Twists On The Classics...

We're serving some of these Daniel Boulud reinventions of Thanksgiving favorites we found in the recent November 08 issue of Elle Decor magazine. Perhaps they'll become family favorites of yours as well! Be sure to see the CALYPSO COTTAGE tabletop pieces we think would be most attractive on the Thanksgiving table. Bon Appetit!!

SWISS-CHARD GRATIN

Ingredients
6 lb. Swiss chard, washed, leaves and stems separated
2 T butter
2 cloves garlic, peeled and chopped
2 T flour
1 cup milk
¼ tsp. nutmeg
½ cup shredded Gruyère cheese
¹⁄_³ cup grated Parmesan cheese
Salt and pepper to taste

Directions
Preheat oven to 350F. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the chard leaves until tender, remove, and chill in the ice water. Strain well; chop leaves roughly and set aside. Cut the stems into thin slices. In a small saucepan over medium-low heat, add 1 tablespoon butter, 1 clove garlic, and stems, cooking until tender; remove and set aside. Add the flour and the remaining butter to the pan and reduce heat to low. Stir for 3 minutes, being careful not to brown the butter. Using a whisk, gradually stir in the milk and nutmeg. Cook, whisking, for 3 minutes. With a wooden spoon, add the chopped leaves, reserved garlic, and stems; season to taste. Transfer to a small casserole or individual-size casserole dishes. Sprinkle evenly with the cheeses and bake 6-8 minutes or until golden brown. Serves 6.

SWEET POTATO PUREE

Ingredients
2 lb. sweet potatoes, peeled and cut into
½-inch cubes
Peel and juice of 1 orange, reserved separately
1 cinnamon stick
1 bay leaf
1 small onion, peeled and studded with 2 cloves
1 Golden Delicious apple, peeled, cored, and chopped into ¼-inch cubes
½ of a banana, peeled and cut into ½-inch wheels
1 T unsalted butter
¾ cup heavy cream
½ tsp. freshly grated nutmeg
Salt and freshly ground black pepper

Directions
Place the sweet potatoes in a large pot. Add enough water to cover by 1 inch, a pinch of salt, half of the orange peel, cinnamon stick, bay leaf, and onion. Bring to a boil and simmer 20-25 minutes until potatoes are fork-tender.
While the sweet potatoes are cooking, prepare the fruit. Melt the butter in a heavy-bottom pan over medium heat. Add the apple, banana, and remaining orange peel and sweat until lightly caramelized, tossing often, about 7 to 10 minutes. Transfer the fruit to a plate with a slotted spoon. Cook orange juice until reduced to about 1 tablespoon. Add ¾ of the heavy cream and boil for 3 to 4 minutes. Return the cooked fruit to the pan, mix well, and simmer for 3 to 4 minutes. Remove from heat and discard orange peel. Keep warm.

When the sweet potatoes are done, drain them and discard the orange peel, cinnamon stick, bay leaf, and onion. Transfer the sweet potatoes to a food processor. Add the fruit, nutmeg, salt, and pepper, then puree. Mix in the remaining cream if the puree is too thick, and taste for seasoning. Serves 6.

And we love the idea of biscuits in North Carolina, served in a Nantucket basket!!