11/25/15 Cook’s Corner
Betty Kaiser
It’s Thanksgiving. For some of us it’s a wonderful time of
year. We love planning the menu, prepping the turkey, preparing traditional
dishes, setting the table and gathering the family from far and near to
celebrate a wonderful time of thanks-giving.
For others, it’s a day of frustration. It’s eating the
same old food they have since childhood. “Times have changed and so should
Thanksgiving dinner.” They say. So I asked this question of some friends and
readers: “What is your Thanksgiving tradition?
Frankly, I was surprised at how many folks are changing
traditions. The old way is “too much work” was a consistent answer. And I
frequently heard, “We’re going out to dinner this year.
Some, like my daughter-in-law Betsy and I, have wonderful
memories of a tablecloth set with the best china, fine stemware and cutlery.
The meal began with shrimp cocktails and an appetizer tray. Roast turkey, stuffing, vegetables and
fresh yeast rolls were followed by pumpkin pie with whipped cream. There will
be few changes.
My friend Susie made me laugh with this: “My brother and I
always looked forward to lime Jello salad with pears. Soo 50s,” she said. Those
of us from that era can nod our heads in agreement.
Several people mentioned that their menus totally changed
when family members became vegetarians. I know from experience that can really
throw a monkey-wrench in menu-planning. All kinds of foods were suddenly
acceptable—ravioli, etc— but not turkey.
On the other hand, one family I talked with is having a
hilarious war over changing the traditional green beans and mushroom soup
casserole. Mom is tired of it but the “kids” still want it. There’s just one
problem. One sibling now must have it made with French-Style green beans and
another with cut green beans. A compromise is coming.
There are also decorating traditions. My friend Toni still
puts out a paper turkey decoration that she bought when her son was a small
boy. He is now 40 years old but it’s not Thanksgiving unless that paper turkey
is on the table. I get that too.
And while this may not be traditional but we can all
relate to this memory… Alison
remembered Thanksgiving at Wiesbaden Air Base in Germany where somehow the 6th
grade pet cat mysteriously disappeared from the classroom and was smuggled into
her family’s apartment by her brother. Later, after dinner, while the family
was busy with other things, the wayward kitty was found helping himself to the
leftover turkey! Theirs was truly a hospitable family.
The following recipes are variations on traditional foods
and will spice up any menu. The dip borders on the gourmet while the chutney
transforms ordinary cranberry sauce into extraordinary. And if you’re short on
time, the Apple Pie bars will serve a crowd. FYI: there are vegetarian
substitutions for the cream cheese and butter.
Thanksgiving is a wonderful time to enjoy and celebrate
our differences. Then, as we look around the table we can relax and say, “We
are blessed.”
A toast from my family to yours—for a peaceful yet joyful
time of Thanks-giving to one and all!
BLUE CHEESE and WALNUT SPREAD
1 8-Ounce package cream cheese, softened
3 tablespoons butter, softened
1/4 cup high quality soft blue cheese
1/4 cup diced walnuts, toasted
2 tablespoons chopped chives
Mix together all ingredients. Cover and chill mixture at
least 8 hours. Let stand at room temperature to soften. Garnish with parsley or
chopped nuts. Serve with sliced apples and pears and/or toasted baguette
slices. Makes 1 cup. Serves 4.
CRANBERRY CHUTNEY
1 Apple, peeled, cored, and diced
1 12-ounce package fresh cranberries
1/2 cup golden raisins
1/2 cup each chopped onion and celery
2 cups brown sugar
1/4 cup white vinegar
1/4 cup water
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon dry mustard
Combine all ingredients in a large saucepan. Slowly bring
to a boil, stirring constantly, until the sugar is dissolved. Boil gently for
about 20 minutes or until the mixture has reached a jam consistency. Spoon into
hot, clean jars and seal. Can be refrigerated or processed in a canner
according to your directions.
APPLE PIE BARS
Philadelphia Cream Cheese recipe
1 (8 ounce) package Cream Cheese, softened
1 cup butter, softened
3 1/4 cups flour, divided
10 Granny Smith apples, peeled, sliced
1 1/4 cups granulated sugar
1 teaspoon ground cinnamon
3/4 cup powdered sugar
1 tablespoon water
Heat oven to 400 degrees F.
Beat cream cheese and butter in large bowl with mixer
until well blended. Gradually add 3 cups flour, mixing on low speed after each
addition just until blended. Shape into 2 balls. Place 1 ball on large lightly
floured sheet of waxed paper; flatten slightly. Cover with second floured sheet
of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top
sheet of waxed paper.
Spray 15x10x1-inch pan with cooking spray; invert over
rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove
second waxed paper sheet; gently press dough onto bottom and up side of pan.
Toss apples with remaining flour, granulated sugar and cinnamon; spread onto
bottom of crust.
Repeat rolling out of remaining dough ball to make second
rectangle. Remove top sheet of waxed paper; carefully flip dough over apples.
Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples.
Make several slits in top crust to vent.
Bake 35 to 40 min. or until golden brown. Cool bars 15 min. Meanwhile, mix powdered sugar and water.
Drizzle glaze over dessert. Cool 30 min. before cutting into bars. Serve warm
with vanilla ice cream. Serves 12.
Keep it simple and
keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated
to sharing a
variety of recipes that are delicious,
family oriented and easy to prepare.
