Pair up ingredients to create a new twist on tradition

Apricot & Cranberry Wild Rice Stuffing (10)

INGREDIENTS

½ cup wild rice

½ cup Basmati rice

2 ½ teaspoons chicken bouillon

¼ teaspoon nutmeg

1 ½ cups water

2 tablespoons of salted butter

¾ cup white wine like Chardonnay

3 cups cremini (Baby Portobello) mushrooms sliced

¾ cup dried apricots chopped

½ cup dried cranberry

¾ 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, apricots and cranberry, celery and green onions. Cover and simmer gently over mediumlow heat for 10 to 15 more minutes, stir frequently. Vegetables should be tender. If liquid has been absorbed, add about another 1/3 cup water and transfer to a 2-quart covered casserole. Bake in a 375-degree oven for 25 to 30 minutes. This recipe can also be stuffed into a turkey loosely during the last hour of the turkey’s cook time.

Green Beans with Mushroom, Caramelized Onion and Bacon (10)

INGREDIENTS

Kosher salt

3 pounds green beans, trimmed

8 strips of bacon cooked crisp and coarsely crumbled (reserve ½ bacon drippings)

1 tablespoon 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.

Herb and Gruyere Mashed Potato Bake (10)

INGREDIENTS 2 tablespoons butter 5 pounds russet potatoes, peeled, cut into 1-inch pieces

1 ½ cup heavy cream

½ cup (1 stick) butter, melted

4 cloves of garlic finely minced

1 ½ cups grated mozzarella

1 ½ cup freshly grated Gruyere cheese

½ cup chopped fresh parsley

¼ cup chopped chives Salt and freshly ground black pepper

2 Tablespoons plain dry bread crumbs DIRECTIONS Preheat the oven to 400 degrees F.

Coat a 13x9x2-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 heavy cream, melted butter and garlic. Mix in the mozzarella and 3/4 cup of the Gruyere. Add roughly chopped parsley and chives and season mixture to taste with salt and pepper. Transfer the potatoes to the prepared baking dish. In a separate bowl, stir the breadcrumbs and remaining 3/4 cup of Gruyere to blend. Sprinkle the breadcrumb mixture over the mashed potatoes. Bake uncovered until the topping is golden brown, about 20 minutes.

Pumpkin Banana Pie with Walnut Streusel Topping (10)

INGREDIENTS

Graham Cracker 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 degrees. Combine Graham cracker, sugar and butter. Press into 9” pie plate. Place piecrust 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, knead to form crumbs (streusel mixture) then set aside. Pour the pumpkin mixture into the crust. Bake at 400 degrees for 10 minutes; then reduce heat to 350 degrees 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 pound salted butter
8 oz. unsalted butter
1 pint heavy cream
10 oz. grated mozzarella
10 oz. Gruyere
12 oz. evaporated milk
Eggs
2 boxes cremini (Baby Portobello) mushrooms
Celery
5 green onions
3 pounds green beans
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 oz. walnut
24 oz. Graham cracker crumbs
Dried apricots
Dried cranberry
Extra-virgin olive oil
Wild rice
Basmati rice
Plain dry bread crumbs
All-Purpose flour
12 oz. pack of bacon
White wine like Chardonnay

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