Georgia Magazine - November 2012 - (Page 39)

2 golden delicious apples, quartered, cored; each quarter cut crosswise into 4 or 5 thick slices Kosher salt and ground black pepper Position a rack in top third of oven and a rack in bottom third of oven. Preheat oven to 425 degrees. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, lemon zest, shallots, brown sugar and sage in large bowl to blend. Add sweet potatoes and toss to coat. Remove from dressing and spread on one of the baking sheets in a single layer. Add apples to the bowl; toss well to coat and then spread on the remaining baking sheet. Drizzle remaining dressing over the potatoes and apples. Sprinkle with salt and pepper. Roast 20 minutes. Remove apples; they should be tender but still hold their shape. Give potatoes a toss and return to the oven to roast until they are crusty outside and tender inside, about 20 more minutes. Gently combine sweet potatoes and apples in a serving bowl; serve warm. Note: Can be made 2 hours ahead. Reduce cooking times for both vegetables by 5 minutes; keep at room temperature. Rewarm in 425-degree oven for 5 to 10 minutes before serving. Serves 6 to 8. We admit that blueberries aren’t seasonal. But they add a beautiful depth of color to this bright, bold sauce. The jalapeno doesn’t burn the mouth, but it does give just a hint of heat. If you like more heat, just include the membrane and seeds with the pepper. Use a zester or microplane grater to scrape the zest of the orange into the bowl of a food processor. Use a knife to cut away skin of the orange, then pop the fruit segments and juice into food processor. (Remove any seeds that fall in.) Add jalapeno and pulse to chop. Add the smaller amount of sugar; pulse a few more times. Add cranberries and pulse just enough to coarsely chop some of the berries, leaving others whole. Transfer to a saucepan; add the blueberries and a pinch of salt. Stir and taste; add more sugar if needed. Heat the mixture over medium-high heat, stirring occasionally, until it comes to a simmer. Remove from heat, transfer to a glass bowl or jar, and chill until serving time. Yields 2 cups. Green bean casserole, made with condensed mushroom soup and topped with canned fried onions, may not have been served at the first Thanksgiving or even for the next 100 years, but it’s been considered essential holiday fare in the South for at least the past half-century. This version, inspired by a recipe from Roswell chef-teacher John Wilson, owner of Culinary Vacations, lightens and modernizes the dish with fresh ingredients. Cranberry-Blueberry Relish 1 orange 1 jalapeno, quartered, seeded 2/3 to 1 cup granulated sugar 1 (12-ounce) bag fresh or frozen cranberries 1 cup frozen blueberries Pinch salt DEBoRAh GEERInG Herbed Green Bean and Mushroom Casserole 2 pounds fresh green beans, washed, trimmed, cut into 1-inch pieces 4 tablespoons unsalted butter, divided 1 tablespoon olive oil 8 ounces white mushrooms, sliced Salt, to taste 2 leeks, split in half lengthwise, thoroughly washed, thinly sliced crosswise, white and light-green parts only 1 large shallot, peeled, minced 4 ounces gruyere or Swiss cheese, grated 3/4 cup slivered almonds, toasted* 2 tablespoons chopped fresh Italian (flat leaf) parsley 1 tablespoon chopped fresh thyme 2 tablespoons fresh lemon juice 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper 6 sheets frozen phyllo dough, thawed, kept covered with a damp cloth or paper towel until ready to use 39 MARInA PARShInA/PhotoS.CoM Did you freeze blueberries from your summer harvest? Use them with frozen or fresh cranberries (in season now) for this yummy Cranberry-Blueberry Relish (above). November 2012 More online at www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - November 2012

Georgia Magazine - November 2012
Contents
Viewpoint
Mailbox
Picture This?
Liberty Notes
Georgia News
Calendar of Events
Festival Guide
Currents
Homes for the Holidays
Flip-Flops and Caviar: Winning Georgia Products
More Great Georgia Products
Around Georgia
Lodging and Dining on the North Georgia Art Ramble
My Georgia
Statement of Ownership
Georgia Gardens
Georgia Cooks
Snapshot
More Snapshot Submissions
Second Helping: More Holiday Side Dishes
Plant of the Month
November Online Trivia Contest

Georgia Magazine - November 2012