Growing up, Thanksgiving was a huge event in our home, with my mother orchestrating everything that went on in the kitchen and dining room. She would spend a week planning and tweaking the menu. My sister and I were her minions all Thanksgiving Day, and we learned how to make many of our Thanksgiving favorites with her guidance. The unspoken rule was that the men would spend the day lounging in the family room watching football (and sneaking an occasional bite of Thanksgiving deliciousness from the kitchen) while the women would spend the day in the kitchen. Our joking, teasing and gossiping while cooking together are some of my most treasured memories.
Our Thanksgiving menu trended toward the very traditional with roast turkey as the star of the show. My mother loved trying new recipes, though, and would often include new side dishes. These were mostly delicious and quickly adopted as new Thanksgiving menu options. There was the occasional bomb, though–and these disasters were typically something my sister or I had volunteered to contribute to the meal. I recall the whole-wheat cloverleaf rolls that I optimistically baked one year. Unfortunately, they failed to rise, and once baked, remained as three little balls that actually clunked when dropped onto a plate. The brown, whole-wheat color of the “roll” and little clunk noise prompted my stepson to ask if “real rocks” had been placed on his plate!
My grandmother and mother were both very accomplished cooks, and many of my family members (including me) inherited their love of creating the gift of delicious food. My son, who lives in Budapest, Hungary, has a keen interest in exploring new foods and has learned many new European cooking techniques, seasonings, spices and dishes. His visits to the U.S. always include a treasured day spent in the kitchen cooking together. My niece has become a highly accomplished cook and has learned how to prepare tasty food for finicky little boys and a busy family. She and I find great joy in sharing new recipes and techniques.
My grandmother baked all her own bread weekly and never purchased bread from a store. I’ve shared her recipe for dinner rolls that are light, fluffy and out of this world (and smell like heaven baking!). My niece contributed her recipe for roasted Brussels sprouts with bacon and craisins that are as addictive as potato chips. My mom’s pumpkin pie recipe is the best I’ve ever eaten—generous pumpkin pie spices and a secret ingredient of dark molasses create a pumpkin pie that’s rich and full of flavor.
Thanksgiving is a time to give thanks and appreciate all that life has given us. My wish for you is that your Thanksgiving is joyful, loving and delicious!
Roxann Patrick is the owner of Little Dirty Birdy Feet, is an advisory board member for Sinclair College's Visual Communications Department, and a board member and past president of the AAF-Dayton. She is also the editorial coordinator for South Dayton Lifestyle and lives with her husband, Craig, and their sheltie, Poncho, in Bellbrook.
Fourth Generation
Roasted Brussels Sprouts
Ingredients
2 pounds Brussels sprouts
1 tablespoon olive oil
6 slices bacon
1/3 cup dried cranberries or craisins
Salt and pepper to taste
Balsamic vinegar glaze (purchased or balsamic vinegar reduction)
Method
Trim Brussels sprout stems and cut them in half.
Preheat oven to 425 F.
Toss Brussels sprouts, olive oil, salt and pepper and distribute evenly on sheet pan and bake for 15 minutes. Stir and return to oven for another 10–15 minutes until edges are brown and crispy.
While Brussels sprouts are roasting, dice bacon into bite-sized pieces and fry till crispy.
Combine cooked Brussels sprouts with bacon and craisins, drizzle glaze over all and serve immediately.
“My niece contributed her recipe for roasted Brussels sprouts with bacon and craisins that are as addictive as potato chips.”
Second Generation
Pumpkin Pie
Ingredients
3 1/2 cups canned pumpkin
1 1/2 cups packed light brown sugar
4 eggs, well beaten
3 tablespoons butter, melted
2 tablespoons dark molasses
1 tablespoon pumpkin pie spice
1 1/4 teaspoons salt
1 1/4 cup milk
Unbaked pie pastry for 2 pies
Method
Preheat oven to 450 F.
Line 2 8-inch pie plates with pie pastry.
Combine pumpkin, sugar and remaining ingredients in order given and mix well.
Divide pumpkin mixture evenly between 2 prepared pie plates.
Bake at 450 F for 10 minutes. Reduce heat to 325 F quickly (leave oven door slightly open for a bit). Continue baking until fork comes out clean.
“My mom’s pumpkin pie recipe is the best I’ve ever eaten—the generous pumpkin pie spices along with the secret ingredient of dark molasses creates a pumpkin pie that’s rich and full of flavor.”
First Generation
Grandma’s Dinner Rolls
Ingredients
3–3 1/2 cups flour
1 1/2 envelope dry yeast
3/4 cup milk
1/4 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
Method
Heat milk, salt, sugar and butter until butter is melted. Cool to 110 F.
Mix milk mixture with 1 1/2 cups flour and yeast.
Mix for 3 minutes then add eggs and mix well.
Add remainder of flour and mix on medium speed until dough pulls away from sides of bowl.
Knead dough on a lightly floured surface for about 2 minutes.
Place dough in a lightly greased bowl and cover with a clean kitchen towel. Let rise till double, 1–2 hours.
Punch down and divide dough into 14–16 equal pieces. Shape each piece into a smooth ball (or into any desired roll shape).
Arrange on greased baking pan and allow to rise about another hour.
Bake rolls at 350 F for 20–25 minutes.
“My grandmother baked all her own bread weekly and never purchased bread from a store. I’ve shared her recipe for dinner rolls that are light, fluffy and out of this world (and smell like heaven baking!).”