The Menus Of Thanksgivings Past

Learn from your past mistakes and your past wins. When I mentioned I was working on my Thanksgiving menu for 2014, a friend asked to share what I was thinking of doing so he might gain some inspiration for his menu. I always write a menu, but I don’t know what I actually made until after I made it. So here’s what I actually made for my double Thanksgivings for this and year and the past fourteen years (I’ve been adding to this post every year). I could have gone further back, but enough already!

(UPDATED for 2021)
VG = vegetarian, V = vegan, and GF = gluten-free

Thanksgiving 2021
APPETIZERS

• Shrimp toast scotch egg with scallions, jicama, carrots, sesame seeds, and hand-cut tiny breadcrumbs with sweet soy chili sauce 
• Scotch egg with spinach, shallots, celery, garlic, oats, quinoa, flaxseed, poppy, thyme, rosemary, and a choice of olive tapenade or maple mustard sauce VG
• Roasted butternut squash balls with bocconcini topped with toasted pistachios, and a chili, mint & lemon oil VG
• Roasted grapes with bocconcini topped with toasted pistachios, and chili, mint & lemon oil VG
• Roasted garlic feta spread with TJ’s onion crisps VG
• Roasted eggplant with tamarind fig jam in Kataifi pastry topped with sesame seeds and served with chermoula sauce VG

MAINS

• Turkey GF
• Giblet Gravy
• “Allium-inati” Stuffing with roasted shallots, leeks, and fennel, sauteed onions, celery, chestnuts, prunes, bread, and eggs VG
• Apple Cider Caramel Walnut Smashed Sweets V GF
• Grandma’s Rice VG GF
• Jax Mac & Cheese VG
• Craig Claiborne’s Red Cabbage V GF
• Creamed Rutabagas VG GF
• Asparagus with Sautéed Green Tomatoes and Garlic V GF
• Creamy Garlic Chive Mushrooms VG GF

CONDIMENTS

• Cranberry Sauce V
• Spicy Rhubarb Cherry Chutney V
• Canned jellied cranberry V

DESSERTS

• Espresso Chocolate “Flan-fait” VG
• Cupboard Harvest Pandowdy with ginger creme fraiche and pie crust straws VG
• Pumpkin Roulade with marscapone ginger filling VG
• Chocolate caramel pecan cheesecake bites VG

VG = vegetarian, V = vegan, and GF = gluten-free

Thanksgiving 2020 (COVID aka weird Thanksgiving where I made a lot of dinners to go)
APPETIZERS

• Baked goat cheese with roasted grapes, roasted shallots, toasted hazelnuts, olive oil and a sprinkle of tarragon VG 
• Jamon with tres leches cheese and leatherwood honey
• Endive with country pate, Dijon mustard, green tomato chutney, and microgreens

MAINS

• Turkey GF
• Giblet Gravy
• Shiitake Mushroom & Leek Stuffing VG
• Candied Sweet Potatoes with Cranberries & Apples V GF
• Grandma’s Rice VG GF
• Jax Mac & Cheese VG
• Creamed Rutabagas VG GF
• Brussels Sprouts with toasted almonds, crisped shallots and currants plumped with Pedro Jimenez sherry and sherry vinegar V

CONDIMENTS

• Cranberry Sauce V

DESSERTS

• Chocolate Semifreddo with cherry sauce and candied almonds made by Richard. VG
• Cupboard Harvest Roasted Pear Hand Pies topped ginger sugar with crème fraiche VG
• Chocolate & Caramel Dipped Granny Smith apples coated with walnuts, almond, toasted coconut or peanuts VG
• Chocolate Rainbow Cookies VG
• Chocolate Drizzled Caramel Crunchtacular popcorn, pretzels, potato chips, rice krispy bits, and peanuts VG
• Pecan Diamonds VG
• Almond Hazelnut Brittle
• (Chocolate dipped Oreos & Grahams - just for Frank) VG
• Spiced Pumpkin Mini Bundt Cakes VG

Thanksgiving 2019
APPETIZERS

• Shrimp Toast Balls with Sweet Chili Sauce
• Dukkah & Goat Cheese Wrapped Grapes VG
• Chicken Liver, Muscat & Pear Parfait
• Gouda Rosemary Poppy Thumbprint Cookies with Yellow Tomato Jam VG

MAINS

• Turkey GF
• Giblet Gravy
• Three Onion & Sage Stuffing
• SQUASH-TACULAR! Chili & Honey Roasted Squash on Einkorn Pilaf V GF
• Pecan Coconut Crusted Thai Red Curry Sweet Potatoes VG GF
• Grandma’s Rice VG GF
• Jax Mac & Cheese VG
• Creamed Rutabagas VG GF
• Craig Claiborne’s Red Cabbage Alsatian Style* VG GF
• Chive & Mushroom Cobbler VG
• String beans, Broccoli & Asparagus Medley V GF

CONDIMENTS

• Cranberry Sauce V
• Beet & Apple & Ginger Chutney V
• Canned cranberry V

DESSERTS

• Chocolate & Passionfruit Curd Squares VG
• Cupboard Harvest Gallette with Ginger Crème fraiche VG
• Assorted Danish pastries: Sour Cherry & Cheese; Raspberry & Marzipan; Apricot & Marzipan; Lemon Curd & Cheese; Cinnamon Walnut & Prune VG
• Chocolate Espresso Trifle-misu: Queen of Sheba cake bits, caramel whipped cream, chocolate pastry cream; amaretto-espresso soaked homemade lady fingers, brownie crumbs, marscapone whipped cream,  espresso gelatin and chocolate decorations VG

Thanksgiving 2018
APPETIZERS

• Peanutty Ham Balls with Pineapple Chili Glaze
• Salami tacos with Egg Salad & Everything Crunch | Bocconcini, red pepper & pesto
• Vegetarian Alternative: Toast points with egg salad | Bocconcini with red pepper, pesto, tomato skewers VG
• Shrimp Toast
• Pretzel Bites filled with mushrooms, onions & truffle cheddar VG
• Sev Batata Chaat Spoons VG

MAINS

• Turkey GF
• Giblet Gravy
• Wild Mushroom Stuffing
• Candied & Ombre’d Scallop of Kabocha, Butternut & Sweet Potato V GF
• Dilly Mashed Celeriac & Potatoes VG GF
• Grandma’s Rice VG GF
• Jax Mac & Cheese VG
• Creamed Rutabagas VG GF
• Craig Claiborne’s Red Cabbage Alsatian Style* VG
• Roasted Carrots with Charred Onion Vinaigrette & Tahini Sauce V
• Steamed Green Veggies V

CONDIMENTS

• Cranberry Sauce V
• Ruby Sun Splash Relish V

DESSERTS

• Espresso Chocolate Cake VG
• Pecan Diamonds VG
• Concord Grape Pate de Fruit V
• Deconstructed Sweet Potato Pie with Sugared Pie Crust Shards VG
• Chocolate Glazed Almond Financiers VG

Thanksgiving 2017
APPETIZERS

• Deviled Crab mousse — endive & crackers GF
• Mortadella packages with pesto, semi-dried tomatoes & mozzarella - chives, balsamic glaze GF


• Mortadella packages with quince paste and Asiago fried sage & pistachio sprinkles GF
• Shallot Fricos with fig jam and blue cheese topping VG
• Lefse sausage rolls with onion thyme marmalade
• Tamago on nori chips with oshinko and soy glaze VG
• Clam stuffed mushrooms

MAINS

• Turkey GF
• Giblet Gravy
• Six Mushroom & Sage Stuffing
• Roasted Fennel, Cauliflower, Kale, Apricot & Kasha Stuffing V GF
• Grandma’s Rice VG GF
• Jax Mac & Cheese VG
• Coconut Cardamom Whipped Sweet Potatoes VG GF
• Creamed Rutabagas VG GF
• Craig Claiborne’s Red Cabbage Alsatian Style* VG
• Mélange of steamed green veggies V GF

CONDIMENTS

• Traditional Cranberry V GF
• Jellied Cranberry (canned) V GF

DESSERTS

• Sour Cream Apple Pie VG
• Pumpkin Cranberry Bread Pudding with Makers Mark Sauce and Ginger Ice Cream VG
• Passion Fruit Chocolate with Coconut Almond Dacquoise Slice VG GF
• Cream Cheese Flan VG GF
• Pecan Cookies VG
• Caramel & Chocolate Macarons VG GF

Thanksgiving 2016
APPETIZERS

• Sesame-Poppy Pizzelle Cones filled with Horseradish Smoked Salmon Spread and Chives or Deviled Ham Spread and Shaved Pickled Okra Slices
• Beet Tartare on Endive with Whipped Goat Cheese and Toasted Pistachios VG GF
• Roasted Pear, Gorgonzola, Toasted Pine Nuts and Mike’s Hot Honey in Endive VG GF
• Pesto Ricotta Cheese Stuffed Mushrooms Topped with Roasted Carrots and Roasted Scallions and a Dukkah Flax Seed Crunch VG GF
• Picadillo Stuffed Tostones Cups with Garlic Chips GF

MAINS

• Turkey GF
• Giblet Gravy
• Roasted Shallot and Mushroom Stuffing
• Grandma’s Rice VG GF
• Jax Mac & Cheese VG
• Gingered Apple Cranberry Sweet Potatoes VG GF
• Corn Green Chile Casserole VG
• Creamed Rutabagas VG GF
• Craig Claiborne’s Red Cabbage Alsatian Style* VG
• Steamed Asparagus V GF

CONDIMENTS

• Concord Grape Cranberry Relish V GF
• Traditional Cranberry V GF
• Jellied Cranberry (canned) V GF

DESSERTS

• Maple Chocolate Pecan Galette VG
• Cardamom Coconut Roasted Fruit Pavlova — roasted mango, pineapple, banana on a cardamom coconut meringue with whipped coconut cream and toasted coconut VG GF
• Mini Cheesecakes Squares with Lemon Curd and Blueberries VG GF
• Espresso Flan with Homemade Cinnamon Ice Cream VG GF

In 2015, I coded the menu and put it on the fridge so my guests would be able to see what they needed to avoid. VG = vegetarian, V = vegan, and GF = gluten-free.

Thanksgiving 2015
APPETIZERS

• Chaat in Lettuce Cups: potatoes, puris, pomegranate, peanuts, bhuja mix, yogurt sauce, green chutney, and tamarind chutney in lettuce cups VG
• Deviled Ham-Deviled Eggs GF
• Rumaki: teriyaki bacon and chicken liver wrapped water chestnuts GF
• Vegmaki: Italian long hot pepper wrapped water chestnuts with scallions and hoisin ginger peanut sauce VG
• Crab & Scallion Stuffed Mushrooms GF
• Butternut, Feta & Rosemary Stuffed Mushrooms VG GF

MAINS

• Turkey GF
• Gravy
• Chinese Sausage, Chinese Mushroom & Garlic Chive Stuffing
• Chinese Mushroom & Garlic Chive Stuffing V
• Grandma’s Rice VG GF
• Jax Mac & Cheese VG
• Two Tone Sweets: two recipes combined with a candied ginger crust: Concord Grape Sweet Potatoes on top of Coconut Whipped Sweet Potatoes V GF
• Creamed Rutabagas VG GF
• Five Greens-Five Spiced & Curry Leafed: Braised cabbage, collards, kale, Swiss chard and mustard greens in Indian five-spice and curry leaves V GF
• A Lotta Onions Casserole: Vidalia, yellow onions, chives, leeks & shallots in a corn casserole VG GF
• Succotash: lima beans, corn, and tomatoes V GF

CONDIMENTS

• Cranberry Sauce V
• Fermented Cranberry Sauce V
• Jellied Cranberry Sauce

All condiments are vegan and gluten free

DESSERTS

• Jay’s Sweets - Chocolate Covered Peanut Butter-Coconut-Honey Coated Caramel Balls VG GF
• Brigadeirao: Brazilian Chocolate Fudge Flan with Crème Anglaise VG GF
• Cardamom & Orange Nut Squares VG
• Cranberry Apple Slab Pie VG
• Cinnamon Coffee Trifle with Kahlua Bavarian Cream & White chocolate curls VG GF

Thanksgiving 2014
APPETIZERS
Shrimp & Lentil Cakes with Curried Roasted Carrot Habanero Sauce
Roasted Butternut, Manchego & Pesto Risotto Balls
Banh Beo with dried shrimp, garlic chives, mushrooms, jicama, carrots (pork dust on the side)
Roast Pork Egg Rolls with plum sauce and sweet chili sauce
10 Veggie Egg Rolls with plum sauce and sweet chili sauce

MAINS
Turkey
Giblet Gravy
Fennel Sausage, Roasted Vidalia Onion, Apple, & Sage Dressing
Grandma’s Rice
Jax Mac & Cheese
Coconut Ginger Scalloped Sweet Potatoes
Creamed Rutabagas
Steamed Broccoli and Asparagus
Braised Mushrooms with Bacon & Leeks
Cheese Onion Tomato Pie

CONDIMENTS
Fermented Cranberry Apple Sauce
Traditional Cranberry Sauce
4G Chutney (green apple, green tomatoes, green chilies, green mint and lemon)

DESSERTS
Pear Cupboard Harvest Pie with Gingered Creme Fraiche
Chocolate Toffee Banana Crêpe Terrine Cake
Baked Ile Flottante in Crème Anglaise Lake with Caramel and Toasted Almonds
Karen’s Apple Crumble Pie
Steamed Lemon Pudding with raspberries and whipped cream
Maple Sugar and Pink Salted Cranberry Orange Walnut Chocolate Clusters

Thanksgiving 2013
APPETIZERS
Roast Duck & Garlic Chive Steamed Buns (pink with beet juice), Mushroom Veggie Steamed Buns (yellow with turmeric juice) served w Soy-Scallion-Ginger Sauce & Sriracha
Shrimp & Grits Balls served with Creole Butter Sauce (David Leite inspired)
Buffalo Cracklin’ Sticks (blue cheese stuffed celery with hot sauced chicken cracklings)

MAINS
Turkey
Giblet Gravy
Mega Mushroom Stuffing
Latke Stuffing (Laura Kumin inspired)
Grandma’s Rice
Orange Maple Walnut Scalloped Sweet Potatoes
Jax Mac & Cheese
Creamed Rutabagas
Coriander Roasted Butternut & Shallots with Barley, Lentils & Chick Peas
Five Shade Of Greens: String Beans, Swiss Chard, Zukes, Scallions & Garlic Chives

CONDIMENTS
Traditional Cranberry Sauce
Cranberry Orange Mostarda (Judy Witts Francini inspired)
4G Chutney

DESSERTS
Apple Pie (Thanks Karen Carzo!)
Gingered Sour Cherry, Apricot, Currant, Cranberry Gallette
Coconut Flan
Banana Brûlée Tart in a Chocolate Crust
Tiramisu Heavenly Pie ( Dennis K. Littley ‘s tiramisu filling recipe)
Browned Butter Almond Cherry Cake-lettes
Chocolate Pecan Whipped Cream Roll with Cajeta, Chocolate Sauce & Spiced Pecans
Chocolate Peanut Butter Cups, Dipped Apricots & Grahams

Thanksgiving 2012
APPETIZERS
Pork Stuffed Sticky Rice Rolls with Scallion-Ginger Condiment & Chili Soy Sauce
Peanut & Sesame Crusted Vietnamese Beef Balls
Yuzu Smoked Salmon Tatare in Cucumber Cups with Nori Flakes

MAINS
Turkey (Dry Brined = amazing! Russ Parsons = genius!)
A Foursome Of Mushrooms Stuffing
Giblet Gravy
Jax Mac n Cheese
Apple Cider Glazed Sweet Potatoes, Apples & Cranberries
Salumi’d, Spinach’d & Shallot’d Potato Stuffing
Grandma’s Rice
Lemony Asparagus
G’Roots: amaranth, millet, quinoa & buckwheat topped with roasted rutabagas, turnips, carrots and garlic chips
Slow Roasted Tomatoes, Fennel, Zucchini & Eggplant

CONDIMENTS
Maija’s Maine Picked Cranberry Sauce
Tangerine Cranberry Sauce

DESSERTS
Pine Nut-Cherry-Apricot, Browned Butter Frangipane Tart
Cajeta, Chocolate Ganache & Toasted Pecan Cheesecake
Tropi-Panna Cotta Layers of Coconut Panna Cotta, Pineapple Lime Jelly & Roasted Banana Panna Cotta
Maple Butternut Pie with a Rum Toffee Sauce
Blueberries, Raspberries, Almond and Pistachio Nougat

Thanksgiving 2011
APPETIZERS
Roasted Garlic Feta Butternut Squash Beet Parfait w Spiced Apple Chips
Beef Jerky
Scotch Eggs

MAINS
Turkey
Mushroom Stuffing
Giblet Gravy
Jax Mac n Cheese
Creamed Rutabagas
Heritage Beans & Bacon
Grandma’s Rice
Coconut Whipped Sweet Potatoes
Okra Corn & Tomatoes
Green Veggies

CONDIMENTS
Old School Cranberry Sauce
Roasted Italian Plum, Beet & Ginger chutney

DESSERTS
Heavenly Pie
Granddad’s Rice Pudding
Apple Cherry Crumble Pie
Chocolate Pecan Squares
Marshmallows

Thanksgiving 2010
APPETIZERS
Bacon Wrapped Plantains w Lime Mojo
Steel Cut “Shrooms’ with tomatoes, zucchini feta
Pimp Your Egg Platter (NOTE: serve some white bean dip & toast points as well for folks who don’t like eggs)

• bacon
• scallions
• fried capers
• fried croutons
• anchovies
• cheese chips
• spiced nuts
• radishes
• garden tomatoes
• tobiko
• smoked trout
• beet relish
• pickled onions
• pickled green tomatoes
• pickled shallots

MAINS
Turkey
Seriously Mushroomy Stuffing
Gravy
Browned Butter Squash Medley: delicata, butternut & sweet potatoes w cranberries & walnuts
Mac n Cheese
Grandma’s Rice
Roast Garlic & Pearl Onion Scalloped Potatoes
Steamed Green Veggies & Carrots

CONDIMENTS
Traditional Cranberry Sauce
Orange Cranberry Relish

DESSERTS
East 62nd St Lemon Cake
Salted Pecan Chocolate Caramel Slice
Funny Bone Roulade Chocolate roll filled with white chocolate and peanut butter filling and encased in chocolate glaze
Sour Cream Apple Pie
Pear Harvest Pie

Thanksgiving 2009
APPETIZERS
Panko Crusted Sesame Scallion Shrimp Balls with a trio of dipping sauces: Chinese mustard, soy ginger reduction, sweet & hot Chili
Bacon & Parmesan Johnny Cakes with Green Tomato Apple Chutney & Sour Cream
Jax Summer Harvest Pickled Veggies

MAINS
Roast Turkey
Wild Mushroom & Roasted Shallot Stuffing
Giblet Gravy
Almond &Toffee Crusted Scalloped Sweet Potatoes & Pears
Smashed and Creamed Turnips
Jax Classic Macaroni & Cheese
Grandma’s Rice
Steamed Green Veggies

CONDIMENTS
Orange Cranberry Sauce
Concorde Grape Chutney
Apple Chutney

DESSERTS
Mixed Nut Tart
Hazelnut Chocolate Banana Slice
Apple Harvest Pie
Chocolate Oblivion Torte

Thanksgiving 2008

APPETIZERS
Prosciutto Asparagus Rolls
Hot Deviled Crab Dip

MAINS
Turkey
Mushroom Stuffing
Gravy
Date Nut Sweet Potatoes
Grandmas Rice
Collard Greens
Mac n Cheese
Roast Garlic Scalloped Potato
Bacon Parmesan Creamed Pearl Onions
String Beans & Cauliflower

CONDIMENTS
Cranberry Sauce
Concord Grape & Apple Chutney

DESSERTS
Chocolate Peanut Butter Pie
Cherry Apple Pie
Lemon Chiffon Roll
Pecan Squares

Roasted Garlic and Feta Dip

Jackie Gordon

Appetizers & Snacks

How do you say crowd pleaser? Your guests will hoover this dip. It reminds me a little of Boursin, but with a whole lot more roasted garlicky goodness.

Ingredients

• 8 - 12 cloves of garlic, roasted
• 4 anchovy fillets
• 8 ounces feta cheese
• 8 ounces cream cheese
• 6 ounces sour cream
• 4 scallions, chopped
• freshly ground black pepper to taste
• Tabasco sauce; few drops

Directions

1. Combine all ingredients in food processor until very smooth and creamy. Serve with your favorite crackers and/or raw veggies.

Total time: 30 min

Yield: About 3 cups

Buffalo Chicken Crackling Celery Sticks

Jackie Gordon

Appetizers & Snacks, Gluten-Free

I added some spunk to a classic appetizer that no one would have considered whether or not was gluten free back in the 60’s, but it is. I leave a few of them crackling free so the vegetarians can enjoy an old favorite.

Ingredients

• 5 celery stalks, washed and dried with their bottoms trimmed so they sit flat on a platter
• 4 ounces chicken skins
• Kosher salt
• Freshly ground pepper
• 2 teaspoons of your preferred hot sauce
• 4 ounces blue cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• Paprika or smoked paprika

Directions

1. Preheat oven to 400°F
2. Salt the chicken skins and place them flat on a half sheet pan.
3. Roast for 5 minutes, then flip them over and roast for 5 minutes more until golden brown and crispy.
4. Remove pan from the oven and drain the excess fat. Pepper the skins, sprinkle and stir on the hot sauce. Return pan to oven and cook for 5 minutes more, being careful not to burn them.
5. When done, remove them from the oven and cool them completely. Break the skins into shards or chop them roughly.
6. Mix blue cheese and cream cheese and add freshly ground black pepper to taste.
7. By hand or by using a piping bag (fitting it with a star tube, makes it fancy) or a plastic bag with a hole cut out, stuff the cheese into the celery stalks.
8. Sprinkle lightly with paprika and top with chicken cracklings.
9. Slice each stalk into 2” lengths, platter and serve.

Total time: 30 min

Yield: 20-24 pieces

4G Green Tomato Chutney

Jackie Gordon

Gluten-Free, Condiments & Canning

The end of tomatoes brings me to tears. But the bright side is chutney. I rescue the green tomatoes and I make 4G green tomato chutney.

Ingredients

• Spice Bag1 tablespoon coriander seeds
• 2 teaspoons black peppercorns
• 2 teaspoons allspice berries
• 1 teaspoon cloves
• 2 cinnamon sticks
• Chutney3 pounds green apple, peeled and diced
• 3 pounds green tomatoes, diced
• 1 pound onions, diced
• 2 tablespoons salt
• 1/2 pounds currants
• 1 large red pepper, diced
• 2 pounds brown sugar
• 16 ounces cider vinegar
• 3 lemons, rind and juice
• 4 teaspoons black or yellow mustard seeds
• 1 tablespoon turmeric powder
• 1/2 cup loosely chopped fresh mint
• 1/4 pound jalapeño chilies, seeded and chopped

Directions

1. Prepare the spice bag by tying the spices in cheese cloth or a large tea strainer that will not open.
2. Mix all remaining ingredients in a 7 quart stainless steel stockpot.
3. Add spice bag. Bring to a simmer and cook for about two hours.
4. Remove spice bag and cool slightly.
5. Can in sterilized jars.

Total time: 3 hr 00 min

Yield: 5 quarts

Creamed Rutabagas

Jackie Gordon

Sides, Gluten-Free, Vegetarian & Vegan

Originally a cross between a cabbage and turnip, the humble rutabaga is silky and elegant pureed with cream in this simple, yet addictive recipe. I often wonder why I only make them for Thanksgiving? They definitely taste like a special occasion.

Ingredients

• 2 pounds of rutabagas
• 1/2 cup milk
• 1/2 cup cream
• 4 ounces butter
• kosher salt
• freshly ground black pepper or white pepper

Directions

1. Peel the rutabagas — save the peels for stock, if they are unwaxed, they have tons of flavor— and chop them into chunks or slices.
2. Place rutabagas in a medium saucepan and cover with cold water and 1 teaspoon of salt. Bring to a boil and cook over medium heat until the rutabagas are tender, about 30 minutes. Drain.
3. In the food processor, fitted with the steel knife, puree the rutabagas with the milk, cream and butter. Season with salt and pepper to taste.

Total time: 45 min

Yield: Six servings

Notes

You can use a blender or a hand blender to puree them. They are also lovely mashed, but they lose a bit of the sensuousness when they are a littl chunky.

Grandma’s Rice

Jackie Gordon

Sides, Gluten-Free

No one ever asks if I’m making Grandma’s Rice, a buttery, cheesy rice pilaf studded with green olives, for Thanksgiving because it’s the law. I always make a lot so there’s leftovers. It was my Grandma’s tradition that she not only stuffed her guests, but they got food to take home for the next day. I won’t twist your arm to take food home like she did, but I make enough if you’d like to. Giving away our leftovers made my brother wince, but tradition is tradition. Now he always brings his own stack of take-out containers.

Ingredients

• 2 cups onions, diced
• 2 tablespoons garlic, minced
• 1 cup celery stalks with leaves, stalks diced, leaves minced
• 1/2 cup red pepper, diced
• 7 cups low-salt rich chicken or vegetable stock
• 2-3 bay leaves
• 1 sprig of fresh thyme
• 1 cup green olives with pimentos
• 4 cups of white, long grain rice
• 1 cup Parmesan cheese
• 8 ounces unsalted butter
• Kosher salt
• Freshly ground black pepper

Directions

1. In a 4-6 quart heavy bottomed saucepan, over medium heat, melt 4 ounces of butter.
2. Add onions and garlic and sauté until the onions are translucent.
3. Add celery stalks, celery leaves, red pepper and season with 2 teaspoons of kosher salt and a couple of grinds of pepper. Cook for 3 minutes.
4. Add the rice, then lower the heat and continue cooking and stirring until the rice loses it’s translucency and starts to smell nutty.
5. Add the stock, bay leaves, thyme and olives, 1 teaspoon of kosher salt, then stir to incorporate and put on the lid. Cook without stirring for about 20 minutes, until the stock is absorbed.
6. Allow pilaf to sit for 5 minutes with the lid on.
7. Stir in remaining butter and Parmesan cheese. Adjust seasoning with salt and freshly ground black pepper as needed.

Total time: 1 hr 00 min

Yield: 8 servings

Notes

For Thanksgiving, I like to make the rice ahead of time and reheat it in a baking dish dotted with butter and maybe even some more Parmesan cheese.

Macaroni and Cheese aka Jax Max Mac and Cheese Recipe

Jackie Gordon

Mains, Sides, Vegetarian & Vegan

I can make all sorts of new fangled, over-the-top and invented dishes I want for turkey day, but I know my family and friends would turn on me if I didn’t make macaroni and cheese. It’s on the menu every year. It’s rich because it has a lot of CHEESE in it and BUTTER and that’s what makes it DELICIOUS! This is recipe for a crowd or just a few Mac ’n’ Cheese enthusiasts. You know your people. Be sure to make enough. It also freezes beautifully.

Ingredients

• 3 pounds dry pasta (macaroni, penne, rigatoni, etc), cooked (I like it slightly more cooked than al dente.) and cooled
• 3 pounds extra sharp cheddar, 1/2 grated, 1/2 cut into 1” cubes
• 1 quart milk, warmed
• 1 cup flour
• 1 cups unsalted butter
• pinch nutmeg ground (optional)
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 cup grated cheese (Parmesan, pecorino, aged gouda)
• 1/3 cup butter, cut into small pats
• 1 cup plain bread crumbs

Directions

1. Preheat to 350°.
2. Have pasta ready in a large bowl.
3. Prepare the baking pans by greasing thoroughly with butter.
4. Prepare the béchamel by melting the butter in a medium sauce pan, then adding the flour, stirring constantly with a wooden spoon. It will make a paste and keep stirring and cooking it for about two minutes. Do not brown it or burn it.
5. Stir in the warm milk and continue to stir until the sauce thickens and comes to a boil. Add nutmeg, salt and pepper and continue to cook for another few minutes to let the sauce thicken a little and cook off the floury taste. Remove from heat. Add the grated and cubed cheddar cheese and stir until the cubed cheese is 1/2 melted. If the cheese doesn’t melt, you can return the pan to the stove on a low flame, stirring constantly to keep the sauce from scorching.
6. Add cheese sauce to the pasta and mix thoroughly. Press the pasta mixture into the pans and top with the bread crumbs, grated cheese and dot with the butter pats.
7. Bake for 30 minutes. The dish is ready when the top is browned and the mac ’n’ cheese is bubbly.

Total time: 1 hr 00 min

Yield: 16 servings

Notes

I’ve been know to mix two or three different types of pasta in my make and cheese to play with the texture a little. I like to mix small macaroni and penne and the curly macaroni.

To freeze it, cut the Mac ’n’ Cheese into pieces, wrap them individually in waxed paper and put them in a large freezer bag.

Cheese Onion & Tomato Pie

Jackie Gordon

Mains, Sides, Vegetarian & Vegan, Breakfast & Brunch, Parties & Potlucks

This is my mom’s Cheese, Onion & Tomato Pie based on the Savory Cheese and Onion Pie in “The Vegetarian Epicure” by Anna Thomas published in 1972. All my life, we’ve called it Cheese, Onion & Tomato Pie, but after I reached out to Anna Thomas and asked permission to publish this recipe, I looked it up and see that she has another recipe called Cheese & Tomato Pie in her book, The Vegetarian Epicure, Book Two. This is not that recipe although that one looks good too. My mom uses a frozen 9” pie crust for the pie, but the original recipe calls for a 10” shortcrust pastry. My mom adds Parmesan cheese to the recipe as well.

Ingredients

• 3 ounces Parmesan cheese, grated
• 10 ounces cheese: half Gruyere and half Swiss, grated and combined
• 2 tablespoons all-purpose flour
• 2 large onions, sliced
• 4 tablespoons butter
• 1 teaspoon fresh basil, chopped
• 2 large ripe, firm tomatoes, sliced
• 2 eggs
• 3/4 cup heavy cream

Directions

1. Defrost the pie crust or use a homemade crust.
2. Preheat the oven to 350 °.
3. Press the Parmesan cheese into the crust.
4. Grate all the cheese and toss with the flour.
5. Melt butter in a large skillet and sauté the onions, very gently in the butter until they begin to turn golden, about a half hour. Spread about 1/3 of the Gruyere-Swiss cheese over the bottom of a pie dish. Then spread the onions over it.
6. In the butter that is left in the pan, heat the tomato slices with the chopped basil for a minute or two. Arrange the tomato slices over the onions, then cover them with the remaining cheese.
7. Beat the eggs with the cream. Add salt and pepper and pour over the cheese.
8. Bake for 35 - 40 minutes

Total time: 1 hr 30 min

Yield: 6 servings

Notes

We usually serve this as a side dish for Thanksgiving so we serve smaller portions. The original recipe says it’s six servings.

Cupboard Harvest Pie

Jackie Gordon

Desserts & Chocolate

This pie recipe is perfect for using up leftover dried fruits that seem to accumulate in your cupboards. You can use any type and combination of dried fruits. They will plump up when you cook them with fresh apples or pears by absorbing their juices so the pie needs no thickeners.

Ingredients

• 6 large just ripe apples (or 8 large pears) peeled and cored, sliced chunky
• 3/4 cup granulated sugar
• 1/2 c dried cherries
• 1/2 c dried apricots
• 1/2 c dried golden raisins
• 1/2 c dried raisins or currants
• 1/2 lemon juiced and finely grated rind
• 1 tsp cinnamon
• 1/2 tsp freshly ground nutmeg
• 1/4 tsp powder ginger
• pinch ground cloves
• 1/2 tsp salt
• white sugar for sprinkling
• Flaky pastry for a 9” double-crust pie. (I’ve included the lard pie crust recipe I used. It makes three crusts, so you’ll have one extra one which opens a world of possibilities.)

Directions

1. Put all the ingredients, except the pie crust, in a heavy saucepan and bring to a gentle boil, stirring periodically. As the fresh fruit releases its juices, the dried fruit will absorb them. Be careful not to scorch the filling. If it gets too dry, add a little bit of water. Cook until the apples/pears are tender. Cool completely.
2. Preheat oven to 350 °. Line a 9” pie shell with pastry. Fill the pie shell with the filling mounding it slightly in the center. Add the top crust, seal the edges and cut four vents in the top to release excess moisture. Use the scraps to make pastry decorations, if you like.
3. Wet a pastry brush slightly an egg wash/egg whites/egg yolk mixed with a little water and brush the top crust and sprinkle it with sugar. Bake pie until the pastry is nicely browned about 35 minutes. Remove from the oven. Cool slightly. Serve with gingered creme fraiche.

Yield: 1 9" pie, eight servings

Notes

Use whatever dried fruits you want to get rid of to make this pie as long as you have 2 cups worth.