Easter is one of the special times of the year when 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 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, which has no flavour.
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.
5 russet potatoes, peeled and diced in approximately one-half inch pieces
1/2 (one-half) cup butter, cubed
6 to 8 garlic cloves, crushed
2 tsp salt
1/2 (one half) tsp pepper
1/2 (one half) cup whipping cream
Steam potatoes over boiling water for approximately 20 minutes until tender.
Drain water out of the pot, and put cooked potatoes in the pot.
Add the butter, garlic, salt and pepper.
Mash by hand until almost smooth.
Add the cream and mash again until smooth.
Taste and re-season with salt and pepper if necessary.
Makes approximately six to eight 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
Combine all ingredients in a heavy bottomed medium-sized pot. Turn heat to medium-high and bring to a boil uncovered.
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.
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.
Chef Dez is a food columnist, culinary instructor and cooking show performer.
Visit him at www.chefdez. com. Send your food or cooking questions to [email protected] or to PO Box 2674, Abbotsford, B.C., V2T 6R4.
