Thanksgiving

Beyond Tradition: Rethink Thanksgiving

~ adriennecohen221 ~ Leave a comment

There’s just something wonderful about autumn, isn’t there? Cooler temperatures, back-to-school events, football, falling leaves, pumpkins, gourds, and savory spices all signal a distinctly different approach to life and leisure activities.  

But fall has sped by for me this year, interspersed with travel and the demands of daily life. Suddenly, it’s Thanksgiving week and I’m not at all prepared.

But this year, instead of giving in to guilt, I am letting Thanksgiving week play out in an entirely different way. My husband and I are looking forward to the activities we enjoy rather than dreading the dawn of Thursday and lamenting what was left undone for a big family dinner.

You see, we will forgo the “feast” this year in favor of largely unplanned, spontaneous activities that are scattered throughout the week and into the weekend.

On Thanksgiving Day, we will be with friends who, like us, have no nearby family, and even less reason to want or need turkey with all the traditional sides. There will be no roast turkey with mashed potatoes and gravy, no green bean casserole, no sweet potatoes with marshmallows, and no jellied cranberry sauce. And, best of all, no last-minute worries before the guests arrive!

Instead, we have opted for an “orphan potluck” this year. We anticipate a casual, laid-back vibe, with good conversation interspersed with holiday spirit and cheers for our favorite teams.

We fully intend to celebrate, and you can be assured we are thankful for the blessings of home and friends this year. We will check in with our far-flung families and wish them well. And then we will celebrate the bounty of our table and the bonds of friendship with others in this small community we now call home. What could be more appropriate?

The dozen or so like-minded friends who will join us have all volunteered to bring a variety of favorite dishes. We’ll have appetizers and wine, perhaps a creative charcuterie board with delectable finger foods. And we’re not totally abandoning tradition – we have a smoked turkey breast ready to reheat!

This year, I am thankful for the freedom to read a book, listen to music, watch the Macy’s parade, or maybe even a Hallmark movie on television — all before our friends arrive in the early afternoon!

Times change, as do the seasons. I am eager to see what this new-fangled Thanksgiving celebration feels like. Perhaps it will become our new annual tradition.

A neighbor promised a hearty pasta dish, and others are likely to surprise us with their favorites. There will be home-baked bread and (again from a neighbor, with a nod to tradition!) pumpkin pie to top it all off. As always, at Thanksgiving, it’s not all about the food, but we’re certain there will be plenty of food!

I love many things about Thanksgiving, especially the presence of family and friends. And pumpkin! So, I am searching for pumpkin recipes with a new twist and updating my holiday favorites. Pumpkin, after all, need not be reserved solely for Thanksgiving. Why not enjoy pumpkin treats until it’s time to embrace hot chocolate and peppermint?

During an October trip to the San Francisco Peninsula, I was impressed by, among other things, the expanse of colorful pumpkin fields that stretched almost to the Pacific shore. Our group stopped at Farmer John’s Pumpkin Patch near Half Moon Bay – who knew so many kinds of pumpkin existed? The vibrant displays were eye-catching and tempting when most visitors were searching for the perfect jack-o-lantern pumpkin! I wish I could have brought several home to Arkansas!

Just last week, on a trip to Maine, I found that pumpkin recipes were the talk of the town, so to speak! And there were more pumpkin displays in local yards and grocery stores. That started me thinking, not only about Thanksgiving, but about the extended holiday season as well, about hot cider, roasted vegetables, sweet potatoes, chocolate, and creative soups that chase away winter’s chill.

This year, I’m trying to simplify my life while at the same time wanting to expand my food repertoire. I have been collecting new recipes since I returned from California. I have more from relatives in Maine, and a supermarket magazine provided even more.  

Consider this a challenge to get creative this year, especially during the festive season that extends from  Thanksgiving through the dawn of the new year. So many other flavors combine well with pumpkin that you can experiment to your heart’s content! Don’t limit its use to pie, cookies, or breads.

Incorporate unique and exotic spices. Ginger is one of the best, along with cloves, cinnamon, cumin, turmeric, saffron, and paprika. They not only add wonderful flavor, but many of them offer health benefits as well. Not only the flavors but the colors will add punch to your recipes.

What else goes well with pumpkin? How about maple syrup, caramel, chocolate, apples, apricots, raisins, cranberries, and cheeses? The best part? As good as fresh pumpkin is you can cook with canned pumpkin throughout the year. I have already stocked up on that!

Here are just a few recipes to get you in the spirit. Let me know how you like them!

Family Favorite Pumpkin Bread

This truly is a family recipe that has been a favorite for generations, and I can attest to its goodness! Why not keep some in the freezer to bring out when unexpected guests arrive? It also can double as dessert, with a dollop of whipped cream.

42 2/3 cups sugar

2/3 cup cooking oil

4 eggs

1 ½ cups cooked pumpkin (or Libby’s brand canned pure pumpkin)

3 1/3 cups flour

2 teaspoons baking soda

½ teaspoon baking powder

1 ½ teaspoon salt

½ teaspoon cinnamon

1 cup chopped nuts

2/3 cup water

Mix sugar, oil, and pumpkin; then add eggs one at a time, beating after each addition. In a separate bowl, sift flour, baking powder, soda, and cinnamon. Combine pumpkin mixture with flour mixture. Add water and mix well. Then, add nuts and stir again. Pour into well-greased one-pound coffee cans, filling halfway. This amount of batter will fill four cans. Bake in a 300-degree oven for one hour. Allow bread to cool, then remove from cans. If you prefer, use medium loaf pans.

The bread freezes well: simply slip the cooled loaves back into the coffee cans and cover each with its plastic lid. T freeze pumpkin loaves, remove them from the baking pans when cool, cover them with plastic wrap, and then wrap in foil before freezing.  

Game Day Chili

If you like chili, I can almost guarantee you’ll love this one. It has all the traditional ingredients, with the surprise of a few extra veggies and a can of pure pumpkin. The bonus? It can be ready in a jiffy. Put it together quickly, then settle in to cheer your favorite team to victory. (Courtesy of Hannaford, a grocery chain committed to sustainability and the public good.)  

Ingredients:

1 Tbsp. canola oil

1 finely chopped medium yellow onion

1 red bell pepper, seeded and finely chopped

1 pound lean ground beef

4 garlic cloves, minced

2 Tbsp. chili powder

1 tsp. ground cumin

½ tsp. ground cinnamon

1 (6 -oz) can of tomato paste

2 cups low-sodium vegetable broth

2 (15-oz) cans of no-salt-added diced tomatoes

1 (15-ox) can pure pumpkin

1 ½ cups water, divided

2 (15-oz) cans no-salt-added kidney beans, drained and rinsed

  1. Heat oil in a large, sturdy pot on medium-high heat. Add onion and bell pepper, and saute 8 to 10 minutes, until browned and tender.
  2. Add beef and season with salt and pepper. Cook for 6 to 8 minutes, until browned, using a wooden spoon to break into pieces.
  3. Add garlic, chili powder, cumin, and cinnamon, and cook for 30 seconds. Add tomato paste and stir constantly for 1 minute, until the color darkens. Add broth, tomatoes, pumpkin, and 1 cup of water. Stir to combine and bring to a boil. Reduce to simmer for 10 to 15 minutes, until thickened. If chili is too thick, add the remaining ½ cup of water.
  4. Stir in beans and season to taste with salt and pepper. Cook another 3 to 5 minutes, until thoroughly heated. Serve with your choice of sour cream and/or other garnishes.

Suggested garnishes:

Sour cream, chopped cilantro, finely chopped red onions, avocado cubes, radish slices, chopped jalapenos, oyster crackers.

It’s delicious with a loaf of either sourdough bread or a crusty baguette!

Pumpkin Deviled Eggs

This is a recipe I found online, and I can’t wait to try it!  

https://chosenfoods.com/blogs/central/pumpkin-spiced-deviled-eggs

If, like me, you’re a fan of the charcuterie board for impromptu get-togethers and are always in search of new additions to that board, you’ll love this one! Pumpkin deviled eggs, with their bright color and a hint of spice, are sure to become a favorite. As suggested, add some garnishes to make them extra special, and they’ll be gobbled up quickly — at Thanksgiving or any other time!

Cumin & Thyme Pumpkin Chicken Soup

Here’s a link to this tempting recipe that will easily serve six!

Cumin & Thyme Pumpkin Chicken Soup

How great is that for a busy day during the coming holiday season? Prepare a salad, add a simple dessert, and you’ll have a weekday dinner to feed the family! Or double the recipe to feed a crowd!

Full Disclosure: I haven’t yet made this soup, but you can be sure I will. I have tried several other Paul Newman recipes and liked each one. In addition. This requires minimal prep and cooking time, and I believe you could easily substitute canned chicken to make it even easier. Finally, and this is purely a personal observation: I am fully behind the Newman commitment to support worthy causes and I like using products that contribute to that effort.

If those aren’t enough, here are some twists on traditional treats:

Pumpkin Hummus

There are any number of recipes available online. Search one out if you’re determined to start from scratch. However, if you’re in a hurry for a tasty dip or spread, simply buy your favorite plain hummus, then swirl in some pureed pumpkin and a bit of fresh lemon. Top with finely chopped cilantro, sprinkle with paprika and toasted pine nuts, and serve with your favorite crackers or fresh veggies. It couldn’t be easier.

Pumpkin Goat Cheese Dip

This is another go-to idea that is superb for unexpected guests, or a simple appetizer. The flavor is uniquely satisfying, especially in the fall and during the holiday season. Serve with a variety of crackers, mini rye or pumpernickel slices, fresh veggies or button mushrooms. It’s sure to be a hit!

Again, it couldn’t be easier — soften the cheese, swirl in some pureed pumpkin. Form it into a log, a ball, or pack in into a ramekin, and serve with a variety of crackers, mini rye or pumpernickel slices, fresh veggies or button mushrooms.

It’s sure to be a hit!

Pumpkin Ice Cream

I admit that this is a newfound favorite – I was introduced to it during my recent trip to Maine. It’s available seasonally and I absolutely love it! There’s not much more to say about it, except that it’s a distinctive and delectable taste treat. The brand I had in Maine came from Trader Joe’s. I’ll definitely be watching for it, even if I have to wait until next fall to find it!

Need more ideas?

You’ll find recipes everywhere right now – from pumpkin scones to hearty cheese soup with the surprise of pumpkin and beer! Create comfort foods that you can enjoy throughout the season and into the new year!

And have a safe and happy Thanksgiving, no matter how, where, or with whom you celebrate.  

Oysters . . . and other Adriatic adventures

~ adriennecohen221 ~ 4 Comments

I had never developed an appreciation for raw oysters; nor for oyster stew or oyster stuffing at Thanksgiving, for that matter.

I have been known to order Oysters Rockefeller because that seems a “classy” choice at an upscale restaurant, on the same culinary level as escargot or whole artichokes. I love showy foods, and I admit that I enjoy demonstrating that I know how to deal with such dishes. I have, on occasion, skewered a salty, smoked oyster for a cracker.

But as for raw oysters. No, thank you. I do not love oysters.

My husband, on the other hand, enjoys oysters any way they’re served, but preferably right in the shell, cold, salty and fresh from the sea.

It was a preference he worked hard to cultivate, ordering oysters on the half shell several times in his early 20s. He initially discovered that the slippery oysters didn’t slide so easily down his throat, no matter how much he tried to disguise them with cocktail sauce and and Tabasco. Those first few times, he admits, were less than pleasant experiences.

But he persevered. At a tiny cafe in Brittany, with a view of the oyster fields just out the window, he ordered an oyster. One fresh-from-the-Atlantic oyster. The lone half shell on ice, accompanied by lemon and course sea salt, was brought to the table with a flourish by an ever-so-proper French waiter. It prompted curious smiles from those seated at nearby tables.

The waiter stood by expectantly, awaiting a reaction.

I was there, cheering him on.

Other diners also waited, and nodded approval as he downed that first cool slippery oyster. It was a personal triumph. And it started a trend. He has since ordered oysters in Maine, in numerous Gulf Coast eateries, and in fine restaurants in cities across the globe. He does, you see, love oysters.

After many years, we returned to that same restaurant in Cancale, France. It had changed a bit over the years, but the oyster fields are still the same, and this time my husband ordered a half dozen and enjoyed every one. In fact, he considered ordering another half dozen.

Today, he rarely passes on the opportunity to order oysters on the half shell when we’re near an ocean that allows them to be delivered fresh and cold from their habitat. He still asks for extra horseradish and hot sauce.

I resisted for the longest time, until we visited the Adriatic three years ago. Sitting on the open deck of a vessel anchored only feet from the oyster beds, I was prepared to enjoy the local fare along with the white wine promised as part of a half-day excursion from Dubrovnik, Croatia.

I had planned to say no to the oysters. But I was curiously enthralled as I watched the servers expertly open the shells and plate up the briny treats. Before I took much time to think about it, I was repeating “I can do this” to myself. I accepted my plate with a bit of trepidation, but I knew my mate would help me out if I couldn’t finish my share.

I sprinkled the smallest oyster with lemon juice, added just a drop of Tabasco, and closed my eyes. My first sensation was memorable. I sensed the cold, and tasted the sea. Then I swallowed. It was a whole new reality.

I actually liked the sensation. I was pleasantly surprised by the silky texture, the intense fresh flavor, and the saltiness. I felt close to the sea and its bounty in profound ways.

It was a lesson. It was delicious. It was unforgettable. Not only was it an eye-opening confirmation of the bounties of the sea, but it was the beginning of a love affair with Croatia. The time we spent there was all too short. Last November we returned to see more of the country.

I did not sample any more oysters, but I did partake, willingly, of other Croatian treats! The food is special, as are the people. To say we loved our two short visits to Croatia is an understatement. I still have no great love for oysters, but Croatia captured our hearts. This Thanksgiving I cannot help but think again of those trips.

I am thankful that we took those trips when we did. When the world is once again healed, we will return. I look forward to it.

And I am sure there will be more stories to tell.

Grandmother’s lessons

~ adriennecohen221 ~ Leave a comment

Thanksgiving was low-key at my house this year. Not that there isn’t an abundance of things to be thankful for, but our small multi-generational family had an abundance of plans for the extended holiday. We gathered Thursday for what was to be a simple midday meal, before scattering in different directions to enjoy the long weekend.

What was to have been a small turkey breast to serve five (with enough left for a few sandwiches) became a 12-pound turkey. (The market had no fresh breasts available, and we had not built thawing time into the schedule; the option was a “smallish” fresh bird.)

The rest of it? A mix of traditional and easy prep. One large — overly large, as it turned out — fresh from the garden salad that boasted tiny boiled potatoes, green beans and dried cranberries. Roasted yams and wild rice stood in for mashed potatoes and cornbread stuffing. Savory pumpkin gratin, recipe courtesy of Jacques Pepin, homemade cranberry-orange relish, and a freshly-baked Challah, as pretty to look at as it was good to eat, kept kitchen prep time to a minimum.WP_20171123_14_01_38_ProAs usual, “simple” morphed into too much!

Friday, we were content with turkey sandwiches, salad and television movies. Saturday was a quiet day, with only a few must-do’s, and no plans for a “real” meal. Snacking at will was the order of the day.

When faced with options, make soup

I am grateful that my grandmothers were good cooks, and that I had a chance to hang out in their kitchens many years ago, not only during holiday preparations, but afterwards as well.

I learned the truth of “Waste not, want not,” and I learned to “make do” and make meals out of what was on hand. I also learned that simple meals are best!

Those were lessons well learned.

So, for Saturday supper, soup it was. Pan drippings and turkey parts that would have become gravy had we served mashed potatoes and dressing on Thursday became the catalyst. Leftover wild rice added heartiness. Fresh celery, carrots and onions, constant staples in the refrigerator crisper, are the basis of any good homemade soup, right? And leftover Challah is still delicious!

It was a large pot of soup, enough to feed son and daughter-in-law who stopped in unexpectedly Saturday evening, with enough “left over” for Sunday lunch.

No pie, you say? Well, not exactly!

It bears repeating that our Thanksgiving was pared down and simplified in many ways. There was no pie — not pumpkin, not apple, mince or pecan. No brownies, no ice cream. Apples and oranges, yes, but even they went untouched. None of us suffered from a lack of food; desserts were not missed.

However, I had purchased pie crusts, just in case. (No, I do not see any reason to make my own!)

So, for tonight’s dinner, the plan is to have Turkey Pot Pie. Actually, I can picture it already: Colorful carrots, peas and potatoes joining small bits of turkey meat, oozing with creamy goodness and threatening to bubble up through the golden crust. Chilled (leftover) cranberry sauce will add color and tart flavor to the simple dinner. With a green salad, it will be nutritious and more than ample.

Will one pie suffice to clear the refrigerator of leftovers? I am not yet sure, but if there’s enough turkey to make two, I will be happy to have an extra to pull from the freezer.

On this weekend, especially, I am thankful to have the blessings of home and family, a warm, comfortable hearth, good health and good food.

And those leftovers!

Portovenere: Poetry in any language

~ adriennecohen221 ~ Leave a comment

My husband and I hadn’t really intended to be in Portovenere. We were driving through Italy with no particular destination in mind. At a small gas station in the port of Genoa, we stopped to ask general directions to the waterfront, with every intention of finding a charming out-of-the way inn along the way, perhaps one with a view of the harbor and a trattoria within walking distance.

We had no timetable. It was chilly. It was the end of January, not the height of tourist season along the Mediterranean coast. The prospect of a good glass of red wine, a simple pasta and a comfortable bed beckoned. OLYMPUS DIGITAL CAMERA

The station attendant pointed — Portovenere, he repeated — along with a rapid stream of Italian, most of which was lost on us. “Portovenere, Portovenere, Portovenere. . . ,” accompanied by hand waving, curliques in the air, motor sounds, big smiles and, once again the repeated word: “Portovenere!”

It was decided. We pulled out the map, pinpointed the location and the route, smiled at our benefactor and trip planner, and were off to Portovenere.

What a Delight!

The little city is nestled into the craggy cliffs that line the sea; it has all the charm and colorful beauty of better-known Cinque Terre villages. Along with them, Portovenere is on UNESCO’s list of World Heritage Sites. They are all magnificent. OLYMPUS DIGITAL CAMERA

Portovenere is ancient, and it retains the homey aura of a small fishing village, with terraced hillsides above.

Perhaps it was just because we arrived at dusk during a very slow season, but everyone we met, from the hotel desk clerk to local workers on their way to the trattoria, greeted us cordially and made us feel like long-lost friends.

The feeling was not diminished the next day, nor the next. We stayed on, enchanted by everyday life in this beautiful village. We walked the streets, sauntered along the docks, ventured up the steep, hillside cliffs when we felt like it. We breathed deeply of the fresh seaside air, and looked out on the waters of the Med, but felt no need to take the sightseeing boat to the nearby trio of islands that are major tourist destinations.

Familiar Comforts

The truth is that Portovenere wrapped us in the comfort of normal lifestyle, at a point in our three-week trip when we had tired of tourism. In some ways, it felt like going home. OLYMPUS DIGITAL CAMERA

We sipped aperitivos at the local bar, and watched local television with residents relaxing after work, and then we ambled down the street to enjoy fresh seafood, good wine and spirited, if awkward conversation with other diners in the sparsely-occupied room. I’ve forgotten the dishes and the details, but the warmth of the experience, and the certainty that it was a good one, remain. I don’t know the name of the restaurant, but I like to think it is still there, awaiting my return.

It’s a fanciful thought, I know, appropriate in some odd way for this Thanksgiving week. Going home for Thanksgiving is deeply ingrained in our consciousness, whether that trip is to Grandma’s house or simply a gathering that brings family and friends together for shared experience, wherever it may be.

Special Places and Times

That first and only visit to Portovenere was more than a decade ago and it still stands out in my memory as one of those places I would return to on short notice! That’s what I have been thinking about this week — the prospect of revisiting favorite spots across the globe, an irresistible urge to experience old delights once again. OLYMPUS DIGITAL CAMERA

Pisa is on the list, and Assisi, along with Carrara, where Michelangelo found his stone. The tops of the mountains shine white in the distance, chipped away over the centuries to expose the shining white cores. Counter tops are still quarried here, some of them by old methods. It’s quite an experience to drive to the summit of a marble mountain!

There are other places, too, to revisit, most of them not the subject of travel guides and magazine articles. But that’s what makes travel special, isn’t it? Finding those places that speak to the soul is not something a traveler plans.

If it happens, it’s hard to deny. Portovenere is like that.

Savor the Good Times

In my mind, I can picture my return, just as I picture returning to my former home city of Santa Fe this year for a large family Thanksgiving.

May all of you find a special place in the heart this Thanksgiving. Maybe we can all search out those delightful spaces and places at other times of year as well.

If it’s impossible to return home in a physical sense, however, at least make a point to revisit those special places periodically in spirit. Savor those experiences.

There are many ways, and many reasons, to celebrate Thanksgiving

~ adriennecohen221 ~ 1 Comment

Chasing Sunsets 056

It’s a community of sorts. Loosely knit, perhaps, but the armada of sailors and cruisers that descends on St. Mary’s towards the end of November each year is every bit as much a family as most of those with blood ties.

It’s Thanksgiving that brings this maritime family together in a little town on the river between Georgia and Florida. It’s a time to share stories, good times and good drinks. They arrive each year. They come “home” for the holiday.

St. Mary’s residents have been hosting this gathering for Intracoastal Waterway voyagers since 2001. This year, it begins the Saturday before Thanksgiving, and ends with a pancake breakfast the following Friday. There are other events over the weekend and some of the vessels stay on for a few days. Cumberland Island is nearby; there is much to see and do.

Gypsy Cold - Winter 2010-11 086

Newcomers are welcomed by the old-timers with warmth and good cheer, greeted as new friends and immediately inducted into the “family.”

There is a camaraderie that is natural and unforced. The week’s activities center around the Riverside Hotel and its Seagle’s Restaurant and Saloon.  Boaters and townspeople mingle at happy hour, enjoy a chili cook-off  and consume dozens of oysters at a Wednesday afternoon free roast. They drink coffee and other libations, exchange anecdotes and tell tall tales.

Townspeople come to the harbor to meet the “boat people.” They offer “restocking” rides to nearby grocery stores and gift shops and they renew old acquaintances. They come to ask questions about the boats, to hear stories of adventure, to marvel at the hardiness (or the folly) of those who choose the sea over the comforts of land-based homes. Children view the boats with wide-eyed wonder.

Those who arrive early find dock space. Those who come later pick up moorings or drop anchor. There seems always to be enough room. Those who travel the Intracoastal Waterway routinely plan their voyages with a St. Mary’s Thanksgiving in mind. Others happen on the celebration by chance. Still others hear of it, and can’t resist the urge to see if it’s true.

Photo by Tony Alter/Flickr15714052278_913ff71a3c_zIt does not disappoint. Thanksgiving festivities begin along the docks, and drift into town each day. On Thursday, local resident volunteers arrive in the morning with home-cooked turkeys and hams. Side dishes, salads and desserts appear as if by magic, contributed by the boating community. Dinner is served buffet style, beginning just after noon, and it continues until the food disappears. There always seems to be more than enough — of food and friendship.

We pulled in at dusk:  It had been a long and chilly journey.  But fellow cruisers along the waterway had told us it was worth the effort. November is somewhat late for pleasure boats to be traveling on the Intracoastal Waterway, but 2008 was relatively mild, and we encountered few problems other than the loneliness of being alone for Thanksgiving.

How quickly that changed. Although we have not returned, we think of that special Thanksgiving often. It was, indeed, memorable — an event out of all proportion to the size of the town. We filled our stomachs. The experience filled our hearts.

Even old salts find solace in planting their feet firmly on the ground on occasion. This holiday in this town, with these special people, is a unique and lasting gift.Chasing Sunsets 054

All boaters travel on, but they leave satisfied, awed and thankful.

For more information on St. Mary’s, visit the city’s official website.