A cornucopia's personality and gifts are uniquely native to the region, represented by a diverse collection from the land. She is often filled with flowers and fruit, to celebrate and show gratitude for the harvest, the gracious receipt of nourishment from what was sown. As the year shifts into cooler air, farmers survey and gather the last of their flora.
Tables are set, candles lit, and there’s a sweet hum coming from the front door; it’s time to give thanks.
If there’s a tradition, there’s a feeling to go with it. Perhaps aunt Fifi’s pie recipe, scribbled on a sugar stained index card, always filled with intention. Perfectly peeled apples, each slice massaged with sweetness. A sweet dish calling a latent memory from the kitchen is recognized by the enticing aroma. At the kiddo table, siblings wait for the parade to start. They’re antsy with anticipation, awaiting the 1st appearance of holiday mugs filled with the family recipe hot chocolate.
The kitchen has been in full swing for days. Ornate platters, only coming out of hiding a couple of times each year, are stacked on a side table, and the corner of the living room is decorated with an ironing board draped with cloth. As light dims, the morning bustle slowly gives way to fluffed pillows, scented candles, glowing cutlery, and a little girl turning the corner, sliding on her little feet covered in tights.
Around the world, each window shows a different scene. Whether a gathering of many or a few, each day of thanks reflects in the light of a loved one’s eyes.
In celebration of the diversity of one and all, this month’s recipes reflect a spin on the traditional, and offer a familiar taste with a fresh look.
As a little girl in Poland in the late 70’s, I had a strikingly different experience than the one I’ve experienced over the last 40 years. Although resources were sparse, the land was giving and kind, she taught me so much. My summers were spent on my grandparent’s farm, with plenty of sunshine, hay barns to nap in, wheat for bread, cream for butter, and honey for sweetness. Fall harvest was always a time for gathering and celebration. My 1st memory of Thanksgiving was in the early 80’s after coming to the states, with my older sister and parents. A few days after stepping off a plane from Austria, I found myself in Arkansas, with a wonderful American family I didn’t know, in a large comfortable home and a table holding up a feast. What is remarkable, what I do remember, is feeling safe and loved. Even then I recall feeling so blessed. There was a feeling in the air that Thanksgiving, that I feel now as I did then. It was not easy for my family to leave Poland, and risk everything to pursue the 'American dream,' a promise of hope and peace; a sentiment shared by many families. Each of us has something personal we are grateful for. The opportunity to be in a country where anything is possible, is always at the top of my list.
Smoky Squash Soup
Ingredients:
1 large white onion, sliced
1 large or 8 cups butternut squash, cubed
8 cups veggie or chicken broth (2-32oz cartons)
⅛ tsp smoky chipotle taco seasoning (chulula)
4 T butter
Garnish:
3 cups sliced shiitake mushrooms
1 large shallot, sliced
½ cup sour cream
⅛ tsp smoky chipotle taco seasoning
1 sliced green onion
Salt and pepper
Friend for sharing
Part of the nourishment of the season is being present to the process of creating, and the beautiful scents that fill the air. Take your time, put on your favorite music and grab your favorite pot. Whether sparkling wine or water, pour some in a lovely glass, we’re celebrating, and here we go.
On medium high heat, melt butter and add onion. Saute for 8 minutes. If using whole squash, peel, seed and cube. Add to pot. Season with 1/4 tsp salt, chipotle seasoning, and saute an additional 10 minutes. As these 2 caramelize together, the scent that fills the air is irresistible…enjoy. Add broth, bring to boil, cover and reduce to a low simmer for 25 minutes.
In the meantime, in a frying pan, on medium high heat, add the remaining butter, shitake, shallot, and pinch of salt and pepper. Sautee, stirring often, until a little golden. Set aside.
In a favorite small bowl, stir together sour cream with the remaining ⅛ tsp chipotle and a little water to thin.
Take squash off heat, cool a little. With an immersion blender, carefully, blend until smooth. Taste and adjust seasoning.
Pour into bowls, drizzle with cream, top with shiitake and onion. Listen to the oohs and aahs when served. Enjoy
Radicchio with Sweet and Smoky Brussels Sprouts
Ingredients:
1 head beautiful radicchio
2 handfuls brussels sprouts
1 lemon, wedged
½ tsp Smoky Chipotle Taco Seasoning (chulula)
1/2 cup pure maple syrup
¼ cup olive oil
2 T. butter
Salt and pepper
Salad Dressing: whisked
¼ c. maple syrup
¼ c. olive oil
Squeeze of ¼ lemon
Pinch chipotle seasoning
Pinch salt and pepper
This beautiful Italian chicory is crunchy and a little bitter (great for cleansing the liver after a heavy meal), and a perfect complement to the sweet and smoky vinaigrette and warm Brussels. The familiar flavors of the holiday light up in a new way with this fresh and light alternative to a heavy plate dripping with gravy.
Directions:
Wash, dry and chop radicchio, toss with a desired amount of dressing and set aside. Wash and quarter the Brussels sprouts.
In a pan on medium high heat, melt butter, add Brussel sprouts, season with salt and pepper and saute until a bit golden but still a vibrant green. Add the remaining ¼ c maple syrup, and ¼ tsp chipotle seasoning. Cook an additional 3 minutes to heat the syrup through and penetrate the Brussels. Top radicchio with the warm Brussels and serve right away. The smoky sweetness will knock your fuzzy socks off.
Each window shows a different scene. Whether a gathering of many or a few, each day of thanks reflects in the light of a loved one’s eyes.
Each of us has something personal we are grateful for. The opportunity to be in a country where anything is possible, is always at the top of my list.