We have changed the way we talk about Thanksgiving, both in our family and in our community. Gone are Pilgrims and the first feast. We recognize the effects of colonialism and white supremacy. Our town doesn't even do Columbus Day any more.
But one thing that hasn't changed are our recipes. And so as I gather the list for our cooking tonight and tomorrow, I thought I'd put them on here, even though I haven't posted in forever.
This is the kids' last Thanksgiving in school at home. No doubt next year, hopefully, they'll be coming in from who knows where, ready and excited to eat the same ol' foods.
I give thanks for this.
DAYS BEFORE
Almond Tea Punch
1 cup lemon juice
3 3/4 cup sugar
1 3/4 quart cold water or strong tea
2 tablespoons vanilla extract
2 cups almond extract (1 cup Amaretto may be substituted for 1 cup extract but don't use 2 cups)
Mix together above ingredients; chill.
Add 2 quarts of gingerale right before serving.
J.S., special ed teacher
Trash
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Chex website
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")
Makes 1-1/2 pints.
NPR radio
Fresh Cranberry Orange Relish
1 12-ounce package Ocean Spray(r) Fresh or Frozen Cranberries, rinsed and drained
1 unpeeled orange, cut into eighths and seeded
3/4-1 cup sugar
Place half the cranberries and half the orange slices in food processor container or food grinder. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer. Makes about 3 cups.
Oceanspray
Big-Batch Quick Dinner Rolls
1/2 cup lukewarm water
2 cups warm milk ( 100 - 110°F)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons yeast, instant preferred
6 to 7 cups KA all-purpose flour
I put everything in my bread machine (using 5 cups of flour and then adding 1 1/2 more as needed). I let it knead and then rise about 30+ minutes (i.e. not the whole cycle). And then removed the dough, made a 12 x 8" rectangle, divided it into 4 rows with 6 rolls each, rolled them into balls, and placed them into greased aluminum pie tins. Allow to rise 10 minutes. Then I covered them tightly and put them in the freezer. I'll defrost overnight. In the morning, I'll preheat to 350F and bake 20-25 minutes until golden. Yum!
adapted from King Arthur Flour
7-Up/Lime Jello Salad (my usual jello salad)
1-8 oz. (large) package lime jello
2 tablespoons hot water
12 oz can 7-Up
20 oz can drained pineapple
8 oz package cream cheese
1 cup pecans
Heat can of 7-Up. Take off heat and add Jello. Add the cream cheese that has softened in hot water or let sit at room temperature for awhile (you can microwave it for 1-2 minutes to soften). Add pineapple and pecans. Refrigerate.
Note: This looks beautiful in a jello mold. Just spray it with Pam and wipe with a paper towel before filling.
A Trio of Pecans from Saveur's article "Southern Belle" by Wendell Brock
Glazed Pecans
¾ cup sugar
¼ cup sour cream
2 cups pecan halves, lightly toasted
¾ tsp. vanilla extract
Line a baking sheet with parchment paper; set aside. Whisk sugar and sour cream in a 4-qt. saucepan until smooth; bring to a boil. Cook, stirring constantly, until mixture is bubbling and thick, about 5 minutes. Remove from heat; stir in pecan halves and vanilla extract until well coated. Spread on prepared baking sheet; let cool completely. Break into bite-size pieces before serving.
Spiced Pecans
2 tbsp. packed dark brown sugar
2 tbsp. smoked paprika
1 tsp. cayenne pepper
1 tsp. kosher salt
½ tsp. ground coriander
¼ tsp. granulated garlic
¼ tsp. ground cumin
⅛ tsp. ground allspice
2 cups pecan halves
½ beaten egg white
Heat oven to 300°. Line a baking sheet with parchment paper; set aside. Mix dark brown sugar, paprika, cayenne, salt, coriander, garlic, cumin, and allspice in a bowl. Mix pecan halves and egg white in a bowl until combined. Toss nuts with spice mixture to coat completely. Spread on prepared baking sheet; bake until browned and crisp, 25–30 minutes. Let cool before serving.
Candied Pecans
2 cups pecan halves
½ cup packed light brown sugar
2 tbsp. balsamic vinegar
2 tbsp. olive oil
½ tsp. flake sea salt
Heat oven to 325°. Spread pecan halves on a parchment paper-lined baking sheet. Bake until lightly toasted and fragrant, about 10 minutes; set aside. Boil brown sugar, balsamic vinegar, and olive oil in a 12" skillet over medium-high heat. Cook until mixture is foamy and slightly thickened, 2–3 minutes. Add pecans and cook, stirring constantly, until well coated, about 3 minutes. Spread on prepared baking sheet and sprinkle with sea salt; let cool completely. Break into bite-size pieces before serving.
Pumpkin "Indian" Pudding
1 cup canned pumpkin puree
2 cups 1% milk
⅓ cup yellow cornmeal
½ tsp. ground cinnamon
¼ tsp. ground ginger
⅛ tsp. ground nutmeg
1 large pinch salt
1 Tbs. butter
¼ cup packed dark brown sugar
2 Tbs. blackstrap molasses
Preheat oven heat to 275ºF. Coat 1-qt. baking dish with cooking spray.
Whisk together milk, cornmeal, cinnamon, ginger, nutmeg, and salt in saucepan. Cook over medium heat 10 minutes, or until thickened. Remove from heat, and blend in butter. Stir in pumpkin purée, brown sugar, and molasses. Pour into prepared baking dish, and bake, uncovered, 1½ hours, or until knife tip inserted in center comes out clean.
adapted from Vegetarian Times
Church Pie Crust
Makes 2 crusts
2 1/2 cups flour
1 teaspoon sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup or 8 tablespoons (1 stick) butter
1/3 + 1 tablespoon ice water
from Joy of Cooking
Apple Butter Pumpkin Pie
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
Paula Deen
Pecan Pie
3 eggs, slightly beaten
1 cup sugar
1 cup Karo syrup (light or dark; I usually have light)
2 tablespoons butter
1 teaspoon vanilla
1 ¼ cup whole pecans
1-9 inch unbaked or frozen pie crust
Preheat oven to 350°F. In large bowl, stir the first five ingredients until well blended. Stir in pecans. Pour into pie crust. Bake 50-55 minutes or until knife inserted halfway between crust and center comes out clean. Cool on wire rack.
Karo syrup bottle
My Chocolate Pecan Pie Bars
Crust
1 cup (2 sticks) salted butter, at cool room temperature*
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional, or the flavor of your choice; eggnog flavor makes a delicious holiday shortbread
2 cups King Arthur Unbleached All-Purpose Flour
1) Preheat the oven to 300°F. Lightly grease 9 x 13" pan If you worry about the shortbread possibly sticking in your particular pan, line it with parchment, and grease the parchment.
2) In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
3) Press dough into prepared pan, smoothing the surface with your fingers, or with a mini rolling pin.
4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.
5) Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
6) Allow shortbread to cool while you make the pecan filling.
Filling
1 ½ cups pecan halves (170 grams)
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped (56 grams)
¾ cup dark corn syrup
4 large eggs
½ cup packed light brown sugar (100 grams)
1 tablespoon unsweetened cocoa powder (5 grams)
2 tablespoons bourbon
¼ teaspoon fine sea salt
Preheat oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared shortbread crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
A combo from King Arthur Flour and the NYTimes
Patricia’s Apple Pie
Now this is my signature apple pie, made for all holidays. And as my paternal grandmother always used to say, “Apple pie without cheese is like a hug without a squeeze!” Mama Hungry didn’t believe until she tried it; now she won't eat pie without it.
¾ cup brown sugar
½ teaspoon nutmeg
6 sliced, peeled apples
¼ cup flour
½ teaspoon cinnamon
pie crust and crumb topping
Peel and slice apples, soaking in water and lemon juice to prevent browning. Heat oven to 425°F. Mix sugar, flour, nutmeg, and cinnamon. Stir in apples. Cover with crumb topping. Cover edge of pie with aluminum foil, shiny side out. Bake 40-50 minutes, removing foil for last 10 minutes.
Crumb Topping
1 cup flour
½ cup firm margarine
Marion's Carrot Cake
This recipe comes from Leet, who likes to bake. I think Marion is a friend of his father’s. And this is her famous carrot cake. It’s actually very tasty and I begged for this recipe when my mom requested a carrot cake for her 60thbirthday. She ended up baking one herself (not wanting to have me “waste” time doing it) so I still have to try it myself. But I’ve had it at the Ts and it’s good!
2 cups flour
2 tsp. Baking soda
1/2 tsp salt
2 tsp. cinnamon
3 eggs, beaten
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp. vanilla
1-8 oz. can crushed pineapple
1 1/2 cups grated carrot
3 oz. flaked coconut
1/2 cup raisins
1/2 cup chocolate chips (optional: I've never used it)
1/2 cup chopped walnuts
Combine flour, baking soda, salt, cinnamon. Set aside.
Combine eggs, oil, buttermilk, sugar, vanilla. Beat until smooth. Stir in flour mixture, raisins, chocolate chips, pineapple, carrots, coconuts, and walnuts.
Pour into two greased and floured 9' round pans. Bake at
Cream cheese frosting
3/4 cup of softened butter
4-3 oz. packages of cream cheese, softened
2 tsp. vanilla
3 cups powdered sugar
Combine butter and cream cheese, beat until light and fluffy. Add vanilla and sugar and beat until smooth.
Leet
DAY OF
Miss K's Baked Brie
Roll out a boxed pie crust ( I use the Pillsbury pie crust found in the cold section near the orange juice - 2 in a box) with a little flour into a large circle. Spray the baking dish with Pam (or whatever) and put the pie crust in the dish. Place the large brie in the middle (I use the President brand), top with a layer of preserves (for the party I used apricot but I've used others like orange, etc.) then top with sliced almonds (if you use cranberry then walnuts are good). Fold up the pie crust around the brie, pinch closed and tear off extra crust. Put a light egg wash all over and then if desired, put another thin layer of preserves and nuts on top. Bake at 375 for 25 minutes or until the pie crust is golden brown. Let it sit for about 10 minutes.
K.K.
Buttermilk-Brined Turkey
1(10- to 14-pound) turkey
3 quarts buttermilk
128grams fine sea salt (about 7 tablespoons)
Two to three days before you plan to cook, spatchcock the turkey: Put the turkey on a stable cutting board, breast-side down, and use heavy-duty kitchen shears to snip along both sides of the backbone to release it. You can start from the tail or neck end, whichever you prefer; just keep the blades of the scissors as close to the spine as possible. It helps to work incrementally, snipping a little on one side, then a little on the other, rather than completing one side entirely and then doing the second side without the advantage of the opposing pressure.
After removing the backbone, remove wingtips, neck and giblets, setting them all aside for stock and gravy.
Turn turkey over so breast faces up. Splay out its legs and press hard on breastbone until you hear the cartilage pop and the bird lies completely flat.
Place a 2-gallon resealable bag in a large bowl, stock pot or sink. Pour buttermilk and salt in bag and stir to dissolve salt. Place turkey in bag and seal carefully, expelling out air. Double-bag the turkey as needed to prevent leakage, then squish the inner bag to distribute buttermilk all around the turkey. Place it on a rimmed baking sheet and refrigerate for 48 hours. Turn the bag every 12 hours so that every part of the turkey gets marinated.
Three hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive, discarding buttermilk. Set the turkey on a rimmed baking sheet and bring it to room temperature.
Position a rack in the upper third of the oven and heat to 400 degrees. Transfer turkey, breast-side up, to another rimmed baking sheet lined with a wire rack or parchment paper. Tuck thighs inward.
Place baking sheet on the prepared oven rack and roast the turkey, occasionally rotating the pan 180 degrees, until an instant-read thermometer inserted into the deepest part of the breast registers 150 degrees and the thickest part of the thigh without touching bone registers 165 degrees, about 80 to 100 minutes, depending on size. (You may want to tent the breast or other hot spots with aluminum foil, if darkening too quickly.)
Transfer turkey to a cutting board or platter and allow to rest at least 20 minutes before carving.
*How to Spatchcock a Turkey
https://cooking.nytimes.com/recipes/543-roast-spatchcock-turkey?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1
Gravy
Be patient and really let that roux brown!
Heat 4 tablespoons grease. Add 4 tablespoons of flour. Brown til copper-colored. Stir in 4 cups drippings. Add chicken bouillon and salt and pepper to taste.
Mom
Dressing
½ cup margarine
½ cup chopped onion
1 cup chopped celery
1 bag of stuffing
2 cups dry bread (or 2 more cups of Pepperidge Farms)
1 teaspoon poultry seasoning
½ teaspoon sage
1 cup chicken stock (double this amount!)
Saute onion and celery in margarine. In mixing bowl, crumble breads and add spices and onion/celery mix. Add chicken stock. Refrigerate over night. Bake at 350°F for 45 min.-1 hour.
Mom
LUCY BUFFET'S OYSTER DRESSING--we usually just add oysters, parsley, lemon juice, bell pepper to my cornbread dressing
12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish
1 (8-inch-square) baked and cooledcornbread, preferably on the sweet side
15 slices white or wheat bread, toasted and cooled
½ large white onion, finely chopped
2 celery ribs, finely chopped
½ large green bell pepper, finely chopped
½ cup chicken broth, plus more as needed
2 dozen freshly shucked or jarredoysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
¼ cup freshly squeezed lemon juice
1 tablespoon hot sauce, preferably Crystal
¼ cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
1 ½ teaspoons truffle salt or sea salt
½ teaspoon ground white pepper
Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes.
Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
from NYTImes
Green Bean Casserole
2-16 oz. cans whole green beans, drained (can also use frozen)
1 can Cream of Mushroom soup
½ cup milk
Dash pepper
1 teaspoon soy sauce
1-2.8 oz. can of French-Fried Onions
Combine soup, milk, soy sauce and pepper. Stir in green beans and ½ can of onions. Bake at 350°F for 25 minutes or until hot; stir. Top with remaining onions. Bake 5 minutes.
Somewhat Homemade Green Bean Casserole
2 pounds green beans, trimmed, cut in half, and steamed (8 to 10 minutes or until tender),
6 tablespoons butter
8 ounces mushrooms, diced
2 garlic cloves, minced
4 tablespoons whole wheat flour
½ teaspoon salt
Pepper, to taste
2 ½ cups milk
1 tablespoon soy sauce
French's fried onions
Preheat the oven to 350 degrees F.
In a large sauté pan over medium heat, melt the butter. Add the mushrooms and garlic and cook while stirring for 2 to 3 minutes. Sprinkle in the flour and stir vigorously for 1 to 2 minutes, being careful not to let the flour burn. Stir in the salt and pepper. Carefully whisk in the milk and soy sauce while scraping the brown bits off the bottom of the pan. Bring to a light boil. Whisk and cook until the sauce thickens to the consistency of a really thick soup, about 3 to 4 minutes. Mix the sauce with the green beans and some fried onions in a casserole dish and toss to combine. Bake in the oven until bubbly, about 15 minutes. Remove from oven and top with French's fried onions and bake until brown.
adapted from 100 Days of Real Food (they make their own onions)
Broccoli Rice Casserole
½ cup chopped onion
½ cup chopped celery
½ stick (4 tablespoons) margarine
2 –10 oz packages frozen chopped broccoli, cooked
2 cups cooked rice (from about ¾ cup raw)
1-10 ¾ oz can condensed cream of mushroom or cream of chicken soup
½ small jar (4 ounces) Cheez Whiz
1-5 oz can water chestnuts, sliced
Brown onion and celery in margarine until soft and golden. Combine with broccoli, rice, soup, Cheez Whiz and drained water chestnuts in a greased 2-quart casserole. Bake 25-30 minutes at 350°F. Serves 8. May be made in advance and refrigerated until ready to cook. May be frozen. Allow 45 minutes to 1 hour time if casserole is chilled or frozen.
Mom
Brussel Sprouts
2 pounds Brussels sprouts
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400* F.
Remove the ends and brown or damaged leaves of the Brussel sprouts. Rinse well in cold water. Dry the sprouts well. Cut in half lengthwise. In a bowl, gently mix the sprouts with olive oil, salt, and pepper. Roast on foil-lined baking sheet for 30- 40 minutes, until crispy and on the outside and tender inside.
Mashed Potatoes
In a large slow cooker set on high heat, combine 4 pounds peeled potatoes with 1 smashed garlic clove, 1 teaspoon salt, and hot water just to cover. Cover and cook on high heat for 3 to 4 hours; the potatoes will slowly absorb the water and become soft. Scoop out of the cooker with a slotted spoon (save the cooking water) and into a bowl. Immediately mash with hot cream and soft butter, then salt and pepper to taste. If the potatoes seem dry, add some cooking water. Return to the cooker, cover and keep warm.
NYTimes
Yams
29 oz. can yams, drained
4 tablespoons brown sugar
½ teaspoon cinnamon
orange juice
Bake at 375°F. Add marshmallows to brown.
Mom
Sweet Potato Casserole with Crunchy Topping
Potatoes
1 lb sweet potatoes or 29 oz. can, drained
3/4 cup milk
3 teaspoon vanilla
1/4 cup sugar
2 eggs
6 tablespoons butter, melted
Topping
6 tablespoons butter, softened
½ cup chopped pecans
½ cup packed dark brown sugar
¾ cup crushed corn flakes
Beat together potatoes and next 5 ingredients. Place in an ungreased 1 ½ quart baking dish. Bake for 45 minutes or until edges leaves sides of pan. Mix together all topping ingredients in a bowl until combined. Spread over baked dish. Cook under broiler for 1 minute or until topping browns.
Gommie Hungry
