Events: Revolutionary Thanksgiving Recipe Extravaganza!

Preparing Four Pounds Flour "signature" apple tart.

The event yesterday at Old Stone House was a huge success: all the food was cooked and delicious!  We had a big turnout, thanks in part to some great press leading up to the event, including a listing on Grub Street, an article in the Village Voice and, my favorite, a wonderful feature on Brokelyn.  I'm going to be posting photos from the event photos soon!

Thanks to everyone who came out; also a big thanks to D'Artagnan for donating the wild turkey and the venison; and to Red Jacket Orchards who donated historic baking apples, the Newtown Pippin.

Many of those who attended requested my recipes, so I thought I'd share them with you here.  They are all incredibly simple and delicious, and perfect for your Thanksgiving table.

All three of these receipts were adapted from the first American cookbook, American Cookery by Amelia Simmons.  A hearth is not necessary to prepare them; you'll do just fine in a modern kitchen.

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Stuffing for a Turkey

This recipe makes enough for one stuffed bird. If you plan to serve it as a side; bake it in a casserole at 350 degrees for 45 minutes.

1 loaf bread or cornbread
1 stick butter
1/4 lb salt pork or fat back; or 4 slices bacon.
2 eggs
1 tsp savory
1 tsp marjoram
1 handful fresh parsley, torn
10 leaves fresh sage, torn
1 tsp each Salt and pepper, or to taste.

1. Tear bread into small pieces and put in a large bowl.

2. Melt butter and pour over bread.

3. Finely chop pork and add it to the bread mixture.

4. Add remaining ingredients.  If the mixture seems too dry, add another egg.

5. Stuff into a turkey.


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Squash Pudding

This recipe is a bit labor intensive.

2 small or one large squash. (I used 2 butternut squashes)
3 baking apples
Juice of 1/2 an orange
1/2 cup sugar
2 slices bread or 3 tablespoons unseasoned bread crumbs
1 cup cream
1 tablespoon rosewater
1/3 cup wine
3 eggs, beaten
1 tsp nutmeg
2 tsp salt
1 tablespoon flower

1. Preheat oven to 350 degrees.

2. Peel and core apples.  Slice into 1/2 in - 1 inch chunks.  Add orange juice to prevent apples from browning.  Add to a skillet with  1/4 cup sugar.  Cook on a high heat until apples bubble and steam; turn heat down to medium, and stew for 10 minutes.  Remove from heat and allow to cool.

3. Cut squash into quarters; peel and cut into one inch cubes.  Boil in a large stock pot, in lightly salted water, until tender.

4. Strain squash and add to a large mixing bowl. Mash to desired consistency with a potato masher, wine bottle, or other heavy implement.

5. Combine with remaining ingredients.

6. Bake from 45 minutes- 1 hour, until mixture is hot and bubbly around the edges.


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Pumpkin Pie

2 cups pumpkin (canned or fresh)
2/3 cup sugar
1/3 cup real maple syrup (fresh pumpkin may need an additional 1/3 cup of maple sugar.)

1 teaspoon cinnamon

1 teaspoon mace

1 teaspoon fresh grated nutmeg

½ teaspoon salt

¼ cup milk

1 cup heavy cream

2 eggs, well beaten

¼ cup brandy

1. Preheat oven to 325.  Combine pumpkin, sugar, maple syrup, salt and spices in a mixing bowl.

2. Beat together milk, eggs, cream and brandy.  Add to pumpkin mixture.

3. Pour into an unbaked pastry shell and bake for 1 hour.

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Origin of a Dish: Green Bean Casserole

I want to stick my face in it.

The most recent issue of Martha Stewart's Food magazine contains an abomination: a recipe for Green Bean Casserole in which all of the components are made from scratch. Shallots are hand-breaded and pan-fried. Mushrooms are seasoned and sauteed in cream. Ridiculous!

My mom and I got into a heated debate over the legitimacy of this recipe. Mom thought it might be good; I conceded that it might. However, this recipe takes a dish that was designed to be extraordinarily simple and makes it incredibly complicated!

I say don't fix what ain't broke. Green Bean Casserole was created in the 1950s during an era of canned convenience food. It has survived as a traditional Thanksgiving side dish not only because of its simplicity, but because it happens to be delicious.

From the Campbell's Kitchen webpage:

"Deemed the 'mother of comfort food,' Dorcas Reilly led the team that created the Green Bean Casserole in 1955, while working as a staff member in the Home Economics department of the Campbell Soup Company.

...She says the inspiration for the Green Bean Casserole was to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell's Cream of Mushroom Soup. Like all great recipes, the casserole requires minimal number of ingredients (just five), doesn't take much time, and can be customized to fit a wide range of tastes.

In 2002, Mrs. Reilly appeared at the National Inventor's Hall of Fame to donate the original copy of the recipe to the museum. The now-yellowed 8 x 11 recipe card takes its place alongside Enrico Fermi's invention of the first controlled nuclear reactor and Thomas Alva Edison's two greatest hits: the light bulb and the phonograph."

(Editor's Note: I can find no evidence that this recipe card is actually in the Inventors Hall of Fame.)

This Thanksgiving, reenact a tiny bit of American history, and make the classic Campbell's Green Bean Casserole.


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Classic Green Bean Casserole
from Campbell's Kitchen

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cuponions in a 1 1/2-quart casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3. Bake for 5 minutes or until the onions are golden brown.