Archive for April, 2012
Ten on Tuesday – my Favourite Easter Sides
From Carole’s Ten on Tuesday – 10 Favorite Side Dishes to Serve at a Family Dinner. As she said in her email to the Ten on Tuesday bunch, “what do you serve with your main course that everyone loves?”
I’ve been living in the US for about 14 years now, so most of the side dishes I’m listing below are from the US holiday dinners I’ve been to over that time.
1.) Cranberry relish. Jeff’s Mum makes the best, tangiest cranberry relish. It has fresh cranberries, whole oranges, lemon Jelly/Jello, walnuts and Granny Smith apples. It’s one of my favourite things about Easter and Thanksgiving. I also like to use it with the leftover turkey and mashed potatoes, heated up on a croissant, just the best leftovers sandwich ever.
2.) Mashed potatoes. My Mum adds cream cheese to hers, with a bit of garlic in it. I like them fluffy with butter, cream cheese and some extra cream, beaten until they’re light and fluffy. Perfect leftover used – as a topping for Shepherds Pie.
3.) freshly baked bread rolls. These are bought in their par-baked state, and then served hot with dinner. They are essential, as I eat some of my mashed potatoes in a potato/hot roll sandwich side.
4.) Broccoli salad – this has raw florets of broccoli, with grated cheese and bits of bacon, with a dressing over the top. Crunchy and just delicious.
5.) Potato salad – a friend, Nancy, makes my new favourite. It has an apple cider and vinegar dressing, and is made with skin-on red potatoes, and hardboiled eggs.
6.) Peas and onions – those little pearl onions, these are a favourite.
7.) Celery sticks – raw and green, they add a nice crunch to the side
8.) black olives – the medium to large sized, pitted.
9.) a green salad – this is regularly my contribution, as I like to make sure I’m having enough fibre with the meal.
10.) Pineapple rings. This is cooked as a part of the glaze with the ham, and I love the oven roasted flavour that is imbued into the pineapple. Not entirely certain I’m supposed to eat the garnish, but it’s edible and tasty, so I always do.
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