A Thousand Thanks

The Thanksgiving of 1621 was a bit different than the school plays of childhood.  William Bradford sent men “fowling” and they returned with wild game, hen and venison.  Pumpkin was featured, but it was most likely roasted or stewed.  Mashed potatoes?  Not yet…..The potato was not yet embraced by Europeans, who still thought it might contain toxic properties.  Oh, and, you do know that everyone ate with their hands, right?  Forks were not used by colonists in the early 1600s; simply put, they were plain happy to have warm clothing and food.

What we know for sure is that the Pilgrims intended to set a harvest table heavy with good foods to share with the Wampanoag people who helped them survive.  The 17th century diet was completely dependant upon seasonal foods, and knowing where to find them.  Local foods were definitely on the menu: lobster, shellfish, dried fruits, corn, fried bread, fish roasted over hot coals, berries and greens.  Almost one hundred and fifty enjoyed a “thanksgiving” that lasted several days.  From a “host’s” perspective, that’s a pretty successful party!

This year, perhaps more than others, we are grateful for simple things. Take a page from the early American feast “guidebook” and invite good friends, old and new.  Add fresh a new twist to traditional dishes on your menu, for the reason that celebrating the local bounty is a big part of what this holiday is about.

Here in Southern California, we are abundant in fresh produce, seafood, and a variety of wonderful cuisines.  The trend this year is an infusion of flavors; the traditional favorites from your family feast, reinvented or adjusted slightly to create a new and unique explosion of flavors.  The following are a few suggestions for innovative alternatives and further in the article, you’ll find my Chef’s Tips for keeping the basics absolutely delicious.

So, to start a new tradition this year, add a coastal theme to your holiday table with a first course of steamed mussels, flavored in a savory broth of white wine, garlic, and fresh herbs.  Pair this with a salad of buttery pears, walnuts, maytag blue cheese and pomegranate seeds and serve crusty bread, for dipping into the mussel broth.

Looking for a new way to serve pumpkin?  Roast mini pumpkins by cutting off the tops and removing the seeds and threads.  Season the flesh with olive oil, salt and pepper and place the pumpkins on a baking sheet.  Roast at 350°F until tender.  Scrape out the flesh and puree it with a fresh pear, a pinch of curry powder, chicken stock and a touch of cream.  Pour this delectable, creamy soup back into the mini-pumpkin shells, for an extraordinary presentation, and pair it with a chilled Pinot Grigio.  The perfect first course~

Another fine benefit to Southern California living is that even in the fall, our produce markets are full of fruits and vegetables of all varieties. Take plantains and peel and slice then into one inch disks.  Heat grapeseed or canola oil in a heavy pan, over medium heat, and sauté the plantains in batches until slightly browned.  Remove them from the heat and drain on paper towels.  Take a spatula or flat utensil and press down on each plantain chip to make a “pancake”.  Return them to the pan and brown them on each side until crispy.  Dust the hot plantains with a sprinkling of fleur de sel or sugar, depending on whether you desire a savory or sweet finish and add them, as a crouton, to the pumpkin soup or to your green salad, to enjoy their crunchy, starchy texture and unique sweetness.

When it’s time for dessert, liven up the holiday spirit by serving a holiday-inspired coffee “buffet” along with your pies and sweets.  Offer orange slices and cinnamon sticks, freshly whipped cream and Frangelico or Brandy, and allow your friends and family to create their own signature coffee…It’s a wonderful way to round out the evening joyously.

Thanksgiving is a time to gather together, to celebrate the harvest, to enjoy family and friends, and above all, to feast.  Wishing you, fine cooks, a culinary success this holiday and best wishes for a fruitful meal, from my
Kitchen to Yours~



Secrets to Classic Thanksgiving Favorites

Roasting turkey:

•    Invest in a good quality, heavy roasting pan
•    Buy fresh—not frozen—turkey, wash, pat dry and season, before
•    placing onto a bed of onions in the roasting pan.  

Carving turkey:

•    Invest in a good quality carving knife and fork.  It’s worth it!
•    Allow your turkey to “rest” for 20 minutes before carving.
    
Gravy:
•    Deglaze the roasting pan with chicken broth and white wine or apple cider.
•    Puree dried mushrooms in a food processor until powdery.  Add to the developing gravy, add your favorite seasonings and heavy cream and keep stirring over low heat until thick and smooth.





This Article was originally written for Orange Coast Magazine By Chef Jamie Gwen
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