Thanksgiving Redux

Thanksgiving Journal 1972

The pumpkin soup was served from 

this copper bain-marie pan.

My 1972 dining table was set with a red cloth and red napkins .

For the centerpiece, I displayed a still life of pumpkins, dried corn cobs and husks, gourds, and wheat sprays. In two mini porcelain vases, a simple bunch of yellow and orange gherba daisies. 4 candle sticks. Nuts and raisins in mini crystal bowls at each place setting.

Crystal wine goblets.

On a serving cart, I used frequently at my side of the table, I served the first course of cream of pumpkin soup from my copper bain marie tureen.

We had biscuits and rolls along side.

My stuffed roast turkey and giblet gravy was taken from a combo of James Beard's cookbook and Time Life America cookbook.

In addition to the turkey, I had a McCarthy’s Smoked Ham, since my father-in-law didn’t eat turkey.

Accompanying the main bird were the following: see recipe sources above noted in my journal.

Mashed potatoes

Green beans in melted butter

Creamed onions and peas

Tangerine sweet potatoes

Corn and cheese pudding

Cranberry filled lemon baskets

Apple cider with apple slices

Taylor Country Lake Red

For dessert I made:

Honey glazed early Macontosh applejack cream

Pumpkin Pie

Ginger Bread with whipped cream

Madeleines

Coffee tea

Here are two hors d'oeuvres that I serve at Thanksgiving, from my recipe files:

Hot Crab Dip

Makes 4 cups

8 tablespoons unsalted butter

1 medium onion, finely chopped

2 garlic cloves, minced

6 tablespoons all-purpose flour

1 ½ cups milk

1/4 teaspoon cayenne pepper

2 teaspoons dried mustard

4 ounces sharp white cheddar cheese, shredded (1 cup)

2 tablespoons fresh lemon juice

2 teaspoons Worcestershire sauce

10 ounces lump crabmeat

2 tablespoons chopped fresh flat-leaf parsley

sea salt and freshly ground black pepper

4 cups breadcrumbs

2 tablespoons unsalted butter

Crackers for serving

Preheat the oven to 400 degrees F. Melt 6 tablespoons butter in a saucepan over medium heat. Add onion and garlic. Cook, stirring  until soft, about 4 minutes. Whisk in flour. Continue to cook, whisking another 4 minutes. Continue whisking and pour in milk in a slow and steady stream. Simmer over medium heat, whisking until thick and smooth about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese, until melted.

Remove from heat. Stir in lemon juice, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper to taste.

Transfer to a 1-quart ovenproof dish.

Sprinkle the breadcrumbs over the crab dip. Dot with 2 tablespoons butter cut up into small pieces and bake until golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes.

Serve with crackers

Stuffed Mushrooms

Makes 25-30

1 cup seasoned breadcrumbs

1 cup Pecorino Romano cheese

¼ cup chopped fresh flat-leaf parsley

3 tablespoons chopped fresh mint

3 cloves garlic, minced

½ cup extra virgin olive oil

3- 14- ounce packages of mushrooms, brushed cleaned and stemmed.

Preheat the oven to 400 degrees F.

In a medium bowl, combine the first five ingredients with ¼ cup of the olive oil. Spoon into mushrooms. Drizzle with remaining oil. Place on a foil lined baking sheet and bake for 25-30 minutes, until browned and tender.

I love everything about this photo of a 

Thanksgiving table, at Blue Hill Farm.