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sidedishes

Cauliflower Gratin

MAKES 6 TO 8 SERVINGS 1 head cauliflower (broken into bite-size florets)1 tablespoon butter 2 cups heavy cream 4 cups grated Gruyere cheese, divided Preheat broiler. In a heavy pot boil 6 cups of water and pinch of salt. Blanch the cauliflower by quickly dipping for …

ROSEMARY MASHED SWEET POTATOES AND SHALLOTS

MAKES 4 (½ -CUP)  SERVINGS 5½ teaspoons extra-virgin olive oil, divided½ cup (about 2 medium) thinly sliced shallots 1½ teaspoons brown sugar 1 1/3 pounds sweet potatoes, peeled and diced2 teaspoons finely chopped fresh rosemary ¼ teaspoon coarse sea salt ¼ teaspoon freshly ground black …

Jellied Cranberry Sauce

MAKES 2 CUPS 1 cup port wine 1 cup sugar 1 tablespoon juniper berries 10 black peppercorns 1 (12-ounce) bag cranberries Combine wine, sugar, juniper and peppercorns in a non-reactive saucepan and bring to a boil. Add the cranberries and return to a boil. Reduce …

Sweet Potatoes with Streusel Topping

MAKES 8-10 SERVINGS 5 to 6 medium sweet potatoes (about 3 pounds) peeled and sliced into ¼-inch rounds 4 tablespoons cold butter 4 tablespoons flour 1/2 cup packed brown sugar 1½ cup whipping cream Place slices of potato in overlapping rows in a large shallow …

PARSLEY SAGE ROSEMARY & THYME Bread pudding

MAKES 8-10 SERVINGS 1 tablespoon olive oil1 cup chopped onion 1 garlic clove, minced ¼ cup finely chopped parsley 1 ½ tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh rosemary 1 tablespoon fresh thyme leaves 1 teaspoon salt 3 cups milk 1 cup …

BUTTERNUT SQUASH SOUP WITH THYME BUTTER

MAKES 8 SERVINGS 1 tablespoon vegetable oil1 teaspoon ground ginger ¼ teaspoon cayenne pepper 3 pounds (about 7 cups) butternut squash, cut into 1-inch pieces 2 medium cooking apples, peeled, cored and coarsely chopped 2 small onions, coarsely chopped 2 (14½ -ounce) cans chicken broth ½ …

Charoset 2 large red apples, grated ½ cup walnuts ¼ cup sweet wine, to taste 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon sugar Mix all ingredients together in a bowl and serve. All ingredients can be added according to taste, and …

Sauteed greens with pecans

MAKES 4 (1/2-cup) SERVINGS 1 (1-pound) bunch of Swiss chard or mustard, beet or turnip greens1 tablespoon extra-virgin olive oil 2 cloves garlic, chopped 1/3 cup pecans, toasted and coarsely chopped 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Chop leaves of the greens …

Sauteed baby bok choy with garlic and lemon zest

MAKES 6 SERVINGS Cooking time: 10 minutes 2 tablespoons virgin olive oil2 cloves garlic, chopped 2 teaspoons freshly grated lemon zest 18 baby bok choy, trimmed 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Heat oil in a large skillet over medium-high heat. Add garlic …