To help finalize your holiday menu—or offer a few ideas on what dish to bring to your mother-in-law’s—we chatted with a few local food purveyors to see what they were cooking up this Thanksgiving.
So get out your apron and make room at the table. You’ll want to add these to your holiday feast. Bon appetit!
Want to skip ahead?
Roasted Sweet Potato Soup
Chef James Zoller
The Roasted Sweet Potato Soup at TRACE. Photo: Jessica Fradono.
- 3 cups roasted sweet potato
- 2 yellow onions
- 3 cloves garlic, minced
- 3’’ piece of ginger, peeled and sliced
- 1/8th cup maple syrup
- ¼ cup white wine
- 1 ½ cup vegetable stock
- 1 ½ cup heavy cream
- Salt, black pepper, & nutmeg to taste
- Splash of Apple Cider Vinegar
- Preheat oven to 325.
- Dock the sweet potatoes with a fork, wrap in aluminum foil and place on a rack in the oven. Roast for two and a half hours or longer until the sugars. begin to seep out of the potato and caramelize.
- Once the sweet potatoes are roasted, take them out of the foil, split them in half and let cool.
- While the sweet potatoes are cooling, julienne your onions and slice your ginger.
- In a medium pot, add some oil and sweat down the garlic and onion until translucent. Deglaze with white wine and cook down until it’s almost dry.
- Add the sweet potatoes and stock, bring up to a simmer and add heavy cream and maple syrup.
- Let simmer for 30 minutes then blend and pass through a chinoise. If one isn’t available that’s okay.
- Season the soup with nutmeg, salt, black pepper, and apple cider vinegar.
This Corn Soup was inspired by Diana Kennedy. Photo: Fonda San Miguel.
- 4 cups fresh corn kernels, cut and scraped from 5 or 6 ears of corn, or about 2 10 oz. package of frozen corn kernels, thawed
- 4½ cups milk
- ¼ cup butter, softened
- 1 teaspoon sea salt
- 2 Poblano Chiles, roasted, peeled, seeded, and diced *
- 6 tablespoons shredded Monterey Jack cheese
- 6 corn tortillas, cut into thin strips and fried crisp
- Combine corn and 1 cup of the milk in a blender.
- Puree at high speed until smooth; set aside.
- In a heavy, 3-quart nonreactive stockpot, heat the butter over medium heat until melted and bubbly.
- Add the corn puree and cook over medium heat for about 5 minutes, stirring constantly.
- Add the remaining 3½ cups milk and the salt; bring mixture to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
- In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
- Ladle the hot soup into the bowls and garnish with a few tortilla strips.
Turkey and Dressing Meatballs with Maple Giblet Gravy
Chef Jack Gilmore
The Meatballs add flavor and color to a Thanksgiving spread.
Photo: Jack Allen’s Kitchen.
- ¼ cup celery, diced
- ½ cup onion
- 1 tablespoon Dijon mustard
- 1 pound turkey leftovers
- 1 pound tamale and jalapeño-cornbread dressing, leftover
- 1 tablespoon Worcestershire sauce
- 3 eggs, beaten
Maple Giblet Gravy
- 2 tablespoons butter
- ¼ cup onion, diced
- 2 tablespoons flour
- 3 cups chicken broth (boxed is fine)
- ½ cup giblets, cooked and chopped
- ¼ cup maple syrup
- 1 tablespoon sage, fresh and chopped
- Salt and pepper to taste
- Preheat oven to 375° F., and butter a sheet pan.
- In large mixing bowl using hands, combine all ingredients and mix well.
- Form mixture into 1-inch balls, place on pan, and bake for 20 to 25 minutes, until lightly browned.
Maple Giblet Gravy
- In saucepan, sauté butter and onions.
- Gradually whisk flour into onions for approximately 2 minutes.
- Add broth and giblets to onion mixture, and cook on medium heat until slightly thickened, approximately 10 minutes.
- Add syrup and sage to saucepan, and season to taste
Hit ‘next’ to see more…