Food
Totable
Easy-to-prepare recipes to bring to the traditional dinner.
ANNABEL COHEN
Special to the Jewish News
T
hanksgiving is less than two weeks away.
You, or someone you know, is most likely
preparing some sort of turkey — roast,
deep-fried.
We know we must serve some sort of potato —
sweet, mashed. We must also serve something green
— beans, sprouts. And we have to have dessert —
pumpkin pie, apple dumplings, etc.
If you're like me, you like your meal big and
abundant. Yet most families won't allow one person
to prepare every last dish for the Thanksgiving
meal. If you're not hosting, chances are it's you who
will tote in a salad, side dish or dessert to the party.
What to bring is not an easy choice. While a
green vegetable can be anything from plain steamed
asparagus to zucchini fries, we often want to present
somethinab in between: a dish that's delicious,
healthful (somewhat) and not too crazy; fare that's
neither lackluster nor controversial.
The recipes below are adaptable. The green bean
recipe can easily be adapted for asparagus, wax
beans or even brussels sprouts (though sprouts need
a longer cooking time). The sweet potatoes can be
replaced by any variety of potato, or a combination.
And if the potatoes are small enough, like some red-
skins, you won't even need to cut them.
The pumpkin bread can be made with acorn or
butternut squash, and the pecan bars can be pre-
pared with walnuts or other nuts.
GREEN BEANS WITH TOASTED HAZEL-
NUTS AND LEMON
2 pounds fresh whole green beans, trimmed at
stem only
2 T. olive oil
juice of 1/2 lemon, to taste
2 T. soy sauce
1/4 cup fresh chopped dill
kosher salt and pepper to taste
1/4 cup chopped hazelnuts, lightly toasted
Bring a large pot of water to a boil over high
heat. Add green beans and cook, stirring once or
twice for about 4 minutes, until bright green and al
dente. Drain the beans and set aside in a
microwave-safe bowl until ready to serve.
Combine the olive oil, lemon juice and soy sauce
in a small bowl and whisk well. Set aside.
Just before serving, reheat the beans on high for 3
minutes. Toss with the lemon/soy mixture and dill
and sprinkle with salt and pepper. Toss with the
hazelnuts and serve immediately. These may also be
served at room temperature by skipping the reheat-
ing process. Makes 8-10 servings.
SIMPLE GARLIC ROASTED
SWEET POTATOES
I like this herbed recipe that bal-
ances the sweet with the spicy.
4 pounds red-skinned sweet pota-
toes or yams, peeled, cut into 2-
inch chunks
24 shallots, peeled
16 whole, peeled garlic cloves
3 T. dried parsley
1/2 t. cayenne pepper
kosher salt and pepper to
taste
1/4 cup olive oil
Preheat oven to 375F.
Spray a roasting pan
with non-stick cooking
spray. Place the potatoes,
shallots, garlic, parsley,
cayenne pepper, salt and
pepper in the roaster.
Drizzle the olive oil over
all and toss well. Roast
uncovered for 45 min-
utes. Turn the potatoes
with a spatula and cook
for 30 minutes more. If
the potatoes are not ten-
der, turn again with a
spatula and cook for 30
minutes more. Adjust salt
and pepper to taste. Serve hot. Makes 12 servings.
TOSSED GREENS WITH PECANS AND
POMEGRANATE VINAIGRETTE
A great, fresh and light salad to start the meal.
Dressing:
1/2 cup extra virgin olive oil
1/4 cup pomegranate juice
1/2 cup balsamic vinegar
2 T. walnut oil
1 T. grated lemon zest or peel
salt and pepper to taste
Salad:
10 cups mixed baby greens
1 cup fresh chopped parsley
1 cup shredded carrots
1 cup diced seedless cucumber
1 cup chopped radishes
1 cup lightly toasted pecan halves
Combine dressing ingredients in a jar with a
tight-fitting lid and shake well. Set aside until ready
to use (do not refrigerate unless you are making this
two or more days ahead of time).
Toss the salad ingredients in a large bowl. Pour
half the dressing into the salad and toss well (best
when done with your clean hands). Taste the salad
and add more dressing if needed. Arrange the salad
on individual plates and serve, or alternately serve
in a large salad bowl or platter. Makes 8-12 serv-
ings.
CRANBERRY MANDARIN-ORANGE SAUCE
Super easy and not-too-sweet alternative to regular
cranberry sauce.
4 cups (about 12 oz.) fresh or frozen cranberries
1 can (about 15 oz.) mandarin oranges and juice
or syrup
1 cup red wine, any kind (even Concord)
1/2 cup sugar
1 cinnamon stick
Combine all ingredients in a large saucepan over
medium-high heat and bring to a boil. Reduce heat
to medium and cook the sauce for 20 minutes.
Allow the sauce to cool in the pan before transfer-
ring to an attractive serving dish, covering with
plastic wrap and chilling for up to three days.
TOTABLE THANKSGVING on page 64
11/12
2004
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