This is a wonderful complement to the root veggie latkes because it uses yet another root vegetable — beets — and the eye-catching color combo of beets and apples is an exciting alternative to sour cream.
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Sauces
Salsa Verde's acid and herbal notes add a touch of fresh zing to any grilled meat, think flank steak, chicken, pork chops, lamb.
Brined turkey breast (see Meats) with sauce and Corn Stuffing Muffins.
When I finally finalized my turkey breast recipe, I didn't want to mask the meat with traditional gravy. So I came up with this sweet and tangy cranberry sauce. In looks it resembles regular cranberry sauce, but it is warmer, thinner and has more layers of flavor.
The trick is to make it any time you like, up to 3 days ahead, and finish it right before serving. The sauce keeps getting thicker and thicker as it sits, which isn't a problem because right before serving, you thin it out with port wine and Balsamic. You want a definite kick from the vinegar as your final taste.
WARM PORT, CRANBERRY, ORANGE SAUCE
12 ounces fresh cranberries
Zest and juice from 2 oranges (about ½ cup juice)
3/4 cup chicken stock
1/2 cup sugar
1 teaspoon kosher salt
1/4 cup port wine, tawny preferred
2 to 3 tablespoons balsamic vinegar, to taste
1. In a medium saucepan, combine cranberries, orange zest and juice, stock, sugar and salt. Bring to a boil over high heat.
2. Reduce heat to medium and cook until berries pop. Lightly smash them against side of pan to break them up.
To make ahead: Sauce may be refrigerated up to 3 days. Reheat before cont
3. Just before serving, stir port and 2 tablespoons vinegar into heated sauce. Heat just until hot and taste. Do not allow to boil. If desired, stir in more vinegar. The sauce should taste sweet and tart.
Makes 6 servings.