I don’t have proof, but I contend that the traditional Thanksgiving menu was devised by someone who never had to cook it. Often there are loads of last-minute chores: the sprint to get everything ready at the same time is no easy feat.
Hosting the holiday is much more fun if everyone contributes. In these tough economic times, it makes good sense to divide up the work as well as the expenses.
For many, myself included, that means guests arrive with something to add to the meal. For non-cooks, that could be rolls and butter, a relish tray, a bottle or two of Pinot Noir or a store-bought dessert. For guests that cook, it’s best to agree on which traditional dish guests provide.
This year I’m turning to Tara Bench for Thanksgiving side dish recipes that guests can use to contribute. She is the cookbook author who is best known as “Tara Teaspoon” on her popular food blog. The former Martha Stewart food editor and food director of Ladies Home Journal magazine, has a new book, “Delicious Gatherings: Recipes to Celebrate Together” (Shadow Mountain, $34.99).
Featured here are recipes from the book, including her mashed potatoes deliciously accented with a just-right amount of smoked Gouda cheese and green onions, as well as spicy maple sweet potatoes teamed with glazed pepitas, those delicious, hulled pumpkin seeds. And her version of fresh cranberry sauce is divine and is a welcome part of the trio.
As for those last-minute prep hassles, don’t be reluctant to ask guests to pitch in. Clean up, too. The kids 4 and older can be asked to take the dirty plates to the kitchen. That’s a big part of the collective holiday joy.
Fresh Orange Cranberry Sauce
Bench writes that this sweet and tangy accompaniment to turkey is quintessential. “This sauce isn’t cloyingly sugary or sticky; it has the right balance of sweet oranges, apple, and crunchy pecans,” Bench wrote. “A hint of spice makes it perfect for any fall meal, and it’s even better when made ahead.”
Yield: 10 to 12 servings
INGREDIENTS
2 cups (8 ounces) fresh or frozen cranberries
1 Granny Smith apple, peeled, cored, and quartered
Minced zest from half an orange
1 navel orange; see cook’s notes
1/2 cup granulated sugar
1/4 cup finely chopped pecans
1 pinch allspice
Cook’s notes: In this recipe remove zest (colored portion of peel) first. To cut the orange into peeled segments called “supremes,” start by cutting top and bottom off citrus, making those two cuts parallel to each other and cutting just below white pith. Place cut-side down on work surface. Cut off peel and pith in strips about 1-inch wide, starting at the top of the fruit and cutting down (following contour of shape). Working over bowl to collect juice, use a sharp small knife to cut parallel to one section’s membrane, cut to center; turn knife and cut along the membrane on the other side of that section to remove it. Repeat until all sections are removed and cut from their membranes.
PROCEDURE
1. In a food processor, pulse cranberries and apple until coarsely chopped. Transfer to a medium bowl and add orange zest.
2. Supreme the segments of the orange. (Cut off the peel and remove the segments from the membrane — see cook’s notes.) Coarsely chop segments and add to the bowl, then squeeze any juice from membrane into bowl.
3. Add sugar, pecans, and allspice to cranberry-apple mixture. Stir until combined.
4. Cover and refrigerate 3 hours or overnight. Serve chilled. Leftovers can be chilled up to 4 days.
Spicy Maple Sweet Potatoes with Cinnamon Pepitas
Use any variety of fresh sweet potatoes you prefer, the light tan-skinned beauties or the dark red variety that is sometimes dubbed “yam.” Butternut squash can sub in for the sweet potatoes if you prefer. Either way the dish is delicious. The concoction can be made ahead through step No. 6. Prepare the pepitas; store cooled pepitas at room temperature in an airtight container. Peel, cut, and cook the potatoes. Cool and store the cooked potatoes in the fridge up to 2 days. When ready to serve, heat potatoes in a covered, nonstick skillet until warmed through, then continue with step No. 7.
Yield: 6 to 8 servings
INGREDIENTS
Pepitas:
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1/2 cup pepitas (hulled pumpkin seeds)
Sweet Potatoes:
4 medium sweet potatoes, about 2 1/2 pounds
3 tablespoons olive or avocado oil
1/4 cup finely diced shallot or red onion
1 teaspoon kosher salt
2/3 cup chicken or vegetable broth
1/4 teaspoon sweet paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
3 tablespoons pure maple syrup
2 tablespoons butter
PROCEDURE
1. For pepitas: Line a baking sheet with parchment or a silicone baking mat. Set aside.
2. In a small saucepan or skillet, combine maple syrup, cinnamon, and cayenne over medium-high heat. Bring to a boil and add pepitas. Boil, stirring constantly, until maple syrup is almost gone, and mixture is thick and getting darker in color, 3 to 4 minutes.
3. Remove from heat and pour glazed pepitas on prepared baking sheet. Working quickly, spread the seeds out in a single layer using a spatula or forks. Let cool completely, then break or chop into small clusters.
4. For sweet potatoes: Peel potatoes and cut into 1-inch pieces.
5. In a large nonstick skillet with a lid, heat oil over medium-high heat. Add sweet potatoes, shallots, and salt and stir to coat with oil. Reduce heat to medium. Cook sweet potatoes, stirring occasionally, until they soften, about 5 minutes.
6. Add broth and cover skillet. Reduce heat to medium-low and let sweet potatoes cook until tender but not falling apart, 12 to 14 minutes.
7. Remove lid and add spices, garlic powder, and maple syrup. Gently stir to allow syrup to bubble and glaze potatoes for 1 minute. Add butter and stir to coat. Remove from heat.
8. Serve sweet potatoes while they are still warm, topped with candied pepitas.
Smoked Gouda and Scallion Mashed Potatoes
These mashed potatoes are scrumptious with turkey and gravy, but are also an inviting partner to pot roast, grilled steak, chicken, or Easter ham. “They are the ultimate potato side dish with just a hint of smoky cheese and savory onion,” wrote Bench. “The cheese is used sparingly so it’s not overpowering but truly makes these potatoes great.”
Yield: 10 to 12 servings
INGREDIENTS
5 pounds Russet potatoes, peeled, cut into 2-inch pieces
4 teaspoons kosher salt, divided use
3/4 cup whole milk, warmed
2 tablespoons unsalted butter, room temperature
3/4 cup (4 ounces) grated smoked Gouda cheese
2 scallions (green onions), thinly sliced, divided use
PROCEDURE
1. Place potatoes and 2 teaspoons salt in large pot. Cover with cold water by 2 inches. Bring to boil on high heat. Reduce heat to simmer and cook until fork-tender but not falling apart, 25 to 30 minutes. Drain in colander.
2. Rice the potatoes with a ricer, or transfer them to bowl of stand mixer, or a large bowl. With the stand mixer or an electric mixer fitted with the whisk attachment, beat potatoes on medium speed until finely crumbled. Add remaining ingredients — 2 teaspoons salt, warm milk, butter, smoked Gouda, and half of the scallions. Beat until just smooth, adding more milk if needed for a light, creamy texture.
3. Serve hot. Garnish with remaining scallions and, if desired, more butter.
Source: “Delicious Gatherings: Recipes to Celebrate Together” by Tara “Teaspoon” Bench (Shadow Mountain, $34.99)
Source: www.mercurynews.com