Tip of the Week
Family and friends make Thanksgiving special, but it's the food that's always the center of attention. From juicy turkey and creamy potatoes to zesty cranberries and buttery rolls, nobody leaves the table hungry. This year, delight guests by making the classic foods they love but with a few simple twists that will leave taste buds dancing.
Drinks: Apple cider is a holiday must-have to quench Thanksgiving thirst. Add some interest to your beverage offerings with a themed drink that expands on the sweet cider flavors. An autumn sangria is the perfect seasonal offering that's as cheerful as it is refreshing.
Cranberries: Cranberries are a Thanksgiving staple, but most people take a small spoonful and move on. If you want to add new flavor to cranberries so guests will be asking for seconds, different spices and additions could mean lip-smacking results. A splash of port can bring new depths to the classic dish, too.
Potatoes: Thanksgiving menus often include several potato dishes. The secret to enhancing potato dishes is adding cheese for an indulgent result. For example, the complex flavors of crumbled gorgonzola folded into sweet potatoes make a rich dish that guests will love.
Dessert: No matter how full you are after your Thanksgiving dinner, there's always room for dessert. Add new flavor to apple pie or apple crisp by mixing shredded cheddar cheese into the apple mixture prior to baking. Guests will ooh-and-ahh over how the sharp cheddar flavor enhances the sweet apple filling.
Number to Know
88: Around 88 percent of Americans dine on turkey on Thanksgiving every year, and around 46 million of the birds are cooked every turkey day, according to the National Turkey Federation.
Easy Recipe: Baked Sweet Potatoes with Cranberry Gorgonzola Gremolata
Ingredients: 6 medium sweet potatoes 1/4 cup melted butter 1/2 teaspoon salt 1/4 cup pure maple syrup 1/4 cup minced fresh parsley 1 lemon, zested 1 clove garlic, minced finely 3 tablespoons minced pecans 3 tablespoons finely chopped dried cranberries 1 scallion, minced 2 ounces gorgonzola, crumbled
Instructions: 1. Preheat oven to 450 degrees. Place sweet potatoes on cookie sheet and bake for 30 minutes. Flip over and return to oven to bake until tender. Remove from oven and set aside. 2. When cool enough to do so safely, peel sweet potatoes. Place in a medium skillet over low heat with butter, salt and maple syrup for 5 minutes, basting the potatoes with the butter mixture occasionally. Lightly smash the potatoes. Hold over low heat. 3. To make the gremolata: In a small bowl, toss together parsley, lemon zest, garlic, pecans, cranberries and scallion. Gently fold in the cheese. 4. Move sweet potatoes to a serving dish and sprinkle with the gremolata. Serve hot.
In what year were TV dinners first sold in stores?
A. 1953 B. 1965 C. 1947 D. 1959
Answer at bottom of rail.
Wise to the Word
Julienne: To julienne something is to cut it into long, thin strips, like matchsticks. While there is some discrepancy over the exact width of a julienne cut, it is the smallest of its category, generally agreed to measure around 1/16th to 1/8th of an inch. Some vegetables you commonly cut into matchsticks: peppers, carrots, celery and onions for salads and soups. Beef, pork or duck work well this way in stir-fries.
The Dish on…
‘The Portlandia Cookbook’ by Fred Armisen, Carrie Brownstein and Jonathan Krisel
Food plays a very special role in Fred Armisen and Carrie Brownstein’s award-winning satire “Portlandia.” Here are recipes for the dishes that define the show, from cult-raised chicken and Stu’s stews to pickled veggies and foraged green salads. Complete with new full-color finished food photographs and illustrations, humorous stories and sidebars from the loveable food-obsessed “Portlandia” characters (such as Mr. Mayor, Peter and Nance, and Colin the chicken), and advice on how to choose a bed and breakfast and behave at a communal table, this is a funny cookbook—with serious recipes—for anyone who loves food. And yes, the chicken’s local.
— Clarkson Potter
Food Quiz answer
A. The first TV dinners were sold in 1953, and they contained turkey, cornbread, dressing and sweet potato. C.A. Swanson & Sons devised the meals as a way of getting rid of its surplus turkey supply.
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Food for Thought: Add new twists on Thanksgiving favorites
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