So, if the turkey, stuffing and gravy are the major label release, with all the marketing and radio play…then here are the B sides, the experiments, the outtakes, the remixes…

for the Sweet Potato Puree w/ Ginger and Brown Butter
3 large Japanese sweet potatoes, peeled, rough chopped
1 stick unsalted butter
1/2 pint cream
1/2 cup fresh ginger, peeled, finely diced
sea salt
pepper

In a medium sized sauce pan with seasoned water (pinch of sea salt), boil the sweet potatoes until soft, drain and let sit. In a small saute pan, brown the butter over medium heat (when butter reaches a light amber color, add the ginger) cook until brown. In a mixing bowl add sweet potatoes, brown butter, cream, salt and pepper (to taste), and mash.

for the Matchstick Apple Salad w/ Lemon, Yogurt Vinaigrette
3 Pink Lady apples (or any tart red apple), matchstick chop (worth attempting, but a thin quarter slice will do)
picked celery hearts, 1 stalk (you are looking for the leafy parts on the interior of the stalk)
1/4 bunch of Italian parsley (flat leaf), picked
2 cups of raw walnuts, crushed
7 oz Greek yogurt
juice and zest from 1 lemon
sea salt
pepper

In a bowl, combine the apples, celery hearts, parsley and walnuts. In another bowl, whisk together the yogurt, lemon juice and zest, salt and pepper to taste. Add the dressing to the bowl with the apples just prior to serving.

for the Green Peas w/ Fra’ Mani Ham, Pearl Onions and Mint
5 cups of peas (fresh if possible, but don’t knock good quality frozen) peeled, and blanched quickly in boiling water (if fresh)
1/4 lbs Fra’ Mani ham (organic artisan ham)
2 cups of white pearl onions, blanched and peeled (cut off the root end and squeeze the onion out of the skin)
1/4 bunch of mint, finely chopped or chiffonade
zest from 1 lemon
sea salt
pepper

In a heavy bottomed saute pan, over medium heat, crisp ham in a tablespoon of oil. When ham is halfway done, add onions to caramelize. Once the onions are caramelized, add peas and cook for 2-4 minutes until tender. Remove from heat, add lemon zest, mint, salt and pepper to taste.

for the Brussel Sprouts w/ Caramelized Onions and Currants
1 stalk of brussel sprouts (about 1 lb), stems removed, shaved lengthwise
3 medium shallots, sliced lengthwise
3/4 cup currants
1 pat of unsalted butter
sea salt
pepper

In a saucepan, caramelize shallots in a teaspoon of oil, add the brussel sprouts and cook until they wilt. Remove from heat. Add currants, a pat of butter, and season with salt and pepper. Serve.

for the Gratin
4-6 medium size russet potatoes, peeled, sliced or mandolin thin 1/8 inch thick
1 pint of cream
1/2 bunch of thyme
sea salt
pepper

In a medium size bowl, add cream, sliced potatoes and let stand for 10 minutes. In a greased casserole dish layer the potatoes in an overlapping pattern, seasoning each layer with sea salt, pepper and thyme. Once potatoes reach the top, cover with the leftover cream from the bowl. Cover with foil, and bake for 35 minutes in the oven at 375 degrees, uncover and bake an additional 10-15 minutes or until golden brown.

for the Cranberry Relish
12 0z  fresh organic cranberries
zest and juice from 2 medium size oranges
1/2 cup sugar
1/2 cup honey (we used Small Bees honey)
1 medium shallot, sliced
1/4 bunch of Italian parsley, chopped
1 cup water

In a medium, heavy bottom sauce pan, add all of the ingredients, bring the mixture to a boil and reduce to a very low simmer. Cook for 1 hour or until desired thickness. Add parsley salt and pepper to taste.