Traditions

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.  

Traditions . . .

~ adriennecohen221 ~ Leave a comment

This has been a year — or at least a few months — for examining past traditions. When the future seems uncertain, there is something comforting about remembering the past, getting lost in nostalgia, and returning to happier days full of memories of family, friends, fun and tradition.

It has been especially true during all the holidays of the year: Valentines Day, Mardi Gras, Memorial Day, the Fourth of July, Labor Day. Halloween, Thanksgiving, Hanukkah, Christmas and New Years — many of those special times normally full of family celebrations and traditions have passed us by since 2020.

In the days leading up to fall holidays, few of us would have believed that the “norm” in 2021 would once again be another scaled-down version of Thanksgiving dinner. It may not have been potluck shared by extended family at socially distanced outdoor picnic tables in a state park, (yes, that happened the previous year), but for most it was, once again, a small table not heavily laden.

Many of our holiday celebrations, those that actually were held, have been accompanied by masks and elbow bumps, but no hugs. Who would have predicted that we would spend last Christmas alone, despite the hopeful news in 2020 that two effective vaccines were ready to be delivered nationwide? Who then would have believed that “the abundance of caution” against large family gatherings would continue for a second Christmas? Who could have imagined yet another mutated virus wreaking havoc with family get-togethers and travel plans now and for the foreseeable future? Yet, that is exactly what has occurred.

May you live in interesting times . . .

Depending on your upbringing and mindset, that phrase has alternately been considered a blessing or a curse. Although there is little evidence that it originated with the Chinese, and even less that it stems from a Yiddish expression or a rabbinical interpretation, it persists in the minds of many of us as a warning that we should never get too comfortable. Life is not to be taken for granted.

Our times — this past year and three quarters, and still today — are nothing if not interesting.

Many of us are still hopeful that we will once again be free to travel freely. But, with the return to mandated masking in many places, extensive travel disruption attributed to ill employees, and persistent warnings about travel, gatherings and testing, we are again uncertain. We hope that we will continue to care for others, by being mindful about where we go, what we do and how we act. But, as this last year has taught us, life is fragile. I am now even more convinced that we must savor the traditions that have brought us here.

For me, that means being with friends, not via face time, Skype or Zoom meetings, but up close and personal. It means sharing good times, welcoming the births of new babies and celebrating graduations and promotions. More importantly, it means being together to comfort one another during sadness and hard times. Working remotely may not be a great hardship. But, being continually remote — from family, friends and business associates — is devastating.

This past year, I lost several acquaintances to COVID. Many others in my circle of friends and family have been ill with the virus. Others, both vaccinated and unvaccinated, have tested positive recently, with varied symptoms and severity, with — presumably — the Omicron variant. I am learning more than I ever wanted to know about the SARS-CoV-2, commonly known as COVID-19.

Humans were not meant to be solitary animals. That is only too evident today, with increasing concerns about not only mental health, but the economy.

The path forward seems clear. We must not forget these past months, nor the shutdowns, the fear, the toll it has taken on lives and livelihoods. But, we also must not give up hope. Let’s don’t ever forget what makes life worth living. Let’s all honor those traditions that we missed so much in 2020 and were hesitant to resume in 2021. Let’s not return to the place of isolation and alarm. Let’s be smart rather than complacent, but let’s go on living our lives with confidence

Yes, COVID-19 is a scary disease. But all diseases are scary. And those who are sick need to be comforted, not left alone. No matter what or how you celebrate the special days that are to come this year, may holidays that are meant to bring us together in the coming months continue to bless you, uplift your spirits and prepare you for what lies ahead.

That is my wish this second day of the new year.

Looking back . . .

~ adriennecohen221 ~ Leave a comment

During the past few months, I have spent many hours trying to organize travel photos and make sense of my travel notes and journals.

I have also spent hours poring over newly-discovered recipe books and cards saved by previous generations of family. They are nothing if not enlightening, filled with tasty treats meant for celebrating with family and friends, and also packed with ideas about how to “stretch” food enough to get through hard times. Some of them surprised me, and a few made me weep.

One — Fried Oatmeal — brought back childhood memories of what I thought at the time was the best breakfast ever, served hot and crispy from my grandmother’s cast iron frying pan. It was Fried Cornmeal Mush, the leftover raw material from a Sunday cornbread or stuffing dish, or perhaps leftover breakfast grits from a previous morning. Served with butter and syrup, it was a favorite way to start a day. However, cold cereal was much more common!

This particular card — one of a collection of recipes in a box that was obviously a promotional effort for Gold Medal Brands — notes: “This is a good way to use left over porridge.” I could not help but remember my grandmother’s refrain, “Waste not, want not,” as I pored over other cards in the sturdy wooden box.

Interspersed with the printed cards, there are traditional Scandinavian treats, some no doubt passed down from generations past. There are Polish and Russian dishes with beets, cabbages and potatoes. Many are hearty and filling, healthful and full of vegetables, but not overloaded with meat. Some are simple egg dishes. The desserts, I found, tend to be less sugary than today’s versions, and many rely on fresh fruit and spice for flavor and punch rather than chocolate and refined sugar.

There are many recipes for sweets made rich with butter and cream. Some of the old recipes required spending hours in the kitchen and intensive preparations for holiday observances. Others were quick and easy, no doubt meant for times when there were more important things to think about when food counted only as simple sustenance.

Hand-written recipes sometimes had notations — “easy or fine, or from Aunt Ida, or Papa’s favorite,” and I have found interesting notations even in familiar well-used hard-cover cookbooks, the standard reference for any cook back in the day. One made me smile: “Too much work!” Another simply bore a single word: “NO.” Many of these recipes are reminiscent of “Sunday dinners” and holidays, and of life well-lived in small towns or on farms throughout the flyover states. That is my heritage.

Others of those tattered recipe cards, however, bear the stigma of more difficult times, when food and funds were scarce, resources and pantry reserves were slim, and many of the men were off fighting wars in foreign lands. There are notes about sugar substitutes — sugar was one of the first products to be rationed during WWII. But rationing followed in 1943 for meat, butter, margarine, canned fish, cheese, canned milk, fats and oils. Fresh food was often in short supply simply due to the season or to transportation snags.

From the war years, there are numerous ideas for Jello molds, salads, and simple puddings. And there are “ration recipes” for meats.

Celebrations were more somber and homemakers “made do” in innovative ways in an effort to use available food stocks and to preserve a sense of hope during those lean days. Epidemics, wars, weather, the economy, and a shift from farms to cities all seemed to align against a comfortable existence during much of the 20th Century. But family life continued.

A “Hard Times” Recipe for Cinderella Crisps

The Secret: Magically turn ordinary white bread into extraordinary tea crisps. Scrumptious!

The Recipe:

6 slices trimmed white bread, each cut in 4 strips

1 can (14 oz.) sweetened condensed milk

2 2/3 cups (about) Baker’s Angel Flake Coconut

Using two forks, roll bread strips in sweetened condensed milk, coating all sides. Then roll in coconut. Place on well-greased baking sheet and bake at 375 degrees for 8 to 10 minutes. Remove at once from baking sheet. Makes about 24.

I will confess that this is one I have not tried, and probably will not. Please let me know if you do!

Moving on to New Experiences

Today I take it as a personal challenge to try to make healthful, tasty meals out of simple ingredients. I also have some recipe cards that became my “go-to” resource when I was a young bride with little kitchen experience to guide me. Perhaps not surprisingly, I still occasionally refer to them. I read recipe books with as much delight as the latest novels, but I tend to make up recipes as I go along, instead of adhering strictly to the directions. Although I like good food, I do not love spending unnecessary hours in the kitchen.

I collect recipes from my travels and love recreating the tastes of faraway places when I return home. I like to experiment with new flavors and seasonings, and I think meals should look appetizing, smell wonderful and taste great. Most of the time, I think meals should be prepared fresh, not pre-packaged or ordered as take out. I take as much delight in preparing a meal for two as I do planning a holiday open house. Those holiday gatherings have been in short supply this past year, haven’t they?

Perhaps before too many more special days pass, we will once again be able to celebrate together, with hugs and laughter, with old folks and babies, with new-found friends, and especially with family. This pandemic year has taken its toll. Hopefully we will get beyond it and look forward to the good times to come!

For now, it’s enough to remember.