Much Ado About Stuffing

Much Ado About Stuffing

Thanksgiving. New Traditions: Second Dessert

Blueberry Crumb, Apple Lattice, Perfect Pecan

Henry’s Famous Smoked Turkey

Of course its your favorite holiday!
Browse the links below to some of our favorite recipes, or check the column of “tags” on the right edge of the blog for more ideas.
One of our favorite “New Traditions” (is that an oxymoron?) is “Second Dessert”. Second Dessert solves two problems at once.
First, keeping kosher means that your Thanksgiving pie crusts will not be made with butter, and will not be served with whipped cream or ice cream. (And might contain nasty margarine/transfat/stuff).
Second, you know how after you finish all the yummy dinner, you kind of feel too full for dessert, but then you kind of start scrounging around for a snack a couple hours later.
So, our tradition has become: Dinner (at 5-ish), a light dessert for those who want it (apple cake, a brownie, some fruit). We continue on to a lively game of Charades, Trivial Pursuit, or Guitar Hero.
Then some time later (consult your Rabbi or the most “Jewy” in your crowd for the specific time frame), Dig into a rich, non-pareve, whipped cream garnished dessert.

Hey, all traditions had to start somewhere.

Indian Pudding
4 cups milk
1/2 cup granulated sugar
1/2 cup cornmeal
3 eggs, slightly beaten
1 tsp. ground cinnamon
1 tsp. ground ginger
grated fresh nutmeg to taste
1 tsp. salt
1 cup molasses
1 tsp. grated orange peel
Vanilla ice cream
Heat oven to 325 degrees. In a saucepan over low heat, scald milk and sugar. Gradually stir in the cornmeal. Cook and stir constantly until smooth and slightly thickened. Remove from heat. Stir in eggs, cinnamon, ginger, molasses, nutmeg, and orange peel. Mix thoroughly. Pour into greased 2-quart casserole. Bake 1 1/2 hours. Serve with vanilla ice cream.
Makes 6 servings.


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