88 NOVEMBER 2020
- Bring remaining 8 cups water to a boil
in a large saucepan over medium-high.
Stir in 2 tablespoons salt; return to a boil.
Working in 2 batches, boil agnolotti until
pasta is al dente, about 3 minutes. Divide
evenly among serving bowls, and top with
hot turkey bone broth. Drizzle with olive
oil, and garnish with parsley. Serve imme-
diately. —TAVEL BRISTOL-JOSEPH, EMMER &
RYE, AUSTIN
WINE Full-bodied California Chardonnay:
2018 Spellbound
MAKE AHEAD Agnolotti can be filled,
formed, and frozen up to 1 month in
advance. Broth can be made and frozen
up to 3 months in advance.
NOTE To freeze agnolotti, place on a
baking sheet dusted with semolina; freeze
1 hour. Transfer pasta to a ziplock plastic
freezer bag. To cook frozen agnolotti,
increase cook time by about 4 minutes.
Candied Sweet Potato
Pancakes
PHOTO P. 82
ACTIVE 30 MIN; TOTAL 45 MIN
SERVES 4Flecked with orange zest and studded with
crunchy walnuts, these light, fluffy pan-
cakes are extra moist and tender thanks
to the addition of mashed sweet potatoes.2 cups all-purpose flour (about 8^1 / 2
oz.)
2 Tbsp. light brown sugar
21 /^2 tsp. kosher salt
11 / 2 tsp. baking powder
11 /^2 tsp. baking soda
3 / 4 tsp. ground cinnamon, or more to
taste
1 / 8 tsp. ground cloves, or more to taste
21 /^4 cups buttermilk
1 / 2 cup leftover mashed sweet
potatoes
2 large eggs
11 / 2 tsp. grated orange zest
1 / 2 cup toasted walnuts, chopped
Unsalted butter, for greasing
griddle and serving
1 / 2 cup granola
Pure maple syrup, for serving- Stir together flour, brown sugar, salt,
baking powder, baking soda, cinnamon,
and cloves in a medium bowl. Whisk
together buttermilk, sweet potatoes,
eggs, and orange zest in a large bowl. Stir
in flour mixture until dry ingredients are
just incorporated. Stir in walnuts. Let
batter stand at room temperature 15
minutes. - Heat an electric griddle to 350°F, or
heat a large stainless steel skillet over
medium-low; grease with butter. Using a
23 / 4 -inch scoop and working in 3 batches,
spoon about^1 / 2 cup batter per pancake
onto hot griddle. Cook until tops are
covered in bubbles and sides are set, 2
to 3 minutes. Flip and cook until set and
cooked through, 2 to 3 minutes. Wipe
griddle clean between batches.- To serve, top pancakes with butter.
Sprinkle evenly with granola, and drizzle
with maple syrup. —DOUGLASS WILLIAMS,
MIDA, BOSTON
NOTE Pancakes can be placed on a baking
sheet and kept warm in a 200°F oven up
to 30 minutes.
Chicory Salad with Cranberry
Sauce Vinaigrette
PHOTO P. 81
TOTAL 30 MIN; SERVES 8Thanks to tart cranberry sauce and bitter
chicories, this vibrant salad is a refreshing
reset after a heavy Thanksgiving feast.
Leftover cornbread crisped in bacon drip-
pings adds the perfect touch of balancing
richness. Use a mix of colorful chicories for
a variety of textures and bittersweet flavor.1 / 4 cup red wine vinegar
2 Tbsp. cranberry sauce
1 Tbsp. Dijon mustard
1 Tbsp. pure maple syrup
1 garlic clove
1 / 2 cup grapeseed oil
1 tsp. kosher salt
Aleppo pepper, to taste
4 bacon slices, finely chopped
11 / 4 cups leftover cornbread, crumbled
8 cups torn mixed chicories, such as
Castelfranco radicchio, endive,
frisée, and treviso
3 celery stalks, cut diagonally into
thin slices (about 2 cups)
Pomegranate arils and celery
leaves, for garnish- Combine vinegar, cranberry sauce,
mustard, maple syrup, and garlic in a
blender; process until smooth, about 2
minutes. With blender running, add
grapeseed oil in a slow, steady stream,
processing until emulsified, about 1 min-
ute. Season with salt and Aleppo pepper
to taste. Set aside. - Cook bacon in a medium skillet over
medium, stirring often, until crisp, about
12 minutes. Transfer bacon to paper tow-
els to drain, reserving drippings in skillet. - Add cornbread to hot bacon drippings
in skillet, and cook over medium, stirring
often, until toasted and crunchy, about 5
minutes. Remove skillet from heat; stir in
cooked bacon.
4. Toss together chicories, sliced celery,
and^1 / 3 cup vinaigrette in a large bowl. Top
with cornbread-bacon mixture; sprinkle
with pomegranate arils and celery leaves.
Season with additional Aleppo pepper to
taste, if desired. Serve with remaining
vinaigrette. —BRITTANNY ANDERSON,
BRENNER PASS, RICHMOND, VIRGINIA
MAKE AHEAD Dressing can be made 1
day in advance and stored in an airtight
container in refrigerator.
Creamy Mashed Potato Soup
with Dashi
ACTIVE 20 MIN; TOTAL 1 HR
SERVES 4Dashi and soy sauce add umami to left-
over mashed potatoes in this cozy soup,
served with pats of melting butter and a
drizzle of soy sauce. Add milk for a
creamier texture or more dashi for a thin-
ner consistency. Mashed cauliflower or
sweet potato also work beautifully here.1 medium-size yellow onion, finely
chopped
2 large celery stalks, finely chopped
21 / 2 to 3^1 / 2 cups dashi or chicken stock
3 cups leftover mashed potatoes
1 / 4 cup whole milk (optional)
1 / 2 tsp. kosher salt, or to taste
1 / 4 tsp. black pepper, or to taste
Unsalted butter and soy sauce, for
serving
Chopped mitsuba or celery leaves,
for garnish- Combine onion, celery, and 2^1 / 2 cups
dashi in a small Dutch oven. Bring to a
boil over medium-high. Reduce heat to
medium-low, and simmer, uncovered,
stirring occasionally, until vegetables are
tender, 35 to 40 minutes. - Add leftover mashed potatoes to
dashi mixture, and whisk until well com-
bined. Stir in milk, if desired, for a cream-
ier texture. Stir in remaining 1 cup dashi,
(^1) / 4 cup at a time, to thin soup to desired
consistency. Cook over medium-low,
stirring occasionally, until warm, 4 to 6
minutes. Season with salt and pepper.
- Top servings with butter and drizzle
with soy sauce. Garnish with mitsuba or
celery leaves. —SHOTA NAKAJIMA, TAKU,
S E AT TLE
MAKE AHEAD Soup can be prepared up
to 3 days in advance and stored in an
airtight container in refrigerator. Reheat
over low, stirring often to prevent
simmering.
WINE Aromatic dry Riesling: 2017 Brooks
Hope Well Vineyard