are known to take a nip or two will love it. The sauce is great go-with for pork or turkey, but it would especially shine if served with fattier duck or goose. The second recipe is for Vichy carrots. The recipe gets its name from the sparkling water that the French originally used to prepare the dish. The lightly glazed carrots are simple, delicious and inexpensive to make. If you have no sparkling water, throw a pinch of baking soda into tap water and pretend you have the real thing. The last recipe is for winter squash, and, of the three side dishes, it is the most interesting. Bland squash is seasoned with fresh thyme and hot pepper that takes it up a notch or two or three. The best thing about this recipe is the the dish can be made early in the day and reheated come party time. I do hope you'll give these side dishes a try. The are all a new take on old holiday recipes and I really think you'll enjoy them. Here is how they are made.
