Welcome to guest blogger Amelia Peltz, who shared our Thanksgiving table and brought a dish that became a hands-down favorite.
Ah, Thanksgiving. The turkey-centric holiday that often left those of the vegetarian persuasion feeling a little freakish for our desire to just eat the vegetables. But with the increasing popularity of vegetarianism, fueled as much by locavore ideals as by the popularity of books exposing the underbelly of commercial food production, more and more feasts are now featuring lavish vegetarian centerpieces. For this year, we made Squash Gratin with Poblanos and Cream, a heavenly combination of butternut squash, roasted poblano peppers, heavy cream (yes, vegetarians like heavy cream! And butter, too!), as well as a combination of Farmers’ and Monterey Jack cheeses. Add some fresh thyme and oregano and you have a side dish that is sure to please both meat eaters and vegetarians alike.
— Amelia Peltz
Other dishes that stole the show:
- Double-Mashed Potatoes with olive oil, smoky paprika, cumin and garlic
- Cranberry Salsa with Cilantro and Chiles offered a bright, clean taste that would have been great on turkey sandwiches, if any had been leftover
- Shredded Sautéed Brussels Sprouts with Ham and Pecans had even nonbelievers going for seconds
- Mocha Pecan Pie The best of all possible pies. Simplify this recipe a bit by using the pie crust recipe of your choice and basic whipped cream; the filling itself shines by cutting the usual toothache-inducing sweetness of pecan pie through addition of espresso and cocoa.
- Pumpkin Soufflés These individual soufflés can be prepared ahead of time and held in the freezer. Pull out as many ramekins as needed and bake in the down time after the main course.