One of my pet peeves is watching stores and communities bypass Thanksgiving, going straight for the glamour and glitz of Christmas. Grocery stores seem to be the only retail establishments that cling tightly to the proper chronology of the holidays, and for good reason. For my part, I simply refuse to belittle this glorious day for friends, family, and food!
Last year was my first redneck foodie Thanksgiving blog. As you may recall, I had a few bumps in the road while preparing a larger than normal meal to make my newly extended family feel welcome. I hope someone out there learned from those mistakes, because they were plenty humbling at the time. It seems that I too must have learned something. This year, while not perfect, went much more smoothly. Having been raised in the south, displaced to the Midwest for the last four years, and recently moving back to the DEEP south, I wanted to make this year’s meal a really special homecoming celebration. I tried to do this by creating a fusion of old traditions with a few of last year’s new additions and a couple of health conscious twists.
The final menu included roasted turkey, herb and cornbread dressing, sweet potato casserole, gravy (both plain and giblet), green bean casserole, cheese grits (see my September 2010 “Legends of a Redneck Foodie” blog for this recipe), pan-seared Brussels sprouts, cranberry sauce, yeast rolls, pumpkin pie, pecan pie, and apple cranberry crisp.
Photos by John King and Jenn Ballard
A few notable changes included my mom making her traditional stuffing in a Crock-Pot. I was a little worried that the top wouldn't get browned, but it turned out perfectly without having to be finished in the oven. This is a good tip for anyone who runs short on oven space around this time of year, but unlike preparing it in the oven, be sure you stir it a couple of times in the Crock-Pot to prevent the bottom from burning. Second, we dropped the customary mashed potatoes and whole kernel corn. As you may recall from last year's blog, no one in my family even touched the corn, and a quick poll revealed that the mashed potatoes had become a habitat rather than a family favorite. In lean economic times and the wake of a national obesity epidemic, this was a perfect example of how studying our holiday choices and opting for a few well made favorites may prove just as satisfying as our habitual bulk. I can honestly say that these two extra starches were not missed in the least. A small serving of Brussels sprouts was added in their place. I've just started experimenting with this veggie in the last year, and I like mine pan-seared on the stove top or the grill with bits of bacon or balsamic vinegar. Lastly, we replaced the traditional apple pie and Italian creme cake with a health conscious, dutch oven, apple and cranberry crisp....big hit.
Naturally, I can't just talk about what we ate without sharing a couple of recipes (that feels rude and unhelpful). With all the healthy changes this year, something I simply couldn't forgo were my grandmother's pies. These are historic recipes in my family, and they have remained largely unchanged in my lifetime. The slight exception to that is the addition of maple syrup to the pecan pie. This change came about when I ran ever so slightly short on dark corn syrup while making multiple pies about five years ago. I had to finish the last one with the only thing I had in the pantry with a similar cooking consistency: pancake syrup. At the time, I was hoping the dark syrup would cover the flavor, but instead, I found that people preferred the slightly more complex version. I’ve made it that way ever since.
Pecan Pie
3 eggs1 - 1 1/2 cups pecans (fresh chopped or halved depending on preference)
1/2 cup white granulated sugar
7/8 cup dark syrup (Karo blue label)
1/8 cup maple syrup
1/8 tsp salt
1 tsp vanilla extract (REAL VANILLA!!!)
1/4 cup melted butter
1 pie crust
Preheat oven to 275 F. Beat the eggs in a large mixing bowl, add granulated sugar, salt, vanilla, and melted butter. Place the pie crust in a shallow, glass pie dish. Prepare the edges as desired. Spread the pecans out in a layer on the bottom of the crust. Pour the liquid mixture over the top. The pecan will float up. Cover the edges of your pie crust with a silicon ring or folded foil. Bake the pie for 50-65 minutes, removing the ring/foil to brown the crust for the last 15 minutes. The biggest risk with this pie is a runny filling. It always takes longer to firm up than you think. It should have a fairly firm consistency when you shake the pan slightly or it isn't ready to come out of the oven. Let cool to room temperature before serving.
Pumpkin Pie
3/4 cup brown sugar1/4 cup granulated sugar
2 eggs
1 1/2 cup cooked pumpkin (equal to one can of prepared pumpkin)
1 1/2 cup hot milk (Warm slowly on stove top. Stir constantly until steaming but not boiling)
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1 pie crust
Preheat oven to 350 F. Mix the dry ingredients (sugars, cinnamon, nutmeg, ginger, cloves, and salt). Add the pumpkin and mix thoroughly. Stir in the beaten eggs, and add the hot milk slowly, stirring as you go. Place the pie crust in a deep, glass pie dish. Prepare the edges as desired and pour the liquid mixture in. Cook for 45 min to 1 hour. When the tip of a butter knife placed in the center comes out clean, the pie is ready. I like to garnish mine with fall leaves the way I saw on the cover of a Southern Living about 8 years ago. To do this, prepare another pie crust. Cut out the leaves with small cookie cutters, and place them on a cookie sheet. Brush the tops with egg white, and dust them with cinnamon and sugar if desired. Bake at 350 F for 15 minutes or until golden brown. Place them on the pie after it has baked and cooled thoroughly.
I hope everyone had a stupendous Thanksgiving, and maybe these tips will come in handy for Christmas or even next year. I'd love to hear about your holiday recipes or tips. Please feel free to post them here. Don't forget about last year's "More turkey than you know what to do with?" December 2010 blog for great leftover ideas.
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