New holiday gathering guidelines from the Centers for Disease Control recommend limiting guests at the table to those who live in the same household. And as COVID-19 cases continue to increase in Texas — Dallas County, as well as the state, has just set a single-day record for new cases — we’ll be staying home and keeping Thanksgiving and other holiday celebrations scaled-down, chatting with relatives via FaceTime.
And if you want to hear more ideas about how to keep your holiday celebrations safe yet still fun, join Dallas Morning News food writer Sarah Blaskovich for a free DMN Download call on Nov. 16 with chefs Tiffany Derry and Uno Immanivong, as well as Dr. Erin Carlson, associate clinical professor and director of graduate public health programs at UT-Arlington’s College of Nursing and Health Innovation.
Now, what to eat? The whole turkey may not make the usual appearance, in favor of the breast, or possibly a large hen. (I personally love to make Dorie Greenspan’s stuffed pumpkin as a whole meal-in-one.) Stellar sides, like the recipes below from recipe developer Karen Elizabeth Watts, could easily steal the show. (They’re always what we like best anyway, right?)
The good news? The pressure is off to entertain others, and many of these items can be prepared days in advance.
Chopped Stack Salad
1 large heirloom tomato, cut into 4 thick slices
1 avocado, diced fine
Seeds from 1 pomegranate
1 large carrot, peeled and diced fine
2 hard boiled eggs, rough chopped
1/4 red pepper, diced fine
1/4 yellow pepper, diced fine
1/4 orange pepper, diced fine
5 ounces kale, diced fine
4 ounces gorgonzola or feta cheese, crumbled
Citrus Vinaigrette (recipe follows)
Using a 3 1/8 x 1 1/2-inch ring, begin stacking ingredients, using tomato slice as the base, dividing ingredients into four equal portions. Cover and refrigerate overnight for best presentation (Substitutions are encouraged to make this a personal favorite.)
To serve, pool 1 ounce of Citrus Vinaigrette on plate. Place ring of salad in center of plate. Remove ring and serve immediately.
Note: Rings can be ordered from Amazon, or a tuna can, top and bottom removed, can sub in for rings.
Makes 4 servings.
Citrus Vinaigrette
1 small shallot, minced
3/4 cup olive oil
1/4 cup Champagne vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon Dijon mustard
1/2 teaspoon lime zest
Salt and pepper to taste
Combine ingredients in blender and pulse until combined. Store under refrigeration for up to 3 days.
SOURCE: Karen Elizabeth Watts
Fiesta Dressing Stuffed Acorn Squash
2 small acorn squash, halved and seeded
1 cup wild and long grain rice, cooked and cooled
1 cup cubed oven-dried brioche or French bread
1 pear, cored and diced fine
1/4 red onion, diced fine
1/4 yellow pepper, diced fine
1 stalk celery, diced fine
1/2 cup chopped pecans, toasted
1/4 cup dried apricots, diced fine
1 clove garlic, mined
1 teaspoon fresh sage, minced
1 teaspoon fresh marjoram, minced
1 teaspoon poultry seasoning
1/2 cup white wine
1/4 cup butter, melted
Preheat oven to 350 F.
On prepared half sheet pan, place squash cut side down. Bake for 25 to 30 minutes, until squash begins to soften.
In a large bowl, mix remaining dressing ingredients.
Remove squash from oven, allowing to cool for 5 minutes, turn over. Equally divide dressing mixture between 4 halves. Place back in oven for 30 minutes, until squash is tender. Serve immediately.
Makes 4 servings.
SOURCE: Karen Elizabeth Watts
Cranberry Pear Sauce
1-12 ounce bag fresh cranberries
1 cup water
1/4 cup sugar
1 pear, cored and diced
1 orange, zested and juiced
2 oranges, peeled and chopped rough
1 tablespoon fresh ginger
1 tablespoon pumpkin spice
Place all ingredients in medium saucepan over high heat. Stir until cranberries burst, and continue cooking for 5 minutes. Remove from heat and allow to cool. Store under refrigeration for up to 5 days. Serve chilled.
Makes about 2 cups.
SOURCE: Karen Elizabeth Watts
Roasted Sweet Potatoes and Shallots with Spicy Pecans
1/2 cup pecans, chopped rough
1/8 cup dark brown sugar
1 teaspoon Tabasco sauce
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 lime, zested and juiced (divided use)
2 pounds sweet potatoes, washed and quartered lengthwise
2 shallots, quartered
1/4 cup butter, melted
3 tablespoons olive oil
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
3 cloves garlic, chopped rough
Salt and pepper, to taste
Line a half sheet pan with parchment. In a medium saucepan, add pecans, brown sugar, Tabasco, salt, pepper, and lime juice. Stir until mixture bubbles, about 2 to 3 minutes. Pour mixture on parchment. Allow to cool. Crumble or chop.
Preheat oven to 425 degrees F. Prepare a half sheet pan.
In a large bowl, combine sweet potatoes, shallots, butter, olive oil, herbs, and garlic. Season with salt and pepper. Pour seasoned potatoes on sheet pan and roast for 20 to 25 minutes, until tender. Top with pecans and zest. Serve immediately.
Makes 4 servings.
SOURCE: Karen Elizabeth Watts
Herbed Popovers
2 cups milk
4 eggs
2 cups all purpose flour
1 teaspoon sea salt
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1/2 teaspoon garlic powder
1 cup grated Gruyere
Preheat oven to 350 degrees F. Place popover pan in oven.
In a small saucepan, simmer milk. Remove pan from heat. In a large bowl, whisk eggs until frothy. Slowly add milk, whisking constantly until combined. Fold in flour and seasonings and gently stir until just combined.
Remove hot popover pan from oven. Butter or spray liberally with non stick spray. Fill each popover cup 3/4 full and evenly divide grated Gruyere on top.
Bake for 35 to 40 minutes, rotating at 15 minutes to assure even baking. Serve immediately.
Makes 6 popovers.
SOURCE: Karen Elizabeth Watts
