>> sponsored by
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bake. They come out perfect every
time.
2 lbs. green beans, stem ends
trimmed, pointed ends untouched
2 Tbsp. olive oil
1/2 cup light brown sugar
3 Tbsp. Dijon mustard
1 tsp. dried tarragon
1 tsp. kosher salt
freshly ground black pepper
Preheat oven to 250 degrees.
Combine all ingredients, except pep-
per, in a large bowl, and toss well (the
beans will be sugar-coated, but this
will melt during cooking). Transfer
the beans to a large baking dish (I like
to use a disposable foil pan for ease
and its large size). Cover the dish with
foil, and bake for 1 hour (they will be
tender-crisp). You may also cook these
faster by raising the temperature to
350 degrees and cooking for 30 min-
utes.
To serve, toss the beans with the
sauce that's accumulated at the bot-
tom of the pan, and adjust salt to taste.
Transfer to a serving dish, and season
to taste with pepper.
Makes 8 servings.
LEEK-AND-MUSHROOM
BREAD STUFFING
6 Tbsp. butter or margarine
2 cups chopped onions
1 cup leeks, white part only, sliced
into thin circles
1 tsp. minced garlic
2 cups diced celery
1 cup fresh chopped parsley
3 cups sliced mushrooms
2 tsp. dried thyme
1 tsp. dried rosemary
12 cups 1/2-inch bread cubes made
with day-old French bread
2-4 cups vegetable or chicken
broth
salt and pepper to taste
Preheat oven to 350 degrees. Melt
butter in a large pot over medium-
high heat. Add onions, leeks and gar-
lic, and cook for 3 minutes. Add the
celery, parsley, mushrooms and herbs,
and cook until the mushrooms are
very soft, about 10 minutes. Add the
bread cubes, and toss well. Stir in 2
cups of the broth and salt and pepper
to taste.
Stuff the main cavity of the turkey
loosely with the stuffing, as well as the
area at the back of the bird, and roast
the turkey, using your favorite turkey
recipe. Alternately, add one more cup
of broth to the stuffing, transfer to a
casserole dish (buttered or sprayed
with nonstick cooking spray) and
cover with buttered or sprayed foil.
Cook for 1 hour, then uncover and
cook for 30 minutes more or until
browned on top. If the stuffing seems
dry, drizzle the remaining broth over.
Makes 8 or more servings.
961
HOLIDAY DINNERS
-*-
B USCH'S
WITH FRESH, NEVER FROZEN,
MADE FROM SCRATCH Sia
GARLIC-NUTTED
WILD RICE
This is a great side dish that tastes just
as good served at room temperature as
it does served hot.
1 1/2 cups long-grain wild rice
1 /4 cup olive oil
1 Tbsp. chopped garlic
1 cup sliced or slivered almonds,
lightly toasted
1 cup chopped scallions, white
and green parts
salt and freshly ground black pep-
per to taste
Combine white rice and 4 cups of
water in a small saucepan over medi-
um-high heat. Bring to a boil, reduce
heat to simmer and cover the pan with
a tight-fitting lid. Cook the rice until
tender, about 40 minutes. Remove from
heat, drain well if there is extra liquid
and let cool (do not rinse the rice).
While the rice is cooking, heat oil
and garlic in a small skillet over medi-
um heat. Cook the garlic, stirring fre-
quently until the garlic is light golden.
Remove from heat and set aside.
Combine rice with the garlic and
remaining ingredients in a large bowl,
and toss well. Adjust seasonings to
taste, and serve warm or at room tern-
perature.
Makes 8 servings.
CRANBERRY-MANDARIN-
PORT SAUCE
A super-easy and lovely, not-too-sweet
alternative to regular cranberry sauce.
1 package (about 12 oz.) fresh or
frozen cranberries
1 can (about 15 oz.) mandarin
oranges and juice or syrup
1 cup Port wine
1 /2 cup sugar
1 cinnamon stick
1 cup chopped celery
Combine all ingredients except cel-
ery in a large saucepan over medium-
high heat, and bring to a boil. Reduce
heat to medium, and cook the sauce
for 20 minutes. Remove from heat,
stir in the celery and allow the sauce
to cool in the pan before transferring
to an attractive serving dish, covering
with plastic wrap and chilling for up
to 3 days.
Makes 12 servings.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
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