Macon Magazine

68 l Macon Magazine october/noveMber 2013 Green Bean Salad with Pine Nuts 1 1/2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 3/4 teaspoon salt, plus more for the water 1/2 teaspoon black pepper 1/3 cup extra-virgin olive oil 2 pounds green beans, trimmed 3/4 cup pine nuts, toasted In a medium bowl, whisk together the mustard, vinegar, salt and pepper. Gradually add the oil and whisk until well combined; set aside. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6-8 minutes. Drain, run under cold water to cool and set aside until you're ready to assemble the salad. In a large bowl, combine the green beans and pine nuts. Add the vinaigrette just before serving. Toss well and serve at room temperature or chilled. Serves 8. Cranberry and Orange Relish This tangy-sweet sauce can be prepared and refrigerated several days in advance, but do not add the cilantro until just before serving. 2 tablespoons butter 2 tablespoons grated fresh ginger 1/2 cup dark brown sugar 1 cup orange juice 16 ounces cranberries (fresh or frozen) 1/2 to 3/4 cup orange marmalade 1/2 teaspoon black pepper 2 tablespoons minced fresh cilantro (optional) In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice and cranberries. Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste, depending on desired sweetness. Turn off heat; add pepper and cilantro. Serve warm, chilled or at room temperature. Serves 8. h o l i d a Y G u i d e 2 0 1 3

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