Cranberry sauce, mashed potatoes for Easter
Easter is one of the special times of the year where our whole family gets together. The cherished relationships we have with each other are rekindled and we celebrate with food and drink.
Two of our most popular side dishes with an Easter dinner are Garlic Mashed Potatoes and Homemade Brandied Cranberry Sauce, so it is today that I share these recipes with you.
Please make note that potatoes that are steamed, instead of boiled, are always better in mashed potatoes as they don’t absorb as much water – water has no flavor.
Side dishes are never the “star of the plate” but these will be a close second. Enjoy…
@Garlic Mashed Potatoes@
5 russet potatoes, peeled and diced approximated one half inch
½ cup butter, cubed
6 – 8 garlic cloves, crushed
2 tsp salt
½ tsp pepper
½ cup whipping cream
Steam potatoes over boiling water for approximately 20 minutes until tender. Drain water out of the pot, and put cooked potatoes in the pot.
Add the butter, garlic, salt, and pepper. Mash by hand until almost smooth. Add the cream and mash again until smooth. Taste and re-season with salt & pepper if necessary.
Makes 6 – 8 portions.
Brandied Cranberry Sauce
1 – 340g package fresh cranberries (about 3.5 cups)
½ cup packed dark brown sugar
½ cup brandy
2 cinnamon sticks, broken in half
zest of 1 lemon, finely chopped
pinch of salt
Combine all ingredients in a heavy bottomed medium-sized pot. Turn heat to medium-high and bring to a boil uncovered.
Once boiling, reduce the heat to medium and continue to cook mixture for approximately 10 to 15 minutes until desired consistency is reached, while occasionally stirring and mashing berries with a wooden spoon.
Remove from the heat; transfer the sauce into a different container and cool in the refrigerator. Once cooled, remove the cinnamon sticks and serve.
Makes 2 cups.
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