Tuesday, November 25, 2014

Thanksgiving History

History of Thanksgiving

A long time ago, a group of religious people, the pilgrims, were determined to flee from the religious ruling of the British aristocracy. They sought new lands, many traveled to the Netherlands hoping to escape the prejudices against their practice, but soon decided to travel to what became known as the "New World," America. It was there that they journeyed across the Atlantic Ocean to find a place where they could freely practice their belief, away from British rule and spread what they believed to be the true gospel of Christ. In the year of our Lord, 1621, the pilgrims sat down with the Wampanoag's and feast on the bountiful harvest.

This is the story that so many know and picture, besides from Norman Rockwell's famous Thanksgiving painting, during Thanksgiving. From childhood to adulthood, the story of the pilgrims traveling the ocean on the Mayflower, meeting the Indians who taught them how to farm the land, and then feasting and celebrating the harvest with the Indians. Even though, the story of feasting with the Wampanoag's and learning to farm the land and about corn from the locals is true, there was no pumpkin pie, stuffing, and probably no turkeys at the table. To top it off, it was really a "Harvest Festival" and lasted 3 days.



History of Thanksgiving in America

When the pilgrim's landed in Plymouth, life was not honky dory. They had to learn to farm the lands, determine a system of government, build a community, and figure out how to share the land with the local tribes. One native who helped the pilgrim's tremendously was, Squanto. Squanto could speak fluent English by this point, his native tongue, and some Spanish. The Indians painted by text books are not the uneducated or unknowledgeable people many seem to think. For years Europe had already been sailing these lands, landing in many places, attempting to set up colonies, and one of the main countries exploring the lands was Spain. Many Indians had already mingled, so to speak, with Europeans. Even so, Squanto proved to be a huge help, as did the rest of the natives, to the pilgrims.

The locals taught farming techniques to the pilgrims and then traded fur for corn. Through the trade, the pilgrim's were able to send items back to England. As a way to say "thank you" to the Squanto and the Wampanoag's, for the bountiful harvest which would not have been possible without local help, they had a feast of Thanksgiving during the fall of 1621.

Food at the First Thanksgiving

Now a days, turkey is the centerpiece and pumpkin pie is the end game at most Thanksgiving meals. Back in the pilgrim's day, duck, geese, and venison were the meats, no real indication of turkey at the meal. AS for the pumpkin pie, none. The pumpkins were boiled, maybe with whatever spice or ingredients were available including berries. Pies during this time were usually a meat pie. There was no milk, cider, potato, green beans, but there was corn be it in the form of bread or cooked. There were other available fruits, some greens, fish, and berries.

Thanksgiving Thursday

In 1789, George Washington declared November 26th a day of "thanksgiving," before that to celebrate the victory of Saratoga, a time of thanksgiving and prayer was observed. Even before that, there were proclamations declaring days of thanksgiving observed by states but on different days, but it was not until 1863, that President Lincoln declared the 4th Thursday of November to be Thanksgiving.

One woman who is said to play a huge role in the Thanksgiving holiday is, Sarah Hale. She was a widow in the early 19th century, found a position editing a lady's magazine and urged for equal education, playgrounds, nurseries for women who worked and wrote many works, including, "Mary had a little Lamb." She believed the holiday would aid in the healing of the division of the country and, eventually, so did Lincoln. Even so, it was not until Reconstruction that the holiday did become more national, mainly due to the strained relations of the North and South and for those who did not like Lincoln.

As Thanksgiving progressed, it became the kick off to the holiday season, literally with parades and football. Under F.D.R. the date was changed to be the next to the last Thursday of November in order to create a longer shopping holiday season, but it was moved back two years later to the last Thursday due to National outrage in 1941.


Saturday, November 15, 2014

Pumpkin Chiffon Pie

"Pumpkin Chiffon Pie"

Southern Living Magazine features a "Pumpkin Chiffon Pie" on the cover of the November 2014 issue, and, lets face it, it looks AMAZING!! Even so, there are three parts to it, the tart/pie, the almond toffee, and the (homemade) whipped cream. Granted, it would be great to make but it also means more dirty dishes, more buying of ingredients, and need for more space or time in the oven. Even so, it is great to make, but this revamp of the recipe requires no baking, and will only use one pot for the toffee almonds or walnuts or both.

Pumpkin Toffee Pie

Ingredients:

  • 1 Store bought Pumpkin Pie
  • 1 tub of whipped cream
  • 1/2-3/4 cup toffee candy, crushed
  • 1/2-1 cup almonds or walnuts (both are good, even together)
  • 6 Tablespoons butter
  • Parchment Paper
  • Baking Spray
There are two ways to do this, one involved no nuts and no butter. Simply use 1 1/2 cup of crushed toffee candy. Spread a thin layer of whipped cream over the pie, sprinkle about 1/2 cup of the toffee pieces on top. Use a spoon or place whipped cream in a Ziploc bag and cut a 1/2-1 inch hole and pile high on the pie. Spread out to the crust, once spread, kinda go in a circle to insure evenness. Sprinkle the rest of the toffees on top and serve. If desired, melt some semi-sweet chips and drizzle over the pie.

Directions:

  1. Melt the butter and toffee candy in a medium pot over medium heat. Stir constantly.
  2. Once melted, stir in the nuts and spread onto a cookie sheet lined with parchment paper sprayed with baking spray.
  3. Place in the refrigerator for 2-4 hours, until hard. Break into pieces.
  4. Spread the whipped cream over the pie, out to the crust, and sprinkle the broken pieces on top. Any left over toffee pieces can be placed in a bowl and served along with the pie or over some ice cream.
No matter which way one goes, the full homemade version, the no pan dirtying at all, or melted toffee pieces, this pie will be the one everyone goes for this holiday season. Happy Thanksgiving and Happy Holidays!!!

Thursday, November 13, 2014

Holiday Sides: Sweet Potato Fries

Baked Sweet Potato Fries

Sweet potatoes, mashed or casserole(d), are usually a side dish at every holiday table. Thanks to the magic of marshmallows, kids will at least try the casserole or sweet potatoes mashed with marshmallows, but why not add something different to the feast by making fries. Sweet potato fries is extremely easy to make and to add more holiday to the side, mix some jellied cranberry with ketchup to create cranberry ketchup dip for the fries.


Ingredients:

  • 3-4 pounds Sweet Potatoes, washed and cut into wedges or strips
  • 1/4 cup Olive or Vegetable Oil
  • 3 Tablespoons Seasoning Salt
  • 1 Tablespoon Sea Salt
  • 1/2 Tablespoon Pepper
Cranberry Ketchup

  • 1/4 cup jellied cranberry
  • 1-1/2 cups ketchup
  • 1-2 teaspoons sugar (optional)
Directions:

  1. Heat Oven to 450 degrees Fahrenheit.
  2. Place cut sweet potatoes in a medium bowl and add the seasoning salt, sat, and pepper. Toss to coat.
  3. Drizzle half the Olive oil onto a cookie sheet or in a large baking dish. Spread fries onto the dish.
  4. Drizzle remaining oil over the fries.
  5. Cook for 20-25 minutes until crispy or softened (depending on preference).
  6. While it cooks, place the jellied cranberry in a microwave safe bowl, cover and microwave on high for 20-30 seconds (just to softened and warm, not melt).
  7. Stir in the ketchup, add the sugar, stir until well blended, set aside.
  8. Once fries are finished cooking, use a spatula to transfer them to a plate lined with paper towels, let cool for 5 minutes.
  9. Serve with the cranberry ketchup.
Super easy side for any holiday, different, and kids will love having fries with ketchup along side the turkey (or, as in our family, turkey rolls). Happy Holidays!!!

Sunday, November 9, 2014

Spice Icing for Pumpkin Bread

Pumpkin Bread with Spiced Icing

Easy recipe using any favorite pumpkin bread recipe of the chef's choosing, be it homemade, boxed, or bought. The only difference is the spiced icing. This icing will make people melt with each bite of pumpkin bread. Using butter, brown sugar, powdered sugar, milk, nutmeg, and cinnamon with crumbs from the pumpkin cake, this icing is sure to entice anyone to eat a holiday snack/brunch favorite.




Ingredients:

  • Cooked Pumpkin Bread
  • 1 1/2 cups powdered sugar
  • 3/4 cup brown sugar
  • 4 Tablespoons melted or softened butter (either one is fine for this icing)
  • 1 1/2-2 Tablespoon milk
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1/2 Teaspoon Orange juice (optional)
  • Crumbs that have fallen off the bread if available or 1/2 cup chopped pecans and cranberries.
Directions:

  1. Let bread cool completely before icing.
  2. Whisk the brown sugar, powdered sugar, melted butter, and milk in a medium bowl.
  3. Add the cinnamon, nutmeg, and splash of orange juice. Whisk until well mixed and slightly thickened.
  4. Use a flat spatula or a butter knife to ice the top of the bread. It is okay if icing runs down the side.
  5. Any crumbs that have fallen off into a pan can be used to sprinkle on top of the icing.
  6. Let sit for 5 minutes, cut and serve.
If desired, place chopped pecan, 1 teaspoon orange juice and 1 tablespoon brown sugar in a food processor. Pulse until blended and finely chopped. Mix with 1/2 cup of dried cranberries and sprinkle on top of the pumpkin bread (this can also be cooked into the bread). Happy Holidays!!!

Monday, November 3, 2014

Thanksgiving Side Dish: Sweet Potato Casserole

Sweet Potato Casserole

One of the main side dishes of Thanksgiving, the sweet potato, mashed, chopped, or cooked into a casserole or pie, it is a side dish staple at the Thanksgiving table. Next to green beans and green bean casserole, the vegetable is a must have on Thanksgiving Day. As a casserole it becomes a sweet side dish, topped with crushed pecans or walnuts and mini marshmallows, mixed with brown sugar and spices, this will become the official holiday side dish.
Thanksgiving Buffet


Ingredients:

  • 3-4 pounds sweet potatoes, washed, skinned and mashed
  • 12 oz. chopped walnuts or pecans
  • 2-3 cups mini marshmallows
  • 1/2 stick butter
  • 3/4-1 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Pinch of salt
Directions:

  1. Heat oven to 400 degrees F. Place washed and dried, sweet potatoes on tin foil lining a cookie sheet. Pork holes into the potatoes with a fork. Place in the oven about an hour, cut in half, and cook another half hour to 1 hour, till soft (this can be done the night before to save oven space for the big bird).
  2. Scoop the flesh out of the skin and place it in a medium bowl. Add butter and mash with a potato masher.
  3. Add 1/2 cup brown sugar, the cinnamon, nutmeg, cloves, salt, and mash to mix.
  4. Stir in 1/3 cup chopped walnuts or pecans.
  5. Spray a 9x13 baking dish with baking spray and spoon the mashed potato mix into the dish.
  6. Sprinkle 1/4 cup brown sugar on top of the mashed potato mix.
  7. Cover the top with the marshmallows and chopped nuts, spread evenly. Bake 35-45 minutes.
  8. Let cool for 5-10 minutes and serve.
If desired, add some cranberries along the top and 2-4 Tablespoons orange juice to the mashed sweet potatoes. Most of all, enjoy this awesome holiday treat for both Thanksgiving and Christmas. Enjoy!!!

Sweet Potato Casserole in white dish with cranberries-better picture to come 

Saturday, November 1, 2014

Thanksgiving Turkey

Thanksgiving Turkey: Butter Roasted Turkey Breasts

Thanksgiving is such an awesome holiday, one of the few that is really about food, and mainly about the big bird itself, TURKEY!!! This is a holiday that is all about relaxing, but it can turn into such a non-relaxing day thanks to all the food preparation, cooking, family and friends coming in, decorating, and especially the clean up. The best advice is, keep it simple, make time to watch a parade, play and watch some football, play board games, chat, and do not get stuck going insane over all the food. One way this woman has figured out how to lower the stress and cook time during her holidays is by cooking 2 8-12 pound turkey breasts (depending on amount of guests) using spices and butter. Just thaw, wash, rub down, cook, and serve. In the mean time, enjoy the Macy's Thanksgiving Parade.

Butter Roasted Turkey Breasts

When it comes to butter and spices there are many combinations and most of them are wonderful. Before cooking, decide what kind of butter to make, Honey, Herb, or Cranberry-Orange, recipes at Buttered Turkeys.

Ingredients:

  • Two 8 pound turkey breasts
  • Butter Recipe, prepared according to recipe
  • Roasting pan
  • 1-1/2 cups chicken stock
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
Directions:

  1. Preheat oven to 350.
  2. Wash and dry the thawed turkey breasts.
  3. Cut butter into 1/2 to 1 inch pieces. Loosen skin of the turkey breasts and place butter underneath, generously.
  4. Rub the outside and inside of the bird with remaining butter.
  5. Mix salt, pepper, and poultry seasoning in a small bowl and sprinkle over the bird.
  6. Cook for 1 hour, pour 1/2 cup stock over the breasts. Cook another hour to hour and a half (internal temperature 165-170)
  7. Once cooked, let the turkey breasts sit for about ten minutes, then cut and serve.
The bird can be cooked covered or uncovered, if uncovered the outside gets nice and crispy. More stock can be used if desired or can be omitted from the recipe because the birds stay moist thanks to the butter. This is a simple, no fuss, yet delicious and a hit dish with guests recipe. Happy Thanksgiving, Gobble Gobble!!