RECIPES
Yes, turkey is the centerpiece of every Thanksgiving feast. The roast provides the ooh/aah moment that sets this day apart. But if you ask me, the sides are what people are really after. And the more the merrier, in my opinion. Half the fun is trying to figure out how to take a spoon of this and a pile of that, and fit it all onto one dinner plate.
Southern wisdom tells us, “Ain’t no one ever said, ‘Hell no, I don’t want me no buffet of side dishes!’”
Everyone has one or two special dishes without which it wouldn’t be Thanksgiving. Celebrate abundance, and please the crowd, I say. This year, I’m having cornbread and chestnut stuffing right alongside the celery and onion stuffing. If a guest wants to request, or even better bring a dish, my answer is yes. Mofongo, yams with marshmallows, jello with grated carrots inside, noodle kugel… all are welcome.
I’m including two recipes here, one for my Minted Mashed Carrots and one for my friend Kate’s family’s Broccoli and Cauliflower Salad. Both of these dishes make me very happy.
Wishing you and yours that which makes you happy this holiday season!
The Fullerton Family’s Broccoli Cauliflower Salad
This recipe was graciously given to me by my friend Kate, and was passed down from her grandmother. I love it for its crunch, and freshness. This salad is a great way to sneak a healthful side dish into a meal because the pleasing sweetness and tang of the dressing tones down the strong flavors of the cruciferous vegetables.
It’s a wonderful complement to a savory roast such as barbequed brisket or garlic-infused eye of the round, and it’s equally at home next to a pile of fried chicken. Pretty on the plate, it’s simple, homey, and comforting.
*Makes 8 Servings
For the salad:
Tiny florets of one head of cauliflower
Tiny florets of equivalent bunches of broccoli
1 med/small red onion, diced
1 4-ounce jar sweet, diced pimientos, drained well
For the dressing:
1 cup mayonnaise (recipe originally called for 1 cup Miracle Whip)
1/2 cup vegetable oil
1/3 cup white distilled vinegar
1/2 cup granulated sugar
1 teaspoon dry mustard (ground)
Salt and pepper to taste
Place salad ingredients in a large mixing bowl.
In another large mixing bowl, blend dressing ingredients with whisk. Pour the dressing over the vegetables, toss lightly, and refrigerate overnight if possible. Serve chilled.
Store in the refrigerator in a tightly lidded container for up to
3 days.
Minted Mashed Carrots
Winter is the time for comforting foods, the sturdy ones that stick to your ribs. I love root vegetables — carrots in particular — for checking that box. This cheerily bright side dish is homey, while popping as not-your-every-day fare. The tangy citrus harmonizes with the herbal mint, making this mash perfect for serving alongside savory meats with rich gravies.
This recipe was inspired by one developed in the Fine Cooking “Fakesgiving” trial run cooking marathon in which cooks make as many Thanksgiving sides as they possibly can. It certainly holds its own on a table with a turkey dinner, or why not serve it to balance the bold flavors of gamey venison steaks or rich Moroccan-spiced lamb meatballs.
*Makes 4 Generous Servings
2 pounds / 900 grams carrots, peeled and cut into small chunks
(about 1 inch / 2 1/2 centimeters)
2 teaspoons coarse sea salt, divided
1 tablespoon olive oil
2 tablespoons whipping cream or double cream
3 tablespoons unsalted butter
1 tablespoon finely chopped fresh mint
1/2 teaspoon finely grated lemon zest
1 tablespoon orange juice
1/2 teaspoon finely ground black pepper
In a medium saucepan, set over high heat, combine the carrots with enough cold water to cover by about 1 inch / 2 1/2 centimeters. Add 1 teaspoon of sea salt and bring the water to a boil. Reduce the heat to low, and simmer until the carrots are fork tender, about 30 minutes.
Transfer the carrots to a colander and drain, allowing them to rest.
In the same saucepan, set over low heat, combine the remaining salt, oil, cream, butter, mint, lemon zest, orange juice, and pepper, and heat gently, stirring occasionally, until the butter melts and the ingredients combine.
Return the carrots to the pan with the oil and butter mixture and mash with a potato masher. Serve immediately.
Store in the refrigerator in a tightly lidded container for up to
3 days.
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