Appetizers – Holiday Feasting
Roasted Chipotle Yams – Photo by Dante Fontana © Style Media Group
Roasted Chipotle YamsRecipe submitted by Angelique Miller, executive chef, general manager and co-owner at Baagan, 910 Pleasant Grove Boulevard, Suite 160, Roseville, 916-771-2117, baagan.com
- 10 cups yams, peeled and cut in 1-inch by 1-inch chunks
- 2 tbsp. grapeseed oil (or other light-tasting oil)
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper, freshly ground
Mix ingredients in a large bowl until well coated. Spread onto a large baking sheet so it’s in one layer (not chunks on top of each other). Bake at 425-degrees Fahrenheit for 10 minutes. Stir to flip the yams. Broil at 550-degrees Fahrenheit for an additional 5 minutes.
- 3 tbsp. pumpkin seeds, raw
- 3 tbsp. scallions, sliced into thin rings
- 3 tbsp. cilantro, chopped
- 1 batch chipotle cranberry glaze (see recipe below)
When ready to serve, put yams into a large bowl and add the remaining ingredients. Fold carefully to avoid breaking the yam pieces and coat well.
Chipotle Cranberry Glaze
- 3 cups (12 oz.) fresh or frozen cranberries
- 1 cup water
- 1 cup pure maple syrup
- 1/2 cup chipotle peppers, diced
- 1 tbsp. grapeseed oil (or other light-tasting oil)
- 1 tsp. sea salt
- 1 tsp. fresh black pepper, ground
Boil on high heat until cranberries are tender. Reduce heat to medium low and cook until a syrup consistency, about 10 minutes. Stir frequently to prevent burning.
CHEF'S TIPS“My personal tip for a successful Thanksgiving is to make sure everyone invited is encouraged to bring a favorite dish. That way everyone can be sure there’s something [to eat] that’s comforting and familiar to them, as well as accommodating any dietary restrictions they may have in a subtle, discreet way. As the host, make lots of different and delicious veggie dishes. Any time I've brought veggie dishes to holiday potlucks, they always get gobbled up faster than anything else on the table.”
—Angelique Miller, executive chef, general manager and co-owner at Baagan
Caramelized Brussels Sprouts with Bacon and PistachiosRecipe submitted by Heather Zamarripa, executive chef at 36 Handles Pub and Eatery, 1010 White Rock Road, Suite 100, El Dorado Hills, 916-941-3606, 36handles.com
- 1 lb. Brussels sprouts, trimmed and washed
- 1/4 lb. bacon, diced
- 2 tbsp. butter
- 2 shallots, minced
- 1 tbsp. garlic, minced
- 1/4 cup roasted pistachios, shelled
- 1/8 cup balsamic vinegar
- Salt and pepper, to taste
Blanch Brussels sprouts in salted boiling water for approximately 7-8 minutes, or until almost tender. Strain immediately and shock in ice water to stop cooking. In large sauté pan, cook bacon until it begins to crisp. Add butter, shallots and garlic. Add Brussels sprouts and sauté for 1-2 minutes, until they begin to caramelize. Finish by adding pistachios and balsamic vinegar. Season well with salt and pepper.
CHEF'S TIPS:“My tip for a successful Thanksgiving meal is to have variety. In my family we do three different kinds of potato preparations: traditional mashed with gravy, sweet potato pie and shredded powder horn potatoes. We also usually have ham and turkey, as well as different varieties of vegetables and bread. Everyone in the family leaves happy since they get to have their favorite dish!”
—Heather Zamarripa, executive chef at 36 Handles Pub and Eatery
Pao de QueijoRecipe submitted by Joao Peres, master gaucho chef at Flame & Fire, 963 Pleasant Grove Boulevard, Roseville, 916-790-5750, flameandfire.com
- 1 cup whole milk
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1 tsp. salt
- 3 cups of sweet cassava flour (manioc flour)
- 2 eggs
- 1 cup Parmesan cheese, freshly shredded
- 1 cup cheese of your choice (jack, Cheddar, Asiago), freshly grated
Preheat the oven to 350-degrees Fahrenheit. Over medium heat, bring the milk and butter to a low boil in a 2-quart (or larger) saucepan. With a wooden spoon, stir in the oil and the salt. Remove from heat immediately. Slowly fold in the cassava flour. Transfer the dough to a mixing bowl. Mix for several minutes at a low to medium speed. Beat the eggs in a small, separate bowl. Add half of the beaten eggs to the dough, slowly. Once the first half of the eggs are thoroughly mixed in, add the remainder of the eggs. Continuing with the mixer on a medium speed, fold in the cheese. Using an ice cream scooper, scoop the dough into greased mini-muffin tins. Bake for 25 minutes.
CHEF'S TIPS“Pao de queijo is a traditional Brazilian cheese bread that’s naturally gluten-free and fantastically delicious!”
—Joao Peres, master gaucho chef at Flame & Fire
Brony Kadu (Sautéed Pumpkin Topped with Seasoned Yogurt)Recipe submitted by Najla Amiri, chef and co-owner at Bamiyan Afghan Restaurant, 1121 White Rock Road, El Dorado Hills, 916-941-8787; 7622 Greenback Lane, Citrus Heights, 916-725-6009, afghancuisine.com
- 3 pounds fresh pumpkin, peeled and cut into 1/2-inch pieces
- 1 large Spanish onion, cut in half and sliced thin the long way
- 1/2 cup olive oil
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 tbsp. coriander powder
- 1 tsp. salt
- 3/4 cup water
- 8 oz. natural yogurt
- 1 tsp. fresh garlic, chopped
- Fresh mint leaves for garnish
In a large pot, place the pumpkin with the rest of the ingredients. Cover the pot and simmer at medium heat for 20 minutes or until the pumpkin is tender. Stir occasionally. To serve, place the pumpkin on a flat serving dish. Top it with the yogurt (see recipe below), and garnish with fresh mint leaves.
In a bowl, mix yogurt with salt and fresh chopped garlic.
CHEF'S TIP“Brony kado is a great vegetable dish and goes well with any entrée, especially Thanksgiving dinner."
—Mousa Amiri, Chef and Co-owner at Bamiyan Afghan Restaurant
The Bronx Sausage StuffingRecipe submitted by Dominick Bellizzi, chef and owner at Dominick’s Italian Market and Deli, 8621 Auburn-Folsom Road, Granite Bay, 916-786-3355; and Dominick’s NY Pizza and Deli, 187 Blue Ravine Road, Suite 160, Folsom, 916-351-0900, dominicksmarketdeli.com
- Olive oil
- White onions, chopped
- Garlic, chopped
- Celery, chopped
- Cremini mushrooms, chopped
- Italian sausage
- Plain breadcrumbs
- Pecorino Romano cheese
- Shredded mozzarella
- Chicken stock
- 5 eggs
- Parsley, chopped
- Salt and pepper
In butter and olive oil, slowly fry onions, garlic, garlic, celery and mushrooms; coarsely chop broiled sausage. Mix everything together with breadcrumbs, cheese, chicken stock, parsley, salt and pepper. Place in baking dish, and then beat about 5 eggs. Pour over and bake at 450-degrees Fahrenheit for 30 minutes, covered. Top with additional cheese and bake, uncovered 20 minutes (or until cheese is melted and bubbly). Buon Appetito!
CHEF'S TIP“In our Italian family, as in most, quantities of each ingredient were done ‘by eye base,’ depending on the amount of people you’re feeding. Enjoy my aunt’s recipe!"
—Dominick Bellizzi, chef and owner at Dominick’s Italian Market and Deli and Dominick’s NY Pizza and Deli
Cranberry Cabernet Sauce
Recipe submitted by Beth Sogaard, owner and chef at Beth Sogaard Catering and Amador Vintage Market, 9393 Main Street, Plymouth, 866-441-2384, chefbethcatering.com, amadorvintagemarket.com
- 12 oz. fresh cranberries, or 4 cups
- 1-1/4 cups sugar
- 1 tbsp. orange zest
- 1 cup Cabernet Sauvignon, or other dry red wine
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. The berries will pop, and then the sauce will thicken up and the skins grow tender. Cool and serve chilled. Yields 2 cups; serves 12.
CHEF'S TIP“This dish is so easy, you have no excuse to buy canned cranberry sauce. Make it up to one week in advance. Vary the wine or use cranberry juice instead.”
—Beth Sogaard, owner and chef at Beth Sogaard Catering and Amador Vintage Market
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