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ANNABEL COHEN
Special to the Jewish News
lir
here's a big new food trend
that folks can't seem to get
enough of that just hap-
pens to be perfect for the
Thanksgiving meal: food bars.
It's more than the
standard salad bar or
ice cream sundae bars.
It's a trend that com-
bines staple foods with
sometimes exotic top-
pings. And this add-on
phenomenon has
crossed over to take on
more of the main role
of a meal.
Perhaps the easiest
and most common
form is the mashed
potato bar. From Los
Angeles to New York,
chic eateries are offer-
ing simple versions of
spuds with toppings
of whatever can be
imagined — every-
thing from simple
grated cheese, minced
steamed veggies and
enigmatic combos
including smoked
fish, caviar,
caramelized onions,
grilled wild mush-
rooms and wine
sauces.
The potato has
always been sort of
the "vanilla" of the
vegetable group. Its
sandwiches and breakfast omelets or
scrambled egg bars and hot cereal and
fruit juice bars.
Tens of millions of Thanksgiving
dinners will be fussed over this year.
It's a given. Each will be interpreted
in unique and special ways. Another
given: the bar concept may be just
"bar" toppings for your family to
enjoy this year. Arrange the toppings
in attractive bowls around the main
dishes and watch your guests con-
struct their own favorites combos.
There will be something that's sure to
please every appetite. Yet another rea-
son to give thanks.
•
Serve an easy-to-assemble side-dish bar along with old Tom.
starchy, mealy texture
lends itself naturally
to embellishment. Its versatility has
made it a staple in everything from
potage to pierogis. And as the cate-
gorical comfort food, you'd be hard
pressed to find anyone who doesn't
appreciate potatoes.
But the bar concept does not end
with the "eyes" only. The idea is con-
stantly being expanded to include
other entrees, vegetables and side
dishes and dessert. Of course there
are sweet potatoes and yams, along
with other root vegetables and pastas
to name a few.
The notion can also interpreted
into other meals with edibles, such as
•.&tk4r .4L : :.A
the new way of altering tradition
you're looking for. And it's easy to
take ready-made and simple topping
recipes and offer them to your hungry
guests.
Whether it's a stuffing bar, veg-
etable bar or pumpkin pie bar with
toppings such as maple-syrup-laced
whipped cream or three flavors of ice
cream and crushed toasted pecans,
there's a bar that will work with most
any meal.
Here are two recipes for
Thanksgiving traditions — mashed
potatoes and pumpkin pie — with
some suggestions and recipes for
MASHED POTATO OR SWEET
POTATO BAR
Have your family's favorite gravy on
hand, too, for the potatoes, as part of
the bar.
Mashed Potatoes
3 pounds russet or Idaho potatoes
(about 6 medium potatoes),
peeled or not (or sweet potatoes,
peeled)
4 T. butter or margarine
1/2 cup hot milk, cream or
substitute
1/4 cup sour cream (optional)
kosher salt and pepper to taste
Cut potatoes into large chunks.