Treasure the Traditions

By Unknown Writer #2

Chef Viggo Anderson

Thanksgiving dinner brings up memories and images of a beautiful table surrounded by a large and loving family.

For those of us without extensive families, Thanksgiving would be bleak indeed if we did not have nurturing friends to take their place. Thanksgiving recipes are like heirlooms; passed down from generation to generation, they are reminders of who we are and where we came from.

As I see it, one of the greatest things about traditions is that you can create you own, or make your own touch, that reminds us who we are and where we came from.

Here are some recipes that maybe will give a personal touch to this Thanksgiving dinner with your family and friends.

Red Currant Glazed Turkey with Sage
Serves 8

A 12 to 14 lb. turkey
Cotton string
1/4 cup red currant jelly for glazing
fresh sage leaves for garnish

Red Currant Gravy

1/2 cup red currant jelly for gravy
Pan juices reserved from turkey
4 cups turkey giblet stock plus additional for thinning gravy
3 Tbsp chopped fresh sage leaves
3 Tbsp water
3 Tbsp cornstarch

Preheat oven to 350 degrees F.

Rinse turkey inside and out and pat dry. (Reserve neck and giblets, except liver, and make stock while the turkey roasts.) Fold neck skin under body and fasten with a small skewer. Transfer turkey to a rack set in a roasting pan and sprinkle with salt and pepper. Loosely tie drumsticks together with the string. Roast turkey in the middle of oven for two and a half hours.

Brush turkey all over with jelly and roast for another 45 minutes or until a meat thermometer insert in fleshy part of an inner thigh registers 175 degrees F and the juices run clear when thigh is pierced. Transfer turkey to a platter and save the juices in the pan. Remove skewers and string. Let turkey stand for at least 30 minutes.

Make gravy while turkey is standing.

Gravy: add the stock to the pan juices and deglaze the pan over moderate heat, scraping up the brown bits. Add jelly and bring to a boil, whisking until the jelly is dissolved. Season gravy with salt and pepper and pour through a sieve into a saucepan. Stir in sage and bring to a boil.

In a small bowl, whisk together water and cornstarch and add to the gravy, whisking constantly to prevent lumps. Boil and whisk constantly for five minutes. If necessary, whisk additional stock to thin the gravy to a desired consistency and season with salt and pepper. Transfer sauce to a sauceboat. Garnish turkey with sage leaves and serve with your favorite sides and the gravy.

Double Decker Pumpkin Chiffon Pie
Serves 8

Pumpkin Pie

1 cup pumpkin puree
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp grated nutmeg
1/4 tsp ground allspice
1/4 tsp unsweetened cocoa powder
1/4 tsp salt
2 large eggs, lightly beaten
2/3 cup heavy cream
1 Tbsp molasses
1 tsp pure vanilla extract
Premade pie crust (your favorite)

Preheat the oven to 350 degrees F. In a medium bowl, whisk all the ingredients together and pour the custard into the prebaked piecrust. Bake for 35 to 40 minutes, or until the surface is puffed, the edges are firm and the center is slightly shaky. Transfer to a rack and let cool completely.

Pumpkin Chiffon

1/2 Tbsp unflavored powdered gelatin
2 Tbsp cold water
1 cup canned pumpkin puree
1/4 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp grated nutmeg
Pinch of salt
2 large eggs, separated
2 tsp vanilla extract
1/2 cup heavy cream
1/3 cup sugar
2 Tbsp sugar

In a small cup, sprinkle the gelatin over the cold water. In a medium saucepan, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir the egg yolks into the pumpkin mixture and bring just to a boil, stirring gently. Whisk in the dissolved gelatin and the vanilla. Transfer to a bowl and let cool to room temperature.

Beat the heavy cream with the 2 Tbsp of sugar until soft peaks form.

Put the egg whites in a clean medium bowl. Whisk the remaining 1/3 cup of sugar into the egg whites and beat with an electric mixer until they are glossy and hold semi-firm peaks.

Fold the egg whites into the pumpkin mixture just until incorporated. Fold in the whipped cream. Spoon the chiffon over the pumpkin pie and even it out and refrigerate until set, at least two to three hours. Serve with whipped cream and fresh grated nutmeg on top.

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