Tables of Plenty

Tables of Plenty

Area chefs share Thanksgiving recipes

Sweet Potato and Cranberry Casserole

Chef Matthew Mathlage / Light Bistro

Along with turkey and gravy, few foods are more indicative of Thanksgiving than sweet potatoes and cranberries. In this recipe, Mathlage combines the two in a wonderfully sweet and savory casserole. The recipe first debuted at Light Bistro during a wine dinner, and diners have been asking for it ever since.


For filling:

4 large sweet potatoes (small dice, and boiled to fork tender)
1 cup dried cranberries
1/4 lb butter (small dice)
1 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt


Mix all ingredients together and pour into a lightly greased casserole dish.

For topping:

1/4 lb butter (softened)
1/4 lb brown sugar
1/4 lb flour
1/4 lb steel cut oats


Mix together all ingredients with hands or pastry cutter until crumbly. You may need a little more flour.

Top casserole with topping and bake at 350ºF for 25-30 minutes. Topping will be golden brown.


Homemade Apple Sauce

Chef Doug Katz / fire food & drink

This recipe for homemade apple sauce is deliciously simple. Katz enjoys it with local honey, maple syrup or crème fraîche.


12 apples, peeled, cored and cut in eighths
Juice from 1 lemon
2 cups sugar
2 tbs butter


Preheat oven to 375ºF. In a medium bowl, combine the apples and lemon juice and set aside.

In a heavy oven-proof sauce pot, heat the sugar and cook until dissolved and lightly golden, being careful to not burn it. Also, do not stir it, just shake the pan every so often. When the sugar is golden brown, add the apples and toss to coat. Place apples in oven and cook for 30 minutes or until the apples are fork tender.

Purée the apples in a food processor and finish with the butter. Season to taste with local honey, maple syrup or crème fraîche.


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