Must-Make Thanks­giv­ing Sides

ON THANKS­GIV­ING SIDES

Albuquerque Journal - Parade - - Front Page -

Need a change of pace for your up­com­ing Thanks­giv­ing feast? These cre­ative side dishes from Cherry Bombe: The Cook­book are sure to be­come new no-stress hol­i­day classics. You can give your­self a head start and prep them a few days be­fore the big meal. The book, from the ed­i­tors of the trendy Cherry Bombe food mag­a­zine and pod­cast, is a com­pi­la­tion of recipes from

Amer­ica’s top fe­male chefs. —Ali­son Ash­ton

SWEET POTATO WEDGES WITH TAHINI & SCALLIONS

Pre­pare the dress­ing up to two days ahead and re­frig­er­ate; let it come to room tem­per­a­ture while the sweet pota­toes roast. Pre­heat oven to 400°F. Cut each of 3 large sweet pota­toes into 8 wedges. Com­bine sweet pota­toes with ¼ cup olive oil and 1 tsp kosher salt, toss­ing to coat. Ar­range wedges, flesh side down, in a sin­gle layer on a bak­ing sheet. Roast 15 min­utes, turn and roast 10 min­utes, or un­til browned on all sides and creamy in cen­ter. In a small bowl, whisk to­gether

1⁄ cup tahini, ¼ cup honey, juice of 2 lemons, 2 tsp toasted sesame

3 oil and ¼ tsp kosher salt. If dress­ing seems too thick, whisk in a lit­tle wa­ter to loosen it up. Ar­range roasted sweet pota­toes in a sin­gle layer on a serv­ing plat­ter; driz­zle lib­er­ally with dress­ing. Sprin­kle with ¼ cup thinly sliced scal­lion (green part only), ¼ cup chopped cilantro, ¼ cup chopped mint and 1 Tbsp sesame seeds; serve at room tem­per­a­ture with any ex­tra dress­ing on the side. Serves 6. Adapted from Vi­vian Howard, Chef & the Farmer, Kin­ston, N.C.

PUR­PLE GRAIN ROASTED BEET & BAR­LEY SALAD

Pre­pare the en­tire recipe up to two days ahead; toss with pecans and driz­zle with bal­samic re­duc­tion just be­fore serv­ing. Pre­heat oven to 400ºF. Scrub 3 medium red beets; wrap in foil, place on a bak­ing sheet. Roast 45–50 min­utes or un­til a knife slides into them eas­ily. Re­move from oven. Cool, peel and chop beets. Set aside. Pre­pare 1½ cups bar­ley ac­cord­ing to pack­age di­rec­tions. Place 1 cup beets, ¼ cup wa­ter, ½ tsp sugar, ½ tsp kosher salt and black pep­per to taste in a blender; puree. Com­bine beet puree and bar­ley in a large bowl. Mix in re­main­ing beets, 1 cup dried cran­ber­ries, 1 cup halved red grapes, ½ cup chopped toasted pecans and 2 Tbsp chopped tar­ragon. Sea­son with salt and pep­per. Place 1 cup bal­samic vine­gar in a small saucepan over medium-high heat. Bring to a boil, re­duce heat and sim­mer 10–12 min­utes or un­til vine­gar is re­duced by more than half and is a thick, syrupy con­sis­tency. Re­move from heat. To serve, driz­zle bar­ley mix­ture with bal­samic re­duc­tion; sprin­kle with ad­di­tional pecans and tar­ragon. Serves 8–10.

From Martha Hoover, Café Pat­a­chou, In­di­anapo­lis

THIS HEARTY

SALAD WORKS AS DRESSIN G WITH THE BIRD

AS A OR MEATLES

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