Yes, the time of the season has arrived again, although seeing all the pumpkin spice scented and flavored seasonal stuff on the shelves of various retail outlets should have provided what is popularly known as “a clue.” (Along with all the autumn leaf and scarecrow and harvest décor things…)
Yes, Thanksgiving, followed closely by Christmas, featuring a centerpiece dish of what I used to call Eternal Turkey, Strong to Save. Thanksgiving when I was living at a home with my parents and sibs, meant a ginormous turkey on both holidays, followed by my mother’s schedule of dishes incorporating the leftovers thereof: plain old warmed up leftovers initially, followed by hot turkey sandwiches, cold turkey sandwiches, turkey a la king, turkey croquettes, turkey and noodle casserole … and when the carcass was stripped to bones, into the pot for broth and another two weeks of turkey stew/soup.
Yes, these days, I’ll do a turkey for Thanksgiving, a couple of evening meals of leftovers in various guises, and then practically anything else for Christmas. For the last couple of years, it’s been Beef Wellington for our Christmas supper main dish.
Getting back to turkey and Thanksgiving, though – although I do like roast turkey, and a modest (no more than a week’s worth) schedule of meals incorporating the leftovers – I do not like most of those so-called traditional Thanksgiving side dishes. While mashed potatoes and giblet gravy (made from pan drippings and the extra bits normally contained in a small bag in the turkey’s interior) are acceptable, bread stuffing is OK when fresh-baked, but rapidly turns disgusting, baked yams are heavy and indigestible, especially when emptied from a can and adorned with (yuck) marshmallows, I simply cannot hate that baked canned green bean casserole enough, and then adding rolls and cornbread on the side… it’s all too heavy and indigestible. We generally bag everything but mashed potatoes, and a smidge of stuffing. Our favorite side is oven-roasted brussels sprouts with red onion, slim slices of kielbasa all sprinkled with olive oil and salt, and sometimes a corn pudding casserole. Some years I’d also fix a corn and bell pepper relish, or a confit of pears stewed with currents and sweetened with honey, along with the cranberry relish.
Pepper Corn Relish
This is a recipe for a pepper and corn relish which I copied out of a Thanksgiving issue of Gourmet Magazine, lo these many years ago.
Combine and simmer for half an hour: 5 ½ cup fresh or frozen corn kernels, 1 finely chopped red bell pepper, 1 finely chopped green bell pepper, one medium onion, 2 carrots, also finely chopped, 1 ½ cup sugar, 1 teasp dry mustard, ½ teasp celery, ¼ teasp turmeric and 1 ½ cup vinegar. This relish can be eaten fresh, or processed in the canning kettle for fifteen minutes. It makes about 5 pint jars.
Honey Pear Conserve (also from the same issue)
Combine in a large saucepan: 4 lbs Anjou pears, peeled, cored and cut unto chunks, ¾ cup lemon juice, 1 cup honey, ½ tsp cloves, 2 tsp cinnamon and ½ cup dried currents. Simmer until thickened and pears are cooked through.
Cranberry Chutney
Combine in a large saucepan: ½ cup cider vinegar, 2 ¼ cup brown sugar, ¾ tsp curry powder, ½ tsp ginger, ¼ tsp cloves, ¼ tsp allspice, ¼ tsp ginger, ¼ tsp cinnamon, and 1 ½ cups water.
Bring to a boil, then while stirring simmering mixture, add: 2 lemons, rind grated finely, pith discarded and lemon sectioned and chopped, 2 oranges, (ditto), 1 apple finely chopped, 3 cups cranberries, ½ cup golden raisins, and ½ cup chopped dried apricots. Simmer gently for 40 minutes, until mixture is thickened.
Add: 2 additional cups cranberries and simmer for 10 minutes.
Add: 1 cup cranberries and ½ cup chopped walnuts, stirring until the last cup of cranberries are just cooked. The variously cooked cranberries give it a lot of cranberry texture, and a very fresh flavor.
Bon appetite – and the happiest of Thanksgiving to all of our readers, since we have an extra special reason to be thankful this year.
