Articles in Thanksgiving
Lots of our traditional Thanksgiving dishes come from the English. Food we think of as American, like apple pie and turkey with stuffing, originated in Elizabethan England in the time of Shakespeare.
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Pies, both sweet and savory, were popular back then. Savory pies were always a part of festivities and were often made into the shape of the ingredients inside. I especially love the fish pie dishes from that era, which were made into the shape of lobster, crab or salmon with the crust embellished with elaborate pastry scales, fins, gills and other details.
This salmon in pastry recipe is a real showstopper, gorgeous and delicious. The recipe includes artichokes and asparagus, both considered aphrodisiacs in Elizabethan England and expensive delicacies in Shakespeare’s day, enjoyed only by the nobility and wealthy. The ingredients paired with the salmon here are unusual — grapes, asparagus, pistachios and oysters — but surprisingly the flavors work wonderfully together, creating a memorable dish. Perfect for Thanksgiving!
Salmon in Pastry
From: “Shakespeare’s Kitchen” by Francine Segan (Random House)
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Store-bought or homemade pie dough
4 artichoke bottoms
1 salmon fillet, cut into twelve 2- by 3-inch pieces (about 1 1/2 pounds)
1 teaspoon salt
1/2 teaspoon coarsely milled black pepper
1 dozen medium oysters or 1 can smoked oysters
12 thin asparagus stalks, cut into 1 inch pieces
24 green seedless grapes
1/4 cup coarsely chopped pistachios
1/4 cup finely ground pistachios
1 large egg, beaten
3 lemons, cut in wedges
1. Preheat the oven to 375° F.
2. Roll out slightly less than one-half of the dough into a 5- by 13-inch rectangle about 1/4 inch thick and place on a parchment-lined baking sheet.
3. Place the artichoke bottoms in a long line down the center of the crust. Sprinkle the salmon with the salt and pepper and put over the artichokes. Arrange the oysters, asparagus stalks, green grapes, and both the coarsely and finely chopped pistachios over the salmon.
4. Roll out the remaining dough into a 5- by 13-inch rectangle and place on top of the ingredients. Trim the dough into the shape of a fish and pinch the edges to seal. Using the excess dough, add fish details, such as an eye or fin. Using a teaspoon, imprint scale and tail marks on the dough, being careful not to cut through the dough. Brush with the egg.
5. Bake the salmon for 40 minutes, or until golden brown. Serve with lemon wedges.
Main photo: A salmon in pastry dish is a real showstopper, gorgeous and delicious. Credit: “Shakespeare’s Kitchen” by Francine Segan (Random House)
by: Susan Lutz
My neighbors and I are savoring the last tomatoes of the season. I’m starting to prepare for winter — and holiday meals — but I haven’t given up on fall’s bounty. This year I plan to serve roasted tomato and corn salad as a side dish for our Thanksgiving meal.
Beside a healthy, happy family and good friends, there’s little I’m more thankful for than ripe tomatoes and sweet white corn. It seems there’s nothing more American than these two dishes. Food historians have found evidence of very few foods that were served at the first Thanksgiving, but one of those foods was almost certainly corn. The corn would have been served as a grain in bread or porridge, not as the corn on the cob we eat today.
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The reason this summer standard will be on my fall table is that I have white corn kernels packed in quart freezer bags stashed in my freezer. (I prefer white corn for its taste and texture, but I’ll admit that this may be a regional preference on my part. I know others who feel just as strongly about yellow corn.) I worked hard during August to ensure that I’d have sweet white corn awaiting me during the cold winter months for use in soups and side dishes like roasted tomato and corn salad. Even if blanching and freezing corn weren’t on your agenda this summer, you can enjoy this salad by using commercially frozen corn.
I can already hear the groans, so I will repeat: This salad is quite good using frozen corn. Freezing gets a bad rap. The naturally occurring sugars in sweet corn begin to turn to starch as soon as it’s picked. So to keep the corn sweeter, you must eat it or freeze it immediately. Commercially processed frozen vegetables, including corn, are processed just after picking, which yields a high quality product. When I run out of my own frozen corn, I buy frozen white sweet corn at Trader Joe’s. Although it’s not as good at the corn picked from my parents’ garden, it’s a solid substitute.
Pilgrims knew their tomatoes
The other summer favorite I intend to serve at Thanksgiving is tomatoes. Although tomatoes were not on the menu at the Thanksgiving meal shared by Pilgrims and Wampanoag Indians at Plymouth Colony in 1621, these beautiful fruits are American in origin. In the fascinating book “The Tomato in America,” Andrew F. Smith claims the wild tomato (Lycopersicon) originated in the coastal highland of western South America. It was in Central America that Mayans and other Mesoamericans first domesticated the tomato plant and began to eat its sweet and mildly acidic fruit.
Tomatoes are traditionally thought of as summer fare, but even in November some of my neighbors have tomatoes hanging from shriveling vines in their backyards. Depending on where you live, you may, too. I am not so lucky in my garden, but I am still able to find tomatoes at my farmers market.
At this point in the season, I concentrate on small tomatoes — especially cherry tomato varieties. I let them ripen for a few days on my counter if they’re not yet in their prime and roast them to concentrate their flavor. You can even make this recipe using hothouse-grown cherry tomatoes if you’re so inclined.
The final ingredients are fresh basil leaves, which are also traditionally summer fare, but which come from the potted basil plant I keep in my kitchen and feta cheese.
With a little preparation, the gleanings of the final harvest, and a good freezer, you can let summer make its last stand on your Thanksgiving table.
Roasted Tomato and Corn Salad
Prep time: 45 minutes
Cook time: 60 minutes
Total time: 1 hour, 45 minutes
Yield: Salad proportions are written for 1 to 2 servings, but can be scaled up to serve as many as you need. The amount of roasted tomatoes will probably be far greater than you’ll want for a single meal, unless it’s Thanksgiving. Extra roasted tomatoes are delicious when mixed with hot pasta and topped with Parmesan cheese.
Note: This recipe offers amounts that are closer to a general concept than a hard and fast rule. Feel free to adjust amounts based on the number of tomatoes you have and the number of people you want to serve. The tomatoes may be roasted a day or two ahead of time, making it possible for a quick “warm and toss” side dish for your Thanksgiving meal.
48 small cherry or Roma tomatoes
2 tablespoons plus an additional 1 tablespoon white balsamic vinegar
4 tablespoons olive oil
1 1/2 teaspoons fresh rosemary, finely chopped
1 1/2 to 2 teaspoons fresh thyme, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup of frozen white corn, defrosted and drained of any excess liquid
5 basil leaves, julienned
2 tablespoons crumbled feta cheese
1. Preheat oven to 375 F.
2. Slice tomatoes in half (lengthwise if using Romas) and squeeze them gently to remove seeds.
3. Place seeded tomatoes in a medium bowl with vinegar, olive oil, rosemary, thyme, salt and pepper, and gently toss to thoroughly coat tomatoes.
4. Cover the bottom of a half-sheet pan (a 12-by-18-inch sheet pan with 1-inch sides) with aluminum foil, parchment paper, or Silpat.
5. Arrange tomatoes in a single layer on the sheet pan, cut side up.
6. Roast for 40 minutes at 375 F, then turn heat up to 400 degrees F and roast for an additional 10 minutes or until tomatoes are lightly caramelized.
7. Cool slightly before continuing to make salad. Or cool completely and place in refrigerator for 1 to 2 days until you’re ready to make the salad. Be sure to keep the resulting “juice” created in the roasting process. You will need it for the salad.
8. Place roasted tomatoes with their juice, defrosted corn, and vinegar in a medium skillet and cook over medium heat until mixture is warm throughout.
9. Gently pour mixture into a shallow bowl and top with basil and crumbled feta. Serve warm or at room temperature.
Main photo: Roasted Tomato and Corn Salad makes an unexpected Thanksgiving side dish. Credit: Susan Lutz
Thanksgiving dinner is a feast of comfort food’s greatest hits. But even as much as I enjoy traditional favorites such as mashed potatoes, sweet potatoes, corn bread stuffing, cranberry sauce, Brussels sprouts and turkey with gravy, it’s important to bring something new to the party. When chef David Codney showed me how easy it is to make his signature truffle macaroni and cheese, I knew I was going to make this elegant dish for Thanksgiving.
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Codney is executive chef at the The Peninsula Beverly Hills, a five-star hotel. When I met the chef, he led me upstairs to the hotel’s rooftop where pool guests were swimming and hanging out. On a warm, blue-sky Southern California afternoon, the view was fantastic.
Just below the rooftop’s railing were two gardens. Originally planted with flowers, the areas are now used to grow edible plants. While the guests relaxed on their chaise lounges, Codney walked past thick bunches of carrots, cucumbers, ginger, tomatoes, fennel, chard, strawberries, heirloom onions, radishes, edible flowers and herbs. Although Codney has local suppliers who bring him high-quality produce, he loves having a garden of his own.
He fertilizes the garden with compost made from coffee grounds and the pulp left over from making fresh juices in the kitchen. When he spotted a cluster of photo-shoot-ready tomatoes and an heirloom onion, he cradled them in his hands and held them up for me to admire.
Codney’s first job as a teenager was washing dishes in a restaurant kitchen. Curious by nature, he learned every recipe the chefs would teach him. Even though he studied at the Culinary Institute of America (CIA), he learned his craft in the kitchens of accomplished chefs.
For the video, Codney introduced three sous chefs who would join him in the cooking demonstration. Not that he needed so many cooks to prepare his easy-to-make dish, but their assistance made an important point. For Codney a successful kitchen is the result of collaboration, and he was happy to have them help demonstrate one of the hotel’s signature dishes: truffle macaroni and cheese. And with Thanksgiving and the holiday season approaching, the dish is a good way to celebrate.
Truffle Macaroni and Cheese
Codney’s riff on an American classic can be served as an appetizer, side dish or entrée.
Building flavors as the sauce reduces, he blends fats (butter, cream and cheese) with aromatics (rosemary, parsley and thyme) and uses sautéed mushrooms to anchor the dish. White wine provides acidity, cutting through the lovely richness of the dish.
Fresh truffles are not always in season and can be hard to come by for the home cook. Truffle oil is a good substitute and is available all year long. But where fresh truffles are a subtle addition to the aromatic quality of the dish, truffle oil can be perfumey, overpowering the other flavors, so Codney advises using it judiciously.
Yield: 8 appetizers or 4 entrees
Cooking time: 30 minutes
1 tablespoon kosher salt
1 pound elbow macaroni, preferably whole wheat and ridged
3 tablespoons sweet butter, divided
1 cup mushrooms (oyster, hen-of-the-woods, shiitake, brown or portabella), washed, stems trimmed, thinly sliced
Sea salt (preferably fleur de sel)
Freshly ground cracked white pepper, to taste
2 shallots, washed, peeled, ends trimmed, finely chopped
2 garlic cloves, skins and root end trimmed, finely chopped
1 tablespoon Italian parsley, washed, leaves only, finely chopped
1 tablespoon fresh rosemary leaves, washed, finely chopped
½ cup Chardonnay
2 cups stock — vegetarian, meat, poultry or seafood — preferably homemade
1 whole thyme sprig, freshly picked
1 cup salty pasta water, reserved from cooking the pasta
2 cups cream, to taste
1 teaspoon olive oil
1 tablespoon white truffle oil, to taste
1/2 cup freshly grated pecorino or Parmigiano-Reggiano cheese
1. While the sauce is being prepared, heat a large pot of water salted with kosher salt. When the water boils, add the pasta. Stir every 2 to 3 minutes. Cook 7 to 8 minutes or almost al dente. Reserve 1 cup pasta water when the pasta is drained. Toss the pasta well with a drizzle of olive oil to prevent sticking. Set aside.
2. Heat a large sauté pan over low heat.
3. Add 1 tablespoon butter and mushrooms. Season with sea salt and freshly ground white pepper. After mushrooms begin to color, add shallots and garlic. Sweat until translucent. Season with parsley and rosemary.
4. Stir well to build the flavors. Add more sea salt. To balance the rich flavors, add the white wine and stir in 1 tablespoon of sweet butter. Add the pre-cooked macaroni. Stir well to coat the pasta with the sauce. Add stock and simmer. Add the sprig of thyme.
5. Reduce the stock and toss the pasta. Add a few tablespoons of salted pasta water for flavor and to thicken the sauce. Raise the heat to continue reducing the sauce.
6. Stirring the pasta, add cream in small increments. Taste and stop adding cream when you have achieved the desired richness. Add freshly ground cracked white pepper.
7. Drizzle olive oil into the sauce. Continue stirring and reducing. Add grated cheese, reserving 2 tablespoons and stir well.
8. If the sauce is too thin, raise the heat and reduce. If sauce is getting too thick, add more stock. In either case, add a drizzle of olive oil and 1 tablespoon butter to round out the flavors.
9. Taste and adjust with salt and pepper or more cream. Remove thyme sprig and discard. Finish with a drizzle of white truffle oil. Use the oil sparingly. Too much can overpower the other flavors.
10. Plate the pasta, decorate with edible flowers or an aromatic such as finely chopped Italian parsley and shaved fresh truffles when in season. Dust with grated cheese. Finish with a drizzle of quality olive oil.
11. Serve hot as an appetizer, side dish or entrée.
Main photo: In the kitchen at The Peninsula Beverly Hills are some of the ingredients used by chef David Codney and his team to prepare truffle macaroni and cheese, including hen-of-the-woods or maitake mushrooms, grated Parmigiano-Reggiano cheese, sweet butter, whole wheat ridged macaroni and thyme sprigs. Credit: David Latt
For years my sister, who cannot tolerate gluten, has foregone stuffing at Thanksgiving, and carefully scraped her pumpkin pie filling away from the crust. But I’ve been working on gluten-free pie crusts, and now I can accommodate her.
I’ve played around with several of my own gluten-free combinations and have a couple that I like a lot, but they are tricky to roll out. So I looked around this year for commercial gluten-free flour mixes and found a couple that worked for me. My goal was to find a flour that I could substitute for wheat flour in the pie crust formulas that I use regularly for my pies and tarts.
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I made both pâte sucrée (sweet dough) and flakier pâte brisée using two different gluten-free flour mixes, Bob’s Red Mill Gluten Free Pie Crust and King Arthur Gluten Free Multipurpose Flour. I liked the results, for both crusts and flours (although I did not use the formula on the Bob’s package for the crust so can’t vouch for that). Note that the Bob’s Red Mill Gluten Free Pie Crust is not their gluten-free flour product; that product contains fava bean flour and definitely won’t taste right in pie crust (I’ve tried). I have adapted Jacquy Pfeiffer’s pâte sucrée and pâte brisée recipes for these gluten-free versions.
For Thanksgiving pies like pumpkin and pecan, I use the pâte brisée most often because it is less sweet and goes better with these traditional fillings. But for fruit tarts — say if you are making an apple pie — the pâte sucrée is a great choice.
I can’t overemphasize the importance of weighing (in grams) rather than measuring for pastry. I consistently found that the gluten-free flour mixes had a much smaller volume to weight ratio than regular flour, which on average (depending on weather, how long it has been stored, how much it has been aerated) measures about 1 cup per 120 to 125 grams. But the gluten-free weighed more per cup, about 150 grams. The recipes will work best if you weigh.
Gluten-Free Pâte Brisée
Prep time: Ideally, 2 to 3 days total, but only 20 minutes active work
Cook time: 30 to 35 minutes
Total time: 55 minutes – 3 days
Yield: Two 9-inch crusts
This is a flaky pastry with just a small amount of sugar. You can also use it for savory tarts; just leave out the sugar. You will have a more accurate and consistent outcome if you use a scale and the gram weights rather than a measuring cup.
222 grams (8 ounces) unsalted French style butter, such as Plugrà (82% fat), at room temperature, plus a very small amount for the pans
6 grams (approximately 3/4 teaspoon) salt
30 grams (approximately 2 tablespoons) sugar
375 grams (approximately 2 1/2 cups) gluten-free flour mix or pie crust mix, preferably Bob’s Red Mill Gluten Free Pie Crust mix or King Arthur Gluten Free Multipurpose flour, sifted
80 to 92 grams (6 to 7 tablespoons) water, as needed
1. Place soft butter, salt and sugar in the bowl of a standing mixer and mix on low speed for 1 minute. Add flour and mix on low speed just until ingredients come together. Add 6 tablespoons of the water and mix only the dough comes together. If it does not come together right away, add remaining water. Do not over mix.
2. Scrape mixture out on a sheet of plastic wrap and flatten it into a square. Wrap well and refrigerate overnight.
3. The following day, remove dough from refrigerator, weigh and divide into two equal pieces. Refrigerate one piece while you roll out the other.
4. Very lightly, butter a 9-inch pie dish or tart pan. You should not be able to see any butter on the dish. Roll out the dough – it is easiest to do this on a Silpat — and line the pie dish or tart pan. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork and refrigerate uncovered for several hours or overnight. If freezing, refrigerate for 1 hour, then double wrap in plastic wrap, then in foil. Label, date, and freeze. (Roll out and freeze the other half of the dough if not using).
5. To pre-bake pie crust, heat oven to 325 F. Line crust with parchment and fill with pie weights. Place on a baking sheet and place in the oven for 15 minutes.
6. Remove from oven and carefully remove parchment and pie weights. Return to oven and bake 15 to 20 minutes, until lightly browned and dry.
7. Remove from oven and allow to cool completely.
Gluten-Free Sweet Tart Dough
Prep time: Ideally, 2 to 3 days total, but only 20 minutes active work
Cook time: 30 to 35 minutes
Total time: 55 minutes – 3 days
Yield: Two 9-inch crusts
Essentially a pâte sucrée, this dough should remain cold when you roll it out. Ideally, you should give it another overnight rest once rolled out, uncovered in the refrigerator, so that the pastry dries out even more. If you don’t have the extra day, give it at least an hour.
168 grams (6 ounces) unsalted French style butter, such as Plugrà (82 percent fat) at room temperature, plus a very small amount for the pans
1 gram (approximately 1/4 teaspoon) fine sea salt
112 grams / approximately 1 cup confectioners’ sugar, sifted
39 grams / approximately 1/3 rounded cup skinless almond flour, sifted
7 grams / 1 1/2 teaspoons vanilla extract
63 grams / approximately 1 extra-large egg plus 1 to 2 teaspoons beaten egg
315 grams / approximately 2 cups plus 1 1/2 tablespoons gluten free flour mix or pie crust mix, preferably Bob’s Red Mill Gluten Free Pie Crust mix or King Arthur Gluten Free Multipurpose flour, sifted
1. In a standing mixer fitted with paddle attachment, or in a bowl with a rubber spatula, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with rubber spatula and add confectioners’ sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
2. Gradually add egg and 1/4 of cake flour. Beat at low speed until just incorporated. Stop machine and scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together. Stop machine from time to time and scrape crumbly mixture that separates from dough on sides and bottom of bowl, then restart machine to incorporate into dough. Do not overbeat. Dough will be soft to the touch.
3. Cut a large piece of plastic and scrape dough out of bowl onto plastic. Gently press into a 1/2-inch thick rectangle. Double-wrap airtight in plastic and refrigerate overnight or for at least 3 hours.
4. The following day, remove dough from refrigerator, weigh and divide into 2 equal pieces. Refrigerate one piece while you roll out the other.
5. Very lightly butter a 9-inch pie dish or tart pan. You should not be able to see any butter on the dish. Roll out the dough — it is easiest to do this on a Silpat — and line the pie dish or tart pan. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork and refrigerate uncovered for several hours or overnight. If freezing, refrigerate for 1 hour, then double wrap in plastic wrap, then in foil. Label, date, and freeze. (Roll out and freeze the other half of the dough if not using).
6. To pre-bake pie crust, heat oven to 325 F. Line crust with parchment and fill with pie weights. Place on a baking sheet and place in the oven for 15 minutes. Remove from oven and carefully remove parchment and pie weights. Return to oven and bake 15 to 20 minutes, until lightly browned and dry. Remove from oven and allow to cool completely.
Main photo: Pecan pie with gluten-free pâte brisée. Credit: Martha Rose Shulman
Although there is no menu of the first harvest celebration that is usually called the first Thanksgiving, there are some sound ideas of what foods, if not precise preparations, were on the table.
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Between 1620 and 1621 Edward Winslow, who arrived on the Mayflower and was a leader of the English settlement at Plimouth, wrote with William Bradford “Mourt’s Relation,” the full title of which was “A Relation or Journal of the Beginning and Proceedings of the English Plantation Settled at Plimouth in New England.” Winslow wrote that “our Indian corn, even the coarsest, maketh as pleasant a meal as rice.”
The Thanksgiving celebration included at least 90 of the local Wampanoag, who we also know brought a good deal of the food and taught the settlers about growing crops. It is a safe bet that one of the foods made from “Indian corn” might have been nasaump, a kind of grits that used the type of multicolored flint corn the Wampanoag grew.
In 1643 a book by the founder of Rhode Island, Roger Williams, describes nasaump as “a meale pottage, unparched. From this the English call their Samp, which is Indian corn, beaten and boiled, and eaten hot or cold with milk and butter, which are mercies beyond the Natives plaine water.”
From this brief description it seems safe to say that the dish is a thanksgiving food. It is very much like grits and one could make it savory or sweet, I suppose. This recipe is adapted from a description on the Plimoth Plantation website.
Two excellent sources for Rhode Island stone ground flint cornmeal are Gray’s Grist Mill and Kenyon’s Grist Mill, which has been in operation since 1696. I recommend you order their product because it has a distinctively different taste from store-bought masa harina or cornmeal.
This traditional Wampanoag dish is made from dried corn, local berries and nuts. It is boiled in water until it thickens, and is similar to oatmeal or grits.
Prep and Cooking Times: 20 minutes
Yield: 4 servings
1 cup stone ground flint cornmeal (see sources above)
⅓ cup wild (preferably) or cultivated small strawberries
⅓ cup blueberries
2 tablespoons crushed walnuts
2 tablespoons crushed hazelnuts
2 tablespoons unsalted pumpkin seeds
3 cups water
¼ cup maple syrup
1. In a saucepan, combine all the ingredients and bring to a boil over high heat, stirring almost constantly, about 5 minutes.
2. Reduce the heat to medium and cook, stirring constantly, until it becomes the consistency of a thick porridge or grits, 10 minutes. Serve hot.
3. The remainder not served can be cooled on a platter until hardened and cut into squares for frying in butter later.
Main photo: Nasaump, a Wampanoag cornmeal grits dish for Thanksgiving. Credit: Clifford A. Wright
You may find yourself far from home on Thanksgiving, even out of the country, as your work calls you away or alluring travel opportunities arise. Since this holiday is distinctly American and celebrated with family and friends, being away can bring on loneliness, but these feelings can be overcome, especially if you throw yourself into cooking a Thanksgiving meal.
Even before getting into the kitchen, I love this holiday because it is just about food and people. I don’t have to run around stores in search of gifts or listen to “Jingle Bells” and other tiresome seasonal tunes being played over and over wherever I happen to be. Religious services related to specific creeds are not part of the tradition either. That is important because the holiday is deeply American and includes diverse citizens who may have on their menus lasagna or egg drop soup in addition to the usual turkey and trimmings that have come to symbolize the feast.
Suggestions to ward off Thanksgiving melancholy
When far from home, especially outside the country, Thanksgiving takes on even more meaning just because it is so essentially American and has little relevance elsewhere. Here are suggestions for heading off forlorn feelings on this special day, with food inevitably playing a central role.
If you are cooking, be sure to invite friends and neighbors who are most likely to appreciate your efforts. American acquaintances far from home will be thrilled to be invited and so will locals who may be curious about the holiday and eager to participate in it.
How to adapt to a Thanksgiving meal abroad
When planning the traditional meal, be flexible about your ingredients, as you think through what is available. Do not expect to find a huge and reasonably-priced turkey outside the U.S. An American friend living in northern France shelled out a fortune on turkeys one year because she was entertaining other displaced Americans and wanted to serve familiar dishes. My thought would be to avoid huge expenses by dolling up what you have at hand. Get local chickens or ducks, but serve them with the holiday stuffing you love. As far as I know, sweet potatoes will be available in markets around the world, so this mandatory side dish can be pulled off, though possibly without the marshmallows, if that is your custom.
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The traditional cranberries may be difficult to find. They are native to New England where Thanksgiving had its origins. It is no accident that Ocean Spray, producers of all things cranberry, is located in southern Massachusetts not far from Cape Cod. If you can’t find cranberries abroad, you may have to make a sauce or relish with other tart berries — gooseberries in England, lingonberries in Scandinavia, currants in many other places, figure it out. No need to be literal-minded in preparing the meal, and you might even want to be thought of as ingenious. Your reality is that you are in a foreign country while preparing a quintessential American meal. Dig deeper into the meaning of the holiday by remembering that it celebrates the harvest, and by using available local produce you can bring out the symbolism as well as the spirit of Thanksgiving.
To some, attending a high school football game Thanksgiving morning is part of the tradition, but you are unlikely to find that outside of the U.S. Check out the availability of a local sporting match. A soccer game might be fun, or better yet, if you really want to include a traditional Thanksgiving Day ritual, call up the Macy’s parade on YouTube. A full three hours of the previous year’s parade slicked up and beautifully produced by NBC is at your fingertips, complete with gargantuan floats, massive cartoon balloons and Broadway hoofers. It is uniquely American.
Navigating family tradition
Not to be forgotten is that Thanksgiving is a family event, and family relationships are generally loaded. In my case, whenever I got together with an older brother, no matter how old we were, we would revert to being 8 and 13 years old again. It took me years to realize his customary teasing was his peculiar way of expressing love. Importing a special relative to join your Thanksgiving away from home is a sure-fire way to transplant a key part of your tradition.
Short of that, create dishes that will remind you of certain relatives. I had an aunt, now gone, who every year would bring a bowl of creamed onions nobody liked. I sometimes work up a small batch in her honor, and still nobody likes them, but that’s what tradition is all about.
Finally, video calls now allow us to hook up with the voices and images of family and friends no matter where we are. While this way of exchanging excited Thanksgiving Day greetings brings comfort and happiness to some, others may find that the sight of unavailable loved ones just brings on sadness. To offset this, have in view an array of Thanksgiving Day pies, for I have never known a thick apple pie bursting with fruit and juice that failed to bring cheer.
Main photo: Cranberries can be especially difficult to find for a Thanksgiving away from home. Credit: Barbara Haber
Mehregan, a Persian version of Thanksgiving, is an ancient Iranian holiday that celebrates the fall season and harvest. In New York City, Cafe Nadery in Greenwich Village kicked off its first Mehregan celebration recently with a literary and culinary arts festival. Highlights included storytelling, a pomegranate-peeling contest, readings, music and delicious food. The themes were memory and food.
“Our goal was to encourage audience participation. I was thrilled that so many people shared their childhood memories of comfort foods. Whether these special meals were Iranian or American, they were emblematic of the complexities of cross-cultural upbringings,” said event creator Yvette Perez, a mixed-heritage Iranian and lead singer of the Farsi funk group Mitra Sumara, which closed out the evening’s events.
“The festival was intended to broaden people’s understanding of Iranian-American culture and experience through a fun and eclectic event. We brought a lot of Persian flavor together and the people just kept coming. It was standing room only. We wanted to play up Mehregan, which is usually a softer holiday, compared to our Persian New Year and winter solstice festivities,” Perez said.
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Persian food memories
“I recall endless barbecue summers at Riverside Park, as kabab sizzled on a portable grill, the centerpiece of my father’s family gatherings,” said Leila Darabi, a journalist who participated in Nooshe Jan, the storytelling part of the program.
Guests eagerly shared food memories as a microphone was passed around the cafe.
“Lubia Polo! My mother pulled this dish out of her hat after many years of not cooking it. I was just floored,” said Mona Kayhan of the Persian Arts Festival, a co-producer of the event. “And my grandmother’s kabab! Grandmother lived in a Chicago suburb and no matter how sub-zero it was, she would bundle up and fire up her grill in the snow to cook kabab.”
Nahzi Nikki, one of the 21 co-owners of the cafe, told festival-goers that “when I die, I want to make sure you serve salad olivieh at my memorial. It’s a combination chicken, egg and potato salad that is delicious.”
Pomegranates, a traditional food during Mehregan, were also celebrated with a competition to see who could peel one the quickest — and cleanest — way.
As soon as the timer was set, red juicy seeds flew around as the excited crowd clapped and chanted to a rhythmic beat. The winning time was 3 minutes, 56 seconds.
At the end of the contest, judge Saeed Pourkay of Taste of Persia restaurant demonstrated his pomegranate expertise in less than 2 minutes: squeeze, turn, squeeze, turn the pomegranate to soften the insides; with a short sharp knife, cut a round circle around the top to pull off the stub; make four slits at the top; grab hold tight and pull apart into four pieces. Using the back of the knife, knock and tap, tap, tap. All the red, juicy seeds fell out like magic!
Ash-E Reshteh (Persian Bean Soup)
(Yvette Perez’s family recipe)
Prep time: 15 minutes (or 24 hours, if soaking uncooked beans)
Cook time: 40 minutes
Total time: 55 minutes
Yield: 6 to 8 servings
½ cup garbanzo beans
½ cup kidney beans
½ cup lentils
1 large bunch fresh, chopped parsley
3 large green onions or scallions, chopped
2 tablespoons turmeric
1 teaspoon salt
1 teaspoon fresh ground black pepper
6 cups of water
1 pound chopped fresh spinach
1/2 pound Persian Reshteh noodles or linguini
2 large sliced onions
3 tablespoons unsalted butter
1 tablespoon dried mint
1 cup Persian whey, kashk or plain yogurt
1. Soak, cook each bean type separately until tender and set aside. Rinsed canned organic beans can be substituted.
2. Combine parsley, scallions, turmeric, salt and pepper, and 6 cups water in a large pot. Bring to boil and then simmer for 20 minutes.
3. Add spinach, cook for 10 minutes. Break the noodles into 2-inch pieces and add to the rest of the mixture.
4. Let simmer until noodles are cooked (5 to 10 minutes).
5. Caramelize onions in butter in a separate pan (10 minutes). Stir in the dried mint until fragrant.
6. Add cooked beans to rest of soup mix, let simmer for 10 to 15 minutes. Taste for seasoning. Keep on warm heat. Stir occasionally.
To serve, place soup in a large serving bowl and decorate the top with some of the fried onions and mint mixture. This makes six to eight smaller servings. Drizzle some yogurt or kashk on the top of each serving. Save extra on the side and add per taste.
Main photo: Juicy pomegranates are a mainstay of the Mehregan celebrations. Credit: Jane Feldman
The orders for bread shaped like a turkey roll in year-round at Golden Crown Panaderia in Albuquerque, N.M., but they start coming in fast and earnest at the beginning of November.
In Thanksgiving parlance, the turkey is the showstopper. It comes out glistening and golden, a centerpiece of magnificence and meaning, its scent of browned skin and moist meat and herbs so powerful it fills the room with its presence. The almost-national bird. Even in a time of mixed message food culture, no other American holiday is suffused with the image of a single, shared dish.
These were the images and connotations Pratt Morales was trafficking in when he decided, 30 years ago, to try to make a full roasted turkey out of bread.
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“We started making it for vegetarians who wanted a centerpiece for Thanksgiving — and we still do — but now it’s become a great gift for local customers,” Morales said.
It wasn’t the first time Morales had tried to make something un-breadlike with yeasted dough. He’s done turreted castles, saguaro cactuses, horses with wagons trailed behind them. He’s sculpted dragons, roadrunners, doves in a nest, and once, bread-shaped cockroaches and mice for a pest control company. Cute parlor tricks, yes, but nothing like this. Turkey bread is a marriage of images: the staff of life and a sign of seasonal thankfulness all in one.
And so, after weeks of experimentation, turkey bread was born in a tiny family bakery in New Mexico.
Albuquerque’s oldest family-run bakery
It’s just before the lunch rush on a side street outside of Old Town in Albuquerque. The scent of yeast, sleeping loaves tinged with green chile peppers and warm cinnamon from just-baked wedding cookies seeps out of the constantly open door of a 1950s adobe ranch, home to Golden Crown Panaderia, the state’s oldest family-run bakery. Morales pulls chairs for customers while his son, Chris, kneads dough on a long table in the kitchen.
Forty years ago, Morales was a trained accountant just out of the National Guard when he decided to open a bake shop. He was raising his son by himself and needed an environment in which he could be a father and make a living at the same time.
“I can’t think of any better place to raise a son as a single dad than at a bakery,” Morales said. “There’s lots to do.”
Morales raised his son while he raised his business, and now he and Chris work side by side with a team of dedicated bakers. Together, the father-son team has weathered competition from industrial competitors by doing everything better. The bakery has made a name for itself with its authentic biscochito (a dry wedding cookie), hand-thrown pizza crusts and a wide variety of specialty breads.
“What we do is time consuming and difficult to do,” Morales said. “Nobody else knows how to do it.”
At Golden Crown, bread has never left its central role as the staff of life. But the Turkey Bread — oh, there is nothing like the turkey bread. The bakery will make around 500 turkey breads in the run-up to Thanksgiving, in three varieties costing between $35 and $50 — green chile, peasant dough and even a dark-legged and white breasted version combining whole wheat and Italian white bread.
The making of a Thanksgiving centerpiece
There are no YouTube videos of anyone at Golden Crown making the turkey bread, no morning talk shows in which Morales brings his firecracker wit and energy to a New York stage and audiences of millions (though he is often visited by the Food Network). And with good reason. Like all of the bakery’s recipes, the method and ingredients have been honed and shaped over many decades. It’s all secret — the thing that has helped the family enterprise to thrive in a climate in which the family bakery as an institution has waxed and waned. So to see it made, in person, is to marvel at the power of muscle memory. It is as if you are watching a gymnast perform a routine of magnetic precision, one practiced so often he could do it blindfolded.
At a long, waist-high wooden table, Morales gathers his ingredients and prepares his surface. This dough — an egg-based mixture dotted with slices of jalapenos — is already made. First, he pats the dough into an oblong shape the size of a loaf of bread. With a dough slicer, he cuts off two pieces that will become the legs. Then he cuts the breast, forming a backbone by making a small ridge. He slices two slots for the wings and scores the legs so they will look like feathers when baked. The dough will rise twice. He scoops it with his hands from all sides, tucks it in, like you might tuck in a child or, perhaps, yes, a turkey you are preparing for an oven roast.
Morales knows exactly how this dough will rise, exactly how it will brown, exactly the right temperature to get it to bake through without become too overdone in any one spot. A sprinkle of parsley on top, and the bird is ready for the oven, where it is baked at 400 degrees. When it comes out, it will be browned in all the right places, rendered in deep crusty browns.
“We always get the same response from people who buy it as a gift for Thanksgiving,” Morales said. “The host opens the door and they say: ‘You didn’t have to bring the turkey!’ ”
Main photo: Golden Crown Panaderia in Albuquerque, N.M., makes a golden turkey — out of bread. Credit: Golden Crown Panaderia