“Oh, for goodness’ sake.” Sylvia withdrew something from the cupboard that at first glance reminded Anna of the basket carrier for the cut-glass dish. Then Sylvia blew off some dust and set it on the counter, and Anna saw that while it was indeed woven of straw, it was shaped like a curved cone and was far less finely crafted than the basket.
“My sister’s handiwork,” Sylvia said, studying it. “A seventh-grade art project. Strange, but it doesn’t look as bad as I remember.”
“What is it?” asked Anna tentatively, not wishing to offend.
Sylvia’s eyebrows rose. “It’s a cornucopia, of course.”
“Oh, right, right.” Once Anna knew what it was supposed to be, she was able to see the resemblance. “That’s not bad for a seventh grader’s work.”
“You’d think it was David in marble the way my parents carried on about it when Claudia brought it home from school.”
“You know how parents are,” Anna said. “I bet they acted the same way about your schoolwork.”
“That’s a bet you would lose.”
Anna couldn’t believe it, but Sylvia spoke so adamantly that she decided not to pursue the question. “So this cornucopia,” she said instead, “I’m guessing it was for Thanksgiving?”
“That’s right. While my classmates and I were tracing around our hands to make crayon-on-paper turkeys, my sister’s class worked on these marvels.” Sylvia sighed and shook her head as Anna picked up the cornucopia to examine it. “Their teacher was a bit eccentric. When I had her a few years later, she had us make papier-mâché pilgrims. Mine was so frightful it would have been better suited for Halloween.”
Anna burst out laughing. “I’d love to see it. Please tell me it’s in one of these cabinets.”
“I certainly hope it was discarded long ago. In fact, if I recall correctly, I threw it in the trash myself before Thanksgiving weekend was over.” Sylvia took the cornucopia, and for the first time Anna saw her regard it with something close to fondness. “This cornucopia was the centerpiece of our Thanksgiving table every year from the time Claudia brought it home from school. When we gathered for our holiday feast, each member of the family placed something in the cornucopia that represented what they were most thankful for that year. My mother always placed a photograph of our family, naturally. My father usually added something like an apple or a horseshoe to represent our thriving farm. Claudia usually drew a picture of our parents, or of Jesus, or sometimes our family with Jesus—a transparent attempt to win praise from the adults for her goodness and piety, if you ask me, but they always fell for it.”
“What were you thankful for as a child?” Anna asked.
“Oh, when I was very young I would cram a favorite toy into the cornucopia and leave little room for anything else. In later years I would contribute a favorite poem, or a picture, and once I tried to re-create Elm Creek Manor in popsicle sticks. Claudia said it looked like an outhouse, but my father said it was an excellent likeness.”
Anna nodded, hiding a smile, and didn’t point out that Sylvia’s father, at least, appeared as biased about his younger daughter’s artistic achievements as his elder’s.
“Grandparents and aunts and uncles and cousins all contributed something to the cornucopia,” Sylvia continued, “and after supper, we examined the items one by one as each person explained what they were most grateful for that year and why.”
“It sounds like a wonderful tradition.”
“It was, indeed. Some years it wasn’t easy to narrow our many choices to only one, and other times it was difficult to feel sincerely grateful for anything. Either way, our tradition never failed to remind us to consider how much we had to be grateful for, even in the most difficult of times.”
Anna watched as Sylvia gently placed the cornucopia in a clean, sturdy carton. “Maybe we could resume the tradition this Thanksgiving.”
“Perhaps we should,” said Sylvia. “This year, I for one will need the reminder to count my blessings.”
“Why?” asked Anna. “Is something wrong?”
Sylvia’s expression softened and she reached across the counter to pat Anna’s hand. “Nothing serious, my dear. It’s just that it will be a lonelier Thanksgiving than usual around here this year. Usually the Elm Creek Quilters spend Thanksgiving Day with their families, of course, but the next day, we gather here for quilting and a special feast. Everyone brings a dish to pass—”
“Another potluck,” Anna broke in, smiling.
Sylvia nodded. “We’re partial to them, as you’ve already discovered. This potluck, however, has a theme: Our recipes have to use leftovers from our Thanksgiving dinners. Sarah makes a turkey tetrazzini that’s second to none.”
Anna still didn’t understand the reason for Sylvia’s sudden melancholy. “But not this year?”
“Unfortunately, no. Since Judy moved to Philadelphia, she obviously can’t make it, and you’ve no doubt already overheard Gwen lamenting that Summer is too busy with her graduate school studies to come home until the end of fall quarter.”
Anna had not heard any such thing, and Summer’s boyfriend drove her to the manor almost every day. “Does Jeremy know?”
“I have no idea, dear. I assume Summer has told him.” Sylvia eyed Anna curiously. “But if he hasn’t mentioned it, perhaps not.”
Anna shrugged, suddenly uncomfortable, although she could not say exactly why. “Two people will be missing, but surely the rest of you can celebrate.”
“Three. Bonnie’s traveling, too, and I don’t think she’ll return to Waterford for Thanksgiving. If anything, she’ll spend the holiday with one of her children out of town.” Then Sylvia shook her head as if to clear it of nonsense. “What’s the matter with me? I’ve been thinking only of the friends who have departed and not of the new friends recently arrived. That’s reason enough to be grateful, to give thanks. You’re absolutely right, Anna. We must continue our tradition, and—” She gave her sister’s cornucopia an affectionate pat. “This will be our centerpiece. I already know what I’ll tuck inside it on Thanksgiving Day. You’ll come, won’t you, Anna? I insist. For Thanksgiving as well as the Elm Creek Quilters’ celebration the next day.”
“I wouldn’t miss it,” Anna exclaimed, “but I’m not coming as a guest. Do you think I’d let anyone else prepare the first Thanksgiving feast in my new kitchen? I’ve had the menu planned for two weeks!”
She had already resolved that it would be the most delicious Thanksgiving dinner any of the Elm Creek Quilters had ever tasted. Now she had an extra incentive to make the occasion memorable, not for the absence of beloved friends, but for the enticing aromas and scrumptious flavors of roast turkey, butternut squash, sweet potatoes, and pumpkin pie—all the traditional flavors of the season presented as Anna’s gift of gratitude to her new colleagues and future friends.
Apple Cider–Cheddar Fondue
Serves 6
4 cups shredded sharp cheddar cheese
1 tablespoon plus 1 teaspoon cornstarch
1¼ cups apple cider
2 teaspoons lemon juice
1/8 teaspoon ground nutmeg
Kosher salt and black pepper
12 ounces cooked sausage, cut into bite-size pieces
1 small loaf sourdough bread, cut into cubes
2 large apples, cored and sliced
Place the cheese, cornstarch, cider, lemon juice, and nutmeg in a heavy-bottomed pot and cook over medium heat until the cheese has melted and the mixture is smooth, about 5 minutes. Season to taste with salt and pepper. Transfer to a fondue pot and serve immediately with sausage, bread, and apples.
Roast Turkey
Serves 10 to 12
One 12-to 15-pound turkey
2 medium onions, halved and coarsely chopped
2 to 3 carrots, coarsely chopped
2 celery talks coarsely chopped
1 lemon, quartered
2 rosemary branches, 4½ to 5½ inches, or thyme, 3 to 4 inches
4 tablespoons
(½ stick) unsalted butter, melted
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup water
Adjust one oven rack to the lowest position and remove the remaining racks. Preheat the oven to 425 degrees F and line the bottom of a 12-inch V-rack with aluminum foil. Poke holes in the foil with the tip of a skewer or knife. Place the V-rack in a large shallow roasting pan.
Remove the neck, heart, and gizzard and set aside to make the gravy later. Discard the liver (the soft, reddish brown globelike thing).
Rinse the turkey, inside and out, several times with cold running water. Pat dry with a paper towel several times: The turkey skin should be as dry as possible.
Place the onions, carrots, celery, lemon, and rosemary in a medium bowl and toss to combine. Set aside. Brush the turkey breast with 2 tablespoons butter, then sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Set the turkey breast side down on the V-rack. Brush the turkey back with the remaining 2 tablespoons butter and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Fill the cavity with half the vegetable mixture. Scatter the remaining mixture in the roasting pan; pour 1 cup water over the scattered vegetables.
Transfer the pan to the oven and cook for 1 hour. Remove the roasting pan from the oven and transfer it to a countertop; close the oven door. Do not place the turkey on the oven door.
Lower the oven temperature to 325 degrees F.
Using a clean dish towel or two pot holders, turn the turkey breast side up. Return the roasting pan to the oven and cook until the dark thigh meat reaches 170 to 180 degrees F, the legs move freely, and the juices run clear (not pinkish red), about an additional 2 hours. Remove from the oven and let rest, uncovered, for about 20 minutes. (Throw the dish towel in the washing machine.)
Cranberry Corn Bread Dressing
Serves 8 to 10
1 tablespoon olive oil or unsalted butter
1 Spanish onion, chopped
4 celery stalks, diced
2 Granny Smith apples, peeled if desired, and diced
1 cup fresh cranberries
7 to 8 cups day-old crumbled corn bread (homemade or store-bought)
½ cup chopped walnuts or pecans
3 tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons dried sage
3 tablespoons chopped fresh rosemary, or 1 tablespoon dried
3 tablespoons chopped fresh thyme, or 1 tablespoon dried
1 teaspoon kosher salt
2 tablespoons dry vermouth
2 large eggs
Preheat the oven to 350 degrees F. Lightly butter a 9 x 13-inch pan.
Place a medium-size skillet over low heat and when it is hot, add the oil. Add the onion, celery, apples, and cranberries and cook until tender, 15 to 20 minutes.
Add the remaining ingredients, mix well, place in the prepared pan, and transfer to the oven. Bake until golden brown on top, about 35 minutes.
Green Bean Casserole
Serves 6 to 8
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds green beans, trimmed and blanched
Grated zest of ½ orange
½ teaspoon kosher salt
¼ teaspoon black pepper
Place a large skillet over high heat and when it is hot, add the oil and butter. When the butter has melted, add the green beans and cook until heated through, about 3 minutes. Add the orange zest, salt, and pepper.
Butternut Squash
Serves 6 to 8
2 medium-size butternut squash, cut in half lengthwise
¼ cup (½ stick) unsalted butter, at room temperature
2 tablespoons honey or maple syrup
Juice and grated zest of ½ lemon
1 teaspoon grated fresh gingerroot (optional)
½ teaspoon kosher salt
¼ teaspoon black pepper
Preheat the oven to 400 degrees F. Lightly butter a baking sheet. Place the squash, cut side down, on the prepared baking sheet and roast until tender, about 1 hour. Set aside to cool slightly. Scoop out the seeds and remove the skin.
Transfer the squash to a food processor fitted with a steel blade, add the remaining ingredients, and process until smooth. Cover and refrigerate overnight in a storage container or place in a large pot and cook until heated through. Serve immediately.
Pomegranate-Cranberry Sauce
Yield: about 2 cups
One 12-ounce bag cranberries (3 cups)
¼ cup pomegranate or orange juice
½ cup light brown sugar, loosely packed
½ teaspoon kosher salt
Grated zest of 1 orange
¾ cup lightly toasted pecans or walnuts, coarsely chopped
Seeds from 1 large pomegranate
Place the cranberries, pomegranate juice, and brown sugar in a small saucepan and cook over medium-high heat, until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside to cool.
Add the salt, orange zest, nuts, and pomegranate seeds. Serve immediately or cover and refrigerate for up to 2 weeks.
Sweet Potatoes
Serves 4 to 6
4 sweet potatoes, peeled and cut in thick rounds
½ cup sugar
½ cup water
4 tablespoons unsalted butter
¼ cup fresh lemon juice
½ teaspoon kosher salt
Preheat oven to 400 degrees F.
Place the sweet potatoes in an 8 x 8-inch pan. Place the sugar, water, butter, lemon juice, and salt in a small saucepan and bring to a boil over high heat. Pour the sugar syrup over the sweet potatoes, cover with foil, and bake for 30 minutes.
Remove the foil and pour off all the liquid into a bowl. Pour the liquid back over the sweet potatoes (basically basting them), return to the oven without the foil, and cook until caramelized and bubbly, about 30 additional minutes.
Pumpkin Pie
Serves 8 to 10
For the crust:
3 cups all-purpose flour
1 teaspoon sugar
¾ teaspoon kosher salt
¾ cup (1½ sticks) unsalted butter, chilled and cut in slices
6 tablespoons shortening
1/3 cup ice water
For the filling:
3 large eggs
1 cup light brown sugar, loosely packed
2 cups canned pumpkin puree
11/3 cups light cream
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
Whipped cream, for garnish
To make the crust: Place the flour, sugar, and salt in a food processor fitted with a steel blade and process until combined. Add the butter and shortening, a little bit at a time, and process until it is pebbly. Gradually, while the machine is running, add the water and process until the dough pulls away from the sides and starts to form a ball. Form into two balls and then press down to form two disks. Cover with parchment paper and refrigerate one disk at least 1 hour and up to overnight. Cover the remaining disk with plastic wrap (over the parchment paper) and freeze for up to 2 months.
Preheat the oven to 400 degrees F.
Roll out the pie dough to form an 11-to 12-inch round and place in a 9-inch pie plate. Crimp the edges if desired. Poke holes with a fork in the bottom of the crust. Cover the shell with aluminum foil, transfer to the oven and bake for 10 minutes. Remove the foil and fold it into a strip so that you can use to cover the crust edge only. Return it to the oven and bake until the bottom is just golden, about 10 minutes.
To make the filling: Place the eggs and brown sugar in the bowl of a stand mixer fitted with a paddle or whisk and blend until smooth, about 1 minute. Add the remaining ingredients and pour into the prepared pie shell. Transfer to the oven and bake until firm, 25 to 30 minutes. Set aside to cool. Serve at room temperature or re
frigerate at least 2 hours and serve cold, accompanied by whipped cream.
Apple-Pear Crisp
Serves 6 to 8
For the filling:
3 cups diced Granny Smith apples
3 cups diced Bartlett pears
2 tablespoons sugar
2 tablespoons all-purpose flour
For the topping:
1 cup all-purpose flour
1 cup rolled oats
3 tablespoons sugar
¼ cup light brown sugar, loosely packed
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted
Preheat the oven to 375 degrees F.
For the filling: Place the fruit, sugar, and flour in a large bowl and toss well. Pour into an 8 x 8-inch pan.
For the topping: Place the flour, oats, sugars, and salt in a large mixing bowl and toss well. Add the butter and toss again until it forms a consistent texture. Sprinkle on top of the fruit.
Place the pan in the oven and cook until lightly browned on top, 35 to 40 minutes. Serve warm or at room temperature.
Turkey Tetrazzini
Serves 6 to 8
For the filling:
2 tablespoons unsalted butter
2 Spanish onions, chopped
1 carrot, cut in small dice
1 celery stalk, cut in small dice
10 to 12 ounces button mushrooms, sliced
2 tablespoons all-purpose flour
3½ cups turkey or chicken broth
½ cup heavy cream
3 tablespoons dry sherry
Juice and grated zest of 1 small lemon
½ teaspoon dried thyme
2 teaspoons kosher salt
1 teaspoon black pepper
4 cups shredded turkey or chicken
4 cups cooked spaghetti, cut in half
2 cups frozen peas
For the topping:
½ cup panko breadcrumbs
½ cup finely grated Parmesan cheese
1 teaspoon kosher salt
Preheat the oven to 450 degrees F.
Elm Creek Quilts [13] The Quilter's Kitchen Page 8
