Oh, how the day grow shorter as we reach the end of November. But the holiday sets the tone for fall foliage and hearty flavors. It also means the most important meal of the year is almost here. I love a good Thanksgiving feast; it's the only occasion where my willingness to experiment in the kitchen is met with sincere enthusiasm.
What's a good dish to make that'll be sure to impress? Your guess is as good as mine -- which is why I decided to ask some professional food lovers what their favorite holiday dish is.
The protein roast is classic and essential. Joseph "JJ" Johnson, chef de cuisine at The Cecil (if you haven't tried his Citrus Jerk Wild Bass, you must!) and Minton's, has a delicious slow roast duck recipe that is both simple and quick if you're looking for an alternative to turkey.
No table is complete without roasted carrots. Jesse Schenker, chef and owner of The Gander and Recette, prefers some crunch with his sweet and savory. A pound of small heirloom carrots is the way to go. Look for them at your local farmer's market, where you'll find rich bundles of yellow, orange, red and purple varieties. "No matter what else is on the table, these are an ideal accompaniment," says Schenker. "They're also delicious and beautiful to look at!"
If you're cooking for a smaller crowd, go with soup. The co-founders of Sakara Life, Whitney Tingle and Danielle DuBoise, have concocted a recipe that also serves as a hearty alternative to the sweet potato and marshmallow casserole -- especially if you're trying to keep your sugar count down. Made with kabocha squash, ginger and pumpkin seeds, this soup is packed with nutrient-dense super foods that are known to give your body's magical digesting and cleansing powers an extra boost.
Mashed potatoes: who can resist? Andrew Zimmern, host of Travel Channel's Bizarre Foods series, adds crème fraîche to whip up a creamier taste and consistency to the classic dish. His recipe calls for Yukon Gold potatoes; these are golden on the inside, and have a rough, brown exterior.
Another fun one to try is the pumpkin custard. Ryan Pollnow, chef de cuisine and partner at Ne Timeas Restaurant Group, enjoys a version of the dish that combines a riotous variety of flavors: chanterelle mushrooms, sherry wine, persimmons, coffee and pecorino cheese.
"In late autumn, our farmers produce amazing heirloom varieties of hard squash and pumpkins," he says. "Rather than the assumed pies and tarts typically found around the holiday table, I wanted to highlight the pumpkins versatility in the savory kitchen."
In his recipe, Pollnow folds a puree of Rouge vif D’Etampes pumpkin into a rich cheese custard base. The custard is divided in the base of eight slopped plates in one even layer. Then in goes the mushrooms, which is sauteed with brown butter and a small amount of coffee to balance out the sweet pumpkin and persimmons.
Something else to consider: a party mix. These are so much fun, but don't get nearly enough love. I'm a huge fan of digging way down deep to secure a hearty portion. There shouldn't be anything dainty about a party mix -- especially one made with spicy ramen and wasabi. You can thank Jamie Bissonnette, co-chef and owner of Toro for the world's easiest recipe. If seafood is your thing, toss some crispy dried shrimp into the mix. The ingredients are easy to attain if you live within proximity to a convenience store or oriental supermarket.
(Scroll through the galleries for a complete list of dishes and recipe details.)
