Wasabi Wednesdays: A Very California Thanksgiving
We are not making it back east for Thanksgiving this year, so our son's first Thanksgiving experience will be on the warm west coast. It was in the 80's this week which isn't the feel of Thanksgiving that a Vermonter is used to and I've been thinking I need to add a few "fresh" dishes to our meal. In the spirit of California I've found a few variations on the traditional sides that I hope will add some spice to our meal. I've outlined the recipes below (in case you want to give them a go), I'll let you know how they turn out!
- 12-ounce bag fresh or unthawed frozen cranberries
- 3 tablespoons all-purpose flour
- 4 cups turkey giblet stock or chicken broth
In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender in batches purée cranberry mixture until smooth, transferring to a bowl. Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
Skim fat from pan juices (after cooking turkey), reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits. Simmer pan juices 3 minutes, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan. Season gravy with salt and pepper and keep warm.
Whipped Chipotle Sweet Potatoes
- 5 1/2 pounds sweet potatoes, scrubbed (about 8 large)
- 1 1/2 to 2 canned chipotle chilies in adobo sauce*, minced and mashed to a paste (about 1 tablespoon)
- 3 tablespoons unsalted butter, cut into pieces and softened
Preheat oven to 450°F. and line a baking sheet with foil.
Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
Reduce oven temperature to 350°F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.
Date, Goat Cheese and Mesculen Salad
Ingredients For Vinaigrette
- 2 tablespoons red-wine vinegar
- freshly ground black pepper to taste
- 1/2 cup extra virgin olive oil
- 8 cups mesclun (mixed baby greens, about 3/4 pound), rinsed and spun dry
- 8 dried dates (preferably Medjool), pitted and cut lengthwise into thin strips (about 1 cup)
- 6 ounces soft goat cheese, cut into pieces, at room temperature
In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.
In a bowl toss mesclun with vinaigrette and divide among 8 salad plates. Top salad with dates and goat cheese.
