By Khalida Sarwari
While the star of any Thanksgiving meal is the turkey, it’s the appetizers, side dishes and desserts that make America’s feast day complete. But if you’re looking to go beyond the traditional mashed potatoes and gravy, try some simple, homestyle favorites such as Saratoga Vice Mayor Jill Hunter’s sweet potatoes, or crab stuffed mushrooms from Billy’s Boston Chowder House in Los Gatos. Campbell’s Bethany Hooks brings us heirloom tomato salad with bacon. Whatever you’re cooking, enjoy the holidays, keep safe and Bon Appetit!
Twist on BLT (Heirloom tomato salad style)
Created by Bethany Hooks, owner of Just B Dance in Campbell
Just B Dance studio owner and director Bethany Hooks is a Campbell resident now, but her roots can be traced to the South, which has a reputation for having some of the highest calorie-, fat- and sugar-laden cuisines, all of which are, of course, essential to comfort food.
When the holidays come around, Hooks goes back to her roots in the kitchen. For Thanksgiving this year, she plans to prepare an heirloom tomato salad reminiscent of a BLT.
“Everything tastes better with bacon,” she promises. The dish is more of an appetizer, but add chicken and voila, you’ve got yourself an entrée.
The salad, which Hooks says is easy to make in advance and especially for large gatherings, has made appearances at past family Thanksgiving and Christmas dinners. It is also beloved by her boyfriend, but whether it will be a hit with her boyfriend’s family remains to be seen. Hooks is going to Sacramento to celebrate Thanksgiving with nearly two dozen members of his family for the first time this year.
“It’s the first Thanksgiving with my possible future in-laws,” Hooks said. “There’s a lot of pressure.”
Ingredients
1/2 lb sliced bacon
3 lbs. assorted heirloom tomatoes, cut and drained (approx. 15 mins)
2 tbs balsamic vinegar
2 tbs olive oil
1/2 cup fresh basil leaves, chopped
1/2 cup crumbled bleu cheese
Endive leaves
Salt and pepper
1/2 red onion sliced thin
Directions
Cook bacon until crispy. Cool and crumble up. In a large bowl, combine tomatoes, onion, basil and bleu cheese. Add bacon, olive oil and vinegar. Toss to combine. Season with salt and butter. Salad can be chilled. Spoon into endive leaves. If they fall over, use a peeler to shav,e then spin the endive leave to sit flat. Enjoy!
Sweet Potato Marshmallow Casserole
Created by Chef Tomm Johnson, instructor at the International Culinary Center in Campbell
Chef Tomm Johnson hails from Connecticut, but he’s worked all over, from Europe and Asia to Mexico, and the meals he prepares reflect his travels. He draws up on those experiences especially around the holidays, when he rolls up his sleeves to prepare most of the meals for his family and friends.
This year, he is hosting two dozen people at his home in Tracy, and the star of the dinner is sure to be his deep-fried turkey. But he’s also got some killer side dishes up his sleeve, from the garlic and rosemary-infused roasted red potatoes and pomegranate salad to his Southern-style sweet potato marshmallow casserole.
The casserole is always a hit with the kids, so it makes an appearance at the table almost every year.
“We have a good time with Thanksgiving,” said Johnson. “There’s always tons of kids running around, tons of adults.”
The important thing, Johnson advised, is to relax when cooking. If you don’t have an ingredient that a recipe calls for, improvise. “Don’t take it too seriously–change the recipe as you see fit,” Johnson said.
Ingredients
4 lbs. sweet potatoes, fresh, or about 4 cups mashed canned product
1/2 cup milk
2 tablespoons butter
1/3 cup brown sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon, ground
1/8 tsp nutmeg, ground
1/2 tsp lemon juice
1/4 cup pecans, toasted
3 cups miniature marshmallows
Directions
Preheat oven to 400 degrees. Wash the potatoes thoroughly and poke some holes in them using a fork. Bake the sweet potatoes on a foil covered sheet pan for about 45-55 minutes. They will be soft to the touch when ready. Peel the potatoes and put in a large bowl, add the milk and butter and mash until smooth. Add in the brown sugar, vanilla extract, salt, cinnamon, nutmeg, lemon juice and mix until fully incorporated. Place the mixture evenly into a lightly buttered pan and sprinkle the pecans on top. Cover the top of the potatoes with an even layer of marshmallows and bake until the marshmallows are golden brown about 20-25 minutes then serve and enjoy. Serves 10 people.
Local residents offer their recipes to support the Thanksgiving bird
