Thanksgiving Fixings - Tried and True With Some New Twists

Almost everyone sticks to tradition on Thanksgiving; either your family members bring their tried-and-true, or you make yours—or both. The basic deal goes something like this: turkey with stuffing, mashed potatoes and gravy, cranberry sauce, sweet potatoes, green vegetable, fruit salad, rolls, relishes and pumpkin pie. I have a friend whose family decided this year they all wanted ham—but that is the exception.


Well, I would never suggest that we stray from this basic meal—we need traditions—and besides, it’s good. I look forward every year to the taste of the wild rice dressing and the pumpkin pie. But if you’re up for a little change, why not do some new twists on the old menu?

Start the festivities with a punch that packs a…ah…er…punch and a lightened up and delicious cheese ball.

Cranberry-orange Punch (adapted from Martha Stewart Living, Dec. 2008)

Serves 12

6 ½ cups water
2 bags (12 ounces each) fresh cranberries
3/4 cup granulated sugar
1 liter champagne
1 1/3 cups vodka, chilled
2 pints orange sherbet, softened slightly

Bring water and cranberries to a boil in a large pot. Reduce heat and simmer for 15 minutes. Strain into a large punch bowl, pressing gently on solids. Discard solids. Add granulated sugar, stirring until sugar dissolves. Cover and refrigerate for up to 1 day. Right before serving, add champagne and vodka to bowl. Top with scoops of sherbet.

For a non-alcoholic version, substitute sparkling apple cider for the champagne and club soda for the vodka.

Revamped Cheese Ball

1 pound cream cheese
8-oz. pkg. goat cheese
1 cup shredded sharp cheddar cheese
1 Tbsp. spicy brown mustard
1 clove garlic, minced
½ cup chopped, toasted pecans
Fresh herbs such as parsley, oregano, basil, thyme and/or chives

Hearty rye bread, sliced thin

Bring all cheeses to room temperature. Blend with electric mixer until soft and fluffy. Add mustard, garlic, and pecans. Form into a ball and roll in the chopped fresh herbs. Serve with thin slices of rye bread or crackers of your choice

This is a delicious new twist on sweet potatoes, guaranteed to please even those who swear they don’t like them.

Mashed Sweet Potatoes with White Cheddar (Better Homes and Gardens, Nov. 2008)

3 pounds sweet potatoes (about 7 medium)
¼ cup butter
1 tsp. kosher salt
3 oz. aged white cheddar cheese, shredded
¼ cup bourbon or orange juice
¼ cup whipping cream
¼ cup packed dark brown sugar
1 large red onion, cut in thin wedges
2 medium red apples, cored and cut in wedges
2 tsp. snipped fresh thyme
¼ tsp. ground black pepper

Preheat oven to 425. Scrub potatoes and prick with fork; place on foil-lined baking sheet. Bake 40 minutes or until tender. Reduce oven temperature to 325. When potatoes are cool enough to handle, scrape pulp from skin. Transfer to bowl. Mash with 2 Tbsp. of the butter and ¾ tsp. of the salt. Stir in cheese, bourbon, cream, and 2 Tbsp. of the brown sugar. Transfer to buttered 1 ½ quart casserole. Cover; bake 30 minutes or until heated through. Meanwhile, in microwave-safe 2-quart casserole, combine remaining butter, brown sugar and salt. Add onion. Microwave on high 3 to 4 minutes or until onion is crisp. Add apples. Cover and microwave 2 minutes more or until apples are tender. Stir in thyme and pepper. Serve with sweet potatoes. Serves 8.

Did you know that in the last ten years, Brussels sprouts have become one of the most popular green vegetables? This may be due to the updated directions on cooking them—so that they don’t become gray, soggy and stinky little cabbages. This next recipe, also from the November edition of BH & G, is delicious.

Creamy Brussels Sprouts

4 slices peppered bacon
1 lb. Brussels sprouts, trimmed and halved through stem end
¾ cup chicken broth
½ tsp. kosher salt
¼ tsp. black pepper
¾ cup whipping cream
Cracked black pepper

Cook bacon over medium heat until browned and crisp. Drain, reserving 2 Tbsp. drippings in skillet. Add Brussels sprouts to drippings; cook and stir for 4 minutes. Add broth, salt and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2-4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.

Here’s a new and really light and refreshing ending to an elegant Thanksgiving dinner.

Frozen Pumpkin Mousse Pie

Graham-cracker, ginger crust

12 graham cracker boards
6 Tbsp butter, melted
2 Tbsp. granulated sugar
½ tsp. ground ginger

Heat oven to 325. Crush graham crackers in food processor. Add butter, sugar and ginger while processor is running. When moist, press into bottom and up side of a 9-inch round springform pan.

Pumpkin Mousse

4 egg yolks
¼ tsp. salt
1 ½ cups sugar
1 can (1-pound) pumpkin
1 Tbsp. finely cut crystallized ginger
1 tsp. cinnamon
¼ tsp. ground cloves
½ tsp. nutmeg
½ cup cognac or bourbon
2 cups heavy cream

Beat egg yolks and salt until thick. Dissolve sugar in ½ cup water in saucepan, bring to boil and boil rapidly until syrup spins a thread—about 230 on candy thermometer. Rapidly beat syrup into egg-yolk mixture and continue beating until it begins to cool. This is best done in an electric mixer at high speed. When slightly cooled, combine with pumpkin, ginger, other spices and cognac. Taste for spice. Whip cream and fold into mixture. Pour into baked and cooled crust. Cover and freeze for 6-8 hours. Release springform sides and decorate with whipped cream and ginger.