THE VILLAGE VOICE

FIRST AMERICAN THANKSGIVING Our harvest being gotten in, our Governor sent four men on fowling, so that we might after a special manner rejoice together after we had gathered the fruit of our labor. They four in one day killed as much fowl as, with a little help beside, served the comany almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming among us, and among the rest their greatest King Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantatation and bestowed on our governor, and upon the captain, and others. ~ Edward Winslow, recalling Thanksgiving celebration in Plymouth, 1621

~ FINAL THOUGHT FOR THE FEAST ~ TOASTED PECAN WILD RICE SALAD ~ a compliment for any feast * 6 cups cooked and cooled wild rice (cook 1/2 of liquid in orange juice) 2 heaping cups toasted whole pecans 1 cup dried cranberries 1 bunch chopped green onions 1 cup chopped sweet mini-peppers (red, orange, and yellow) 2 tsp. cracked pepper shakes of course salt DRESSING: 1/2 cup extra-virgin olive oil 2 Tbsp. balsamic vinegar 4 Tbsp. maple syrup Combine all ingredients (except pecans) in large bowl. Pour dressing over and adjust seasonings. Top with toasted pecans. Chill until ready to use. Bring to room temperature before serving. (8 - 12 servings depending how how much guests enjoy the recipe.) !!!!!! ROASTED GARLIC MASHED POTATOES SMITTEN WITH BROWN BUTTER ~ These are GOOD! "Never eat more than you can lift." ~ Miss Piggy 5 pounds Yukon Gold potatoes 5 whole bulbs roasted garlic (rule of thumb ~ 1 bulb garlic/1 lb. potato) 1/4 cup olive oil coarse salt and cracked pepper 12...

~ FINAL THOUGHT FOR THE FEAST ~ TOASTED PECAN WILD RICE SALAD ~ a compliment for any feast * 6 cups cooked wild rice (cook 1/2 of liquid in orange juice) 2 cups toasted whole pecans 1 cup dried cranberries 1 bunch chopped green onions 1 cup chopped sweet mini-peppers (red, orange, and yellow) 2 tsp. cracked pepper shakes of course salt MAPLE SYRUP VINAIGRETTE: 1/2 cup extra-virgin olive oil 2 Tbsp. balsamic vinegar 4 Tbsp. maple syrup

BREAKING TRADITION ~ time for simplicity PUMPKIN SOUP with CHILI CRAN -APPLE RELISH ~ delicious recipe courtesy of Rachael Ray 1 Tbsp. extra-virgin olive oil 2 Tbsp. butter 1 fresh bay leaf 2 ribs finely chopped celery with greens 1 medium finely chopped yellow onion salt and pepper 3 Tbsp. flour 2 tsp. thyme 2 tsp. hot sauce taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 tsp. freshly grated nutmeg Relish: 1 crisp apple 1/4 finely chopped red onion 2 Tbsp. lemon juice 1/2 cup dried chopped cranberries 1 tsp. chili powder 2 tsp. honey 1/2 tsp. ground cinnamon In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serv...

GATHER FLOWERS AND IDEAS ~ FOR THE THANKSGIVING FEAST "Spinach is the broom of the stomach." ~ French Proverb _____________________ SPINACH PIE * 2 10-ounce packages frozen spinach (defrost, drain and squeeze dry) 1 large minced sweet onion 1/2 cup butter pinch of salt 1/2 tsp. cracked pepper 1 minced clove garlic 1 1/2 cup shredded cheddar 1 well beaten egg 1/2 pound Danish Samso or Havarti, cut in strips Saute onion in butter. Add spinach and seasoning. Spoon 1/2 into quiche pan. Cover with cheddar and remaining spinach. Spoon egg over. Add strips of cheese in lattice pattern. Bake 35-40 minutes. Rest 5 minutes before serving. (6-8 servings) llllllll MOCK SPINACH SOUFFLE Adapted retro~favorite for almost 40 years (thanks Morans !) * 4 10-ounce packages frozen chopped spinach (defrost, drain and squeeze dry) 1 24-ounce carton cottage cheese (drain liquid through sieve) 4 beaten eggs cracked pepper to taste 1 heaping cup Parmesan cheese 1 bunch chopped green oni...

SIMPLE SUNDAY NIGHT SUPPER original dinner plan aborted ~ grim thoughts followed watching the "No. 1" LOOSER team in the NFL - ~THE DETROIT LIONS~ In spite of putrid feelings, we must eat ... and considering heavy days ahead 'eat light' ! ...but first fix yourself a 'consolation' pitcher of POMEGRANATE COSMOS (Barefoot Contessa ) * 2 cups good vodka (Stolichnaya or Finlandia ) 1 cup orange liqueur (Cointreau) 1 cup pomegranate juice 1/2 cup freshly squeezed lime juice (3 limes) Garnish with lime peel strips. llllllll SAUTEED SHRIMP with CRANBERRY CITRUS SALSA 2 pounds peeled large shrimp, tails intact 1/2 cup orange juice 4 Tbsp. olive oil plus 2 Tbsp. for saute 4 cloves minced garlic pinch of coarse salt fresh ground pepper to taste Combine orange juice, garlic, olive oil, salt and pepper. Add shrimp and chill at least 2 hours. Drain and saute in 2 Tbsp. olive oil until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Pour m...

~THANKSGIVING TREAT ~ - save room for this! ___________ ( Quoted by Kay Thompson in A COOK'S ALPHABET of QUOTATIONS ~ " You have to eat oatmeal* or you'll dry up. Anybody knows that.) ______________ WONDERFUL PUMPKIN PIE Crunchy crust: 1 cup flour 1/2 cup quick oats* 1 cup brown sugar 1/2 cup sweet (unsalted) butter Combine all ingredients and cut with pastry cutter until crumbly. Press into pie shell. Bake 15 minutes at 350 degrees. Filling: 2 cups pumpkin puree 3 eggs 1/2 cup granulated sugar 1/3 cup brown sugar 3/4 cup heavy cream 3/4 cup half and half 1 tsp. ground ginger 1 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground allspice 1/2 tsp. ground cardamom Beat eggs and both sugars until fluffy. Add pumpkin and spices. Whisk in cream and half and half. Pour into above pre -baked pie shell. Bake 25 minutes and add topping. Topping: 3/4 cup chopped pecans 1/2 cup brown sugar 2 Tbsp. sweet (unsalted) butter Combine ingredients and...