Thanksgiving: Tradition and Innovation
Thanksgiving is one of my favorite food holidays. It’s an opportunity for a menu pulled together from the shared traditions of those celebrating together. For me, it’s a chance to pair old favorites with new dishes. You never know what will become a new tradition! Whether you’re hosting or attending, here are a few ideas for dishes to bring to the holiday table.
One of the dishes that has become a new tradition for our Thanksgiving feast is beet pickled deviled eggs. They are delicious and it is always fun to see people’s reactions to pink eggs!
Beet Pickled Deviled Eggs
Adapted from Gourmet Magazine, November 2009
INGREDIENTS
3 cups water
1 cup distilled white vinegar
2-3 small beets, peeled and sliced into semi-circles about a quarter inch thick
1 small shallot, sliced
1 teaspoon sugar
2 bay leaves
1/2 teaspoon Kosher salt
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toasted & cooled
1/3 cup mayonnaise (I love Duke’s for extra tang)
1 tablespoon grainy mustard
1 tablespoon finely chopped flat-leaf parsley
Salt and pepper to taste
INSTRUCTIONS
In a medium sauce pan add add water, vinegar, beets, shallot, sugar, bay leaves, and 1/2 teaspoon salt Bring to a boil then reduce heat and simmer, covered for about 20 minutes until the beets are tender
Uncover the mixture and cool completely
Divide your eggs into 2-3 wide mouth mason jars (or other non-reactive containers)
Divide beet pieces and eggs evenly across jars, leaving room to add liquid
Add the pickling liquid (unstrained) to each jar, filling it almost to the top
Seal lids and place in the refrigerator for up to 3 days, rotate the eggs one or two times a day, to ensure they get evenly colored
When you are ready to prepare for serving:
Finely grind caraway seeds in grinder
Remove eggs from beet mixture and pat dry (discard liquid, save beets if you desire)
Cut in half lengthwise and arrange on a platter
In a small bowl add mayonnaise, mustard, parsley, and half of the caraway (1/2 teaspoon), add salt and pepper to taste
Add the mixture to a piping bag or ziploc and pipe onto halved eggs, or use a small spoon to add a dollop on top
Sprinkle with remaining caraway seeds and extra parsley
The other dish that is always on the table at Thanksgiving is my grandmother’s dressing recipe. I’ve been known to make one pan for the buffet table and one for myself to use for leftover sandwiches! You can add or subtract ingredients, mix up the type of bread, or even change up the seasonings, but it’s not a holiday without it. Below is my favorite way - grandma’s way!
Marilyn's Southern Style Dressing
Makes one 9"x13" pan (enough for 2, 4, or 6 depending on the crowd)
INGREDIENTS
1 large challah (or brioche)
1 stick of butter, melted
2-3 medium yellow onions, diced
1 cup celery, chopped
1 cup carrot, chopped
4 eggs, lightly beaten
1 cup low-sodium chicken broth
1.5 tablespoons poultry seasoning
Black pepper to taste
INSTRUCTIONS
Preheat oven to 350 degrees
Melt butter in a large bowl in the microwave
Add onion, celery and carrots to the bowl with the butter and mix, microwave on high for 10 minutes until softened
Add seasoning to the butter and vegetables and mix well
Cube bread into a large bowl (you can cut or tear by hand)
Add vegetables, beaten eggs, and chicken broth to the bread and mix gently
Pour into 9"x13" pan and spread evenly
Dot the top with pats of butter
Bake uncovered for 1.5 hours, basting with chicken stock for the last half hour
Serve hot
Cranberry Orange Relish
Perfect to add a pop of flavor to your turkey, stuffing, or vegetables. Recipe here.