.jpg)
This week we are welcoming back Norma Cersine with two more tried-and-true recipes. The creamed potatoes have been a family favorite for many years. Norma’s brother-inlaw first brought them to a holiday meal, and they have been a staple side dish ever since. The salad was
CREAMED POTATO CASSEROLE Ingredients:
5 pounds peeled and shredded russet potatoes (8-10 packed cups) Salt and pepper to taste, if desired (see notes) 1 quart plus 1 pint heavy cream Chives for garnishing (optional)
Instructions:
Place the shredded potatoes in a big bowl of ice water. Let stand for 15 minutes. Meanwhile, preheat the oven to 325 degrees F. Lightly grease a large casserole dish with cooking spray. Rinse and drain the potatoes to remove excess starch. Squeeze dry with paper towels. Season the potatoes with salt and pepper, if using. Pack the potatoes into the prepared pan in an even layer. Pour enough cream on top, until the potatoes
Norma’s creation, as she felt the need for a lighter and brighter element to an otherwise rich meal. You can substitute different fruits, nuts, or cheese to suit your family’s preferences. I would like to thank Norma for another week of great recipes and we hope you try them for Christmas or New Years!
are evenly covered. Bake for two hours or until the potatoes are tender and the top is lightly browned. Garnish with chives, if desired. For an elegant presentation, use a round cookie cutter to stamp out individual portions. Yield: 10-12 servings.
Notes:
Norma uses her food processor to shred the potatoes. Due to family dietary needs and preferences, Norma does not salt or pepper the potatoes. She notes that adding salt to the cream will cause it to curdle. This will affect the appearance but not the flavor. If you do wish to season the casserole, be sure to mix the salt and pepper into the potatoes prior to topping with cream. I would use about 1 tablespoon of salt and 1 teaspoon of black pepper for this size of casserole. Leftovers are great for breakfast the next day when reheated and topped with an egg.
WINTER PEAR SALAD Ingredients:
1/3 cup butter (salted or unsalted) 1/3 cup packed light brown sugar 2 cups coarsely chopped walnuts or pecans 1/3 cup extra virgin olive oil 1/3 cup neutral oil (i.e. vegetable, canola, or light olive) 1/3 cup balsamic vinegar 2 tablespoons honey (if needed) Salt and black pepper, to taste 2-3 diced fresh pears (green and/or red) 8-10 cups baby spinach or mixed greens 4 ounces crumbled blue cheese or feta
Instructions:
In a large skillet over medium heat, melt the butter. Once melted, add the brown sugar and whisk until smooth. Add the nuts. Stirring constantly, cook until the nuts are caramelized in the sugar mixture. Remove from heat and spread onto a silicone baking mat or greased sheet of parchment paper. Once cool, break into pieces. In a large mason jar, add both oils with the vinegar, salt and pepper. Cover and shake until combined. Taste and adjust seasonings if desired. Add honey if you want additional sweetness (keep in mind the nuts and pears are sweet). Add the pears to the dressing and shake until coated. The dressed pears can be refrigerated for a few hours if necessary. Once ready to serve, place the salad greens in a large bowl. Top with the candied nuts and cheese. Using a slotted spoon, spoon the pears over the salad and toss to coat. Add additional dressing as needed. Yield: 8-10 servings.
