Thanksgiving 2009
We traveled around the holiday this year, something I usually avoid. But the flight east was easy, then we met family for lunch before driving south in time for a real barbecue supper. The boys played well together, and were affectionate with family, especially their great-grandmother, recovering from hip surgery at 93. The feast came together, as did family we didn’t think we’d see because of a timely improvement for an unexpected illness. The weather was good, beautiful for our drive back to the airport. We met more family again for lunch, arrived early to our gate, and 30 minutes early home to Minnesota. I read four books in five days (Odd and the Frost Giants, Olive Kitteridge, The Guernsey Literary and Potato-Peel Pie Society, and The Good Thief), all of which I enjoyed.
It was a family visit with countless logistics, yet it came together seamlessly with joyful reunions, and quiet time to read and relax. I often remark that family visits are not the same as vacations, but this one, this rare perfect one, actually was. I was and am thankful for it.
The Thanksgiving table:
Creamed spinach from Smitten Kitchen:
Savory Corn Pudding, from Cook’s Country:
Savory Corn Pudding, serves 8 to 10
1 tablespoon unsalted butter , softened, for greasing casserole dish
Table salt
6 cups frozen corn
1 1/2 cups heavy cream
6 large eggs , lightly beaten
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon sugar
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh basil1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2-quart casserole dish with butter. Bring large kettle of water to boil for water bath. Bring 2 quarts water to boil in large saucepan for corn.
2. Add 1 tablespoon salt and corn to boiling water and cook for 1 minute. Drain in colander and dry with paper towels. Pulse 4 cups corn in food processor until rough puree forms, about ten 1-second pulses. Transfer to large bowl and stir in remaining whole corn, 1 teaspoon salt, cream, eggs, cheese, sugar, cayenne, and basil until combined.
3. Pour corn mixture into casserole and transfer dish to roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Place roasting pan in oven and bake until pudding is set and a few brown spots appear around edges, 40 to 45 minutes. Remove casserole from water bath, transfer to wire rack, and let set for 5 to 10 minutes before serving.
Make Ahead:
The corn can be cooked, processed, and mixed with the whole corn, salt, cream, cheese, sugar, and cayenne up to 2 days in advance. Refrigerate until ready to use, then stir in the eggs and basil when ready to cook.
Grandmother’s Famous Cranberry Bread, from childhood favorite of mine, and now the boys, Cranberry Thanksgiving by Wende and Harry Devlin
English Toffee Pecan Pie, recipe by Marjorie Johnson (The Minnesota Blue-Ribbon baking lady), and winner of Martha Stewart’s first pie contest.
December 1st, 2009 at 4:02 pm
This year I mixed things up and did creamed kale, mostly because I am on a real kale kick and can’t get enough of it (I’ve been carefully rationing out the leftovers!)! But me oh my does that English Toffee Pecan Pie look delicious… I was quite happy with our Maple Pecan Pie (a Martha recipe), but the next time we make a pie, I think it will be that one!