Issue Date: November 13, 2005
Exceed side-dish expectations
Smart advice from chef Alessandro Stratta, 41, of Alex at Wynn Las Vegas
Alessandro Stratta of Alex at the Wynn Las Vegas
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Tip: Trade traditional sweet potatoes for butternut squash. "Butternut squash has a better texture than sweet potatoes. This purée features orange juice and apples, giving it different tones of acidity, sweetness, tartness. It's all about concentrating the flavors," he says.
Tip: Embrace fresh cranberries. "Fresh cranberries are very simple to work with; they are very tart, but it's easy to add sugar as you go. The hardest thing is making sure they don't stick to the pot. But if you keep an eye on it, it's easy," Stratta says. "Usually cranberry relish is just tart and sweet. Orange zest and ginger give this recipe (below) different dimensions. It's not just a turkey side dish anymore."
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Cranberry-Orange Relish
It's best to make the relish one day in advance so the flavors can meld.
1 cup brown sugar
1 cup honey, preferably Acacia
4 cups fresh orange juice
1/4 cup fresh ginger root, peeled and finely grated
1/2 cup chopped fresh orange zest, pith removed
2 star anise
1 cinnamon stick
6 cups fresh cranberries (or substitute frozen cranberries)
2 tsps. fine sea salt
In a medium-sized, heavy saucepan over low heat, combine the sugar, honey and orange juice. Simmer until completely dissolved. Add ginger, zest, anise and cinnamon; stir to combine. Add the cranberries and simmer, uncovered and stirring occasionally, until mixture begins to thicken, about two hours. When thickened, add salt. Chill and serve. Makes 1 quart.
Serves 16. Per serving: 169 calories, 1g protein, 44g carbohydrates, 0g fat, 0mg cholesterol, 2g fiber, 295mg sodium.
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Butternut Squash Purée
4 pounds butternut squash
6 Tbs. butter, melted and divided
4 Tbs. dark brown sugar
1/2 cinnamon stick
1/2 banana, sliced
1 medium apple, Fuji or Gala, peeled, cored and cut into 1/2-inch pieces
1 cup fresh orange juice
1 cup heavy cream
Salt and pepper, to taste
Preheat oven to 350 degrees. Cut squash in half and place on a roasting pan, cut side up. Brush liberally with 4 Tbs. melted butter, then roast for 50 minutes. Flip the squash cut side down and continue roasting 10 to 20 more minutes, or until the squash has caramelized and is cooked through. Scoop out pulp and reserve.
In a heavy sauté pan over high heat, melt 2 Tbs. butter. Add brown sugar, cinnamon, banana and apple; stir to caramelize fruit. Add the orange juice and reduce to a glaze about the consistency of pancake syrup. Add the cream and reduce by 75%. Add the squash pulp and fold in until smooth. Remove from heat and cool slightly. Remove cinnamon stick. While still warm, blend in a food processor. Add salt and pepper. Serve warm. Makes 1 quart.
Serves 8. Per serving: 340 calories, 3g protein, 42g carbohydrates, 20g fat, 64mg cholesterol, 9g fiber, 160mg sodium.
Photo by Brian Davis for USA WEEKEND
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