Must-Make Thanksgiving Sides
ON THANKSGIVING SIDES
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
SALAD WORKS AS DRESSIN G WITH THE BIRD
AS A OR MEATLES