SAN FRANCISCO (KRON) — Are you preparing Thanksgiving dinner, but just don’t know exactly what or how to cook some of the food?

Well, KRON4 is here to help!

Here are some delicious Thanksgiving recipes from our resident food aficionado, Vicki Liviakis, along with Chef Matt at 25 Lusk SF:

CRANBERRY GINGER SAUCE

Serves 6

Ingredients:

  • 2 cups fresh cranberries (frozen is okay as well)
  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons pickled ginger
  • ½ Teaspoon salt
  • ½ Teaspoon ground pepper
  • ½ Teaspoon diced basil leaves

Method:

  1. Combine all ingredients in a medium size sauce pot
  2. Simmer for 45 minutes or until the mixture begins to dry out
  3. Adjust to desired acidity and seasoning with salt, sugar, and pepper
  4. Serve at room temperature

ROASTED SWEET POTATOES A LA LUSK

Serves 6 as an accompaniment

Ingredients:

  • 3 pounds sweet potatoes of choice (I prefer garnet yams)
  • 2 fluid ounces of sunflower oil
  • 2 limes
  • 1 Tablespoon of ground cinnamon
  • 1 Teaspoon salt
  • ½ Teaspoon of ground black pepper

Method:

  1. Peel the sweet potatoes, and cut into even size pieces
  2. In a large pan, heat the sunflower oil until it begins to smoke, and then add the cut sweet potatoes
  3. Lower the heat to simmer, and move the sweet potatoes around in the pan regularly.
  4. Using a small knife, check the softness/doneness of them – there should be no resistance.
  5. Using a micro plane, zester, or the finest side of a box grater, gently remove the zest from the lime and reserve for later
  6. Once the sweet potatoes are cooked, season with salt, pepper, cinnamon, and lime zest
  7. Adjust the seasoning as desired and serve

GARLIC AND LEMON MASHED POTATOES

Serves 6 as an accompaniment

Ingredients:

  • 5 pounds Yukon gold potatoes (larger the better)
  • 1 cup whipping cream
  • 1 cup sour cream
  • ½ cup diced whole butter
  • 2 Tablespoons of roasted garlic
  • 1 lemon – juice and zest
  • 1 Tablespoon salt
  • 1 Tablespoon ground white pepper

Method:

  1. Peel potatoes and place in a large pot of cold water
  2. In a separate pot, combine all other ingredients and bring to a simmer
  3. Cook the potatoes whole, never boiling just gently simmering.  Check doneness every few minutes by piercing them with a small knife.  When tender to the point that they are almost falling apart, strain them and allow them to drain for five minutes ensuring all water drains off
  4. Using a food mill or a ricer, pass the potatoes into a mixing bowl
  5. Whisk the butter and cream mixture and slowly add to the potatoes in a bowl.  Fold this in with a wooden spoon, as much as desired – Note: potatoes will vary so add the butter and cream mixture slowly until the potatoes are as moist or dry as you prefer.
  6. Adjust seasoning with salt and pepper and serve