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Thanksgiving
Feast, Part I
by Julie Jensen
It
is the only American holiday officially centered around a meal.
Is your
greatest Thanksgiving wish to sit down and relax with family and
friends? Your wish can come true. Finding a few hours for planning
and preparing during the weeks before Thanksgiving will make this
cherished day thankfully simple and joyful for everyone, including
you. The following article is Part I of November's two-part plan
for Thanksgiving. It features those items that can be done well
in advance. You'll be grateful later.
In the spirit
of the season we celebrate in gratitude for our blessings, for family
and friends and for the harvest . . . AROUND THE TABLE. Subtle spirituality,
relished relaxation and the sharing of a meal like no other . .
. this is Thanksgiving. The beautiful ritual of giving to the less
fortunate or simply taking time to express appreciation to someone
in our lives can add joy and meaning. Whether a large spirited gathering
or a quiet fireside dinner for two, Thanksgiving is one of the most
cherished of days.
It is the only
American holiday officially centered around a meal. We anticipate
the aroma of turkey browning in the oven, fragrant with onions and
sage, and piping hot rolls . . . and we treasure the traditions.
Though we don't have a printed menu of the first Thanksgiving, almost
400 years ago, we do know that turkey, cranberries, winter squash,
beans, corn, pumpkin, and maple syrup would have been readily available
and almost certainly found their way to that first Thanksgiving
table. Candied vegetables were tradition from earliest times, a
throw-back to the time when a root cellar was necessary to make
it through a harsh winter. Succotash originated with native Indians
who mixed corn, beans, and salt pork. These familiar, time-honored
foods are sure to grace many holiday tables.
Not all of
us travel "over the river and through the woods" at Thanksgiving,
but in every area of the country gratitude takes the form of an
abundance of beloved, delectable foods . . . treasures of the region.
Just as the pilgrims welcomed new foods, you may wish to try some
new recipes along with the old. Surprise adds sparkle to the festivities.
Just try out the recipe in advance to make sure it is a surprise
your family and friends will enjoy.
However you
spend the holiday, hopefully it will be shared with those who matter
most, and time will be taken to count your blessings and give thanks
as hands are held and heads are bowed in prayer AROUND THE TABLE.
SOME
DO-AHEAD TIPS
Can
be done days or weeks in advance
- Plan your
menu. Have in mind things guests could bring, if they offer, such
as appetizers, vegetables, salads or desserts.
- Invite guests.
- Make out
shopping list. Purchase non-perishable items. Don't wait until
Thanksgiving Eve.
- Decide on
table space and number of chairs. If needed, arrange for more.
- Give out
family assignments for getting the house ready . . . vacuuming,
windows, floors, dusting, etc.
- If children
are coming, round up some books, games and toys to keep them entertained.
Let guests help with this.
- If having
a program, make assignments early.
- Let children
and grandchildren make placecards, favors, decorate napkins, etc.
- Prepare
do-ahead foods and refrigerate or freeze.
- Decide on
fresh or frozen turkey. A frozen one will take several days to
thaw and take up space. If having fresh, order ahead.
- Consider
seasonal fruits and vegetables as centerpieces or gather branches,
dried foliage, or berries.
- Make lists
of things to do. Have fun crossing them off as completed.
A COLONIAL
THANKSGIVING MENU
Made
simple
Appetizers
Hot Tomato
Drink
* Chewy Cheese
Puffs
* Stuffed Mushrooms
Dinner
Roasted Turkey
* Savory Sausage
Stuffing
* Crimson Cranberry
Sauce
Marvelous Mashed
Potatoes and Gravy
* Feather-Light
Overnight Rolls
Indian Succotash
Candied Yams
and Apples
Desserts
Pumpkin Chiffon
Pie
* Caramel Pecan
Cheesecake
Apple Pie in
a Brown Bag
* Items featured
in Thanksgiving Part I. Other items to appear in Thanksgiving Part
II in the middle of November.
Chewy
Cheese Puffs
Perfect
accompaniment for the tomato drink
1/2 cup butter,
softened
2 cups grated
cheddar cheese
1/2 tsp. salt
1 tsp. paprika
Dash of cayenne
pepper (optional)
1 cup flour
Blend together
butter, cheese, salt, paprika and cayenne pepper. Stir in flour.
Roll into about 30 balls. Put on baking sheet about two inches apart.
Bake at 400 degrees for
10-15 minutes.
Serve hot.
These can be
made ahead. Freeze on baking sheet. Then store in plastic bags in
the freezer. Warm through.
Stuffed
Mushrooms
Sure
to be a hit. A terrific blend of flavors.
Can be
prepared and frozen ahead.
12-oz. sausage,
cooked, drained, and crumbled
8-oz. pkg. cream
cheese
2 lbs. fresh
mushrooms, medium size
Brown sausage
and add cream cheese. Wash and remove stems from mushrooms. Let
drain. Chop the stems and mix in with sausage mixture. Fill mushroom
caps with mixture. Cook at 350 degrees for about 20 minutes.
If making ahead,
put mushrooms on tray and freeze. Once frozen, you can then put
in a plastic bag until ready to thaw and warm through.
Savory
Sausage Stuffing
A
star of the feast
1/2 lb. sausage,
cooked and drained
3/4 cup butter,
melted
2 4-oz. cans
mushrooms, drained (save liquid to add later)
1/2 cup chopped
onions
1 cup finely
diced celery
3/4 tsp. salt
1/2 tsp. pepper
2 Tbs. fresh
sage, finely chopped (or 1 Tbs. dried)
12 cups bread,
broken into small pieces
2 apples (optional)
Melt butter.
Add drained mushrooms and onions. Simmer until tender. Add other
ingredients. Mix with bread. Add sausage and blend. If desired,
add grated apples just before stuffing into turkey. Do not stuff
dressing into turkey until ready to bake.
Can be frozen
ahead and thawed one day in advance in refrigerator. Add apples
just before stuffing.
Crimson
Cranberry Sauce (whole
berry)
Sweet
yet tart
Enhances
the flavor of turkey and stuffing
1 cup sugar
1 cup water
1 package (12-oz)
fresh or frozen cranberries
In a saucepan
mix sugar and water, stir to dissolve sugar. Bring to a boil; add
cranberries and return to a boil. Reduce heat. Boil gently about
10 minutes stirring occasionally. Remove from heat. Cool to room
temperature and refrigerate. Makes about 2 1/4 cups. Can be made
several days ahead and refrigerated or if made weeks in advance
can be frozen.
Crimson
Cranberry Sauce (jellied)
Prepare as directed
above. Before cooling, place a wire mesh strainer over a mixing
bowl. Pour contents of saucepan into strainer. Mash cranberries
with the back of a spoon, frequently scraping the outside of the
strainer, until no pulp is left. Stir contents of bowl. Pour into
serving container. Cover and cool at room temperature. Refrigerate
or freeze until serving time. Makes 1 cup.
Feather
Light Overnight Rolls
Light
and irresistible
Can freeze
rolled dough
1 cup water
1 cup butter
(2 squares)
3/4 cup sugar
2 tsp. salt
1 cup cold water
4 beaten eggs
2 pkgs. yeast
(1/4 oz. each)
1/2 cup water
7 1/2 cups
flour
Bring 1 cup
water to a boil. Add butter, sugar, and salt. Remove from heat.
Pour into large plastic container. Add 1 cup cold water. Dissolve
yeast in 1/2 cup warm water (not hot). When first mixture is lukewarm,
add yeast mixture and beaten eggs. Stir briefly. Add flour and stir
together. Cover container with lid and refrigerate overnight. When
ready to roll out, divide in thirds. Flour surface of breadboard.
Roll dough out in a rectangle about 1/2 inch thick. Spread dough
lightly with butter. Cut dough down the middle. Shape each half
into about six triangles. Roll each up beginning at the wide end
to form crescent shape. Oil baking sheet. Put on 3 baking sheets
(about 12 per sheet). Let rise about 4 hours. Bake at 400 degrees
for about 12 minutes.
If doing ahead,
freeze after dough has been shaped into crescent rolls and placed
on cookie sheets. Once frozen, put into plastic freezer bags until
ready to use. Return them to cookie sheets and let rise about 6
hours or until light. Proceed with previous baking instructions.
Caramel
Pecan Cheesecake
Sensational
toasted pecan crust and caramel filling
1 cup graham
cracker crumbs
3/4 cup pecans,
chopped
1/4 cup brown
sugar
1/4 cup butter,
melted
2 8-oz. pkg.
cream cheese, softened
1/2 cup caramel
topping
3 eggs
1 Tbs. vanilla
1/2 cup sour
cream
1/4 cup caramel
topping
Pecan halves,
to garnish
In a mixing
bowl combine crumbs, pecans, brown sugar and melted butter. Pat
onto bottom of an 8-inch springform pan. In a larger mixing bowl
beat cream cheese until fluffy. Gradually beat in the 1/2 cup
caramel topping. Add eggs and milk; beat just until blended. Turn
mixture into crust. Bake in 350-degree oven for 40 to 45 minutes
until center is set. Cool in pan 15 minutes. Combine sour cream
and remaining caramel topping; spoon over cheesecake. Loosen sides
of cheesecake from pan with spatula. Cool 30 minutes more; remove
sides of pan. Cool. Chill. Garnish with pecan halves before serving.
Serves 8. Freezes well.
YOU
ARE WELL ON YOUR WAY TO A GLORIOUS THANKSGIVING MEAL.
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