Article & Photo by Renata Haidle

For most of us, the holidays are the perfect time to bring back family traditions. That can take the form of decorating the house with old, familiar items, revisiting books and movies that the entire family enjoys, or cooking heirloom recipes that have stood the test of time. However popular the latter might be, there is always something exciting about introducing a modern twist to an old classic. A touch of fancy cheese to elevate a traditional casserole, a different way of serving root vegetables, or adding a tawny port to a vintage sauce. Whether you seek to surprise your loved ones or to establish your own culinary legacy, read on for a few suggestions on reimagining Thanksgiving side dishes with a modern sensibility.

Haricots Verts with Béchamel Sauce and Gruyère Cheese

This recipe is an elegant side dish that replaces the traditional green bean casserole. The slender haricots verts are blanched until tender-crisp and then tossed in a creamy Béchamel sauce that is flavored with Italian seasoning, a hint of garlic, and a generous amount of Gruyère, in a combination of flavors and textures that is sure to please your guests.

 Ingredients:

1 pound fine haricots verts

1/2 Cup Béchamel sauce

1 teaspoon Italian seasoning

Salt and pepper to taste

1 clove garlic, crushed

1 Cup shredded Gruyère cheese

1/4 Cup chopped walnuts

Directions:

Bring a large pot of salted water to a boil. Add the haricots verts and cook for 3-5 minutes, or until tender-crisp. Drain them and set aside.

Make the Béchamel sauce. In a medium saucepan, melt 2 Tablespoons of butter over medium heat. Add 2 Tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.

Gradually whisk in 1 Cup of warm milk until the sauce is smooth and thickened. Bring the sauce to a simmer and cook for 1-2 minutes, stirring frequently.

Season the sauce with Italian seasoning, salt, and pepper to taste.

In a large skillet, sauté the blanched haricots verts for 4-5 minutes. Add the crushed garlic clove and cook for another minute.

Mix in the Béchamel sauce and half of the shredded Gruyère cheese.

Top with chopped walnuts and the remaining Gruyère.

Sweet Potato Stacks with Cayenne Pepper and Thyme

Forget the marshmallow-topped sweet potato casserole of yonder, and bring out your inner architect by creating mini towers of thinly sliced sweet potatoes daringly sprinkled with Cayenne pepper. The sweet and spicy flavors work together beautifully in this side dish that might just become your new favorite for the holidays and beyond.

Ingredients:

2 large sweet potatoes, peeled and sliced into 1/8-inch thick rounds

2 Tablespoons coconut oil, melted

1/2 teaspoon ground cayenne pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Directions:

Preheat your oven to 400°F.

Peel and thinly slice the sweet potatoes. In a large bowl, toss the sweet potato slices with the coconut oil, cayenne pepper, thyme, oregano, salt, and pepper until thoroughly covered (do not be afraid to use your hands).

Stack the seasoned sweet potato slices in a muffin tin, 7-8 slices high.

Bake for 45 minutes or until tender and slightly browned. Serve immediately. If you need to reheat them, place them under the broiler for 3-4 minutes.

Cranberry, Orange, and Port Sauce

If the wiggly cranberry jelly that slips out of a tin sounds like the opposite of a culinary delicacy, that's because it is. Bring these beautiful berries to the holiday table in a new and improved version of themselves: soaked in port and orange juice and simmered to perfection to create a silky texture. By balancing tartness, sweetness, and the warmth of port, this sauce is a perfect complement to pork roast, ham, and, of course, turkey.

Ingredients:

12 ounces fresh cranberries

3/4 Cup granulated sugar

1/2 Cup ruby port

1 large orange - only the juice and the zest

Directions:

Combine the ingredients in a medium saucepan. Bring the mixture to a boil over medium-high heat.

Reduce heat to low and simmer, stirring occasionally, until the cranberries burst and the sauce thickens.

Crush the cranberries gently with a potato masher. You can pass the sauce through a fine-mesh strainer after cooking for a smoother texture.

Remove from heat and let cool before transferring to a serving bowl.

This sauce can be served warm or cold. To store leftovers, transfer the sauce to a jar and refrigerate for up to a week.

Originally printed in the November 2024 issue of Simply Local Magazine

Check this article out in the digital issue of Simply Local here!

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