Fun Spins On Typical Thanksgiving Sides

Everyone loves the side dishes on Thanksgiving, but people tend to get stuck in a rut and serve the same ones over and over.

On The Early Show Wednesday, cookbook author and cooking teacher Tori Ritchie put some fun new spins on the usual favorites, as part of her weeklong series on the big holiday.

Ritchie was in the flagship store in Manhattan of specialty home furnishings retailer and The Early Show partner Williams-Sonoma.

RECIPES

Maple-Glazed Autumn Vegetables

You've got to have some yummy squash on your menu, and this recipe flavors them with a touch of maple syrup!

6 Tbs. (3⁄4 stick) unsalted butter
1 lb. parsnips, peeled and cut into 1⁄2-inch chunks
1 butternut squash, peeled, seeded and cut into 1-inch chunks
1 acorn squash, peeled, seeded and cut into 1-inch chunks
1 Tbs. chopped fresh sage
1 tsp. chopped fresh thyme 1⁄4 cup maple syrup
Salt and freshly ground pepper, to taste
1 to 2 Tbs. chopped fresh flat-leaf parsley

Set an electric skillet to 450°F and melt 4 Tbs. (1⁄2 stick) of the butter. Alternatively, melt the butter in a large (12- to 14-inch) fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash and stir to coat with the butter. Cover and cook until browned, about 5 minutes.

Stir the vegetables and reduce the electric skillet to 400°F, or reduce the heat on the stovetop to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 Tbs. butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately.

Serves 10 to 12.

Mashed Potatoes with Bacon and Garlic

Everyone loves mashed potatoes, and a fun way to jazz them up is to add some cooked bacon and some roasted garlic puree, which you can buy or make at home.

6 lb. russet potatoes, peeled and cut into 2-inch pieces
2 tsp. salt, plus more, to taste
3⁄4 lb. bacon, cut into 1⁄2-inch pieces
3 1⁄2 cups half-and-half
2 Tbs. roasted garlic puree
Freshly ground pepper, to taste

Put the potatoes and the 2 tsp. salt in a large (8- to 12-quart) stockpot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Meanwhile, in a large (3- to 4-quart) saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour the bacon fat into a small bowl and reserve, if desired, for adding to the mashed potatoes.

Return the pan to medium heat and pour in the half-and-half. Heat, stirring to scrape up the browned bits, until small bubbles form around the edges of the pan. Remove from the heat.

Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half, stirring constantly with a wooden spoon, until the potatoes are smooth and creamy. Fold in the bacon, the roasted garlic puree and up to 2 Tbs. of the reserved bacon fat, if using. Season with salt and pepper. Transfer to a warmed serving bowl and serve immediately.

Serves 12.

For more recipes, go to Page 2.Green Beans with Brown Butter, Wild Mushrooms and Walnuts

You have to have something green on the table, and green beans are a perennial favorite. Here's a simple, but sophisticated way to dress them up.

Kosher salt, to taste, plus 1 tsp.
2 lb. green beans, trimmed
8 Tbs. (1 stick) unsalted butter
8 shallots, thinly sliced
8 oz. wild mushrooms, brushed clean, stemmed and roughly chopped
Freshly ground pepper, to taste
1 cup toasted walnuts, chopped

Bring a large (8-quart) pot of water to a boil over high heat. Generously salt the water, add the green beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Drain and set aside.

In a large (5- to 7-quart) sauté pan over medium heat, melt the butter and cook until the milk solids start to turn golden brown, about 5 minutes. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and cook, stirring often, until tender, 5 to 7 minutes. Stir in the 1 tsp. salt and season with pepper. Stir in the green beans and walnuts and cook until the beans are warmed through. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately.

Serves 10 to 12.

Molded Cranberry Sauce

A delicious alternative to traditional cranberry sauce, this mold makes a beautiful presentation at the table. It's a natural partner for the Thanksgiving turkey and also makes a wonderful accompaniment to roasted pork. This is a really beautiful way to present cranberry sauce that looks harder than it is to make. You can make this entirely the day ahead.

1 lb. fresh cranberries
1 cup plus 2 Tbs. sugar
Zest of 2 oranges
2/3 cup fresh orange juice
Pinch of salt
2/3 cup plus 2 Tbs. cold water
1 envelope unflavored gelatin

Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.

Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.

Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.

To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold.

Serves 12 to 16.

Courtesy of Williams-Sonoma Kitchen.