two from the sidelines

perfecting the "done before they arrive" party- a work in progress

Categories: Veggies and Sides, Sauces and Such, Dinner Party, Posted on November 18, 2012 by Sandy Bergsten - Comments (0)
two from the sidelines

It’s that time of year. People you love gather. And whether you are hosting a turkey dinner for twenty or a more intimate affair here are a couple tried and true sides guaranteed to add holiday sparkle to any table. No one needs to know you can make these both today then strategically pull them out of your freezer on the big day.

Cranberry chutney, an iconic accompaniment to a roasted bird. This bejeweled homemade version is a showstopper. Just make sure you make it at least one day in advance otherwise it will look like cranberry soup. Trust me something magical occurs to this tart-sweet concoction overnight. And an extra bonus it freezes wonderfully.

Mushroom wellington cups. Serve these beauties alongside beef tenderloin or grilled fillets. Envision deconstructed beef wellington. Once again they freeze perfectly. Just pop them into the oven while your roast rests or your cuts sear over hot coals.

cranberry chutney

For the cranberry chutney peel two oranges taking care to remove all of the white pith and seeds. Coarsely chop the segments.

cranberry chutney

In a large saucepan combine the orange, cranberries, sugar, chopped apple, raisins, orange juice, vinegar, ginger and cinnamon.

cranberry chutney

Heat until boiling then simmer uncovered until the cranberries just pop.

cranberry chutney

Remove from the heat. Allow to cool completely. Cover and refrigerate overnight. The chutney will thicken in 12-24 hours (I promise).

cranberry chutney

If desired, portion out and freeze. Thaw in the refrigerator overnight to serve.

mushroom wellington cups

For the mushroom wellington cups slice the cremini mushrooms.

mushroom wellington cups

Over medium-high heat sauté the mushrooms in the butter until they throw off their water and continue cooking until they turn golden brown, stirring occasionally with a wooden spoon for about six minutes. Add the garlic and cook for one more minute.

mushroom wellington cups

Add the wine. Stir and scrape the browned bits off from the bottom of the pan until the wine evaporates, about three minutes. Sprinkle flour over mixture and stir to combine, cook for one minute more stirring.

mushroom wellington cups

Add the cream. Cook until slightly thickened, about one minute. Season with salt and pepper. Let cool for 15 minutes.

mushroom wellington cups

Lay 1 phyllo sheet on a large cutting board or cookie sheet (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter.

mushroom wellington cups

Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, top with last sheet and leave unbuttered. Cut phyllo stack into six 5 1/2-by-6-inch pieces.

mushroom wellington cups

Nestle each into a cup of a standard muffin tin.

mushroom wellington cups

Spoon two heaping tablespoons mushroom mixture into each phyllo cup. Continue baking...

mushroom wellington cups

or cover filled cups and freeze until solid about three hours. Rewrap in plastic wrap and carefully place in plastic container and freeze for up to one month. To bake preheat oven to 375 degrees. Unwrap mushroom cups and place in muffin tins bake until golden 15-20 minutes.

mushroom wellington cups

Remove and top with a heaping teaspoon of pate.

mushroom wellington cups

Might need to duke this one out for seconds.

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