Pre or post the big day November 26, if you have a hankering for Turkey Day-inspired eats (and making toast is the limit of your culinary repertoire), you can still enjoy Thanksgiving fare at Westchester restaurants. From wasabi mashed potatoes to sweet potato crème brûlée, check out a sampling of some of the creative and delicious county offerings you may just order seconds of.
Corn on a Stick
Corn was a staple of the pilgrims’ diet, though it would have been dried come November and made into meal for cornbread, sweet Indian corn pudding, or added to stews. Chef Matt Kay at Cedar Street Grill in Dobbs Ferry (914-674-0706; www.cedarstreetgrillny.com) rolls an ear of corn in Funyuns, Creole sauce, and lime zest. It’s a fun take on the Thanksgiving staple.
Butternut Squash Ravioli
Okay, so the pilgrims never ate ravioli, but squash was one of their first crops. The warm season fruit (yes fruit, even though most identify it as a vegetable) is used wonderfully in a pasta dish at Underhills Crossing in Bronxville (914-337-1200; www.underhillscrossing.com). House-made butternut squash ravioli is prepared in sage-brown butter and topped with Parmesan and hazelnuts.
Bacon-Wrapped Turkey and Southern-Style Deep-Fried Turkey
Late November is, of course, the principal turkey consumption time, but Americans love it year-round: The US is the world’s largest producer of turkey meat at 2.5 million tons per year. At Brazilian rodízio Copacabana Steakhouse in Port Chester (914-939-6894; www.copacabanasteakhouse.com), turkey is combined with another American favorite, bacon. Alternately salty, fatty, juicy, and moist, the bacon-wrapped turkey is among 14 offerings in Copacabana’s $38.95 “meat parade” or full rodízio (which includes a salad bar and five side dishes). If crisp, golden skin is your favorite thing about turkey, then trying a deep-fried bird is a must. Zuppa in Yonkers (914-376-6500; www.zupparestaurant.com) offers Southern-style deep-fried turkey that can be ordered to-go if entertaining at home.
Wasabi Mashed Potatoes
Mashed potatoes are a classic, but can even classics can become commonplace. Emma’s Ale House in White Plains (914-683-3662; www.emmasalehouse.com) spices this dish up with wasabi, the Japanese root in the same family as horseradish and mustard.
Sweet Potato Crème Brûlée
As a side (sweet potato casserole) or dessert (sweet potato pie), sweet potatoes have long been a Thanksgiving staple. Try them in a dessert most of us wouldn’t make at home (unless you have a culinary torch) at Half Moon in Dobbs Ferry (914-693-4130; www.halfmoonhudson.com). Garnished with mixed berries and redolent of cinnamon and nutmeg, this creamy, smooth custard dessert will have you grinning after the first crack through the hard sugar top.