Recipes and memories for Thanksgiving

<p>Thanksgiving is everyone's favorite food holiday. If you enjoy eating, what's not to like? There are so many delicious choices and iconic flavors — cranberries and walnuts, sweet potatoes and apples, mashed potatoes and gravy, whipped cream and pumpkin pie.</p><p>When we asked readers to share their favorite Thanksgiving dishes, our request also stirred up quite a few fond memories and stories of loved ones long gone.</p><p>Although friends and family members may have passed on, their memories live on in the stained and tattered recipes they left behind. Some were stashed in shoe boxes and lost, only to be rediscovered years later. </p><p>We hope you find one or two that speak to you and become part of your tradition. Most of these recipes have not been tested by anything except time. We suggest you take them on a test drive before you whip them up on Thanksgiving Day and fold them into your own story.</p><p>“I'm sending my recipe for Peach-Almond Chutney I've made for about 30 years. I started making it when we lived in Auburn and got gorgeous perfect fruit from friends. I'd sometimes make it with the help of our three children and can remember them chopping and stirring in the early part of the day before it got too hot, hoping to go to the pool or the river after the chutney was put up.</p><p>“When we taste the chutney in damp, cold November, we remember the warmth and beauty of the summer, and the sweet/tangy smell of fruit and vinegar and spices boiling on the stove. It can be made with pears instead of peaches, and the almonds can be omitted.”</p><p>— Kathy Graalfsk, Santa Rosa</p><p>Peach-Almond Chutney</p><p>Makes 2 pints</p><p>1½ pounds peaches, dipped for 20 seconds into boiling water to slip off skin, then pitted and diced (about 2½ cups peeled and diced fruit)</p><p>1¼ cups (8 ounces) chopped pitted dates</p><p>1 cup raisins</p><p>1 cup sugar</p><p>¾ cup cider vinegar</p><p>¼ teaspoon ginger</p><p>½ teaspoon cinnamon</p><p>1/8 teaspoon allspice</p><p>1/8 teaspoon cloves</p><p>1/8 teaspoon salt</p><p>¾ cup slivered, toasted almonds</p><p>Combine all ingredients except almonds in a heavy, 3-quart saucepan. Bring to a boil over medium heat; stir frequently. Reduce heat and simmer, uncovered, about 20 minutes or until peaches are tender and mixture is slightly thickened. Cool to lukewarm and stir in almonds.</p><p>It can be frozen or canned at this point, or it will keep in the refrigerator for about 5 days.</p><p>Serve hot or cold with ham or poultry, on fruit or over cream cheese with crackers as an appetizer.</p><p>“These recipes became a part of my Thanksgiving meal tradition during the 15 years I lived in England. The first Thanksgiving there (1983), I was looking everywhere for either tinned pumpkin or fresh pumpkins to make a pie for my English friends, but there was none to be found. I was so desperate I went armed with my U.S. passport to the nearest U.S. military base and asked the MP at the gate if there was any way I could come on base to buy some at the PX. He just laughed at me. Although my mother shipped some to me via airmail that year, the following years I began to work on substitutions.</p><p>“In England, butternut squash was more readily available than pumpkin. Although the recipe works well with either, the classic pumpkin in my favorite.”</p><p>— Kathleen Inman, Santa Rosa</p><p>Roasted Pumpkin & Leek Soup</p><p>Serves 10 to 12</p><p>1 8- to 10-pound pumpkin</p><p>4 leeks</p><p>¼ pound mushrooms</p><p>1 clove of garlic</p><p>1 tablespoon butter</p><p>2 tablespoons of fresh thyme removed from stems</p><p>6-7 cups turkey stock (or chicken or vegetable)</p><p>1 cup Inman Family Pinot Gris (or another dry wine if you must)</p><p>1 cup creme fraiche</p><p>—Freshly ground nutmeg</p><p>—Several dashes of cayenne pepper</p><p>—Kosher or sea salt to taste</p><p>1/3 pound Black Pig bacon</p><p>—Fried sage leaves, for garnish</p><p>Cut pumpkin in half. Remove seeds and place cut side down on an oiled baking sheet and bake about 20 minutes or until tender. Remove and cool. Remove the outer skin and cut into cubes.</p><p>Coarsely chop leeks, mushrooms, garlic and saute in butter. Add pumpkin and thyme. Cover with stock and wine. Slowly simmer for 20 minutes. Place the ingredients in a blender (it may take several batches) and puree until very smooth (or use an immersion blender). </p><p>At this stage, the soup can be stored in an airtight container in the fridge overnight and then reheated. Before serving, add ½ cup of creme fraiche and season the soup. Add more wine if soup is too thick. Cut the bacon into small pieces and fry until crispy. Remove and drain on a paper towel. Use the bacon fat to crisp the sage leaves.</p><p>Serve in heated bowls. Drizzle circles of the remaining creme fraiche in each bowl and garnish with the fried sage leaf.</p><p>“This dessert is lovely at Thanksgiving and throughout the winter holidays. It is in the English tradition of steamed puddings but, without any suet, it is a healthier version. Without a doubt it is the recipe I am most often asked for after a dinner party. </p><p>“Most people have cranberries as a relish for Thanksgiving, but this steamed pudding is a wonderful finish to a holiday meal. The contrast between the sweet treacle sponge and the tart cranberries and creamy sauce is amazing.”</p><p>— Kathleen Inman, Santa Rosa</p><p>Cranberry Pudding with Vanilla Sauce</p><p>Makes 8 servings</p><p>For the pudding:</p><p>2 cups cranberries</p><p>½ cup Tate & Lyle's golden syrup and 2 tablespoons of Black Treacle (or molasses)</p><p>1/3 cup hot water</p><p>2 teaspoons baking soda</p><p>1½ cups plain, unsifted flour</p><p>For the sauce:</p><p>1¼ pound Strauss Family organic salted butter</p><p>½ cup sugar</p><p>½ cup Strauss Family organic heavy whipping cream</p><p>1vanilla bean, sliced in two</p><p>For the pudding: Butter a decorative pudding mold or a souffle dish. Combine the ingredients above in order, stirring it well. The hot water will cause the baking soda to activate, and it will begin to add air to the mixture. Place the batter in the buttered mold. Cover tightly with foil, leaving a little room for expansion by way of a pleat in the foil. Set it on a rack in a large Dutch oven or stock pot. Fill with hot water until halfway up the mold. Bring the water to a boil and turn to low and steam for 1 to 1½ hours.</p><p>For the sauce: Combine sauce ingredients and bring to a boil. Cook over low heat, stirring until slightly thickened. Remove vanilla pod, scrape beans from husk and return them to the sauce (discarding the husk). Turn the pudding out onto the serving platter, cover with sauce and pass remaining sauce.</p><p>“My husband is lactose intolerant, so I cannot buy commercial pumpkin pies from Costco or Safeway because they all use regular milk in their recipes. I found a recipe many years ago (1986) and replaced the half & half with fat free Lactaid milk, and the recipe turned out great. No one can tell the difference. It is definitely my family's favorite pie for Thanksgiving.”</p><p>— Marianne Kambur, Petaluma</p><p>Cinnamon Pumpkin Pie</p><p>Makes 1 pie</p><p>3 large eggs</p><p>116-ounce can solid pack pumpkin</p><p>1 cup sugar</p><p>½ cup Lactaid milk</p><p>2 tablespoons dark molasses</p><p>1 tablespoon flour</p><p>1 teaspoon ground cinnamon</p><p>¾ teaspoon ground ginger</p><p>¼ teaspoon ground allspice</p><p>¼ teaspoon salt</p><p>—Deep dish pie crust</p><p>Preheat oven to 450 degrees.</p><p>Prepare filling: In large bowl with wire whisk beat eggs to blend well. Add remaining filling ingredients; beat until thoroughly blended and smooth. Pour mixture into prepared crust; bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35 minutes longer until filling is set in center and slightly puffed. Cool completely on a wire rack.</p><p>“A really nice twist on the ‘mashed sweets' of old. Family and friends have enjoyed these during holidays now for about eight years, and they love them. Prepare these candied vegetables a day ahead and chill them, then reheat just before serving the rest of the meal.”</p><p>— Carmen Black, Santa Rosa</p><p>Candied Sweet Potatoes and Apple</p><p>Makes 8 servings</p><p>2 pounds sweet potatoes, peeled</p><p>1 cup firmly packed light brown sugar</p><p>1 cup butter or margarine</p><p>½ cup apple cider</p><p>¼ teaspoon salt</p><p>1 teaspoon vanilla extract</p><p>3 large Braeburn or other cooking apples, cored and cut into ½-inch rings</p><p>Preheat oven to 400 degrees.</p><p>Cut sweet potatoes in half crosswise. Cook in boiling water to cover 10 minutes. Drain and cool. Cut crosswise into ½-inch slices.</p><p>Combine brown sugar and next three ingredients in a medium saucepan. Bring to a boil, cook 10 minutes. Remove from heat; stir in vanilla.</p><p>Layer sweet potato and apple slices in a greased 13- x 9-inch baking dish. Pour glaze over slices. Bake, uncovered, at 400 degrees for 1 hour or until potatoes are candied and glaze is thickened, basting with glaze after 30 minutes.</p><p>“These potatoes can also be reheated in the microwave. They are delicious but rich and so convenient. Family and friends have enjoyed these during the holidays for about eight years, and they love them.”</p><p>— Carmen Black, Santa Rosa</p><p>Do-Ahead </p><p>Mashed Potatoes</p><p>Makes 8 servings</p><p>8 medium sized Idaho potatoes</p><p>1 cup of half & half</p><p>½ cup milk</p><p>¼ pound cubed butter</p><p>2 tablespoons dried minced onions</p><p>¼ teaspoon garlic salt</p><p>½ teaspoon Lawry's seasoned pepper</p><p>Peel potatoes, quarter. Boil in salt water, drain. Mash with remaining ingredients that have been simmered in saucepan just long enough to melt butter. After mashing, whip with hand blender til fluffy. Put into 2-quart casserole, dot with butter. Cover and refrigerate immediately to cool overnight. Bake at 250 degrees, covered, for one hour or more.</p><p>“This recipe is probably 100 years old. It came from my grandmother, handed down to my mother and then to me. Now my daughter has it, and my grandson is next in line.</p><p>“Today, you have to ask the butcher to get you some suet. Back then, the butcher always had suet because his meat didn't come already trimmed.</p><p>“The sauce is wonderful, especially if you follow directions and add more wine, rum and cream.”</p><p>— Barbara Broderick, Sonoma</p><p>Mother Werner's </p><p>Suet Pudding</p><p>For pudding:</p><p>1 cup suet (grind a chunk then measure 1 cup)</p><p>1 cup dark molasses</p><p>1 cup sour milk</p><p>1 level teaspoon baking soda</p><p>1 cup raisins</p><p>½ cup currants</p><p>1egg</p><p>1heaping teaspoon cinnamon</p><p>1heaping teaspoon cloves</p><p>—Dash of ginger</p><p>—Pinch of salt</p><p>For wine sauce:</p><p>2/3 cup butter</p><p>1½ cups powdered sugar</p><p>4 tablespoons wine</p><p>1 tablespoon rum</p><p>4 tablespoons cream</p><p>For pudding: Add enough flour to make a soft batter. I think it will take at least 2 two cups. Put in a spout pan and do not grease. Sit this pan in a steamer and steam for 2½ hours.</p><p>You can make this several days before you wish to serve it, then just cut in thick slices. Place the slices in a steamer to warm. Serve piping hot with the wine sauce.</p><p>For sauce: Heat first 4 ingredients thoroughly, adding the cream last. (I usually double this recipe and oftentimes use more sugar, much more wine, rum and cream.)</p><p>“This was my mom's recipe, and everyone I give it to loves it. Nana is gone now and I'm getting old (84 years), so this recipe has been our family's (and friend's) favorite for years.”</p><p>— Shirley Deen, Sonoma</p><p>Nana's Baked </p><p>Corn Casserole</p><p>Makes 8 to 10 servings</p><p>3 cans of cream-style corn</p><p>1 cup finely ground cracker crumbs</p><p>3 well-beaten eggs</p><p>6 to 8 slices of bacon (chopped into 1-inch pieces and fried until crisp)</p><p>1 teaspoon salt</p><p>1 teaspoon pepper</p><p>2 cans cream of mushroom soup</p><p>Add everything together and put into a large, buttered, round Pyrex bowl. Bake at 350 degrees for 1 hour. Serve hot.</p><p>“As long as I can remember, my mother made this salad every Thanksgiving and Christmas. Other salads would come and go, but the cranberry was always on our table. Five years ago, I had to start making the salad. The tradition is forever, and my mother would have liked it that way. However, it just never tastes as I remember my mother's. It's good, but not hers.</p><p>“My mother always used the old-fashioned hand grinder so the cranberries were not mush or in large chunks.”</p><p>— Kathy Ostram, Sonoma</p><p>Cranberry Apple Salad</p><p>2 packages regular-size Jell-O, one cranberry (or cherry) and one raspberry</p><p>1 cup cold water</p><p>1 cup hot water</p><p>2 cups fresh cranberries, ground</p><p>1 cup sugar</p><p>1 large, tart apple, cut into chunks</p><p>Prepare Jell-o as instructed on package, with 1 cup cold water and 1 cup hot. When cooled, add the ground cranberries. Stir in the sugar and the apple and refrigerate.</p><p>Can be used as a cranberry relish also. Sometimes, I put a little mayonnaise on top and use it on turkey sandwiches.</p><p>“The enclosed Indian Cornbread recipe is a favorite or our family since the 1980s. It's easy and a nice side dish. I also like including the Indian aspect of our Thanksgiving dinner.”</p><p>— Irene Dufel, Santa Rosa</p><p>Indian Cornbread</p><p>Makes 1 loaf</p><p>1½ cups flour</p><p>3 teaspoons baking powder</p><p>1 teaspoon salt</p><p>½ cup sugar</p><p>¼ cup soft butter</p><p>2 eggs</p><p>1 cup pumpkin puree</p><p>½ cup milk</p><p>1 cup yellow cornmeal</p><p>1 cup frozen blueberries (kept frozen)</p><p>½ cup walnuts</p><p>Preheat oven to 350 degrees. Grease a 9- x 5- x 2¾-inch loaf pan. Sift flour with baking powder and salt; set aside.</p><p>In large bowl, beat sugar, butter and eggs until smooth. Add pumpkin, milk and cornmeal. Beat until smooth. With wooden spoon, stir in flour mixture, mixing just to combine. Gently add the frozen berries and nuts. Turn batter into greased pan and spread evenly. Bake one hour or until cake tester comes out clean.</p><p>“We make this recipe every year. It was originally my grandmother's. We serve it as a side dish in place of cranberry sauce. It has a tart but sweet taste.”</p><p>— Kathy Brandal, Petaluma</p><p>Cranberry Ice</p><p>Makes 1 gallon</p><p>2 quarts fresh cranberries</p><p>6 cups water</p><p>4 cups sugar</p><p>— Juice from 4 lemons</p><p>1 pint whipping cream</p><p>Boil the cranberries in the water until berries pop and are mushy. Put through a strainer to juice. Add the sugar, the lemon juice and whipping cream. Freeze in a 1-gallon ice cream freezer.</p><p>“This thought-to-be-lost-but-recently-found recipe will hold a special place of honor on my table this Thanksgiving. I thought it had been lost, but while cleaning this past spring, I found it misfiled among some of Mom's other favorite recipes in the shoe box where I put them after she passed away in 1974.</p><p>“I carried this box with me, never knowing it was in there as I moved all over the country, from Texas to Atlanta to Buffalo, N.Y., and finally to Northern California.</p><p>“The original recipe is for one 8-inch round cake but easily doubles. Use your favorite frosting/icing with it, as it is not too sweet and stands up to every frosting recipe I've tried.</p><p>“It's important to follow the directions exactly as stated. It's from the recipe file of Corey Colleen McCoy Johnson.”</p><p>— Judy J. Smith, Rohnert Park</p><p>Six Spice Cake </p><p>Make 1 8-inch round cake</p><p>1/3 cup butter, unsalted</p><p>1 cup sugar</p><p>2 eggs (do not beat eggs)</p><p>2 tablespoons molasses</p><p>2 cups flour</p><p>2 easpoons baking powder (if doubling, reduce slightly to 3¾ teaspoons instead of 4 teaspoons)</p><p>¼ teaspoon salt</p><p>¼ teaspoon ground ginger</p><p>¼ teaspoon ground mace</p><p>¼ teaspoon ground allspice</p><p>¾ teaspoon ground cloves</p><p>¾ teaspoon ground cinnamon</p><p>½ teaspoon ground nutmeg</p><p>¾ cup milk</p><p>Sift flour, baking powder, salt and spices together and set aside. Cream butter, add sugar gradually and beat well. </p><p>Add unbeaten eggs and beat. Add molasses and beat. </p><p>Alternate adding flour mix and milk in 3 additions, beating after each addition. Beat until smooth. </p><p>Bake in greased (or parchment lined) 8-inch cake pan at 375 degrees for 25 minutes or until done. (Individual ovens will vary.)</p><p>Cool completely. (If desired, trim and split round into 2 layers. Fruit preserves such as apricot work very well as a filling.) Frost, chill and serve.</p><p>If making cupcakes, line tins with paper cups, fill about half full with batter (remember it contains a lot of baking powder) and bake until done, about 12 to 18 minutes. A toothpick inserted into the middle should come out clean. Makes 12 plus regular cupcakes.</p><p>“I've been a vegetarian for about 37 years. I don't remember where I found this recipe. but my family, formerly rather tepid about Brussels sprouts, loves it. It's easy and delicious. It has become a new tradition for the holidays.”</p><p>— Karen Cooper, Sebastopol</p><p>Brussels Sprouts with Caramelized Onion</p><p>Makes 6 to 8 servings</p><p>2 tablespoons unsalted butter or alternative</p><p>1 tablespoon extra virgin olive oil</p><p>1 large onion, thinly sliced</p><p>1½ teaspoon sea salt</p><p>2 pounds Brussels sprouts, cut lengthwise into chiffonade</p><p>2/3 cup dry white wine</p><p>1 teaspoon freshly ground black pepper</p><p>1 tablespoons walnut oil</p><p>Preheat oven to 350 degrees.</p><p>In an ovenproof frying pan or saute pan with a lid, combine 1 tablespoon butter and the olive oil over medium-high heat. When the butter foams, add the onions and ¾ teaspoon of the salt and saute until the onions are just beginning to turn golden, about 3 minutes. Cover, reduce the heat to low and cook, stirring from time to time until the onions are a golden-brown color. Add remaining butter, increase the heat to medium-high and add the rest of the salt and the Brussels sprouts, stirring until the sprouts become limp, 2 to 3 minutes. Increase the heat to high, add the wine, and scrape up any clinging bits.</p><p>Cover the pan and place in the oven. Cook until the Brussels sprouts are tender, about 15 minutes.</p><p>Remove, add the pepper and drizzle with the walnut oil, turning several times. Serve hot.</p><p>“This recipe is from my friend Lynn Thor, who is a fabric artist turned organic farmer in upstate New York. She wrote, ‘Everyone who tries this delicious dessert likes it better than pumpkin pie. The crust mixture rises to the top during baking to form a rich topping.' </p><p>“Use a little less sugar if you prefer it to be less sweet.”</p><p>— Grace Schulman, Santa Rosa</p><p>Pumpkin Cobbler</p><p>Makes 8 to 10 servings</p><p>For filling:</p><p>2 eggs, beaten</p><p>1 cup milk</p><p>3 cups cooked mashed pumpkin (or butternut squash)</p><p>¾ cup sugar</p><p>½ cup dark brown sugar or molasses</p><p>1 tablespoon flour</p><p>1 teaspoon cinnamon</p><p>¼ teaspoon ginger</p><p>¼ teaspoon cloves</p><p>¼ teaspoon nutmeg</p><p>½ teaspoon salt</p><p>For crust:</p><p>1 stick butter (½ cup)</p><p>1 cup flour</p><p>1 cup white sugar</p><p>4 teaspoons baking powder</p><p>½ teaspoon salt</p><p>1 cup regular or low-fat milk</p><p>1 teaspoon vanilla</p><p>For topping:</p><p>1 tablespoon butter</p><p>2 tablespoons white sugar</p><p>Preheat oven to 350 degrees.</p><p>In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.</p><p>Then prepare the crust: melt the stick of butter in a 9- x 11-inch baking pan. In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.</p><p>Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir.</p><p>Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons of sugar. Bake for 1 hour.</p><p>“My wife Ann has made this kicked up cheese cauliflower casserole for family dinner holidays the past 40 years. She was taught how to make it as a child from her grandma Smith. Grandma was of French origin and made fantastic sauces and pastries, and plate-color presentation was a must. This recipe was never written down until Ann wrote it because so many guests wanted it.” </p><p>— Peter Hill, Sebastopol</p><p>Cauliflower </p><p>in Cheese Sauce</p><p>1cauliflower, broken into large flowerets</p><p>6 tablespoons butter</p><p>3 to 4tablespoons flour</p><p>1 cup milk</p><p>1 cup Velveeta cheese, cubed</p><p>6 to 8Ritz crackers, crushed</p><p>Preheat oven to 350 degrees. </p><p>Steam the cauliflower flowerets until almost cooked. Drain in colander.</p><p>In a saucepan, melt 3 tablespoons butter over medium heat. Blend in the flour. Slowly add the milk and stir until quite thick. Turn heat to lowest setting and add 1 cup cubed cheese. Stir occasionally until cheese is melted. Place cauliflower in an 8- x 8-inch casserole and cover with the cheese sauce.</p><p>Melt 3 tablespoons butter in a pan. Add the crushed crackers and stir to coat cracker crumbs. When all the butter has been absorbed, remove from heat and sprinkle over the cauliflower.</p><p>Bake at 350 degrees until bubbly and heated through, about 25 minutes.</p><p>You can reach Staff Writer Diane Peterson at 521-5287 or diane.peterson@pressdemocrat .com.</p>