Plain Talk about Food: Taking Thanksgiving Dinner up a Notch

Having cooked, oh, let’s say forty or more Thanksgiving dinners, I decided last year that it was time to give my traditional holiday dinner some oomph by making a little change to each dish that I would set before my family and friends. The results from that decision were remarkable and so appreciated by those at the table that I will continue with that decision each Thanksgiving.
As for me, the cook for this annual feast, this decision has brought about a new and exciting interest in the rapidly approaching holiday. I have been reading gourmet food magazines, watching Ina Garten on “America’s Test Kitchen,” and even “Diners, Drive-ins and Dives” on TV.
I have been looking for that subtle addition to a dish that makes the flavors come alive and brings about those “OMG, this is sooo good!” comments that we cooks anticipate as the first bites are eaten. Be careful, however, to make sure you try that newly-found recipe before you set it in front of ‘Uncle Joe,’ who may not appreciate horseradish in his mashed potatoes or jalapeno peppers in his dinner rolls.
Subtle is the word here —Thanksgiving is about tradition. When my family sits down to the table, they want to recognize what they are eating. Do NOT try to mold tofu into the shape of a turkey nor force an unsuspecting dinner guest to eat Brussels sprouts in any shape or form. DO make sure each guest at your table has an alternate vegetable choice if you must have these controversial little green nuggets on your table.
Here are a few suggestions which should bring about those words of praise that all home cooks wait to hear:
–         By preparing these dishes the day prior to the holiday, you will have more time to spend on Mr. Turkey himself.
–         Do not invite your guests too early or you will be obligated to serve appetizers which will spoil appetites for that delicious meal you have worked so hard to prepare.
–         Save those conversations for between dinner and dessert. You will be happy you did!
–         Top your salad greens with a square of a fresh strawberry cream cheese Jell-O mold with a pretzel crust (recipe below), delighting young and old alike, all the while giving your guests a glimpse of surprises yet to come.
–         Try adding browned butter with sliced almonds over your steamed green beans or sweet pea pods instead of the usual bacon, and a dash of Parmesan cheese will only improve the flavor.
–         Substitute half of your cream with sour cream along with softened butter to your mashed potatoes. This small change perks up the flavor of the dish for those who do not smother their potatoes in gravy. This dish can be prepared the day prior and simply reheated in a casserole dish. Top off with a dash of paprika and minced chives prior to serving.
–         Must have sweet potatoes? Then cover and parboil them until a fork barely penetrates the flesh (approx.10 min.); peel and cut into 1 ½ inch slices. Place in a buttered casserole dish and top with pineapple chunks, pecan halves, a dash of grated fresh ginger and a spoonful or two of brown sugar. Two tablespoons of brandy works wonders here. Sprinkle on a little nutmeg and follow with a few small cubes of butter. Salt and pepper to taste, cover with foil and pop into a 325 deg. oven for one half or an hour or until bubbling and a fork penetrates easily.
–         Canned cranberry sauce boring? Buy fresh and follow package directions. When cooked, grate in fresh ginger and orange rind, making a delicious difference in taste.
–         Forgo that recipe for heavy rolls this year and buy premade croissants from Ben Lomond/Scotts Valley markets or frozen unbaked ones from Trader Joe’s. I guarantee these will please your guests.
–         *As for the turkey dressing itself, I will not suggest any changes here…in most households that would be a sacrilege.
Remember, it’s the little things that count. Now, stand back and receive all the praise surely to come your way.
Strawberry Cream Cheese Jell-O with Pretzel Crust
–         2 cups of finely crushed pretzel ‘stix’
–         Add 12 oz. melted butter and ½ cup granulated sugar
–         Mix well and press evenly into a 9×12 pan
–         Bake 10 min. in a 350 deg. oven and let cool
–         Add the following mixture:
–         1 cup heavy cream, whipped
–         8 oz. softened cream cheese
–         ½ cup granulated sugar
–         Whip until smooth and spread over pretzel layer
–         Refrigerate
–         Mix the following ingredients:
–         6 oz. Strawberry Jell-O with 2 cups boiling water
–         Cool and add 2 cups sliced strawberries
–         Pour over cream cheese layer and refrigerate overnight
–         Cut into 3 in. squares and serve on shredded lettuce with a drizzle of balsamic vinegar and a dollop of sour cream on top.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at

cz****@co*****.net











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