That's the "before" picture above. Just to be clear.
Yesterday’s post was for a very intense Thanksgiving side dish: Smoked Gouda and Apple Wood Bacon Gratinee of Cauliflower. Here’s another, simpler idea form the same source, Adirondack Cuisine, by Armand C. Vanderstigchel and Robert E. Birkel.
Consider green beans. Ah, you want to move on? Perhaps, like me, you find them tiresome, unless you are in a Chinese restaurant where spice and sauce can transform them by bursting the blandness.
From upstate New York, here’s a citrus approach — which seems a bit Chinese inspired — for string beans. Here the beans are further adorned with New York maple syrup and walnuts. This recipe is easily, quickly made and can be lovely new idea for you holiday table.
Evergreen String Beans with Triple Sec & Tangerine Glaze
Yield: serves 4-6
Ingredients:
- Vegetable oil as needed
- 1 pound fresh string beans, trimmed and cooked al dente
- Salt and black pepper as needed
- 1 cup Triple Sec liqueur
- Juice of 2 tangerines
- 2 tablespoons unsalted butter
- ½ cup shelled broken walnuts
- I tablespoon Grade A Adirondack maple syrup
- Zest of 2 tangerines for garnish
Preparation:
In a large skillet, heat ¼” vegetable oil over high heat. Add the beans and mix and toss until hot. Add a pinch of the salt and black pepper.
2. Add the liqueur and flambé or cook down the alcohol for 2 minutes. Add the tangerine juice, butter, walnuts, and syrup and mix well.
3. Transfer the bean mixture to a serving bowl and garnish with the tangerine zest.
Source: Adirondack Cuisine with Armand C. Vanderstigchel and Robert E. Birkel [Countryman Press, 2002]