Posts Tagged ‘Thanksgiving’


You’ve probably already had enough turkey by now but tuck this recipe away for the next time you crave it but just don’t want to roast a whole bird. Especially after Thanksgiving, some stores offer big sales on “turkey parts,” which you can store in the freezer until you are ready. Braising dark turkey meat in cider will give you a fall-off-bone tender morsels.



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Cape Cod cranberry orange relish

At every Thanksgiving table there is some kind of cranberry, whether it is canned, sauced, or chopped into a relish. We have always been a relish family. Again, this is a preference of texture – something to balance all of the sweet mash on the dinner plate like peas and pearl onions do. And if the relish is tangy, even better for cleansing the palate between the second and third helpings of sweet potato casserole.

I was delighted to come across this recipe in “Cape Cod Table” by Lora Brody. It has walnuts and lime juice to keep that tangy texture that I like. It also uses brown sugar and maple syrup as sweeteners instead of white sugar. I like a dish that tells a story and this one tells the story of New England. (more…)

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Peas and pearl onions

You may have heard that this year marks the 55th anniversary of the green bean casserole, invented by the Campbell Soup Company to promote its cream of mushroom soup. It has been called a “Thanksgiving icon.”

Not in our house. I only encountered green bean casserole if we ate Thanksgiving dinner at the homes of friends or family. My mother disdained the idea of pouring canned soup over vegetables. Americans have made green bean casserole an “icon” because all the salt, sugar, and fat make those otherwise hearty greens taste really, really good. If Hershey’s had dreamed up cocoa covered green beans they may have been the ones celebrating the anniversary.

Remember: even though green bean casserole has clocked 55 years, the Pilgrims knew nothing of it. We strove for historical purity in our house. (more…)

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These cookies are a riff on the recipe found inside the lid of the Quaker Oats canister. They use less butter and have some of the best flavors of Thanksgiving: cranberry, pumpkin, and cinnamon. I find them to be a great treat to make a day or two after the holiday meal as friends and family still linger on the sofa and the leftovers start to ebb. (more…)

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