As much as we all adore the classic Thanksgiving dinner—sweet potatoes and brined turkey and all—sometimes it’s fun to step out of the box and try something new. How about some great international variances on a few tasty classics? Here are some scrumptious suggestions for your kitchen:
– Jicama Salad: Sweet jicama adds a nice crunch to a flavorful watercress-and-orange salad
– Apache Bread: simplebakedbread that combines cornmeal, salt, and bacon drippings wrapped in green cornhusks
– Honey & Whiskey Sweet Potatoes: Wildflower honey and whisky glazed sweet potatoes or yams. Need I say more?
– Garbanzo & Paprika: Enliven deep fried garbanzo beans with Spanish smoked paprika
– Turkey tacos and burritos: For a great twist take your turkey strippings and stuff them into tortillas with chilis, tomatoes, and avocado
– Cuban style Beans: Delicious Cuban style beans and rice with cilantro. The red bell pepper, cilantro, and dashes of cumin make this dish come alive
– Couscous: Instead of stuffing, enrich your holiday spread with middle eastern couscous, served savory with veggies and sauces, or sweet with fruit
– Mexican Mole: Marinate your turkey in a complex Meican mole sauce, and stuff with masa harina, a fine flour typically used for tamales
– Jerk Goat: Jamaican curried goat with traditional jerk rub
– Salata de Varza: Romanian coleslaw with shredded cabbage and carrots, mayonnaise, white wine vinegar and olive oil
– Tandoori Chicken: Marinated withan array of spices: garlic, ginger, cumin, coriander, cayenne pepper, cardamom, cloves—roasted too perfection and served with yoghurt and cilantro
– Baklava: A flaky, delicious Mediterranean dessert of phyllo dough, honey, and chopped nuts
– Dulce de Leche Empanada: traditional Latin treat filled with one of Argentina’s popular sweets, dulce de leche
Honey & Whiskey Sweet Potatoes: Recipe
¼ cup (½ stick) unsalted butter
¼ cup light-flavored honey such as wildflower, orange blossom or clover
2 TB Scotch whisky
2 TB dark brown sugar
3 lbs orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks
¾ tsp salt
¾ tsp black pepper
1) Preheat oven to 375°F. Butter 2-quart casserole dish.
2) In small saucepan over moderately high heat, combine butter, honey, whisky, and sugar. Bring to simmer, whisking until butter and sugar are melted, then reduce heat to moderately low and simmer, uncovered, 10 minutes.
3) In large bowl, toss potatoes with butter mixture, salt, and pepper. Transfer to prepared dish and bake, tossing occasionally, until tender and glazed, about 45 minutes. Serve warm.
Take note of Wittravel’s Thanksgiving Hours: the office is closed Nov 22-25. However, if you do have travel plans with us and have an emergency, call 503-224-0180 for our 24 hours service. See you after the holidays!