25 November 2010

Thanksgiving 2010

What a culinary success. This is the first time we've made a full traditional Thanksgiving for just our immediate family, and it was divine. We made some of this:

and some of this:

and a touch of that:

But want I want to share today is our appetizer salad:

A sweet potato mélange that will delight your your senses. Best of all, you serve it room temperature, so it's low pressure. Enjoy.

Sweet Potato Salad
serves 6-8 as a side or appetizer

4 large sweet potatoes, peeled and diced
olive oil
3 stalks celery, chopped
1 small shallot or 1/4 onion, finely chopped
1/2 cup dried currants, raisins, cranberries, or cherries (I had currants)
1/2 cup pecan halves, toasted then cooled and roughly chopped
4 oz goat cheese, crumbled (Feta would also work)
1/4 cup parsley, chopped
2 Tbsp smooth Dijon mustard
2 Tbsp red wine vinegar
salt and pepper

Preheat oven to 450˚F. Toss diced sweet potatoes with 2-3 Tbsp olive oil and roast until soft and starting to brown and caramelize, 25-35 minutes, stirring once. Remove from oven and cool. Combine celery, shallot or onion, dried fruit, pecans, goat cheese, parsley, mustard, and vinegar. Stir to combine. Combine with cooled sweet potatoes and season with salt and pepper. Serve as a salad at the table or on endive leaves or in small dishes as an appetizer while you're waiting for the turkey to cook. Yum.


Jodi said...

Love the spoons!

This looks delicious!

James said...

I bought those spoons with you in Shanghai. I so badly wish I had bought more at 1RMB each—such a steal!