Apple Walnut Dressing
Ingredients

4 oz. Butter
2 cups Onion, small dice
2 cups Celery, small dice
2–3 each Bay leaves
1/2 tsp. Ground sage
1 tsp. Thyme leaves
2 cups Granny Smith apples, peeled and diced
1 cup Raisins
1/2 cup Walnuts, chopped
4 cups Day-old bread cubed and toasted
4 cups Cornbread
3 1/2 cups Turkey or chicken stock
1/4 cup Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

Method
In a large saute pan or skillet, melt butter over medium high heat. Add diced onions and celery, saute until tender. Add apples and raisins and saute briefly. Stir in bay leaves, sage and thyme, cook for 2–3 minutes. Remove from heat and cool slightly. In a large mixing bowl, combine walnuts, bread cubes, corn bread and parsley. Add cooled apple mixture. Moisten with stock while mixing until desired consistency is achieved. Season with salt and fresh ground black pepper. Transfer to a lightly buttered baking dish or pan. Bake covered at 375 degrees F. for 25 – 30 minutes.

Yield: 8–10 Servings

Chef Larry's Orange Maple Glazed Yams
Ingredients

12–16 pieces Cooked yams or sweet potatoes, canned, drained well
1 cup Orange juice
1 tsp. Orange rind
1 T. Sugar
1/3 cup Maple syrup
1/2 tsp. Ground cinnamon
Pinch of Ground clove
1 T. Cornstarch
2 tsp. Water

Method
Place yams or sweet potatoes in a baking dish. Place orange juice, orange rind, sugar, maple syrup, cinnamon and clove in a saucepan. Bring to a simmer over medium low heat. Combine cornstarch and water, mixing well. Add to simmering sauce. Whisk as sauce thickens. Simmer thickened sauce for 4 – 5 minutes over low heat. Remove sauce from heat and pour over yams. Cover with aluminum foil and bake in preheated oven at 350 degrees for 30 minutes. Transfer to a warm serving platter and garnish with parsley.

Yield: 4 Servings

Chef Larry's Roasted Garlic Mashed Potatoes
Ingredients

2 lbs. Red potatoes
2 cups Milk
1 cup Cream
2 oz. Butter
2 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

For the roasted garlic

1 bulb Fresh garlic
1 tsp. Olive oil
Pinch of Salt
1-2 twists Fresh ground black pepper

Method
To prepare roasted garlic, preheat oven to 350 degrees F. Carefully remove outer skin that will peel off easily from garlic. Cut a slice off tapered end to expose cloves (do not break apart the cloves) Drizzle exposed end with olive and season with salt and pepper. Wrap in aluminum foil. Place in preheated oven for 1 hour and 15 minutes 350 degrees F. When done, cool slightly and squeeze roasted garlic from skin. Mince or puree, reserve. Cook red potatoes in large pot in slightly salted water until tender. Drain well and return to the pot with butter and roasted garlic. In a separate pan heat milk and cream to a boil. Remove and add to potatoes in intervals while mashing to achieved desired consistency. Season with salt and pepper. Finish with chopped parsley.

Yield: 6-8 Servings

Chef Larry's Asparagus Polonaise
Ingredients

1 lb. Asparagus spears
1/2 cup Breadcrumbs
2 tsp. Parmesan cheese, grated
1 each Egg, hard-boiled, finely chopped
1 tsp. Parsley, chopped
2 tsp. Butter, melted
Salt to taste
Fresh ground black pepper to taste

Method
Preheat oven to 350 degrees F. Cook asparagus spear in salted, simmering water just until tender. Remove and place immediately in ice water to cool. Combine breadcrumbs, parmesan cheese, egg, parsley and butter in a bowl. Season with salt and pepper. Drain asparagus well and place in a shallow baking dish. Top asparagus generously with crumb mixture. Place asparagus in oven and bake for 10 - 12 minutes or until crumb mixture turns golden brown. Transfer asparagus to warm serving plates or a platter for service.

Yield: 4 Servings