Gourmet magazine lives up to its name this month with the blueprint for an indulgent feast that includes foie gras, smoked sable, wild mushrooms and Roast Turkey With Black-Truffle Butter and White-Wine Gravy. Then it turns the page to a Latino-flavored menu, then moves on again to a classic dinner designed to be prepared in just four hours.
The Latino meal starts with Chipotle Meatballs, Mango Pomegranate Guacamole and Plantain Chips. Adobo Turkey With Red-Chile Gravy is the main event, while dessert includes Chocolate Cinnamon Cream Pie, a classic combination of flavors.
The four-hour feast is a more simple affair, obviously, with fewer dishes and easier preparations. Nonetheless, it sounds quite appealing, with a menu that includes Carrot Fennel Soup, Extra-Moist Roast Turkey With Pan Gravy, Sage Stuffing, and for dessert, a “deconstructed” pie: Cider-Poached Apples With Candied Walnuts, Rum Cream and Cider Syrup.
Many of the recipes are offered on Gourmet’s website; however, this side dish from the over-the-top menu is not among them:
ROASTED SWEET POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE
Yield: 8 servings
For sweet potatos:
3 large cloves garlic
1/4 cup olive oil
3/4 teaspoon salt
2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
1/3 cup olive oil
24 fresh sage leaves
Roast sweet potatoes: Preheat oven to 450 degrees with rack in upper third.
Puree garlic with oil and salt in blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a shallow 15-by-10-inch baking pan. Bake until golden in patches and cooked through, 20 to 30 minutes.
Fry sage leaves: Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Serve sweet potatoes with sage leaves scattered on top.
Cook’s notes: Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and refrigerated in a sealed bag. Sage leaves can be fried 4 hours ahead and kept at room temperature.