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Happy Thanksgiving!

In lieu of our regular Wednesday post, our writers have decided to share some of their favorite holiday recipes. We at Winter Street wish everyone a wonderful Thanksgiving!

Liz Ciampa

Auntie Kerry's Kissed Caramel Hot Mulled Cider

Fresh apple cider

Mulling spices

Caramel-flavored vodka

To prepare the hot mulled cider: place loose mulling spices (such as crushed cinnamon, whole cloves, dried orange peel, whole allspice, nutmeg, etc; also, they are seasonally available prepackaged at supermarkets) in a cloth garni bag, a tea ball, or cheesecloth.  Place the spices and their container into a pot of fresh cider; simmer. Use 2 T spices per quart of cider; simmer 30 min for 1 quart; 60 min or more per gallon. When hot mulled cider is ready, enjoy as-is or add caramel vodka and stir: 1/2 jigger (3/4 oz.) per 8 ozs. cider. Adjust to taste and enjoy! This is a wonderfully warming drink in the fall and is fun to share with family and friends throughout the holiday season.

--Liz Ciampa, Beverly, Mass.

Law Hamilton

Base is a flavored butter that we traditionally make in the fall and use all winter.  We baste our turkey with it, saute veggies, pan sear pork chops, etc.  It takes sage, thyme, parsley and rosemary well.  Store in the refrigerator, it may separate and can be mixed back together.  

4 cups fresh apple cider 

2/3 cup maple syrup

2 teaspoon grated lemon peel

2 teaspoon salt

2 teaspoons pepper

1 1/2 cups unsalted butter (3 sticks) - room temperature

In a large sauce pan over medium heat reduce the apple cider and maple syrup until reduced to 1 cups.  Remove from heat and cool slightly.  Add lemon peel, salt and pepper.  Whisk in butter until melted.  Pour into storage containers. Wait until completely cooled before putting into the refrigerator, stirring if it starts to separate.

Beth Walsh

My recipe for Crabbies may be one you already know, but I felt compelled to share because I cannot remember a family gathering where these delicious little nuggets did not make an appearance. Enjoy!

1 stick butter or margarine softened 

1 jar Old English cheese spread

2 tab. mayonnaise 

1/2 tsp. garlic salt 

1/2 tsp. seasoned salt 

7 oz. crab meat 

6 English muffins 

Mix all ingredients together. Spread on muffins. May freeze until ready to use. Broil until golden brown. Cut each muffin into 6 wedges and serve

Lauraine Lombara

 STUFFING OR DRESSING FOR THANKSGIVING TURKEY

Stuffing: cooked inside the bird-not my choice anymore.

Dressing: cooked outside the bird in a casserole-safer, more convenient to carry as a side and less cook time for the turkey. When butter, stock or a little pan drippings are added-same flavor results.

This recipe for dressing is enough for a 12-15lb. bird and will serve about 12 people. Double the recipe, if necessary. You can add or subtract from the ingredients or “improvise”; my favorite way of cooking. This is a recipe from my parents, both great cooks, which I have tweaked each time I make it; so folks, if you need “precise “ measurements, I say you should move on to the cookbooks or internet.

You will need:

12 cups soft breadcrumbs-hearty white, wheat(or mix) bread 1 stick of butter

½ cup broth or stock, chicken, vegetarian 1 cup sliced celery(@2 large ribs)

2 large onions, chopped small 2-3 garlic cloves, minced

1lb. fresh mushrooms, any kind, rough chopped ½ cup raisins, dark or golden

½-3/4 lb. Italian style chicken sausage meat 1 apple, cored and rough chopped

(use hot, pork; your choice-squeeze meat from casing) ½-3/4 cup flat leaf parsley, chopped

½ cup grated parmesan, romano(or mix)cheese

Spices: dry or fresh-I usually use @ 1tsp. poultry seasoning, 1-2 tsp. each, fresh rosemary and thyme and ½ tsp. sage. I limit the salt b/c of content in cheese, sausage meat and stock/broth. Use salt and pepper(fresh ground black) or dried red to taste.

In a large fry pan, saute sausage meat until lightly browned; pour off excess fat and set aside the meat.

Add 2 Tbs. butter to pan and saute onions, celery, garlic until wilted. Add apples and mushrooms and cook for a few minutes.

Microwave the broth to heat; pour small amt. over raisins to soften for a few minutes. Remove raisins-save broth. Add raisins and herbs/ spices to pan mixture ; heat few minutes to combine.

In a large bowl(with room to toss), combine the bread crumbs(not as small as dried stuffing mix-about the size of small croutons), cheese , parsley, sausage meat, veggies from pan, reserved broth and butter which has been melted). Toss lightly to combine. If it seems too dry, add more broth, melted butter some pan drippings, or water; if too moist, add more bread or dry stuffing mix.

Bake at 350F in one large or two smaller, well coated (butter, oil, spray), oven-proof c asserole dishes, for about 45 minutes. I cover with foil for the first 30minutes and then uncover the last 15 minutes.

This can be done as Mr. Tom Turkey sits and rests from his oven roast.

N.B. If you care to add nuts, especially, pignoli or other tree nuts, warm in a pan to increase flavor prior to adding to mix; grated carrots, chestnuts, pre-cooked and chopped, fresh chopped fennel(blanched for a few minutes), eggs, beaten, or ground pork instead of sausage meat.

This is a surprise stuffing/dressing. You can tailor it to your taste. Have fun and enjoy the prep. In the words of my dear mother, “If you put in good ingredients and make it with love, it will come out delicious”!!!!

Have a very HAPPY Thanksgiving and be thankful for all our blessings.

Gail Balentine

Mincemeat Pie

Minced Pies are an English tradition, dating back centuries, that are said to have originated when the crusaders returned from the Middle East with recipes for what became a way to preserve meat without salting or smoking it. The pies were typically made with mutton, lamb, venison or beef, suet, fruits and spices and soon became known as Christmas Pies. Because they were associated with the holiday, three spices (usually cloves, cinnamon and nutmeg) were used to represent the three wise men and the pies were baked in oblong shapes to represent a manger. Pies like these are still made and enjoyed today.

A lighter, sweeter, meatless version evolved over time, also. It’s called “Mock Mincemeat” and is made with fruit and spices or with green tomatoes, fruit and spices. Recipes for how to make mincemeat from scratch with meat or without are available online and in cookbooks.

A shorter and simpler way to enjoy mincemeat pie today is to buy one of the prepared products (such as None Such) at the supermarket. Read labels carefully as ingredients vary - some prepared mixes may contain meat or brandy as well as fruit, sugar and spices.

Prepare a pie shell and EITHER follow package directions to use as is OR some manufacturers provide recipes for adding other ingredients on the label itself or on their website. Since this pie is very filling, if it’s being made to serve the next day, a lattice crust top works well to keep it a bit lighter. If you want to make the pie ahead and freeze it, a full crust top works best.

Over the years, I’ve made Mock Mincemeat from scratch at the end of the growing season when the garden is full of green tomatoes and the apples are just coming in but I’ve also bought jarred products and added ingredients. Either way, it has been a delicious family tradition that I hope you try sometime. Happy Thanksgiving!