Chef Lynda Lacher

Who doesn’t love Thanksgiving dinner? This special day should be filled with friends, family and delicious food aromas wafting from every corner of the kitchen. Whatever you’re preparing as your main course, these sides and desserts are sure to make your meal a success. These recipes are stepped-up versions of traditional favorites and may well to become a cherished part of your holiday meal.

Chef Lynda

In a medium sauce pan, combine the port, sugar, brown sugar, figs, rosemary, cinnamon and cranberries. Bring to a boil over medium heat, stirring occasionally. Lower heat and cook until liquid reaches a syrupy consistency, about 20 minutes. Remove from heat and cool to room temperature before serving or refrigerating. Makes 3 cups.

Bourbon Pecan Tart

Pâte Sucrée (sweet tart dough)1½ sticks (6 oz.) salted butter at room temperature⅓ cup sugar2 large egg yolks1 tsp. fine lemon zest½ tsp. vanilla2 cups all-purpose flour

In a mixer, cream butter and sugar until smooth and fluffy. Add egg yolks, lemon zest and vanilla and beat until smooth. Add the flour, one cup at a time, beating until just combined and dough comes together (it will look like sugar cookie dough). Press dough evenly into the bottom and sides of 10-inch tart pan with removable bottom. Wrap and freeze for 1 hour.

Bourbon Pecan Filling3 large eggs½ cup brown sugar, packed½ cup maple syrup3 Tbsps. fine bourbon

3 Tbsps. salted butter, melted1 tsp. vanilla extract2 cups pecans, coarsely chopped

In a mixing bowl, whisk together the eggs, brown sugar and maple syrup. Add the bourbon, melted butter and the vanilla, mix well. Stir in the pecans.

Preheat oven to 350°. Remove tart shell from the freezer and fill with pecan mixture. If you want a crispier crust, par-bake the empty tart shell for 20 minutes before adding the pecan mixture.

Place the filled tart on the bottom oven rack and bake for 35 minutes for a non-par-baked shell or 25 minutes for a par-baked shell. Cool completely before serving. This baked tart freezes well.

Hazelnut Streusel Pumpkin Pie

Filling 1 15 oz. can pumpkin puree²/3 cup sugar½ tsp. ground nutmeg½ tsp. cardamom½ tsp. ground cinnamon⅛ tsp. salt1 tsp. pure vanilla extract3 large eggs1 cup heavy cream

Hazelnut Topping ¼ cup flour¼ cup brown sugar, packed

½ tsp. ground cinnamon2 Tbsps. cold butter½ cup skinned, roasted and chop- ped hazelnuts

Crust 9” pastry shell (unbaked)

Preheat oven to 350° and adjust oven rack to the lowest position.

Make the topping by combining the flour, brown sugar and cinnamon in a bowl. Add the butter and “cut” into the mixture until it resembles coarse crumbs. Mix in hazelnuts and set aside.

In a food processor, combine pumpkin puree, sugar, nutmeg, cardamom, cin-namon, salt, vanilla and eggs; process until smooth. Add the cream and blend well. Pour mixture into the pastry shell and sprinkle hazelnut streusel on top. Place the pie in the oven on the lowest rack and bake for 45-55 minutes or until puffed and the center still jiggles. Cool to room temperature and refrigerate.

Lynda Lacher is a Le Cordon Bleu trained professional chef who provides group cooking classes, private cooking in-struction and nutritional counseling. To contact Chef Lynda, please send an e-mail to cheflacher@yahoo.com or call 303-779-0989.

Mashed Potatoes withFresh Sage Butter

Serves 6

3 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch chunks, about 8 cups ½ cup half and half or buttermilk, or more for desired consistency7 Tbsps. butter1 tsp. salt, or to taste½ tsp. ground white pepper⅓ cup fresh sage leaves, thinly sliced

Place potatoes in a large saucepan with the salt. Add enough cold water to cover by one inch. Bring to a boil over high heat. Reduce heat to low and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. Use potato masher to partially mash the potatoes.Warm the half and half (or buttermilk) and 3 Tbsps. of the butter together in a microwave or in a pan on the stove. Add this mixture to the potatoes. Continue mashing the potatoes; adding more milk if needed to achieve the desired consistency. Salt and pepper to taste. Place in a warm serving bowl and cover.

In a small sauce pan, heat the remain-ing 4 Tbsps. of butter on medium high. When hot, add the sage leaves and cook until crispy. Pour the sage butter over the potatoes and serve.

Maple & Herb Glazed CarrotsServes 8

6 cups carrots, peeled and sliced½ cup water3 Tbsps. butter3 Tbsps. maple syrup 1 tsp. salt½ tsp. ground pepper1½ Tbsps. fresh thyme, minced½ cup chopped parsley

In a large sauté pan add the carrots, water, butter, maple syrup, salt, pepper and thyme. Cover and bring to a boil. Reduce heat and simmer for 10 min-utes. Uncover and continue to cook until the water is nearly evaporated and has formed a glaze. Toss the carrots so that they are well coated with the glaze in the pan. Garnish with chopped parsley and serve.

Rainbow Slaw with Caramelized BaconServes 6-8

4 strips bacon, thinly sliced1 tsp. brown sugar1 fennel bulb, core removed, cut into quarters and sliced very thinly2 scallions, chopped 1 large carrot, peeled and grated2 small Granny Smith apples, cored and thinly sliced 3 cups shredded red cabbage⅓ cup dried cranberries or cherries¼ cup fresh parsley, minced

Vinaigrette¼ cup red wine vinegar2 tsps. Dijon mustard1 Tbsp. lemon juice2 tsps. honey½ tsp. salt¼ tsp. freshly ground black pepper½ cup extra-virgin olive oil

In a bowl, whisk together the vinegar, mustard, lemon juice, honey, salt and pepper. Slowly whisk in the oil. Adjust salt and pepper to taste. Set aside.

In a sauté pan, cook the bacon until lightly browned and crisp. Remove with a slotted spoon and place on a plate. Sprinkle the brown sugar evenly on the bacon while still hot. Set aside to cool.

In a large bowl, mix the fennel, scallions, carrot, apple, red cabbage, cranber-ries and parsley together. Add the vin-aigrette to taste, toss to coat. Sprinkle with bacon pieces when serving.

Cranberry Fig Sauce with Port

1 cup ruby port½ cup sugar½ cup brown sugar8 dried black Mission or Calimyrna figs, stems removed and diced1 tsp. minced fresh rosemary1 cinnamon stick1 12-oz. bag fresh cranberries

October/November 2012 • INDULGE IN DENVER 29

Unforgettable ThanksgivingSide Dishes & Desserts

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