Memories of our childhood Thanksgivings feasts, fond or quirky, we all have them. I asked our team if they would share with me their most memorable Thanksgiving F&B (that’s food & beverage) traditions.
1. Paris Peas by Eliot Dalton
“Somehow when my Mom came back from going to a fancy cooking school in Paris, she came up with World/Whirled Peas: Fresh or frozen peas. (it would be healthy if you stopped here).”
- Blend peas with unsalted butter and half & half until desired consistency.
- Add crumbled smoked bacon
Footnote: “We always wondered what she really did in Paris!”
2. PB on a Roll by Scott Bushnell
“My mom and her sister married my dad and his brother and, along with my maternal grandparents, the three families got together for all holidays…and Thanksgiving was a favorite. I still get ribbed to this day, many decades later, that despite the lavish spread of our traditional Thanksgiving dinner, I asked for peanut butter to put on the roll. I was only 8…when will they ever get past it?”
Now for a quick libation to wash down the PB.
3. Festive Signature Cocktail by Dana Moos
- Muddled fresh cranberries
- Splash of rosemary & cranberry simple syrup
- Splash of soda
- A sprig of rosemary
- Over ice
4. Hot Apple Cranberry Crumble by Marilyn Bushnell (Originally from The Mainstay Inn, Cape May NJ). “We always make this apple cranberry compote that is still a favorite with the family. This will always remain on the menu!”
5. Pumpkin Pie topped with Whipped Cream and Toasted Coconut by Rick & Janet Wolf
I make the pumpkin pie from a recipe passed down from my Grandmother (Ga Ga). The recipe was all in her head, nothing written down. In the latter part of her life, I had her show me the recipe. It has changed over the years but one thing I never change is the amount of clove, cinnamon, ginger and black pepper. It makes it oh so spicy and a rich dark amber color. The toasted coconut came later, a tradition from Rick’s mother. A wonderful blend of flavors.
6. Corn Pudding by Peggy Scherman (Peter’s favorite)
Preheat oven to 350
- 4 (11 oz each) cans of corn drained
- 1/3 cup flour
- 2+ Tbsp. sugar
- 4 Tbsp. salted butter
- 1 1/3 Tbsp. yellow cornmeal
- 1 cup milk
- 3 eggs
- 1/4+ tsp salt
Process 1 can of corn and remaining ingredients in a blender or food processor until smooth. Add this mixture to remaining 3 cans of corn. Pour into lightly greased 2 qt. baking dish and bake at 350 for 1 hour or until set.
More Thanksgiving F&B traditions, memories and sentiments.
From Peggy Scherman-“Thanksgiving is always at our house with our state-side kids and now our granddaughter, Charlie. When it is all over we kiss the kids good-bye, send them off with leftovers, and then dig into those dishes. (I help some, but Peter does the lion’s share, sending me off to bed.) And that’s the way we do Thanksgiving at the Scherman’s.”
From Dana Moos-“I used to do a turkey inspired by my grandmother, except she cooked hers in a bag. One year she started an oven fire at my house when she cooked for us when we were little and my parents were on vacation!!”
From Tish Dalton-“There will be 20 of us this year. The job of roasting a turkey always comes to me. I roast it in a bag, with a few onions, celery stalks, carrots and a dose of white wine. The bird is always juicy and the ‘drippings’ are awesome.”
From Linda Hayes– “Following the traditional meal, we relaxed around the tradition of working a jigsaw puzzle and then enjoyed dessert two hours later. Homemade pumpkin pie, pecan pie (with all the pecans placed pretty side up) and our favorite, mincemeat pie. And the puzzle tradition continues with my children too. This year I’m going to try Dana’s cocktail and Rick’s toasted coconut!”
From Rick Wolf-“Most of all, it’s the time together with family and friends and the traditions and memories we create that make this my absolute FAVORITE holiday of the year”!
From Janet Wolf-Ditto
Thanks for Listening and from The B&B Team we wish you all a wonderful Thanksgiving holiday!