Articles in Thanksgiving
Everyone is always shocked when I use pumpkin in Latino or Middle Eastern foods. But it’s nothing new. Not for Jews and not for me.
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For Jews of Sephardic or Mizrachi backgrounds, edible gourds — pumpkins and thick-skinned squashes (which I often think of as winter squashes) — are everyday foods. Pumpkin is also a vital part of the Jewish New Year’s feast. The pumpkin, or k’raa in Hebrew, is a symbolic food connected to the wish that evil decrees be torn, squashed, quashed, vacated or otherwise gone. Why so many possibilities? The meaning varies from community to community, and the way those edicts are dissolved is a source of fun and global creative wordplay. But the pumpkin, no matter the variety, is always on the table.
My paternal roots as an Ashkenazi Northeasterner run for four generations, and pumpkin simply meant fall and Thanksgiving. It was ubiquitous, and came in cans aplenty. For me it was all-American food all the way growing up, but until I started traveling the world, tasting and cooking along the way, I didn’t realize that it was global. Or in any way Jewish-esque.
So when it comes to fall and the multitude of Jewish and American holidays, pumpkin reigns supreme in my kitchen. Here are some dishes that feature this versatile squash:
Main photo: This lovely vegetable dish called Pumpkin Arroz Tapado, courtesy of Peruvian healthy-food writer Morena Escardo, is perfect for a dinner party. Credit: Copyright 2015 Morena Escardo/TheWeiserKitchen
It’s the morning after Thanksgiving. Bleary-eyed you stumble to the refrigerator to get some milk for your first cup of coffee. You open the fridge door and there is a monster inside, or possibly a monster with babies — a large lump wrapped in foil along with hundreds of little foil packages and plastic containers. You are hard-pressed to find the milk and suddenly feel overwhelmed by the prospect of dealing with all that food.
After years of feeling this way post-turkey day, I’ve come up with a method to deal with the leftovers and leave behind that overwhelmed feeling.
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First, have some plans for the leftovers so you can craft your turkey day dinner accordingly. For example, if you plan to make turkey pot pie (see recipe below), be sure to make extra gravy so you’ll have enough left for this pie. Second, pick all the meat off the turkey carcass and get stock going after the holiday meal — otherwise the big lump wrapped in foil in the fridge will be easy to avoid and end up going to waste.
Making stock is an easy exercise and will really pay off in the days and months ahead. It freezes well and can be used in any recipe calling for poultry stock or as a base for soup during the winter.
Wrap all the turkey meat carefully in plastic wrap or foil and then seal the packet inside a plastic bag. If you don’t plan to use the meat within three days, then make several meal-sized packets and put them into the freezer.
Of the following recipes, the enchiladas and the minestrone soup both freeze well if you would like to make them now and freeze them for another time. Here are some other tips for using up the turkey day meal parts:
For sweet potato casserole
Scrape off any marshmallows and swirl in a teaspoon of chipotle purée (purée a can of chipotles in adobo and store in a ziplock bag in your freezer — this makes it easy to use a little of this spicy condiment at a time) for every 2 cups of sweet potatoes. Make patties using about 1/2 cup potatoes per patty and then fry in butter in a sauté pan until golden on each side. Serve with grilled sausages and leftover cranberry sauce.
For mashed potatoes
Use them as a topping for shepherd’s pie. Brown 1 pound ground beef with half a chopped onion; add 1/2 cup of frozen peas. Put all this in a shallow baking dish and cover the top with mashed potatoes. Grate on a little cheddar cheese and bake at 350 F for a half-hour until cheese is melted and potatoes are a little crusty on top.
Make hot turkey sandwiches by placing a slice of bread on a plate and topping it with a scoop of heated stuffing and a couple slices of turkey. Cover the whole thing with piping-hot gravy and you have Thanksgiving revisited.
Use cooked vegetables in the pot pie or soup recipes below. You could also use them in the shepherd’s pie or slip them into a frittata for weekend brunch.
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Yield: 6 quarts
There are more complicated recipes for making stock involving roasting bones, but you’ve already cooked enough. This recipe will yield a flavorful stock suitable for soups, risotto, sauces or anything else calling for poultry stock.
2 medium onions, quartered
2 carrots, cut in large pieces
2 celery stalks, cut in large pieces
1 bay leaf
1 teaspoon dried thyme
1 teaspoon whole peppercorns
1/4 cup fresh parsley sprigs
1. Break the carcass into 2 or 3 pieces with a cleaver, large knife or your hands.
2. Put turkey into a large (8-quart) pot with the other ingredients and cover with water.
3. Simmer 2 hours. Do not bring to a hard boil.
4. Strain into another pot and refrigerate overnight.
5. Before using, skim the fat from the surface.
6. Use within 4 days or freeze in 3- to 4-cup containers.
No Stress Minestrone
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 8 to 10 servings
I don’t put turkey meat in this soup, but you could if you like. A steaming bowl will ward off the chill of a November day. It’s also good as a remedy for colds and the flu.
2 cups coarsely chopped onion
1 cup coarsely chopped carrot
3 tablespoons olive oil
1 cup medium-diced potatoes
7 cups turkey stock
2 cups medium-diced zucchini
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can cannellini beans, undrained
Salt and pepper to taste
1/2 cup uncooked medium- or small-shaped pasta, such as corkscrews, elbows or gemelli
1/3 cup sliced fresh basil leaves
1. Sweat the onion and carrot in olive oil in a covered soup pot for 10 minutes over low heat.
2. Add potatoes and stock and cook until potatoes are barely tender.
3. Add zucchini, tomatoes and cannellini beans and cook another 5 minutes. Taste and add 1 teaspoon of salt and a few grindings of black pepper.
4. Bring mixture to a boil and add pasta. Cook until pasta is al dente, about 7 minutes.
5. Taste again and adjust seasonings. Stir in sliced basil and ladle into bowls.
6. Top with grated Parmesan if you wish.
Note: Add enough pasta only for the portion of soup to be consumed right away. The pasta with swell and fall apart if not eaten.
Red Turkey Enchiladas
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 to 6 servings
Enchiladas can dry out easily, so have extra sauce on hand just in case.
2 cups cooked turkey, cut into bite-size pieces
2 1/2 cups grated cheddar cheese, divided
1/2 cup mild onion, finely chopped
1 dozen corn tortillas
Two (15-ounce) cans of mild enchilada sauce
1. Preheat oven to 350 F.
2. Mix onion, turkey and 1 1/2 cups cheddar in a bowl. Set aside.
3. Wrap tortillas in paper towels. Microwave until pliable, about 50 seconds, stopping to turn over the packet after 25 seconds.
4. Cover the bottom of a 9-inch-by-11-inch baking dish with sauce, about half a can.
5. Lay a tortilla on a plate and put 3 tablespoons of turkey mixture on one end. Roll up tightly and place in casserole. Continue in this manner until all the filling and tortillas are used.
6. Pour enough remaining sauce over the enchiladas to amply cover them.
7. Sprinkle the rest of the cheese over the top and bake covered with foil for 10 minutes.
8. Remove foil and finish baking for another 10 minutes until sauce is bubbly and cheese is melted.
Wild Rice Salad With Turkey, Dried Cherries and Pecans
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: 4 to 6 servings
Here is a light lunch or supper dish perfect for the days after Thanksgiving. The chewy texture of the wild rice is complemented by the earthy flavor of the turkey, the tartness of the cherries and the crunch of the pecans. This recipe was inspired by one in the first “Greens” cookbook by Zester Daily contributor Deborah Madison.
For the salad:
3/4 cup wild rice
4 cups water
1/2 teaspoon salt
1/4 cup dried cherries
1/2 cup coarsely chopped fennel bulb
1 large crisp apple
1/2 cup toasted pecans, broken into pieces
For the dressing:
Zest of one orange
4 tablespoons orange juice
4 teaspoons lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon crushed fennel seeds
6 tablespoons olive oil
1 tablespoon finely chopped fennel leaves, (from the bulb in the salad)
1 tablespoon finely chopped parsley
1. Rinse wild rice then place into a pot with 4 cups water and 1/2 teaspoon salt.
2. Bring to a boil, cover and turn temperature to low.
3. Simmer until rice grains have popped and texture is chewy and tender, 35 to 45 minutes.
4. While rice cooks, make the dressing. Put the orange zest, orange juice, lemon juice, balsamic vinegar, salt and fennel seeds in a small mixing bowl.Whisk in the oil and then the herbs. Taste and adjust seasoning, if necessary.
5. Once rice is done, drain in a colander briefly.
6. Add the cherries and fennel to the warm rice and toss with enough dressing to moisten all the ingredients. Let cool to room temperature.
7. Just before serving, cut the apple into a medium dice and mix into the salad along with the pecans.
8. Add some ground black pepper. Taste and add more salt, if necessary, before serving.
Turkey Pot Pie
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
2 cups leftover gravy
1 tablespoon white wine
2 cups mixed cooked vegetables, such as peas, carrots, green beans and pearl onions
1 cup peeled, diced cooked potatoes
2 cups cooked turkey in bite-size pieces
Salt and pepper to taste
1 sheet puff pastry
1. Preheat oven to 425 F.
2. Heat gravy in a large saucepot and thin with a little stock and 1 tablespoon of white wine.
3. Add all the other ingredients except the puff pastry.
4. Taste the mixture and adjust the seasoning as necessary.
5. Pour into a 3- or 4-quart casserole dish.
6. Top with a sheet of puff pastry and trim to fit the top.
7. Bake for about 30 minutes, until the puff pastry is golden and flaky and the turkey mixture is bubbling.
Main photo: Red turkey enchiladas. Credit: Brooke Jackson
There are basically three approaches to devising a Thanksgiving menu.
In the first, the foods are typical of New England where the first thanksgiving was celebrated some 250 years before it became a national holiday with a capital “T” in the mid-19th century.
In the second, families follow local and regional traditions. Or, if they are first- and second- generation immigrant families without a familiarity of traditional American Thanksgiving foods, they add avocado salad, curry or lasagna to the menu.
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In the third, which no one I know uses other than the historically re-created village denizens of Plimouth Plantation in Massachusetts, cooks attempt the authentic 1621 menu.
The hardest part of the last approach is that no actual menu exists. We are left with just some cursory description from two sources supplemented with comparative studies of what we know American Indians and Englishmen ate in the 17th century.
At the center of the 1621 table was probably roast venison and a variety of water fowl. There were no mashed potatoes, no cranberry sauce and no pumpkin pies, although there were probably dried cranberries and pumpkins in some form. There was probably maize in the form of bread, griddle cakes or porridge.
Pilgrims’ harvest celebration
We know this from the two and only surviving documents from the harvest celebration shared by the Pilgrims and Wampanoag at Plymouth Colony in 1621. The sources are the English leader Edward Winslow’s “A Letter Sent From New England,” “A Journal of the Pilgrims at Plymouth” and Gov. William Bradford’s “Of Plymouth Plantation.”
Winslow wrote to a friend that the governor (Bradford) had sent “four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors.” The hunters brought back enough food to feed the colony for a week along with “their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others.” Bradford adds that “besides waterfowl there was great store of wild turkeys” venison and Indian corn.
As far as all the other food the colonists and Wampoanoag ate, culinary historians only have educated guesses based on a number of secondary sources including archeological remains such as pollen samples. The Wampanoag ate wildfowl, deer, eels, lobster, clams, mussels, smoked fish, and forest foods such as chestnuts, walnuts, and beechnuts, and they grew flint corn, the multicolored Indian corn suitable only for being ground into flour and never eaten off the cob. They also had pumpkin and squashes, sunchokes and water lily. We can surmise that those foods were on the table. The Indians had taught the colonists how to plant native crops, which they did in March of 1620, but the things grown are only known from a later time, namely turnips, carrots, onions, and garlic.
In 1621, the sweet potato and the white potato had not yet arrived in New England, so they were not found on the Pilgrims’ harvest table that autumn. Later Plymouth writings mention eagle and crane begin eaten.
Winslow, in his letter to a friend, describes the foods available in Plymouth in 1621. “Our bay is full of lobsters all the summer and affordeth variety of other fish; in September we can take a hogshead of eels in a night with small labor, and can dig them out of their beds all the winter. We have mussels … at our doors.”
He went on to describe plentiful strawberries, gooseberries and many varieties of plums. “These things I thought good to let you understand, being the truth of things as near as I could experimentally take knowledge of, and that you might on our behalf give God thanks who hath dealt so favorably with us,” Winslow wrote
“Our Indian corn,” wrote Winslow, “even the coarsest, maketh as pleasant a meal as rice.” In other words, traditional English dishes of porridge, pancakes and bread were adapted for native corn.
In September and October, a variety of dried and fresh vegetables were available. The produce from Pilgrim gardens is likely to have included what were then called herbs: parsnips, collards, carrots, parsley, turnips, spinach, cabbages, sage, thyme, marjoram and onions. Dried beans and dried wild blueberries may have been available as well as local cranberries, pumpkins, grapes and nuts.
One dish that very well might have been on that harvest table of the fall of 1621 is “stewed pompion,” as it was called by the 17th-century English. One of the earliest written recipes from New England is found in a book by the English traveler John Josselyn who first went to New England in 1638 and whose book “Two Voyages to New England” was published in 1674. He called it a “standing dish,” suggesting that it was an everyday dish. The adapted recipe you can make is based on his original description where he says “it will look like bak’d Apples.”
Stewed Pompions (Stewed Pumpkins)
4 cups cooked (boiled, steamed or baked) pumpkin flesh, roughly mashed
3 tablespoons unsalted butter
2 to 3 teaspoons apple cider vinegar
1 or 2 teaspoons ground ginger
1/2 teaspoon salt
In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, and serve hot.
Main photo: Pumpkins for Thanksgiving. Credit: Scott Hirko/iStock
What’s all the fuss over turkey sandwiches on squishy white bread? Been there, done that. This year, go a different route and try the big day’s leftovers on wonderfully warm, healthful corn tortillas.
Get yourself a package or two of corn tortillas for a post-holiday meal. They’re absolutely heavenly with cooked turkey that’s shredded, Mexican taco-style, rather than sliced for sandwiches.
For a side dish, look to the Native American cranberries, an old standby once eaten by sailors to prevent scurvy. They’re not only loaded with vitamin C, but downright exciting when the cold sauce is kicked up with a few tablespoons of sweet agave syrup and minced, spicy green jalapeño or serrano chiles.
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When reheating stuffing or yams, mix in a few finely chopped, canned chipotle chiles for an out-of-this-world, smoky flavor boost. Crunchy green beans, even green bean casserole, benefit from a small, chopped white onion, chopped fresh chile and handful of fresh cilantro leaves sprinkled on top before serving.
A perfect addition to your relish tray (and don’t we all love an old-fashioned, ice-cold relish tray on Thanksgiving?) is peeled jicama cut into sticks the same size as your carrot and celery sticks. For a little more flavor, dust spicy chile powder on the slightly sweet jicama, which has a crunch like water chestnut.
The easiest of all post-holiday meals — the Thanksgiving taco — is made from your cold leftovers with a squirt each of fresh Mexican lime (aka Key lime) juice and a Mexican hot sauce such as Tapatío or Búfalo brand for the right flavor profile. Fold up the warm tortilla and take a bite. I told you so.
Leftover Turkey Tacos
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: Makes 1 to unlimited
1 (or more) package(s) of corn tortillas
Leftover Thanksgiving foods
Mayonnaise if desired
1. Heat the tortillas by laying as many as can fit in one layer on a medium-hot, ungreased griddle. After 30 seconds, flip over and heat through another 30 seconds. Pile into a napkin-lined basket to keep warm and moist. Continue with the others.
2. Pass the basket of warm tortillas, bowls of Thanksgiving leftovers, mayo if you must, Mexican hot sauce and lime wedges for make-your-own tacos.
Main photo: Corn tortillas are a perfect choice for wrapping Thanksgiving leftovers. Credit: iStockPhoto
At this time of year, holiday recipes pile up almost as quickly as calories. For some cooks, not having recipes chosen at this point might be a problem. For others, it just adds fuel to the imagination for those who work better on deadline.
From table decorations to leftovers, Thanksgiving tips go well beyond the turkey and stuffing. The right cocktail can get things going just perfectly, and the right leftovers can make the holiday sweet for days afterward.
Here is a sampling of more Zester Daily Thanksgiving stories to get you through the last days marching toward the holiday. The notes are directly from the contributors. Click on the links for each story.
Ethically Raised Heirloom Turkeys for Thanksgiving by Wendy Petty: On a long trip across America’s heartland, I spotted a pair of button eyes peering out at me from a passing semi truck full of livestock. The pig that I had locked eyes with was probably being taken to slaughter.
Game Plan for a Perfect Last-Minute Thanksgiving by Louisa Kasdon: Hello, my name is Louisa, and I am a procrastinator. Especially about big, fancy things like making a Thanksgiving feast for 20 of my nearest and dearest.
Farm-to-Table Centerpieces For Eco-Chic Entertaining by Adair Seldon: If you ask me, perfection is overrated. I give it an 8.2. You can obsess and compulse until you’re just the right shade of blue in the face, but to create an artful eyeful that requires little primping, preening or pruning? That’s a 10.
Something to sip
Transform Your Holiday Cocktails With Shochu by Hiroko Shimbo: This year, you can transform your ordinary Thanksgiving dinner into an extraordinary one — not with food, but with drink.
Sherry, a Holiday Sipper Worth Talking About by Ruth Tobias: For the past couple of years now, sherry has begun making a slow but steady comeback among wine drinkers in the know — as well as it should.
The main event
Make Thanksgiving a Melting Pot of Food Cultures by Ramin Ganeshram: For me, growing up as the first-generation child of Trinidadian and Iranian immigrants, Thanksgiving was a chance to be “truly American.” But it was also a battle between me and parents, whom I wanted to serve only “white people’s food.”
De-Stress Thanksgiving by Simplifying Side Dishes by Rinku Bhattacharya: It has taken me some analysis of classic side dishes — especially the vegetarian ones — to realize why we tend to get so overwhelmed by Thanksgiving meal planning. We have overcomplicated our vegetable dishes.
A Family Firmly Rooted in Thanksgiving by Carole Murko: Heritage has many meanings, from cultural and ancestral connection, to traditional breeds of animals raised for food in the past. Carole Soule is that rare individual whose life intersects both.
10 Ways to Bring Parsnips to the Table by Christine B. Rudalevige: Parsnips used to get a lot more love in the United States. When this pale taproot — native to Eurasia — made its way to the New World in the early 1600s, the inherently sweet but peppery parsnip was a commonplace carbohydrate.
Savory Ginger Pumpkin Mash, a Bit of Pilgrim Pride by Clifford A. Wright: There are basically three approaches to devising a Thanksgiving menu. In the first, the foods are typical of New England where the first thanksgiving was celebrated some 250 years before it became a national holiday with a capital “T” in the mid-19th century.
Skip the Pie: Go for Turkish Pumpkin Dessert by R. Eckhardt and D. Hagerman: Pumpkins are a fixture at autumn farmers markets in Turkey, where they grow so large that they’re often cut with saws and sold in halves or by the slice.
Puritan Fantasy: Crazy Good Apple Pumpkin Pie by Michael Krondl: Was there pumpkin pie at that first legendary Thanksgiving? My bet is there was.
9 Fresh Ideas for Memorable Thanksgiving Leftovers by Brooke Jackson: It’s the morning after Thanksgiving. Bleary-eyed you stumble to the refrigerator to get some milk for your first cup of coffee. You open the fridge door and there is a monster inside …
Leftover Turkey Tacos Are A Reason To Give Thanks by Nancy Zaslavsky: What’s all the fuss over turkey sandwiches on squishy white bread? Been there, done that. This year, go a different route and try the big day’s leftovers on wonderfully warm, healthful corn tortillas.
Main photo: Zester Daily 2014 Thanksgiving favorites include stories on farm-to-table centerpieces, crazy-good apple pumpkin pie and heirloom turkeys. Composite image: Karen Chaderjian
Heritage has many meanings, encompassing not only our cultural and ancestral connections, but also the breeds of livestock our forefathers raised. Carole Soule is that rare individual whose life intersects both. Carole is a 13th-generation Mayflower descendent whose family heritage is deeply tied to its origins and she is a farmer who raises heritage breed cattle as well.
Carole’s lineage began with George Soule, an indentured servant who survived the journey to Plymouth and became one of the signers of the Mayflower Compact. Carole notes the Soule genetics must be strong because there are about 30,000 Soules who trace their roots back to George. That is one prolific progeny.
Carole’s grandparents’ dining room table was the center of all the family holidays, especially Thanksgiving. The table took up the entire room, and one needed to skirt around the edge to get to the other side. To have a personal connection to the very first Thanksgiving was not lost on Carole or the Soule family. It was worn like a badge of honor. They are proud to share that they are connected to the origins of our country.
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As a child, Carole recalls piling into her family’s tiny Renault , all three siblings squished in the back seat for the three-hour drive from Bedford, Mass., to Hillsdale, N.Y., where her grandparents, Ida and Charles Soule, lived. At Thanksgiving, the table was always piled high with food, but the dishes Carole remembers most are her grandmother’s homemade cranberry sauce and creamed onions. The cranberry sauce is simply equal amounts of cranberries and sugar with a little cornstarch. It is cooked until the cranberries are soft, then the dish is cooled.
The creamed onions, though, are Carole’s favorite. They are rich and thick, and all kinds of yummy.
Prep time: 15 to 20 minutes
Cook time: About 1 hour, 10 minutes
Total time: About 1 hour, 30 minutes
Yield: 8 to 10 servings
3 pounds fresh pearl onions
3 tablespoons olive oil
1 teaspoon salt
1/2 cup beef broth
2 tablespoons butter
1/4 cup all purpose flour
3 cups milk
1 bay leaf
1 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons apple cider
1. Preheat oven to 375 F.
2. Peel onions and trim both ends.
3. Add 1 tablespoon of the olive oil and 1/4 teaspoon of the salt to the onions.
4. Layer onions in pan large enough to fit in one layer.
5. Place in oven; roast for about an hour, stirring occasionally, until onions are soft and brown in spots.
6. Remove the pan from the oven, add broth.
7. Roast for 10 minutes more.
For the cream sauce:
1. Melt butter and 2 tablespoons olive oil in large saucepan.
2. Add flour and whisk until the mixture bubbles and is free of lumps.
3. Add milk, bay leaf, thyme, pepper and salt.
4. Boil, whisking often. Thicken to consistency of thick gravy. Remove from heat. Discard the bay leaf.
5. Add the roasted onions and any broth from the pan to the cream sauce. Stir in apple cider.
6. Serve warm
Old-fashioned farm, cattle
It was those same car trips across the state of Massachusetts that began Carole’s love affair with cows. Across from her grandparents’ house was a pasture full of beautiful doe-eyed cows. Carole would visit with the “girls” whenever she could.
Fast-forward a few decades and Carole and her husband bought an 1850s farm called the Miles Smith Farm in New Hampshire. Her dream and vision was to go back to the old-fashioned way of raising animals She knew it would begin with an easy-to-raise heritage breed — the Scottish Highland. There would be no antibiotics, no corn. Just grass.
The Scottish Highland breed is hearty. The breed’s shaggy coat helps protect them from the elements, which means they don’t need a layer of fat to keep warm and, instead, produce lean beef that is low in cholesterol.
Carole’s herd is grass-fed, even in winter. She leaves many of her grass fields uncut for winter grazing. The cows paw through the snow to find their food. The breed is adaptable to a wide range of conditions and are equipped to forage and to live without shelter. Feeding on grass rather than hay also saves money, from the cost of fossil fuels to plant and harvest the hay to the cost of the seed. It is a perfect “circle of life,” too — while the cows are grazing, they are also fertilizing the field. Most hayfields are generally commercially fertilized, which costs more money.
Carole has found a win-win solution in this method. Plus, this heritage breed is well-suited to her state. The mountainous parts of New England are perfect places for these cattle because they can easily maneuver around the rocky outcroppings and graze on the hillsides, which are difficult to mow and cultivate.
Each year, the Miles Smith Farm slaughters 120 cows. They sell the meat through several channels: meat community supported agriculture (CSA) programs; wholesale customers including schools, regional hospitals and restaurants; and direct to consumers through their on-site, solar-powered store.
Carole has just received a USDA grant to work with a heritage pork farmer to create and sell a beef-pork mix. Carole shares that her new venture’s tagline is: “A burger that squeals with flavor.” She is again tapping into an old-fashioned tradition: Many people used to blend pork into their lean beef to create juiciness and flavor.
The Soule heritage is alive and well in Carole, in both namesake and familial traditions. Just as George Soule was drawn to a life in the New World, Carole has been drawn to a life on the land, an old-fashioned breed and traditional farming methods. Perhaps there is more to the Soule heritage than we will ever know. One thing is for sure, Carole is grateful for her heritage and her heritage cattle.
Main photo: Miles Smith Farm owners Carole Soule and Bruce Dawson, with Missy, a Scottish Highland breed cow. Credit: Miles Smith Farm
This year, you can transform your ordinary Thanksgiving dinner into an extraordinary one — not with food, but with drink. Shake up cocktail hour with shochu, a delicious distilled alcoholic beverage from Japan that’s caught the fancy of American bartenders.
Shochu is often wrongly described by Americans as a kind of vodka. Although it comes in a variety of flavors, it is lower in alcohol and calories than vodka or other distilled alcoholic beverages.
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Shochu production in Japan began around the 16th century in certain regions. The famous production areas include the large southern island of Kyushu and the neighboring small islands of Amami, Okinawa and Iki. The warm winter climate in these areas is not well-suited for producing good quality sake, as this rice wine requires very cold winter months for proper fermentation.
Shochu production involves two steps. The first step is to produce alcohol in a way that is very similar to that of sake. Koji, the magic mold that creates flavorful enzymes and sugars from starch, is inoculated into steamed rice to produce a fermentation starter. The starter is mixed with yeast, spring water and the selected and cooked main ingredient: usually rice, barley, sweet potato, potato, buckwheat or sugar cane. It is left to ferment for about 14 days. This is half the fermentation period for sake, and so this brewed batch is very rough and wild in taste, texture and aroma. The second step, distillation, removes all sugars and roughness from the brew, and transforms it into a clean, clear and elegant alcoholic beverage.
Top-quality shochu is distilled only once. This is called Honkaku shochu. Single distillation leaves each shochu with a delightful hint of the distinctive taste and fragrance of its base ingredient. After distillation, the alcohol content approaches 80 proof (40% alcohol). Then, it is diluted to about 50 proof (25% alcohol). Honkaku shochu can be served straight-up or on the rocks in order to enjoy the full flavor of each variety.
Another less expensive type of shochu is usually made from lesser quality ingredients and goes through multiple distillations. The resulting shochu is deprived of the unique and sometimes funky taste and fragrance of the real thing. After multiple distillations, the alcohol content approaches 160 to 180 proof (80% to 90% alcohol). This is then watered down to around 72 proof (36% alcohol). In Japan, it is this less expensive shochu that is used to make cocktails at bars and restaurants.
But craft-conscious bartenders in the United States are taking a different approach. Jesse Falowitz, founder of Nehan Spirits LLC in New York, manages the production of his own award-winning brand of barley-based shochu, Mizunomai, in Japan and imports and markets it in the U.S. For this breed of bartenders, Falowitz says, “it is important to preserve the unique flavor of each spirit. whether it be shochu, whisky, brandy or gin, in the cocktails that they craft.”
For your Thanksgiving gatherings, reach for Honkaku shochu to enjoy the wonderful flavors of high quality shochu alone or in delightful cocktails. Here are the flavor profiles for some types of high quality shochu.
Imo-shochu, made from sweet potato, comes from Kagoshima Prefecture on Kyushu Island, a major sweet potato producing area. When you sip Imo-shochu, you can’t miss the hint of slight funky, sweet potato flavor and fragrance. Once you are hooked, you will love it.
Kokuto-shochu, made from sugar cane, comes from the small Amami Islands south of Kyushu Prefecture toward Okinawa. Kokuto-shochu will remind you of good-quality rum, but on average it is 12 percentage points lower in alcohol. Kokuto-shochu has a round mouth-feel and a subtle sweetness. It also is unique in being slightly alkaline, while all other distilled alcohol has a neutral pH. The sugar cane grown in the Amami Islands’ coral-rich fresh water is responsible for this unusual characteristic.
Kome-shochu, made from rice, comes from Kumamoto Prefecture. Kome-shochu presents a flowery and rich flavor similar to what you find in some sake.
Omugi-shochu, made from barley, may surprise you with a hint of banana, cantaloupe and caramel flavor.
Finally, if you are not a cocktail person, this is how we enjoy Honkaku shochu in Japan.
1. Mix 6 parts shochu with 4 parts cold water. This is called mizu-wari.
2. Mix 6 parts shochu with 4 parts warm water at about 98º degrees F. This is called oyu-wari. Warming shochu in this way allows the fragrant aroma to burst forth.
3. Or, try it simply on the rocks or straight up.
However, I encourage you to get creative with shochu cocktails, such as the following recipes provided by Jesse Falowitz.
Ringo, I Love You
This will be a smash hit for your Thanksgiving party, and for any gathering in deep autumn. This cocktail is characterized by a crisp and refreshing character with a delicate sweetness and hint of spice. Ringo in this case is “apple” in Japanese, not a member of the Beatles.
Prep time: 5 minutes
Yield: 1 serving
1/2 red apple, plus a few thin slices for garnish
2 1/2 ounces Mizunomai shochu or other Honkaku shochu
1/2 ounce fresh lemon juice
1/4 ounce maple syrup
1 dash of cinnamon powder
1. Core and cut the apple with skin into coarse pieces.
2. Add the apple half, shochu, lemon juice and maple syrup into a cocktail shaker or tall glass. Press the apple with a muddler, like the one used for making a mojito, to extract the most juice.
3. When the juice has been pressed out from the apple, close the shaker with the shaker top and shake vigorously.
4. Remove the shaker top and strain the cocktail through a cocktail strainer into a rocks glass in which you have placed a large piece of ice or two.
5. Garnish the cocktail with thin slices of apple. Lightly dust the apple with cinnamon powder and serve.
Neguloni, a Shochu Negroni
This is a Japanese twist on the Italian classic. This satisfying cocktail has smooth texture, a tinge of bitterness, sexy deep-dark red color, and pleasant buttery texture. You can make this cocktail without the grapefruit bitters, but it enhances the flavor of the cocktail, and the inclusion is highly recommended.
Prep time: 5 minutes
Yield: 1 serving
1 1/2 ounces Mizunomai shochu or other Honkaku shochu
3/4 ounces sweet vermouth
1/4 ounce Campari
3 drops grapefruit bitters
1 peel of grapefruit skin
1. Pour the shochu, sweet vermouth, Campari and grapefruit bitters into a rocks glass in which you have placed a one large ice cube.
2. Stir the glass with a cocktail spoon for 10 seconds to chill and slightly dilute the alcohol.
3. Remove a long grapefruit zest from the grapefruit with a peeler and lightly squeeze the oils over the cocktail.
4. Garnish the drink with the grapefruit zest twist and enjoy.
Main photo: The Ringo, left, and Neguloni cocktails. Credit: Jesse Falowitz
It has taken me some analysis of classic side dishes — especially the vegetarian ones — to realize why we tend to get so overwhelmed by Thanksgiving meal planning. We have over-complicated our vegetable dishes.
A green bean casserole or even a sweet potato gratin with marshmallows can be fussier than we realize. The heavy ingredients end up competing with the real taste and appearance of the vegetable.
The summer months, with their ever-flowing bounty of produce from my garden, have taught me to keep it simple, flavorful and fresh. This is also my mantra when I plan my Thanksgiving table.
I have wasted no time in playing around with the harvest table to give it my own personal stamp. This is an interactive process with my children, who like that our Thanksgiving table meshes the traditional with elements of Indian cooking, giving the holiday an Indian-American touch.
Spice up simple side dishes with not-so-simple flavors
My Thanksgiving table gets a nice touch of Indian flavor from all the fragrant spices and herbs at my disposal. I have also worked at simplifying dishes to create an assortment of sides that get done without much fuss — but with that nice boost of flavor.
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Whole fragrant spices, such as fennel or cinnamon, tart citrus flavors, and herbs such as sage and cilantro are easy and healthy. They add loads of flavor and pizzazz to that side dish without much effort.
The purpose of the side on the Thanksgiving table is to showcase the bounty of the year — or at least, of the harvest season — and add some flair and color. I try to do that with dishes that don’t take loads of extra time. That can mean a side of serrano-spiked macaroni and cheese, kale livened up with caramelized onions and cumin, roasted beets with a fresh sprinkle of lime and black salt, and variations of sweet potatoes and winter squashes.
Winter squashes and sweet potatoes are not uncommon to Indian (especially Bengali) harvest celebrations, so I feel right at home with them. They also have been created with the perfect color coding for Thanksgiving, when orange, red and golden hues dominate. Those colors balance out the greens on the table, and they are good for you.
The cooking technique that I often favor for Thanksgiving sides is to roast the vegetables, which works very well for the squashes and roots that abound in markets this time of year. You can pop in the vegetables right alongside the turkey. An added plus: Those vegetables can be prepped and assembled ahead of time and then cooked, just in time for dinner.
Simple sides make for a happy cook
Cooking can be enjoyed best when the cook does not get too worn out or overwhelmed in the process.
I am sharing two of my favorite harvest recipes with you here. Both feature minimal prep time and mostly unattended cooking time. Both can be made ahead of time — and reheated to serve on Thanksgiving Day.
The butternut squash recipe uses sage leaves that are still growing or available in abundance in East Coast gardens — including mine — along with a nice bouquet of flavors from panch phoron or the Bengali Five Spice Blend.
The second dish features acorn squash stuffed with finely crumbled tofu, spinach, collard greens, pecans and some coconut milk. It also can be the perfect main dish for someone who is adhering to a vegan or gluten-free diet. I love to make this sometimes with mini-squashes so that everyone can have a personal squash. A dish that does double duty as a centerpiece and meal all at once!
Whole Spice Roasted Butternut Squash With Sage
(Recipe from my cookbook “Spices & Seasons: Simple, Sustainable Indian Flavors.”)
Prep time: 5 minutes
Cook time: 45 minutes (mostly unattended)
Yield: Serves 6
1 large butternut squash (about 2 pounds)
2 tablespoons oil
1 teaspoon Bengali Five Spice Blend (panch phoron)
1 teaspoon freshly ground black pepper
1 tablespoon ginger paste
Salt to taste (optional, I really do not think that this dish needs it)
1 tablespoon salted butter
15 fresh sage leaves
1. Heat the oven to 375 F.
2. Peel the squash, remove the seeds and cut the squash into 2-inch chunks.
3. Heat the oil in a skillet. Add the Five Spice Blend and when it crackles, mix in the black pepper and ginger paste and mix well. Add the squash and stir well to coat.
4. Place the seasoned squash on a greased baking sheet.
5. Roast the squash in the oven for about 35 minutes. It should be soft and beginning to get flecks of golden brown at spots. Taste to check if it needs any salt.
6. Heat the butter in a small skillet on low heat for about 2 to 3 minutes until it melts and gradually acquires a shade of pale gold. Add the sage leaves and cook until they turn dark and almost crisp.
7. Pour over the squash and mix lightly.
8. Serve on a flat plate to showcase the spices and sage.
Rainbow Stuffed Acorn Squash
Prep time: 10 minutes
Cook time: 30 minutes (mostly unattended)
Yield: Serves 4 to 6
4 small acorn squash or other winter squash (use evenly shaped, colorful squash)
2 tablespoons oil
1 medium-sized onion, diced
1 teaspoon grated ginger
3 cups of chopped spinach
1 cup (about 12 ounces) crumbled tofu
1 teaspoon garam masala
1 teaspoon cumin coriander powder
1/2 cup chopped pecans
Salt to taste
1/2 cup coconut milk
3 tablespoons fresh lime juice (about 1 juicy lime)
1/2 cup finely chopped cilantro
2 tablespoons pomegranate seeds
1. Heat the oven to 350 F.
2. Place the squashes in a single layer and bake for 15 minutes. Cool.
3. While the squash is cooking, heat the oil and add in the onion and cook until soft. Add in the ginger and cook for another 2 to 3 minutes. Add in the spinach; cook until just wilted. Add the tofu and mix well.
4. Stir in the garam masala and the cumin-coriander powder with the pecans, salt and coconut milk and mix well. Bring to a simmer.
5. Carefully cut the tops from the squashes using a crisscross motion to follow the grooves of the squash and remove the top.
6. Remove the seeds and scoop out the flesh, leaving the shell intact.
7. Add the flesh to the spinach tofu mixture and mix and mash. Add in the lime juice and cilantro and some of the pomegranate seeds. Turn off the heat.
8. Stuff the prepared filling into the squash shells.
9. This can be served right away or set aside and then heated for 10 minutes in a hot oven before serving.
Main photo: Simplify side dishes on your Thanksgiving table with easy-to-prepare and healthy vegetable dishes like this stuffed acorn squash. Credit: Rinku Bhattacharya