6 Luxe Holiday Side Dishes

Sweet Potato Casserole with Bourbon Pecan Streusel

Ingredients

• 4 large sweet potatoes, roasted

• 4 tbsp brown butter

• ½ cup

• 2 tbsp aged bourbon

• ¼ cup maple syrup

• 1 tsp vanilla extract

• 1 tsp kosher salt

Pecan Streusel

• 1 cup candied pecans, chopped

• ½ cup brown sugar

• ½ cup flour

• 4 tbsp butter, cubed

• Pinch of Maldon sea salt

Instructions

1. Roast sweet potatoes until caramelized, scoop flesh.

2. Mash with brown butter, sour cream, bourbon, maple, vanilla, salt.

3. Spread in baking dish.

4. Mix streusel, sprinkle over top.

5. Bake 375°F until golden and bubbling. Drizzle with maple reduction.

Green Bean Almondine with Brown Butter & Truffle

Ingredients

• 1 lb haricots verts, trimmed

• 3 tbsp unsalted butter

• ¼ cup Marcona almonds, toasted

• Zest of 1 lemon

• 1 tsp champagne vinegar

• 1 tbsp parmesan, shaved

• drizzle of truffle oil

Instructions

1. Blanch beans, shock in ice water.

2. Brown butter in skillet, toss beans until glossy.

3. Add almonds, lemon zest, champagne vinegar.

4. Plate, garnish with parmesan + drizzle with truffle oil.

Cornbread Stuffing with Chestnuts & Pancetta

Ingredients

• 6 cups cornbread cubes (toasted)

• 1 cup brioche croutons

• 6 oz pancetta

• 1 cup roasted chestnuts, chopped

• 2 shallots, 2 celery stalks, 1 leek (diced, sautéed in duck fat)

• 2 cups poultry stock + ¼ cup dry sherry

• Fresh sage, thyme, rosemary

• room temperature butter

Instructions

1. Cook the pancetta on med low heat until crispy. Remove from pan.

2. Sauté shallots, leeks and celery in duck fat in the same pan. Add pancetta, chestnuts.

3. Toss with cornbread + brioche.

4. Moisten with stock + sherry until just coated.

5. Butter the baking dish.

6. Bake 375°F until golden top, moist inside.

Potatoes Dauphinois with Gruyère

Ingredients

• 2 lbs Yukon Golds, thinly sliced

• 1 cups heavy cream

• 1 garlic clove, smashed

• 1 sprig thyme

• 1 cup Comté, grated

• ½ cup parmesan, for crust

• 2 tablespoons butter

• Optional: white truffle oil drizzle

Instructions

1. Layer potatoes with cream, cheeses, garlic, butter and fresh thyme. Repeat.

2. Top with parmesan.

3. Bake 350°F, 1 hour, until golden and bubbling.

4. Rest 10 minutes, drizzle truffle oil.

Broccoli Gratin with Gruyère & Hazelnuts

Ingredients

• 2 lbs broccoli florets + stems, blanched

• 2 tbsp butter

• 2 tbsp flour

• 2 cups milk

• 1 cup Gruyère + ½ cup fontina

• ½ cup hazelnuts, toasted & chopped

• 1 cup panko, buttered

• ½ cup parmesan

• 2 tablespoons olive oil

Instructions

1. Make béchamel: butter + flour + milk. Whisk smooth.

2. Add cheeses to make Mornay sauce.

3. Toss broccoli, spread in dish.

4. Mix panko, hazelnuts, parmesan and olive oil in a small bowl.

5. Top broccoli with the panko mixture.

6. Bake 375°F until bubbling, golden crust.

Cranberry Sauce with Orange & Pomegranate

Ingredients

• 12 oz fresh cranberries (rinsed)

• juice and zest from a blood orange

• ½ cup pomegranate juice

• ¾ cup sugar

• Pinch salt

Instructions

1. Combine: Add everything to the saucepan; bring to a gentle boil over medium.

2. Simmer: Reduce to medium low, cook 10 to 12 min, stirring, until most berries pop and sauce lightly coats the spoon.

3. Set: Off heat; it thickens as it cools. Adjust sweetness/acid with a bit more sugar or a squeeze of orange if desired.

Make-ahead: 1 week in the fridge; flavor improves on day 2.
Reheat/serve: Serve room temp or slightly warm.