Alecia Moore likes to part-
ner this Sweet Potato
Pie with Honeycrisp-
Kabocha Salad and
Licorice Ice Cream
(recipes pp. 125–126).
top left: A full plate at
Moore’s Thanksgiving.
top right: Moore tries a
novel method of inter-
esting her son in a grape
from her vineyard, but
Jameson’s giggles are get-
ting the best of him.Red Cabbage Salad with
Baked Cherries, Apples, and
Almond Dukkah
PHOTO P. 118
ACTIVE 30 MIN; TOTAL 40 MIN
SERVES 8 TO 10
This crisp shredded cabbage salad gets
a triple hit of stone fruit flavor from sweet
roasted cherries, dried cherries, and
cherry vinegar made from cherry juice
aged in oak barrels. Toasty dukkah adds
a nutty crunch to this refreshing side.
11 / 2 cups frozen pitted dark sweet
cherries (about 11 oz.), thawed
2 Tbsp. sherry vinegar
(^1) / 4 cup olive oil, divided
21 / 2 Tbsp. honey, divided
(^3) / 4 tsp. kosher salt, divided
(^3) / 4 tsp. black pepper, divided
(^1) / 4 cup cherry vinegar (such as Pojer
e Sandri) or balsamic vinegar
(^1) / 2 head red cabbage, quartered,
cored, and thinly sliced on a
mandoline (about 6 cups)
3 apples (such as Honeycrisp, Red
Delicious, or Gala), quartered,
cored, and thinly sliced on a
mandoline (about 5 cups)
Almond Dukkah (recipe p. 125)
2 Tbsp. dried cherries, for garnish
- Preheat oven to 330°F. Stir together
cherries, sherry vinegar, 2 tablespoons
olive oil, 1 tablespoon honey,^1 / 4 tea-
spoon salt, and^1 / 4 teaspoon pepper in a
small baking dish; spread in a single
layer. Bake in preheated oven until
cherries are tender and infused with
vinegar mixture, 12 to 16 minutes. Set
cherries aside. - Whisk together cherry vinegar,^1 / 4
teaspoon pepper, remaining 2 table-
spoons olive oil, and remaining 1^1 / 2
tablespoons honey in a small bowl until
well blended. - Just before serving, toss together
cabbage, apples, roasted cherries and
2 tablespoons roasted cherry juice,
cherry vinaigrette, remaining^1 / 2 tea-
spoon salt, and remaining^1 / 4 teaspoon
pepper. (Save remaining roasted
cherry juice for another use.) Transfer
salad to a large serving platter, and
sprinkle with almond dukkah. Garnish
with dried cherries. Serve immediately.
MAKE AHEAD The cherry vinaigrette
can be made up to 3 days in advance.
The sweet cherries may be roasted 1
day ahead; let cool, cover, and chill.
NOTE Cherry vinegar is available from
from markethallfoods.com.