Archive for the ‘Thanksgiving’ Category

Giving Thanks (Part II)

22 November 2008

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A NOTE TO READERS: THIS BLOG HAS MOVED! PLEASE VISIT THE ALL-NEW IN OUR GRANDMOTHERS KITCHENS FOR NEW POSTS AS WELL AS COPIES OF OLD ONES (YES, EVEN THIS ONE!).  SEE YOU THERE……….

          The king and high priest of all the festivals was the autumn Thanksgiving. When the apples were all gathered and the cider was all made, and the yellow pumpkins were rolled in from many a hill in billows of gold, and the corn was husked, and the labors of the season were done, and the warm, late days of Indian Summer came in, dreamy, and calm, and still, with just enough frost to crisp the ground of a morning, but with warm traces of benignant, sunny hours at noon, there came over the community a sort of genial repose of spirit — a sense of something accomplished.

                                                 — Harriet Beecher Stowe

turkey-card-web          Here are two additional dishes for Thanksgiving (I’m leaving the turkey to you). The pie may look a little complicated because of its multiple layers. It’s quite simple, however, and can be made the day before. The second layer comes out a lovely pink. Enjoy…….

hushpuppywebHush Puppy Pudding

          In an earlier post I said that I would come up with a non-box-mix-dependent version of Marilyn Pryor’s corn pudding. Here it is. Marilyn originally used 1 cup of cornbread mix instead of half of the flour, the cornmeal, 2 tablespoons of the butter, and the baking powder. You’re certainly welcome to do that if you have cornbread or corn-muffin mix in the house.

          One note: although the pudding looks gorgeous in the flat dish that appears in the photo here, it’s even better in a deeper pan, which keeps the pudding moister.

Ingredients:

3/8 cup yellow cornmeal

1 cup flour

3/4 tablespoon baking powder

1 teaspoon salt

1 cup sliced green onions (I used 1 bunch; it didn’t quite make a cup, but it worked)

2 cups plain yogurt

3 eggs, lightly beaten

3/8 cup (3/4 stick) sweet butter, melted

2 10- or 11-ounce cans vacuum-packed corn

Instructions:

          Preheat the oven to 350 degrees. Butter a 2- to 3-quart casserole dish.

In a large bowl, mix together the cornmeal, flour, baking powder, and salt. In another bowl, combine the onions, yogurt, eggs, and butter. Stir in the corn, and add this mixture to the cornbread combination, stirring just until the dry ingredients are moistened.

Spoon the resulting batter into the prepared pan, and bake until golden brown and set in the center (about 45 minutes). Serves 6 to 8 as a side dish.

pie-webCranberry Chiffon Pie

          I’m a sucker for cranberries at this time of year when we crave color and flavor. This pie is a little messy when you slice it, but I hate to add gelatin and make it stiff. If you want to make sure it will slice beautifully, use a graham-cracker crust; that way you can freeze the pie until half an hour before you serve it and keep it solid. My family likes goopy delicious things so we use a standard pastry crust.

Ingredients:

For the first layer:

1 cup sugar

1 cup water

3 cups (1 12-ounce bag) cranberries

1 pinch salt

1 prebaked 9-inch pie shell

For the second layer:

3 ounces cream cheese at room temperature

1/4 cup sugar

1/2 cup of the mixture from the first layer

1 cup COLD heavy cream

For the third layer:

sweetened whipped cream to taste

Instructions:

          In a medium saucepan, bring the sugar and water to a boil. Add the cranberries and salt, and simmer until the cranberries pop (about 10 to 15 minutes). Basically, you’re making cranberry sauce so if you have a recipe you prefer feel free to substitute it here. Let the sauce cool to room temperature; then set aside 1/2 cup for the second layer and pour the rest into the pie shell. 

          Next, create the second layer. With an electric beater, whip together the cream cheese, sugar, and reserved cranberry sauce until they are smooth, about 2 minutes. Add the cream, and beat the mixture at low speed until it is blended. Scrape down the sides of the bowl, turn the mixture to high, and beat it until the cream forms pink peaks (1 to 2 minutes). Spread this layer into the pie shell as well.

          At this point, you must refrigerate the pie, gently covered, for at least 3 hours. You may leave it for up to a day, however, if you want to make it in advance. Just before serving, decorate the pie with whipped cream (or serve the whipped cream on the side.) Serves 6 to 8.

 
 
 
 

I love to whip cream!

I love to whip cream!

 

 

 

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Giving Thanks (Part I)

21 November 2008

turkey-card-again-web

 

A NOTE TO READERS: THIS BLOG HAS MOVED! PLEASE VISIT THE ALL-NEW IN OUR GRANDMOTHERS KITCHENS FOR NEW POSTS AS WELL AS COPIES OF OLD ONES (YES, EVEN THIS ONE!).  SEE YOU THERE……….

          Like most of American history, our national Thanksgiving holiday is rich but complicated.

          The myth of the first Thanksgiving at Plymouth, Massachusetts, in 1621 has undergone challenges in recent years, thanks to new scholarship and to the inclusion of more diverse voices in the telling of the American story.

          We now know that the celebration wasn’t actually a religious Thanksgiving (which was more likely to involve fasting than eating) but more of a harvest festival. It wasn’t necessarily the first Thanksgiving in America; earlier challengers to this title have been identified in Texas, Florida, Maine, and Virginia. The settlers and Indians were as much keeping a wary eye on each other as offering friendship. Moreover, that event in Plymouth by no means started a regular tradition. The Thanksgiving that we celebrate (including most of its menu) is more or less a 19th-century invention.

          Many American Indians justifiably resent the idea of a holiday that celebrates the survival of the English on these shores–and the help given to them by the Wampanoag tribe. Each year on Thanksgiving the United American Indians of New England organize a National Day of Mourning in Plymouth to remember the slaughter, intentional and unintentional, of Native Americans by European Americans.

          I don’t want to downplay the importance of any of these challenges to the traditional story of Europeans and Indians giving thanks while sharing the fruits of the harvest in Plymouth.  I believe that history is most meaningful when it is most complete.

          Nevertheless, I do believe that what the capable curators at Plimoth Plantation carefully call “the harvest celebration in 1621” is an important story for all Americans, both as a real historical event and as a symbol.

          As a real historical event it commemorates at least limited cooperation between Europeans and Native Americans.  Both before and after that date, the two groups (particularly the Europeans) were indeed trying to wipe each other out. During the early days of the settlers at Plymouth and particularly during the three days of the harvest festival in 1621, however, they shared food, shared an acknowledgement of the bounty of nature, and tried to some degree to communicate with each other. Like personal moments, historical moments may be great without being perfect. This was one such moment.

          The Thanksgiving story (not just the real event, but the myth) also shows us what a great people Americans can be together if we try to find commonality and share what we have.

Abraham Lincoln declared the first official national Thanksgiving in 1863, during the Civil War. In his proclamation he urged his countrymen not just to give thanks on the fourth Thursday in November but also to use the day to ask God to “heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility, and Union.” Thanksgiving is ideally about coming to terms with the good and the bad in our nation—and moving on together.

          On a more local level, Thanksgiving brings families and communities together. Like the nation and the world, family members don’t always get along. On Thanksgiving Day, however, we try to share goodwill along with the turkey and cranberry sauce.  And we do our best to remember neighbors who don’t always have enough to eat by sharing with them as well, just as the Wampanoag and Puritans did.

          As composer Alice Parker wrote simply in a benediction response she created for my own Charlemont Federated Church, “We give thanks. We count our blessings. We share them with all the world.”

          Amen.

kids-card-web          In this post and the next I’ll share a few of the dishes that will grace my family’s table this Thanksgiving. None of them is terribly demanding to make. I hope they help spread the Thanksgiving spirit.

sprouts-draining-webChef Randy’s Dynamite Brussels Sprouts

This simple, seasonal recipe comes from The Artisan Gourmet by Randy Tomasacci, a book I mentioned in my last post.  Randy is the demo chef for Bittersweet Herb Farm in Shelburne, Massachusetts, and his new book blends recipes using BHF’s products with humorous stories from his life and cooking career. This vegetable dish is a real winner and looks gorgeous to boot.

In case you’ve never prepared Brussels sprouts before, here are prepping instructions adapted from The Culinary Institute of America Cookbook: Cut off the ends of the stems. Trim off any withered or discolored leaves. With the stem facing up, cut a small incision in the stem of each sprout; this will help the vegetables cook more evenly. Soak the prepared Brussels sprouts in cold water until you are ready to cook them.

         NOTE: If you can’t find the Bittersweet products in time for Thanksgiving and want to make this dish on your own, you may play with ingredients. The oil is a mixture of canola oil and olive oil with lemon oil (you could use zest!), bay leaves, peppercorns, and mustard seeds. You could probably get away with just the oil and lemon. The finishing sauce is soy based with a little water, canola oil, and lemon juice plus a trace of balsamic vinegar and herbs and spices to taste. Again, you could probably cheat with just soy sauce, water, and lemon juice. The overall effect is Teriyaki-like:  yum!

Ingredients:
1 pound Brussels sprouts

2 tablespoons Bittersweet Herb Farm Lemon Pepper Oil

3 tablespoons Bittersweet Herb Farm Lemon Garlic Finishing Sauce

Instructions:

Blanch the Brussels sprouts for 3 minutes. Drain them and slice them in half. In a frying pan, heat the Lemon Pepper Oil, and add the sprouts to the hot pan. Sauté the sprouts until they are brown, reduce the heat to low, and add the Finishing Sauce. When the sauce is heated, remove the sprouts in their sauce to a serving dish. Serves 4.

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