Endless Thanksgiving Possibilities

Turkey - braised, brined, basted or tofu? Potatoes - sweet, mashed or mashed sweet potatoes? Cranberries - jellied, whole, canned or fresh? Dessert - pie, of course pie, but which one, apple, pumpkin, pecan; maybe cheesecake?

It’s Thanksgiving and the possibilities are endless. Every year I spend hours flipping through magazines, cookbooks and my tattered old recipe box reading recipes and deciding if I’m going to keep tradition or break it. And with the inclusion of on-line shopping, for out-of-season, difficult to find ingredients, the sky is the limit. For me, it is very easy to get caught up in the over complication of the celebration. However, there is one very important mainstay to our holiday table that keeps me grounded, where we depend completely on the bounty at hand, our family cornucopia.

Though the cornucopia or “horn of plenty” is one of the most recognized symbols of Thanksgiving, rarely is attention given to its meaning and origin. When I was in high school I learned from an outstanding literature teacher that the Cornucopia came to the American Thanksgiving table via Greek mythology. It is believed that the horn shaped basket is modeled after a goat horn, specifically the goat horn of Amalthea, a goat that watched over the Greek god Zeus when he was a child.

There are several variations of the story, but two versions are most common. Either Zeus broke the horn off of Amalthea and, feeling quite badly about the incident, offered it back to Amalthea promising her abundance. Or the alternative version of the story suggests that, while playing, Amalthea broke her own horn and offered it to Zeus as a sign of reverence. Hence, the basket shaped horn exemplifies reverence and abundance; a perfect representation of our American Thanksgiving.

In early November on our morning walks with our dogs, my husband and I begin picking up acorns and oak leaves. When we get home we tuck them into the empty cornucopia basket. Day by day we add red grape leaves and pinecones scavenged from our early romps. Lemons from our tree, along with persimmons and pomegranates from our neighbors’ trees add to the poupourri of color, fragrance and texture. This year, sheer auburn ribbon, salvaged from an unexpected gift, presented itself for an alluring finishing touch.

Like our perfectly imperfect cornucopia and the family and friends that gather to share the holiday with us, the Thanksgiving meal will come together a little at a time. Everyone, like every dish will add and enhance our celebration creating an opportunity to be reverently thankful for the abundance of bounty, family and friends.

Happy Thanksgiving!

Pumpkin Pie

Making a pumpkin pie from scratch isn’t nearly as daunting as one may think, and the earthy, rustic flavor that a fresh pumpkin gives is well worth the extra effort. This is a tried-and-true recipe I’ve enjoyed making many times.

Start with a sugar baby or pie pumpkin.

Wash pumpkin, cut into quarters, remove seeds and stringy stuff.

Peel and chop the pumpkin into cubes, cover with water and bring to a boil, reduce heat to a simmer and cook until fork tender, 12 to 20 minutes.

Drain the water and mash the pumpkin with a potato masher or puree in a food processor.Fresh pumpkin pie(About.com Southern Food)

Ingredients:
½ cup light brown sugar, firmly packed
½ teaspoon salt
1/8 teaspoon cloves
1½ teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1¾ cups fresh cooked pumpkin, pureed or mashed (one 3- to 4-pound sugar baby will yield this amount)
¼ cup light corn syrup
2 eggs slightly beaten
2 tablespoons melted butter
½ cup evaporated milk
½ cup milk, scalded egg white
1 unbaked pie shell (9-inch, recipe follows)
Whipping cream

Preparation:
Mix sugar, salt and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into shell and bake in 375-degree oven for 25 to 35 minutes. A knife should come out clean when inserted in the center. Top with fresh whipped cream.

Pie Crust
(For 9-inch pie; “Heart of the Home Cookbook,” Susan Branch, 1986)

Ingredients:
1½ cups unbleached flour
¾ cup shortening (butter flavor or regular)
¾ teaspoon salt4 or 5 tablespoons ice water

Combine flour, shortening and salt. Using pastry cutter, cut through until dough is in pieces the size of peas. Mixing with fork, slowly add just enough ice water until dough holds together in a ball. Roll out on floured board, place in pie pan, trim and crimp edges.

Patti’s tip: Use a gentle hand while making pie crust. Too much handling of the dough will make it tough instead of flaky.

Note: 1¾ to 2 teaspoons pumpkin pie spice may be substituted for cinnamon, ginger and cloves, but the taste will be slightly different.

2nd note: Shelf life for spices is around six months. Replace last year’s spices to ensure best results.