Thanksgiving sides that make for an easy feast

Cooking with accents

Apple and Cherry Wild Rice Stuffing

Serves 10

INGREDIENTS

1/2 cup wild rice

1/2 cup basmati rice

2 1/2 teaspoons chicken bouillon

1/4 teaspoon nutmeg

1-1/2 cups water

2 tablespoons of salted butter

3/4 cup white wine like Chardonnay

3 cups cramini (baby portobello) mushrooms sliced

3 Granny Smith apples pealed and sliced

1/2 cup dried cherries

3/4 cup celery chopped

5 green onions chopped

DIRECTIONS Rinse wild rice in a strainer under cold water for about 1 minute. In a medium saucepan combine rinsed wild rice with 1 tablespoon butter, bouillon and nutmeg. Add wine and water. Bring to a boil then reduce heat. Cover and simmer gently for 30 minutes. Add basmati rice, re-cover and continue to simmer for 10 more minutes. Add second tablespoon of butter, mushrooms, apple and cherry, celery and green onions. Cover and simmer gently over medium-low heat for 10 to 15 more minutes, stir frequently. Vegetables should be tender. If liquid has been absorbed, add about another 1/3 water and transfer to a 2-quart covered casserole. Bake in a 375 degrees oven for 25 to 30 minutes. This recipe can also be stuffed into a turkey loosely during the last hour of the turkeys cook time.

Green Beans with Mushroom, Caramelized Onion and Bacon

Serves 10

INGREDIENTS Kosher salt

3 pounds green beans, trimmed

8 strips of bacon cooked crisp and coarsely crumbled (reserve 1/2 bacon drippings)

1 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

2 large onions, sliced thin

2 tablespoons chopped fresh thyme leaves

1 box of button mushrooms sliced thin

2 cloves garlic finely minced Freshly ground black pepper

DIRECTIONS Fill a large pot with water. Place over high heat and bring to a boil. Add 2 tablespoons of salt then add the green beans. Cook for about 7 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking and set aside. In a large skillet over medium heat, add the butter, olive oil and bacon drippings. Heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize – 20 to 25 minutes. Add the mushrooms, thyme and garlic, and cook for another 5 minutes. Add the cooked cooled green beans and crumbled bacon, and stir well to combine. Season with salt and pepper to taste.

Gruyere and Fontina Cheese Herbed Mashed Potato Bake

Serves 10

INGREDIENTS

2 tablespoons butter

5 pounds russet potatoes, peeled, cut into

1-inch pieces

1-1/2 cup half and half

1/2 cup (1 stick) butter, melted

4 cloves of garlic finely minced

1-1/2 cups grated Fontina

1-1/2 cup freshly grated Gruyere

1/8 cup chopped dried lavender Salt Freshly ground black pepper

2 tablespoons plain dry bread crumbs

DIRECTIONS Preheat the oven to 400. Coat a 13-by- 9-by-2-inch baking dish with 1 tablespoon of butter and set aside. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the half and half, melted butter, garlic and dried lavender. Mix in the Fontina and 3/4 cup of the Gruyere. Season mixture to taste with salt and pepper. Transfer the potatoes to the prepared baking dish. In a separate bowl, stir the bread crumbs and remaining 3/4 cup of Gruyere to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Bake uncovered until the topping is golden brown, about 20 minutes.

Pumpkin Banana Pie with Walnut Streusel Topping

Serves 10

INGREDIENTS Crust:

3 cups graham cracker crumbs

2 tablespoons sugar

6 tablespoons melted butter Filling:

2-3 mashed bananas

1 cup pumpkin

12 ounces evaporated milk

1 large egg

1 tablespoon dark rum

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon clove Streusel topping:

1/4 cup butter

1/4 cup flour

1/4 cup brown sugar

1/4 cup chopped toasted walnuts

DIRECTIONS Preheat oven to 400. Combine graham cracker, sugar and butter. Press into 9-inch pie plate. Place pie crust on a baking sheet and set aside. Combine bananas, pumpkin, milk, egg, rum, sugar and spices in a large bowl and blend well; then set aside. Combine the flour, brown sugar, butter and toasted walnuts in a small bowl. With your fingers, kneed to form crumbs (streusel mixture) then set aside. Pour the pumpkin mixture into the crust. Bake at 400 for 10 minutes; then reduce heat to 350 and continue to bake for 30 minutes.

Sprinkle the streusel topping over the pie and continue to bake 10-15 minutes more or until a toothpick inserted in the center comes out clean.

Shopping List

2 pounds salted butter
8 ounces unsalted butter
1 pint half and half
12 ounces Fontina cheese
12 ounces Gruyere
12 ounces evaporated milk
Eggs
2 boxes cramini (baby portobello) mushrooms
Celery
5 green onions
3 pounds green beans
3 Granny Smith apples
3 bananas
2 large onions
Fresh thyme
1 box of button mushrooms
6 cloves garlic
5 pounds russet potatoes
1 bunch fresh parsley
16 oz can pumpkin
Chicken bouillon
Kosher salt
Freshly ground black pepper
Salt
White sugar
Dark rum
Cinnamon
Nutmeg
Ginger
Ground clove
Brown sugar
4 ounces walnut
24 ounces graham cracker crumbs
Dried cherry
Extra-virgin olive oil
Wild rice
Basmati rice
Plain dry bread crumbs
All purpose flour
12-ounce pack of bacon
White wine like Chardonnay

Chef John Strand of Accents – Personal Chef Services specializes in elegant inhome dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via email from his website at www.accentspcs.com.