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Many years ago, the humorous journalist Art Buchwald wrote a column about what would happen if the French took over Thanksgiving dinner. His funny twists and turns made me smile. He ended it saying, "Thanksgiving is the one holiday when Americans eat better than the French."
Today, Americans eat as well as the French because of the "gourmet revolution," with many insisting their food be fresh and top quality.
Thanksgiving is the most American holiday. Celebrated by citizens of almost every faith and background, it is my favorite feast.
My friend Thom Motta, a lifelong South Philadelphia resident, said his young recently married niece is hosting the family for Thanksgiving dinner for the first time. It took me back 23 years, when I did the same. Since then, I have never tampered with tradition and our menu has settled in nicely. My best advice for Thanksgiving-feast novices is to buy the finest ingredients you can find and keep it simple.
We always begin with a fish course. Throughout the years, I’ve made a seafood mousse, gravlax and shrimp cocktail. I continue to serve the latter, not only because everybody likes it, but it also can be cooked and chilled the previous day.
Butternut squash soup was a sure-fire hit when it debuted on our table 10 years ago. It, too, can be made ahead and stored in the refrigerator. Just add the cream when heating it before dinner.
I never serve a salad at Thanksgiving because of the colorful, fresh autumn vegetables available. A relish tray is also nice, which adds a bit of crunch.
My mushroom stuffing recipe is 23 years old. Once I made chestnut stuffing instead and my sister Sandy, the picky eater, would not touch it. I serve sweet potatoes and Brussels sprouts along with the stuffing.
We prefer the whole-berry cranberry sauce as opposed to the jellied variety.
Dessert is always apple, pumpkin and pecan pies. I’ll bake if I have time, but I usually purchase them from the Amish bakery in Reading Terminal Market. Whole Foods also has perfect baked goods. We recently tried its apple and pumpkin pies and they were delicious. The crust is all butter and doesn’t contain a trace of transfats.
Butternut Squash Soup
Ingredients:
2 large butternut squash, totaling 4 pounds
2 teaspoons of canola oil
2 tablespoons of butter
1 large onion, diced
1 (32-ounce) package of chicken stock
Kosher salt and freshly ground black pepper, to taste
Curry powder, optional, to taste
1/2 pint of light cream
Directions:
Microwave the squash on high for about five minutes.
Cut each in half. Remove the seeds. Place in a glass dish and cover with plastic wrap. Microwave on high for 10 to 15 minutes, or until tender.
Heat the oil and butter in a 4-quart pot over medium. Add the onion and saut� for five to eight minutes, until translucent. Add the stock, salt, pepper and optional curry powder.
Gently scoop out the flesh of the squash and add to the pot.
Place the soup in a blender or food processor fitted with a steel blade. Process until creamy smooth.
Cover and chill.
When ready to serve, heat through and add the cream. Blend well.
Serves six.
Note from Phyllis: Add 1 diced apple to the soup, if desired.
Brussels Sprouts with Pancetta and Shallots
Ingredients:
2 pounds of fresh, small Brussels sprouts, ends trimmed
1/2 pound of pancetta, diced
2 tablespoons of olive oil
1 tablespoon of butter
2 shallots, diced
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the Brussels sprouts in a pot and cover with water. Bring to boil. Lower to simmer and cook for about 10 minutes. Drain in a colander and run under cold water. Set aside.
Cook the pancetta in a small pan until crisp. Remove to a plate with a slotted spoon.
Heat the oil and butter in the pot that held the sprouts. Add the shallots and saut� for about five minutes. Add the sprouts and pancetta. Saut� for a few minutes until the sprouts are heated through. Add the salt and pepper.
Serves six.
Note from Phyllis: The sprouts can be prepared Thanksgiving morning. Heat through when ready to serve.
This recipe also works well with green beans.
Sweet Potatoes
Ingredients:
6 large sweet potatoes or yams, peeled and sliced
1 stick of butter, cut into pats
Brown sugar, to taste
Cinnamon, to taste
Directions:
Place the sweet potatoes in a large pot and cover with cold water. Bring to boil. Lower the heat and cook for 15 minutes, or until tender. Drain.
Place in a large casserole dish. Dot with the butter. Add the brown sugar and cinnamon.
When ready to serve, microwave for another five to 10 minutes or heat through in a 325-degree oven for 10 minutes.
Serves six.
Note from Phyllis: Add maple syrup, to taste, if desired.
