Kitchen Cupboard

By Rosemary K. Jackson

The turkey is the star of the Thanksgiving show, but here are some side dishes that are sure to require encores.

Sweet Potatoes with Apples
6 sweet potatoes
6 apples
½ cup maple syrup
¼ cup water
2 tbs. butter
    Wash sweet potatoes. Cook in boiling water until tender; drain and peel. Cut slices crosswise, 1 inch thick. Core, pare and cut apples into ½-inch rounds. Place the potatoes in a buttered 2-quart casserole and place a slice of apple on top of each. Pour the maple syrup and water over the potatoes and dot with butter. Bake in a moderate oven (350 degrees) for 35-45 minutes or until apples are tender. Serve as a luncheon dish with pork sausage or ham loaf. Serves 6-8.

Brussels Sprouts with Chestnuts
1 qt. Brussels sprouts
½ lb. chestnuts
¼ cup butter
2 tsp. sugar
2 tbs. flour
1 cup liquid
1 tsp. salt
dash of white pepper
    Cook sprouts and save liquid. Cover chestnuts with boiling water and boil about 20 minutes or until shell and skin can be easily removed. Cover blanched chestnuts with 1 cup boiling water to which ½ teaspoon salt has been added and cook until chestnuts are tender and water has evaporated. Brown the butter; add sugar and chestnuts. Cook until well browned, stirring constantly. Add flour to 1 cup of liquid in which sprouts have been cooked and add to chestnuts. Let sauce cook until thickened. Add sprouts and seasoning. Heat thoroughly and serve. Makes 5-6 servings.

Sesame Grilled Eggplant
1 lb. unpeeled eggplant
½ tsp. salt
1 tbs. sesame seeds
¼ tsp. crushed red pepper
3 tbs. rice vinegar
2 tbs. dark sesame oil
1.5 tsp. lemon juice
2 cloves garlic, crushed
vegetable oil cooking spray
    Cut eggplant diagonally in 1-inch slices. Place slices on several layers of paper towels; sprinkle salt over cut sides of eggplant. Let stand 15 minutes; blot dry with paper towels.
    Combine sesame seeds and next five ingredients; stir well. Brush over both sides of eggplant slices; let stand 10 minutes. Coat grill rack with cooking spray and place on grill over medium hot coals.
    Place eggplant on rack and cook 5 minutes on each side, basting with remaining sesame seed mixture. Serves 6.

Baked Onion Almandine
2 dozen small white onions
¼ lb. butter
½ cup sliced almonds
¼ cup dark brown sugar
1 clove garlic, minced
½ tsp. salt
¼ tsp. freshly ground pepper
¼ cup white wine
    Preheat oven to 350 degrees. Peel onions by cooking in boiling water for a minute or so until skin slips off easily. Set aside.
    In a heavy skillet, melt butter and stir in almonds and sugar. Add garlic, stir for a minute and add salt, pepper and wine. Add onions to butter mixture and stir until onions are well coated. Pour mixture into a glass baking dish and bake for 1 hour. Serves 6.
    If you have a favorite vegetable dish you would like to share with the readers of The Sun, email it to:

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