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| 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.
