Thanksgiving Menu 4: 2 veggie sides and Framboise Cranberry Sauce

Green Beans with Caramelized Onions and Bacon

Can be prepared ahead, but don't add the vinegar until just before serving because it will discolor the beans.
8 servings
8 slices bacon, chopped
2 T. olive oil
4 c. sliced onions
1/2 tsp salt
1/4 tsp pepper
1 1/2 lb. fresh green beans
2 T. water
1/4 c. cider vinegar

Cook bacon in a large skillet until crisp, stirring frequently. Drain on paper towels. Discard drippings in skillet and wipe with paper towels. [Bacon may be cooked 2 days ahead. Cover and refrigerate]
Heat olive oil in same skillet until hot. Cook onions, salt and pepper, covered, for 10 minutes over medium-heat. Stir occasionally and adjust heat as necessary to prevent burning. Uncover and cook 5 minutes more or until golden brown and very tender; stir frequently. [Onions can be made 2 days ahead. Cover and refrigerate]
Cook beans in a large pot of lightly salted water until crisp-tender- approximately 6-8 minutes (longer for larger quantities). Darin and rinse under cold running water. [Beans can be made 2 days ahead. Wrap in kitchen towel; refrigerate in reseable plastic bag.]
Just before serving, heat onions, beans and 2 T. water in a large skillet until heated through. Remove from heat and stir in cider vinegar. Meanwhile, spread bacon on a paper-towel lined plate; microwave 1 minute to re-crisp and then crumble over the beans in the serving dish.


Butter-Roasted Carrots and Parsnips

A great version of roasted root vegetables courtesy of Cook's Illustrated
8-12 servings
2 lb. carrots, peeled, halved crosswise and cut into even length pieces
1 lb parsnips, peeled, halved crosswise and cut into even length pieces
4 T. unsalted butter, melted
salt and pepper to taste
4 tsp fresh parsley, chopped fine

Adjust oven rack to middle position and pre-heat oven to 425 degrees. Combine carrots, parsnips, melted butter and seasoning in a large bowl; toss to coat. Transfer vegeta\bles ton a foil or parchment-lined rimmed baking sheet and spread in a single layer.
Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to roast vegetables stirring twice, until they are well browned and tender, 30 to 35 minutes. Toss with chopped parsley before serving.


Framboise Cranberry Sauce
 
Belgian Framboise Lambic beer (such as Lindemans) adds an underlying sweetness that complements the cranberries
9 servings
1 12 oz. bottle Framboise Lambic beer
1/2 c. sugar
1 1/2 tsp. grated orange rind
1 12 oz. package fresh cranberries
 
Bring beer to a boil in a medium suacepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill (Sauce will thicken as it chills).