Our friend in Russia said to us, "No wonder your country is great. No other country takes an entire holiday just to give thanks!" That was 15 years ago. One might not agree about "great America" these days, but I hope there's no quibbling about showing gratitude.
An unusual holiday, its all about a specific menu. The same food--in my case--78 times.
For all of that, each family has their traditions, and each person their must-haves. One year when my mom suggested a potato casserole instead of mashed potatoes and gravy, my SIL, normally sedate and easy-going, was as angry as I ever saw her. Thanksgiving without potatoes and gravy!? We each have our things. Steve Urquhart wants pecan pie. I want the cranberry sauce below.
One TV chef says to stick to fall dishes--nutty and buttery and dense like winter squash. In today's world we can get strawberries and asparagus year round, but save those for spring. I always serve corn because, well, it just belongs.
My pro-tips for dressing: Use Mrs.Cubbisons. Don't put it in the turkey. Do add bacon grease to it; not bacon, just the grease. No one recognizes the bacon flavor but they like it. Also add water chestnuts since they keep their crunch.
Aside from food, it's a tender time. It's family time, and not much can make up for missing family. The gratitude prospect does help ease things.
I'm thankful for YOU.
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CRANBERRY SAUCE
- 1 1/2 C pure maple syrup
- 1/2 C. water
- 1 tsp. ground ginger
- 4 C. fresh cranberries.
Bring syrup water and ginger to a medium boil in a 2 qt sauce pan over medium heat. Stir in cranberries. Simmer until berries begin to pop, about 5 minutes. Turn into bowl and let cool.
Our friend, Steve Jeffries, brought this to our TG one year in St. George. My favorite. I think he said the recipe was from Sunset Magazine.
Illustration 2019 DPSM.
