Easter is one of the special times of the year where our whole family gets together. The cherished relationships we have with each other are rekindled and we celebrate with food and drink. Two of our most popular side dishes with an Easter dinner are Garlic Mashed Potatoes and Homemade Brandied Cranberry Sauce, so it is today that I share these recipes with you.
Please make note that potatoes that are steamed, instead of boiled, are always better in mashed potatoes as they don't absorb as much water - water has no flavor.
Side dishes are never the "star of the plate" but these will be a close second. Enjoy
Garlic Mashed Potatoes
"These will spoil you for any other mashed potatoes - very rich and flavourful"
five russet potatoes, peeled and diced approximated one half inch
1/2 (one half) cup butter, cubed
6 - 8 garlic cloves, crushed
2 tsp salt
1/2 (one half) tsp pepper
1/2 (one half) cup whipping cream
1.Steam potatoes over boiling water for approximately 20 minutes until tender.
2.Drain water out of the pot, and put cooked potatoes in the pot.
3.Add the butter, garlic, salt, and pepper.
4. Mash by hand until almost smooth.
5.Add the cream and mash again until smooth.
6.Taste and re-season with salt & pepper if necessary.
Makes approximately 6 - 8 portions.
Brandied Cranberry Sauce
"Very intense flavour - a homemade cranberry sauce to be proud of."
1 - 340g package fresh cranberries (approximately 3.5 cups)
1/2 (one half) cup packed dark brown sugar
1/2 (one half) cup brandy
2 cinnamon sticks, broken in half
zest of 1 lemon, finely chopped
pinch of salt
1.Combine all ingredients in a heavy bottomed medium-sized pot. Turn heat to medium-high and bring to a boil uncovered.
2.Once boiling, reduce the heat to medium and continue to cook mixture for approximately 10 to 15 minutes until desired consistency is reached, while occasionally stirring and mashing berries with a wooden spoon.
3.Remove from the heat; transfer the sauce into a different container and cool in the refrigerator. Once cooled, remove the cinnamon sticks and serve.
Makes approximately two cups.
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Chef Dez is a Food Columnist, Culinary Instructor & Cooking Show Performer. Visit him at www.chefdez.com
The next "Chef Dez on Cooking" column will appear approximately April 13/12.
