If you don’t have sacrosanct holiday potato recipes, here are two outside-the-box ideas, one for mashed potatoes, one for sweet potatoes. Of course, they work on non-holidays, too. Both are from GoBoldWithButter.com, one of our go-to sites for delicious recipes.

RECIPE: BLUE CHEESE MASHED POTATOES

Butter, buttermilk and blue cheese give these mashed potatoes a rich, tangy flavor. Prep time is 15 minutes, cook time is 15 minutes.
 
Ingredients For 8 Servings

For lovers of blue cheese, this is potato heaven. Photo courtesy Go Bold With Butter.

2. HEAT the buttermilk and butter together in a small saucepan over medium heat until the butter has melted and the mixture is hot but not boiling.

3. DRAIN the potatoes, return to the pot and warm over low heat for 1-2 minutes so the moisture evaporates. Use a ricer, potato masher or food mill to mash the potatoes.

4. STIR in the buttermilk mixture 1/3 cup at time, until the potatoes are the consistency you prefer. Stir in the crumbled blue cheese and chives, and season with kosher salt and freshly ground pepper to taste.

5. TRANSFER to a a bowl and garnish with additional blue cheese and chives and serve hot.

RECIPE: THAI-INSPIRED SWEET POTATOES

These sweet potatoes are served in au gratin fashion, but baked in a butter sauce that’s infused with bright Thai flavors: chili sauce, fish sauce, garlic and ginger. Beyond the turkey, it goes well with everything: chicken, pork, beef and even fish.

The recipe, developed by Foodie Crush, couldn’t be simpler. The biggest challenge is to thinly cut the sweet potatoes at an even thickness, to ensure even cooking time.

If you’re hesitating about buying the Thai ingredients, they’re basic to most Thai recipes. They’ll inspire you to do more Thai cooking when the holidays are over.

Prep time is 15 minutes, cook time is 30 minutes.

 
Preparation

1. PREHEAT the oven to 350°F. Layer the slices of sweet potatoes in a 9″x9″ or 8″x11″ baking dish.

2. MELT the butter in small saucepan over medium heat. Add the ginger and garlic and cook for 1-2 minutes or until fragrant. Whisk in the honey. Add the fish sauce, chili sauce and soy sauce and pour over the potatoes.

3. BAKE for 30 minutes or until the potatoes are easily pierced with fork. Garnish with cilantro leaves and serve hot.
  

For years, we’ve loved the designs of Elegant Cheesecakes,

Since 1988, Elegant Cheese Cakes has designed memorable wedding cakes, birthday cakes, and other special occasion delights. It was one of our Top Picks Of The Week ten years ago. We’ve been evangelists ever since.

Working in cheesecake, chocolate cake and other popular flavors, owner and pastry chef Susan Morgan and her team create masterpieces to look like whatever the client requires.

Burgers, cigar boxes, footballs, gift boxes tied with ribbon, guitars, handbags, jack-o-lanterns, miniature replicas of homes…no design is too intricate for these cake artisans.

Of course, more traditional shapes are also in the portfolio.

If you have a dream cake in mind, check out the ideas at ElegantCheeseCakes.com.

Our questions: Who ordered the angry turkey? And when do we get a slice?

TOP PHOTO: Edible chocolate box with bonbons from Charles Chocolates. SECOND PHOTO: Coco Puro’s chocolate-coated cacao beans. THIRD PHOTO: Ganache-filled bonbons from John & Kira’s. BOTTOM PHOTO: Calabacita figs filled with chocolate whiskey ganache from John & Kira’s.

We love putting together holiday gift lists, sharing our must-have favorites. The chocolate items here begin at $12. Items under $10 are on our Stocking Stuffers list, out later this week.

If you’re looking for kosher gifts, check out Li-Lac Chocolates, below.
CHARLES CHOCOLATES

Our favorite chocolate-covered nuts are from Charles Chocolates: Triple Chocolate Almonds, premium California almonds that are fresh-roasted, then coated in bittersweet and milk chocolates and dusted with cocoa powder. They’re also available in Mint Chocolate Almond and Triple Chocolate Hazelnut, 6.5 ounces for $12. Toffee Chocolate Macadamias are $15 for 6.3 ounces. An assortment of all four varieties is $46.

A memorable treat is the Edible Chocolate Box (top photo), filled with fleur de sel caramels, milk chocolate caramels and bittersweet peanut praliné butterflies. Seventeen ounces of chocolate, including the box, are $46.00.

Get yours at CharlesChocolates.com.
 
COCOA PURO

Kakawa Cocoa Beans (second photo) are a unique gift for the chocolate connoisseur: chocolate-covered cacao beans—the whole bean, not the nibs, which are the “seeds” of the bean.

The finest beans are roasted until crunchy, like coffee beans; then hand-enrobed in layers of white, milk and dark chocolate and dusted with cocoa powder. That’s five expressions of chocolate in one bite!

Kakawa is the Olmec word for cacao. The Olmecs were the first people to cultivate the cacao plant in Mesoamerica.

A 12-ounce bag is $28 at CocoaPuro.com.
 
JOHN & KIRA’S

Of all the wonderful choices at John & Kira’s, two are our favorites for holiday gifting:

The Winter Forest Collection (third photo) comprises three seasonal designs and bonbon flavors, all enrobed in a 62% Valrhona dark chocolate shell.

Snowcapped peak bonbons contain a crunchy hazelnut-almond praline center, crystalline snowflakes are filled with white chocolate mint ganache, and a starry night envelops vanilla-accented dark chocolate ganache.

Nine pieces in a handsome reusable box are $29.95 at JohnAndKiras.com.

Our perennial favorite are the Chocolate-Filled Figs With A Touch Of Whiskey (fourth photo). It’s become our annual treat to ourself, and truth be told, we buy two boxes (and have to restrain ourself from buying double that, and don’t share a single piece).

A treat for the refined palate, organic dried Calabacita figs are filled with a whiskey-infused Valrhona dark chocolate ganache; then hand-dipped in 62% dark chocolate and nestled in a handsome gift box.

Each bite becomes a treasured memory; and if you think we’re getting flowery here, just taste them! Get yours at JohnAndKiras.com. Twelve pieces are $38.50.

This French chocolate gift assortment contains a luscious mix of milk and dark chocolate squares filled with soft centers: caramels, chocolate fudge, French creams, hazelnut truffle squares, mocha, mousse, marzipan, and rum ganache. Inspired by European-style chocolates from the 1920s, we said “yum” out loud with every bite.

Twenty pieces in a handsome repurposable box, 8.5 ounces of chocolate are $28. Larger boxes—one pound, two pounds and three pounds—are also available. The line is certified kosher (dairy) by OU. Get them at Li-LacChocolates.com.
 
MAISON DU CHOCOLAT

The venerable Parisian chocolatier, with outposts in New York City, has created something truly special: the Sweet and Savoury Collection. For the connoisseur, these surprising pairings of chocolate and vegetables are quite wonderful (but do not count toward your daily portions of veggies).

The flavors include: dark ganache with Guérande sea salt, dark ganache with hot red pepper, ganache with balsamic caramelized onions, hazelnut praliné with porcini mushrooms and praliné with black olives and olive oil. These combinations may sound strange to most people; but for the true connoisseur, they are treasures.

TOP PHOTO: Wonderful French-style chocolates from Li-Lac. BOTTOM PHOTO: Savoury chocolates from Maison du Chocolat.

The Savoury Chocolate Collection can be enjoyed at any time of the day or night, but Master Chef Nicolas Cloiseau, who created the collection, enjoys it between the last course of dinner and dessert. Get yours at LaMaisonDuChocolat.us. There are two sizes, $24 and $36.
 
Almost all of these chocolatiers sell a variety of chocolates; so if you haven’t found what you’re looking for yet, browse their websites.

Enjoy your feast, but don’t toss the carcass.
Use it to make stock! Photo courtesy Sur La
Table.

Check the freezer for herbs and vegetable scraps you may have tucked away.

Use all of it to make a delicious batch of chicken or turkey stock, which you can then turn into cooked grains, sauces, soups, stews and other preparations.

RECIPE: CHICKEN STOCK OR TURKEY STOCK

Ingredients

Preparation

1. COMBINE all the ingredients in a stock pot (6-8 quarts for a turkey, 4-6 quarts for a chicken) and cover them with water plus one inch. If the carcass doesn’t fit in the pot, use poultry shears to cut it into pieces that do. Don’t salt the water; stock should be unsalted to accommodate any recipe. Place the top on the pot.

2. BRING to a boil and reduce the heat to a simmer. Cook for minimum of 90 minutes, or up to 3 hours. Once or twice during the simmering, remove the cover and skim off the frothy scum that’s formed on the top of the broth. Add more water if it boils away; the bones should always be covered. When the broth has turned a golden brown color and is rich in flavor…

3. REMOVE the pot from the heat. As soon as it’s comfortable enough to handle, strain the broth and discard the solids. If it isn’t clear enough for you, strain it again through cheesecloth.

4. FREEZE the chicken broth in portion-sized containers. We like ice cube trays (once frozen, store the cubes in a freezer bag); or in half pint or pint storage containers. If you have a short-term use for it, you can refrigerate the stock for up to a week.
 
Tips

USES FOR STOCK

Instead Of Water

 
Instead Of Butter And/Or Cream

 
Instead Of Wine

 
What about bouillon?

The terms bouillon and broth are used interchangeably, though not correctly.

Bouillon is always served plain (with an optional garnish), whereas broth can be made more substantial with the addition of a grain (barley, rice, etc.) and vegetables.

If you’ve been invited to Thanksgiving but not asked to contribute, you may still want to bring a gift that isn’t a bottle of wine.

Something like these Sweet & Savory Nut Clusters from QVC’s chef David Venable can be a gift to the hosts be enjoyed later. Package them in a decorative tin or jar.

Or, they can be served with after-dinner coffee by those who are too stuffed for pie.

For any occasion, they can be served with a slice of Gorgonzola as the cheese course, or as a garnish for a green salad along with crumbled Gorgonzola.
 
RECIPE: SWEET & SAVORY NUT CLUSTERS WITH
GORGONZOLA

Ingredients For 8-10 Servings

Preparation

1. PREHEAT the oven to 325°F. Line a cookie sheet with parchment paper.

2. TOSS the pecans, almonds, walnuts, and pumpkin seeds with the beaten egg white in a large bowl, until coated.

3. COMBINE the brown sugar, sea salt, black pepper, cayenne pepper and rosemary in another bowl and toss with the nuts until evenly coated. Pour in the honey and fold until coated.

4. SPREAD the mixture out on the prepared cookie sheet. Bake for about 20 minutes, or until toasted. Serve as desired.