Everyone’s always on the lookout for holiday side dishes with a twist. Quite by accident, this year’s Thanksgiving table included sides that turned assumptions about certain ingredients upside down, offering savory bites where sweet was expected, sweet where savory is usually a given. It began with the cranberry sauce.
Cranberry Salsa —”What is this? I’ve never had anything like it,” asked one dinner guest. This simple-to-prepare alternative to the usual sweet, forgettable cranberry sauce combines bright flavors: cranberries, pumpkin seeds, cilantro, jalapeno, green onion and line juice. It tastes fresh, not hot, works well with a variety of menus, and there’s no cooking required beyond some toasting of pumpkin seeds. Mix it up.
Mashed Sweet Potatoes with Chipotle — “These sweet potatoes are great. They’re not sweet,” said another diner. The Three Points cooks have long wondered why most recipes take an inherently sweet vegetable and douse it with even more sugar/maple syrup/marshmallows. A touch of chopped, canned chipotles in adobo adds a smoky undertone to mashed sweet potatoes. There’s no real recipe needed here; chipotles are added to taste. But do proceed with caution, as the chipotle chilies are deceptively hot.
Carmelized Brussels Sprouts with Pecans — Who would have guessed that a bit of sweetness would turn up in the brussels sprouts? Shredding the sprouts makes the stovetop preparation quick and easy and maintains the color.
Marinated Beets with Horseradish — A vibrant dish that’s actually best made in advance. Oven-roasted beets (easy to cook, easy to peel) are dressed with olive oil, dijon mustard and horseradish.
Pumpkin-Thyme Dinner Rolls — And where’s the pumpkin? Why in the dinner rolls. (Also great for appetizers with a blue cheese spread.)
These gorgeous, jewel-toned dishes surrounded the centerpiece:
Roast Turkey with Pancetta-Sage Gravy — liberal application of a pancetta-butter blend with sage and Parmesan (or as we like to call it, bacon-and-cheese butter) infused the turkey with a slightly porky, umami essence. The wonderfully moist bird produced gravy so lip-smackingly rich that guests drained every last drop from the serving dish, thankful, each and every one, for the opportunity.
Thanks also to Chez Kate for the Unruly Cellars house red, from Spanish grapes blended with Spanish expertise.