November 7, 2017

Thanksgiving Secrets – Side Dishes


Last week we opened our Thanksgiving blog series with a look at a wonderful Thanksgiving Hors d’oeuvre from Milford Showroom Consultant Jenny Tredeau. Today we introduce you to some of the Clarke showroom team’s favorite side dishes for this delicious holiday.

When we asked about favorite Thanksgiving foods, of course the topic of Cranberry Sauce quickly surfaced. While some of our most enlightened culinary minds still have a childhood fondness for good ole Ocean Spray canned Cranberry Sauce, Boston Showroom Consultant Jane Vitagliano offered a delightful alternative…

Cranberry Sauce with Cherries and Port

1 bag fresh cranberries

8 oz frozen dark cherries – cut in half

½ cup dried cherries

1.5 cup Port

1C brown sugar

Large fresh rosemary sprig

1/2 tsp ginger

1/2 tsp cinnamon

Combine Port and dried cherries in saucepan and simmer until liquid is reduced down a bit- about 6 minutes.  Add all other ingredients and simmer with cover on, stirring frequently, until all cranberries have popped and mixture has thickened – about 8 minutes.  Once cooled, chill in refrigerator with plastic wrap placed on top. Can be made a few days in advance.  (Remove rosemary sprig before serving.)

When Milford Showroom Manager Sandy Lashway thinks of Thanksgiving, she thinks of baked goods. Wonderful muffins to accompany the main meal. Here she offers her Sweet Potato Muffin recipe for your enjoyment!


Sweet Potato Muffins

Preheat oven to 400 degrees. Grease 12 muffin cups.

Stir together dry ingredients in a large bowl:

1-3/4 cups all-purpose flour

1/3 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg


Stir together wet ingredients in separate bowl until blended:

3/4 cup mashed baked sweet potato (or yam) cooled

3/4 cup pure maple syrup

2 eggs, lightly beaten

1/4 cup butter melted and cooled

1/4 cup vegetable oil

2 tablespoons water

1 tsp. vanilla

Make well in dry, add wet ingredients and stir to moisten. If desired, add 1/2 cup of chopped walnuts and 1/2 cup of raisins. Spoon mixture into cups. Bake 20-24 minutes. Cool in pan 5 minutes. These muffins freeze well, so you may want to make extra to save for the December holidays!

The team at Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen, is passionate about all things food and drink. To tap into their cooking and design expertise, and learn which Sub-Zero and Wolf appliances will make your next Thanksgiving a culinary delight, make an appointment to meet them and tour dozens of inspiring kitchens today.