Sweet Spins On Thanksgiving Desserts

 Thanksgiving demands tradition. Yet more and more home chefs are rethinking sides, and reimagining sides and even the turkey itself. Now that idea is coming to dessert. It's not just the traditional pies. It's taking time honored recipes and spinning them around.

Pie has always been the tried and true way to end the holiday dinner.There had to be  home baked pumpkin pie, and if you were feeling ambitious apple and pecan. You can srill have these but rethink them as tartlets The crust can be either already made dough like Pilsbury's or homemade. Instead of using a pie tin, a muffin tin works the best for this. Another idea is ditching the pie pan completely and making a free form galette.  The crust should be a butter one which complements the filling's richness. Fill it with any of the traditional pie recipes. Most galettes are fruit filled so you could just make an apple one although the other fillings work equally as well. Serve with a dollop of creme fraiche  Instead of the usual Cool Whip or even homemade whipped cream. Its' tanginess is perfect to offset the galette's sweetness. if you still want to make pie, then think alternatives. Pears are another delicious fall fruit that unfairly gets second billing. A pear pie would be an interesting way to end the meal. Use Bartlett or Bosc for the filling.Walnut pie can be a tasty sub in for pecan, Use maple syrup instead of corn syrup though. Walnuts have a bitter taste the others don't have.

You can use relatively the ingredients but in different recipes. What about ending the meal with a pumpkin tiramisu? It has the same pumpkin puree and the same spices of cinnamon and nutmeg.The puree is combined with cream cheese and mascapone to form a creamy filling. Lady fingers are still a vital part of the recipe and , yes, there is espresso used as in traditional mascapone.Yet it's given a new spin with cinnamon and nutmeg for a more pumpkin pie tasting flavor. Pumpkin is also an excellent medium for mousse. You can create an easy one using vanilla pudding mixed with pumpkin puree, and maple syrup.  Top with homemade whipped cream. Apples may be good in a pie but they're fantastic in cake. It's a nice old fashioned cake using shredded apples along with apples and cinnamon. It' also makes a good snack cake too when you just want a slice of cake and a cup of coffee or tea later on. Another fun home baked treat is pecan caramel bars. It has all the gooey nuttiness of pecan pie but on top of a buttery shortbread crust. You can also just candy pecans as an after dinner treat too.

Traditional Thanksgiving desserts can be changed up too. It's easy to sub in a galette for pie or create a mouse , cake or bar. Use a new ingredient like a pear or walnuts  in a classic recipes. These  spins will definitely liven up the holiday dessert table.

Sparking Those Sides

 For years we've had the same holiday sides. There will always be stuffing, potatoes, yams , some kind of green veggie and of course cranberry sauce. Yet these can be boring made the same way year after year. It's time to spark up those sides.

Rethink stuffing if you've made it the traditional way for years.Most have a mix of white  bread , celery , sage and yellow onion. Mix it up with subbing in rye bread for the white. You can add caraway seeds, an ingredient in the loaf. Chop up some Granny Smith apples to add in too. French or Italian bread makes for a tastier, chewier stuffing, perfect for sopping up gravy. Change up the way the stuffing is cooked. You can mold the stuffing into balls and then air fry them. Potatoes are another must make Thanksgiving side. Almost all sere their mashed. Yet a tastier alternative would be sheet pan potatoes cooked while the bird is roasting You can also cook greens beans or Brussels sprouts with em too, Onions can also be cooked with the potatoes for a very tasty side.Think of drizzling olive oil on them before cooking and then a sprinkle of rosemary , sea salt and freshly ground black pepper.Another idea is baked potatoes and then splitting them to hold gravy and sliced turkey.

Sweet potatoes or yams are another holiday table must have. Many make them in a casserole , topped with a gooey layer of marshmallow. Yet these beta-carotene  rich gems are just perfect on their own, with just butter and a sprinkle of cinnamon. They could also be the fun side if you sliced them wafer thin and then air fry into crispy chips. They can also be cubed too and then air fried. What about those green veggies? Many serve either green beans or Brussels sprouts. For a more refreshing idea. why not make a green bean salad with a vinaigrette of just olive oil and lemon juice. It's a  break from the usual casserole. Home chefs can also make sheet pan green beans. Roast them with garlic  and rosemary for a tasty side. Another idea is introdiucing a green you haven't invited to the holiday table yet. Kale is versatile and can be turned into a tasty sidekick to the turkey. The best way to cook it is sauteing it in olive oil and garlic. You could also make it into a salad too. Another classic star of the Thanksgiving table is cranberry sauce,. Yet many people don't really like this gelatinous cylinder. A homemade one, zinged up with orange zest is a better choice. You can also turn them into a relish perfect for a leftover turkey sandwich the next day, It's just pulsing fresh cranberries, oranges, sugar and cinnamon together in a food processor. It's a quick easy side that just needs to be chilled for two hours before serving. You can add some sour cream in if you want.

Thanksgiving is all about the sides. Yet make them sparkled and spark with new recipes and new ingredients. It'll make for an interesting and memorable holiday table.

Thanksgiving For Beginners

 Thanksgiving is a daunting cook day even for veteran homes chefs.Imagine what it must be like for beginners. Luckily there is a guide  from the New York Times Food section with simplified recipes for new to cooking home chefs.It's easy, and chock full of good , tasty recipes.

Eric Kin, a regular contributor to The Wednesday Food section for the New York Times and author of a cookbook coming out next year compiled an easy to shop for prep  and cook. His recipes only require a sheet pan, and a large skillet Everything cooks at one temperature 350 degree Farenheit, which is easy to remember. Mr. Kim also suggests use one herb like oregano or sage throughout the recipes to connect everything. He starts off with a salt and pepper roast turkey breast. It's a bone in kind which can be dry brined the night before. Mr. Kim just slathers it with with butter and showers it with seasoning for a succulent, tasty bite. Of course there has to be gravy and he gives a recipe for an unami one. It's made ahead with a base of caramelized red onion, flour milk and butter, There is also sugar and pepper to give it sweetness and some heat. One of the most fun recipes is cheesy pizza stuffing. This would just be great on its' own. This is a custsrdy mix of tomatoes and dried oregano along with buttery sauteed onions and topped with mozzarella. Add sausage or pepperoni and it becomes a great weekend meal.

Of course there are sides.Mr. Kim offers another spin on a Thanksgiving classic mashed potatoes. He serves up mashed sweet potatoes enhanced with roasted garlic.They do have to be roasted instead of boiled to concentrate their flavor. You can make this the night before and warm up in a buttered dish. Add more butter to the top to create puddles.Every Thanksgiving meal needs a salad and Mr  Kin gives us one that combines green beans, radicchio and artichoke hearts in an easy olive oil drizzle followed by a sprtiz of lemon juice and a sprinkling of oregano. For tanginess there is lemon cranberry relish instead of the usual cranberry sauce. This is pulsing fresh cranberries, thin skinned lemons and sugar. A pinch of salt brings out the blend of tart and sweet flavor. No holiday dinner would be complete without dessert. Mr Kim gas created a caramel apple pudding. It's a trifle of apples fried in a homemade caramel sauce, layered with classic vanilla wafers and salted cinnamon whipped cream. The combination is a nice treat , layered and then chilled in the fridge until serving.

These recipes give novice home chefs hope. They are easy and tasty, perfect for the holiday. Try them for a holiday meal that are a dream to make and eat.

Ken Magos Hosting With History

One of my favorite PBS shows is "Drive by History" in which host and historian Ken Magos finds out about the history behind those blue plaque signs that dot the  New Jersey landscape.Now he has come up with a spin off  "Drive by History Eats"in which he,  with the help of Dr. Libby O'Connell and chefs Melissa Fairchild Clark and Anthony Murgola, create dishes eaten by some of New Jersey's most prominent historical figures along  with recipes culled from historical events and ethnic and indigenous group. He has graciously given Foodie Pantry an interesting and insightful interview.

• 1.    How did you come up with the idea for “Drive by History Eats’?

  This idea has been percolating for a while, actually.  It came from past Drive By History investigations where food – either dinner parties with incredibly influential figures, or various immigrant groups bringing new flavors to our region – played a key role in those narratives.

  2.    You cover several different eras in the show, from the indigenous Lenni Lenape  Three Sisters to the meatless dinners of World War One. How did the recipes reflect the times?

  To paraphrase our Food and Culture Historian Dr. Libby O’Connell, “Recipes provide a window into the past.”  By looking at historic recipes, we’re able to discern when new ingredients were introduced to our region (or became more widely available), and also when certain trends in cooking techniques and equipment or gadgets became popular.

   

  In addition, recipes often reflect social and industrial movements through the generations, such as breakthroughs in refrigeration and food preservation and shipment in the late 19^th century, and Meatless Mondays and Wheatless Tuesdays during World War I.

  3.    Have you noticed any similarities between what New Jerseyians ate then and what we eat now?

  Well, New Jersey is called the Garden State for good reason, and has always boasted a wealth of indigenous fresh produce, fruit, berries, fish and game that have kept our ancestors well-fed for literally centuries.  And we’re still enjoying the bounty today.

  4.    What would you say are the most noticeable culinary differences between then and now?

  From pre-colonial through the 20^th century, the most striking culinary trends are probably the addition of new ingredients and flavors brought over by immigrant groups – keeping in mind that even honey bees (not indigenous to North America) were introduced by 17^th century European settlers.

  5.    I see there’s an upcoming program featuring indigenous dishes starring the Three Sisters and grape dumplings. Will there be more episodes featuring indigenous recipes?

  That is certainly a possibility for future seasons.

  6.    Asking that, we can’t forget New Jersey has had a strong immigrant influence too. Will you be featuring dishes from Newark’s Ironbound section along with Union City’s Cuban neighborhood as well as culinary contributions from the first wave of immigrants to the state?

  We’re planning two separate episodes for Season 2 of DBH: Eats focused on Newark stories. 

   

  The first, based on an upcoming episode of Drive By History featuring legendary entrepreneur and community philanthropist Louise Scott, will examine the culinary influence of Newark’s African American community during the Second Great Migration following World War 2. 

   

  The second, tied to our past investigation at the Newark Museum’s Ballantine House and 19^th century Christmas traditions, will examine holiday culinary contributions from the city’s German, Dutch and English communities.

  7.    You can’t mention New Jersey without a reference to our famed boardwalks. Will you be delving into the history of our most beloved dish - the pork roll sandwich along with other classic boardwalk foods?

  I see you’re trying to draw us into the Taylor Ham vs. Pork Roll debate!  Well, let’s just say we’re neutral on that subject, but have definitely toyed with doing an episode on favorite boardwalk dishes.

  8.    Will “Drive by History Eats” be visiting the state’s oldest restaurants such as Mendham’s Black Horse Tavern?

  Restaurants aren’t our focus.

  9.    New Jersey has seen its’ fair share of battles. Will you be exploring what the Colonial and British armies ate and comparing them?

  That’s a great topic idea – thank you for sharing it!  We’ll definitely throw it into the mix for a future episode!

  10.  And the famous I have to ask question - what was your favorite dish from all the recipes that you’ve sampled and why did you like it so much?

  Honestly, all of the dishes were really tasty this season, but if I had to pick I’d say that I had 2 favorite dishes this season.

   

  First was the pork chop from the Whitman episode.  The pork chop itself was delicious, but the braising liquid with all of the vegetables made a fantastic soup for days after the shoot (I chose to take this one home with me, though dishes are always shared with the entire crew at wrap).

   

  Second were the grape dumplings.  So simple to make, but incredibly delicious, and surprisingly not heavy at all.  The crew all loved them, too.

   

  I hope the audience tries the recipes at home – They won’t be disappointed!  They’re all available on our show website, DriveByHistoryEats.tv.  

  
  

Pies Of Perfection

 Thanksgiving is only a week away and many home bakers are freaking out. WHat do they serve after the turkey?Or what's the tastiest pie to end the dinner. Don't . The New York \Times Wednesday Food section has another must save section. There are many recipes that can make Thanksgiving a dream.

 Every pie recipe is a keeper. Regular contributor , Melissa Clark, gave us an in depth and extensive article about these great desserts along with good tips that will stay a lifetime.Pies can be tricky to make and making the perfect one takes skill.Ms. Clark gives recipes for three of the most traditional : pumpkin,apple and pecan. There is the recipe for the perfect crust.It is super buttery but perfect for the fillings offered.It has ten tablespoons of unsalted butter, preferably a high fat European one like Plugra for the best tasting crust. The rest is flour fine seas salt and ice cold water.It does need to be refrigerated for at least two hours before using. The best bet is making itTuesdsy night and keeping it overnight in the fridge before baking. You can use a food processor to pulse the dough but Ms. Clark likes using your hand to mix'The butter is cut into cubes and flattened into the flour until they look like cornflakes. If it's made in the food processor, pulse the butter with the flour and sea salt until the butter cubes resemble lima beans.

You can make all three fillings or just one. Her pumpkin pie is actually made with butternut squash. Prepping  pumpkin can be labor intensive and surprisingly it doesn't impart the right taste. Butternut squash does.The company Libby's which as been supplying Thanksgiving bakers pureed pumpkin for decades uses it to create a creamy , mild tasting filling. She also adds ground ginger and cloves to give  it a spicier flavor. Her apple pie is not one of those with a soggy middle and damp top. She recommends cooking the apples beforehand to because cooked apples have already released their liquid. the juice steams and pools, making tt harder to get that perfectly crisp crust. Cook the apples in butter and light brown sugaralong with a variety of spices. Ms. Clark uses cinnamon, ginger nutmeg and brown cloves. There's also cornstarch added for a crispier slice. There is also that Southern classic pecan pie made less cloying by eliminating the corn syrup. Ms Clark suggests using a mix of maple syrup and honey which gives the pie a complex earthy flavor with floral notes. Also simmer the maple syrup before to concentrate it's flavor. Melted butter is also added but Ms. Clark cooks it more for a nutty browned butter. The nuts don't have to be toasted beforehand . You can do it if you want.

These pies will definitely be the perfect ending to the Thanksgiving meal. Make one or all three. They will definitely stand out and shine.

Warming Up The Winter With Alco Eats Spices

 Nothing warms up a chilled body than a bowl of spicy food. It's so easy to create a flavorful bowl of veggies and meat, zinged with a variety of spices. Alco Eats knows this and have created the perfect blend of them for cooking and fiery treats for snacking.

This India based company has created a wide variety of Indian blend spices made from mixes of dried veggies and fruits spiked with such spices as turmeric, ginger, cardamon and white pepper. Dried onion, tomato and even muskmelon round it out. Each spice bottle has a recipe for such Indian classics as butter chicken.

This is great for those home chefs wanting to  dip into South Asian cooking. They could start out with sauteed veggies with the spice designed for them if they don't want to make an entire meal.These are great to make and serve with rice  but also with oven warmed naan. Also consider incorporating a few bottles in a holiday basket, with basmati rice and naan bread.

The company also Funny Nuts. These are cashews coated in biting black pepper and fiery peri-peri sauce.

I love any kind of cashew and these were amazing. The black pepper had the right bite while the peri-peri had the right amount of heat. There is also masala mirch and sour cream and onion. These are perfect stocking stuffers as well as being a good snack for hikes and picnics.They also would be a zingy addition to any holiday buffet table. 

Alco Eats has some amazing spices mixes plus a tasty selection of Fun Nuts. Try any of them for a tasty way to warm up this winter. Their fiery heat is delicious both as a meal and as a snack.

Honoring Indigenous Recipes

 November is Indigenous People month. It's time to honor their contribution - which is a very big one - to the American table. These recipes can be made for Thanksgiving or even for a celebratory meal.

My state, New Jerse,y was home to the Lenni Lenape or Delaware tribe. One of their  recipes that could easily fit on a breakfast table is Sa'Pan or corn hominy.It's sort of like a sweet polenta with fruit and butter added.it's mixing a cup of white or blue cornmeal with a cup of very cold water. Two cups of boiling water and a pinch of salt is added. Dried fruit is blended in too in this stove top creation.A tablespoon of butter or lard is stirred in and blended .Beat the corn mix until smooth and serve with maple syrup.One of the biggest tribes, the Aligonquian has a dish honoring  The Three Sisters. This is corn, squash and beans ,Lima beans corn and squash are combined with red and green peppers, zucchini, tomatoes and eggplant.Onion garlic and parsley flavor it as does pepper and paprika. The onions, garlic and peppers are sauteed in butter or oil while the squash zucchini and lima beans are steamed and them added to the mix. The Wampanoag tribes of Massachusetts have an excellent stew made from turkey or chicken called sobaheg The birds are mixed with ground corn meal or hominy along with green beans, winter squash, onions and garlic.Ground sunflower seeds are added to thicken it.

The Navajo of the Southwestern US have also contributed to the American table. Their most famous dish, fry bread comes with a sad history. This was created in 1864 when the US government gave  the tribe   flour, sugar, salt and lard as they made their long walk from Arizona to Bosque Redondo, New Mexico. This new land couldn't sustain their traditional crops of vegetables and beans. The recipe is similar to the sopapllas to  the Pueblos and Hispanos of New Mexico. Yeast is added for rise and it's fried in melted shortening or vegetable oil. You could add a pinch of cinnamon and nutmeg for flavor. The Pacific Northwest and British Columbia had the Tlingit tribes. They survived on the famous salmon of the area and made chowder with it. Yelloweye chowder , a often made soup is a mix of yelloweye salmon, carrots and celery, Clam juice and chicken stock are the base while bacon, oregano and onions also add flavor.  Heavy cream and milk are also added to give it a New England clam chowder vibe It would make for a nice holiday meal starter or served in small bowls or cups at a holiday party,

The Indigenous tribes have always will have contributed to the American table. Honor them by featuring a dish at your Thanksgiving table. These are the recipes of a true America and represent the country's ancient cultures.