November 30, 2014
Braiden’s Favorite Thanksgiving Potatoes
Tired of the same old side dishes at Thanksgiving? How about trying these favorites from the Rex-Johnson family?
Double Apricot Sweet Potatoes
Serves 4 to 6
Sweet potatoes get a double whammy of taste and texture when they are flavored with apricot nectar and topped with amaretti, Italian macaroon cookies baked with apricot-kernel paste. Amaretti are available at DeLaurenti Specialty Food & Wine in the Pike Place Market and at upscale grocery stores. Pair the sweets with a stone-fruit-rich wine, such as a Riesling. Its apricot and nectarine aromas and flavors, along with the classic kerosene (think new bike tires!) nose, work especially well with this side dish, as well as other tastes and textures on the Thanksgiving table, such as roasted turkey and oyster stuffing.
12 Amaretti di Saronno cookies (6 individually wrapped packages)
2 pounds sweet potatoes, peeled and cut into large, uniform-sized chunks
1/2 cup apricot nectar
2 teaspoons grated orange zest
1/2 teaspoon freshly grated ginger
1/2 teaspoon kosher salt, or to taste
3 tablespoons dark rum or apricot nectar
1. Preheat the oven to 400 degrees. Lightly oil a medium baking dish or spray with nonstick spray. Unwrap the amaretti, place them in a small plastic bag, and crush with a meat mallet or rolling pin until medium crumbs form.
2. Place the potatoes in a large saucepan, cover with cold water by one inch, and bring to a boil. Reduce the heat and simmer 10 to 15 minutes, or until the potatoes are tender.
3. Drain the potatoes and put them through a ricer or food mill or mash with a potato masher or fork. Stir in the apricot nectar, orange zest, fresh ginger, and salt, then transfer the potatoes to the prepared baking dish.
4. In a small mixing bowl, stir together the crushed cookies and rum, then spoon the crumbs over the potatoes, smoothing to the edges. Bake 30 minutes, or until the potatoes are heated through.
Red Curry Mashers
Varietal: Pinot Blanc
Serves 6 to 8
Mashed potatoes have become the ultimate adult comfort food. I like this Asian rendition in which the potatoes take on the tawny color and nutty flavor of toasted sesame oil, followed by the slow afterburn of red curry paste. Pair the potatoes with Pinot Blanc, a balanced/refreshing wine that displays delicate fruit aromas and flavors of apple, citrus, pear, and/or melon along with good acidity.
2 pounds baking potatoes, peeled and cut into large, uniform-sized chunks
4 cloves garlic, peeled and halved
1 cup regular or nonfat half-and-half
4 teaspoons soy sauce
2 teaspoons toasted sesame oil (Note: Be sure to use toasted or Asian, not regular, sesame oil in this recipe.)
1/2 teaspoon Thai red curry paste
1. Place the potatoes and the garlic in a large saucepan, cover with cold water by one inch and bring to a boil. Reduce the heat and simmer 15 to 20 minutes, or until the potatoes are tender. Drain well, then shake the potatoes over medium heat until they become mealy and dry.
2. Put the potatoes and garlic through a ricer (preferred method) or food mill, beat with an electric mixer, or mash with a potato masher or fork. Do not use a food processor or the potatoes will become gluey.
3. In a small bowl mix the half-and-half, soy sauce, toasted sesame oil, and red curry paste until smooth. While whipping the potatoes with a fork, add this liquid, then whip an additional 30 seconds until the potatoes are fluffy. Serve immediately, or spoon into a lightly oiled baking dish and keep warm in a low oven (200 to 250 degrees) until ready to serve.