Prepare for the feast

Thanksgiving is one of my favorite holidays because it refuses to be commercialized, in spite of the persistent efforts of Black Friday advertisers. Sure, you can buy the best quality ingredients, prepare the most lavish table layout, and race through dessert to queue up at the Best Buy; however, Thanksgiving remains a holiday focused on family and food.

Many of us will head to bed on this Thanksgiving Eve with visions of sausage-sage-stuffing and pumpkin pie dancing in our heads. But many of us will also experience that little nagging voice in the back of our minds, taunting us about that second (third?) helping of pie.

I am not one of those people who loves taking the fun out of everything. I raise my eyebrows and roll my eyes at that person (you know one) who insists on guilt-tripping you for every mouthful of carby, buttery goodness you consume: "It's hard to watch what you eat around the holidays!" "Make sure you don't eat too much--after all, you're not hibernating!" "You're going to have to do double time at the gym next week!"

Oh please. For every person who relishes questioning your extra cocktail or supersized helping of mashed potatoes, there are countless ways in which to enjoy your holiday and not prove that person right by going up a pants-size.

Here is a game plan as you approach the Thanksgivukkah table:

1. Eat small meals throughout the day leading up to the big feast. You will eat your heart out later, so make sure you save room without starving yourself. Enjoy small helpings of high-energy snacks throughout the day. Have a bowl of oatmeal or a high-protein omelette for breakfast--the slow-release carbs and protein will give you consistent energy. Enjoy a small but thoughtful lunch. And, sneak a handful of nuts for those the-turkey-popper-was-supposed-to-pop-half-an-hour-ago moments.

2. Eat food because you enjoy it, not because it's there. A table full of snacks and a kitchen full of food prep pose a potential problem. If you want a bowl of chips, eat a bowl of chips--just don't eat them because they're next to you as you watch the Thanksgiving Day Parade. Same thing goes for the meal itself--resist eating a second serving unless you really want it. Often times, I find myself wanting a second helping because the first was so good. Most of the time, however, that second serving pales in comparison with the first and leaves me with an upset stomach and a lot of guilt.

3. It's a holiday devoted to eating--so, eat. There's really no way around it. Enjoy every turkey drumstick and yam, savor every glass of wine and piece of pie. You don't eat like this every day, and one blip on the radar will not matter. Staying healthy is not a chore, it's a habit. If you're in the habit of eating well and taking care of yourself, one day off the charts will not affect you--because it's not the norm.

4. And, of course, post feast--you're going to be in a food coma, so might as well wind down with a healthy routine for a few days. Skip booze and dessert for the week after the holiday, and eat clean, healthy meals. You'll be resetting your switch and cherishing the memories of that wonderful feast.

xx Madeleine

Turkey Tips and Tricks

If your family is anything like mine, Thanksgiving dinner is the dinner that keeps on giving. Even though we only get a small bird (usually no more than 12 pounds for 3 people), it's almost certain that we will be eating turkey in various combinations for the next week.

If you've got a lot of leftover turkey in the fridge and are looking for ways to spice up your leftovers in the next few days, take a look at these terrific variations on Thanksgiving leftovers.

Hearty Turkey Stock

When you've finished picking the bones of your turkey clean, don't throw out the carcass! You can use the leftover bones from your turkey as the base of a flavorful stock that you can use for soups, stews, and sauces. This works best the day or two after the turkey has been cooked. 

5 pound turkey carcass, with a little bit of meat still attached to the bones

3 large onions, halved with the skin on

1/2 pound of carrots, peeled and cut into large pieces

2 large celery ribs, sliced

2 tsps dried thyme

1 tsp pepper

8 sprigs of parsley

First, break up the carcass into smaller pieces. If there are pieces of meat or fat left on the bones, make sure to add them to the stock for extra flavor. Once you have done this, combine all of your ingredients in a large stockpot. Add enough cold water to submerge the ingredients by about 3 inches. 

Bring the stock to a boil and then quickly reduce to a simmer, where bubbles barely break the surface. Make sure that the stock does not boil or come to a rapid simmer. Simmer until flavorful--about 2 or 3 hours--skimming the fat off the top as it cooks.

Strain the stock through a fine sieve and discard the vegetables. To store your stock, refrigerate for up to one week or freeze for up to six months. 

Turkey BLTs

It's like the traditional favorite, except made with turkey instead of beef. A lighter alternative that will keep the lunchtime hunger at bay.

Your favorite sliced bread

Bacon

Mayonnaise

Tomato

Lettuce

Slices of turkey breast

Cook the bacon until it is the desired crispiness and dab off the excess oil on a paper towel. Meanwhile, toast your bread and chop your tomatoes. When the bread is done, add mayonnaise to each side and layer on the tomatoes, lettuce, turkey, and bacon. 

Turkey Salad Wraps

This is one of my favorite wraps that I order at the sandwich shop. The light honey-mustard and vinegar sauce is a nice kick to the turkey, and the arugula adds a bit of crunch. 

Serves 2

1 turkey breast, cooked, and diced

3 tbsps mayonnaise 

1.5 tbsps honey mustard

3/4 tsp white-wine vinegar
A few handfuls of arugula

Salt and pepper

2 wraps, preferably spinach

Take your diced turkey and put it in a medium bowl. Add the mayonnaise, mustard, vinegar, and spices, seasoning to taste, and making sure to coat the turkey thoroughly. Take the arugula and place a little in the center of each wrap, then spoon turkey salad down the center of the wrap. Fold the wrap up and serve with a side salad.

Rustic Turkey Sandwich

This take on a New England classic is sure to please. The rustic turkey sandwich, inspired by times in Vermont, combines Vermont cheddar with slices of apple for a real treat.

2 slices of toasted wheat bread

2 tsps mayonnaise

1 cup turkey meat

Half an apple, sliced

4 slices of extra-sharp cheddar cheese

Lettuce

Mustard

Bacon

Spread mayonnaise and butter on your bread. Lay down the lettuce, then the cheese and apple slices. Add the turkey and bacon and serve.

Curried Turkey Salad

Turkey can be a little on the bland side, especially after you've been eating it for days on end. What better way to spice up your turkey than to make a curry salad? This combines traditional curry salad ingredients such as celery, apple, and mayonnaise, but replaces raisins with dried cranberries, instead. An exotic take on your Thanksgiving leftovers!

2 cups of chopped and cooked turkey meat

1 apple, cored peeled, and chopped

1/4 cup dried cranberries (for an extra hint of Thanksgiving)

1 rib chopped celery

3/4 tbsp curry powder

1/2 tbsp honey

1/4 cup plain yogurt

1/4 cup mayonnaise

1/4 tsp ground ginger

Salt and pepper

In a small pan, heat your curry just enough so that it releases it's aroma. Promptly remove from heat, to avoid toasting and burning. Then, in a large bowl, combine the curry and spices with the yogurt, honey, and mayonnaise before adding the apple, celery, cranberries, and turkey. Stir to coat the turkey thoroughly and adjust spices to taste. Serve either as a side to a salad or as a sandwich.

It's as easy as pumpkin pie

Thanksgiving is not just about dinner; it's an all-day affair in the kitchen. It's a holiday centered on food: on food you eat only once a year, on traditions, on coming together to prepare a feast. So, as you and your family come together for the feast, the last thing you need--as you simultaneously watch the cranberries, the turkey, the stuffing, the breads, and the rolls--is something complicated and time-consuming.

Every year my family and I make this pie on Thanksgiving. It's not what you'd expect. It's not a complex array of ingredients tactfully concocted together and lovingly prepared for hours. It's your average pie made from prepared ingredients, and cooked on the morning of the big turkey day.

This is Libby's famous pumpkin pie recipe. Who's Libby? Oh well. You know the Libby's brand pumpkin purée? Yeah, that's her.

The Recipe:

1 (15oz) can Libby's pumpkin purée
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon*
1/2 tsp ground ginger*
1/4 tsp ground cloves*
2 large eggs
1 can (12oz) evaporated milk
2 pre-made 9-inch pie crusts OR 1 pre-made 9-inch deep-dish pie crust (either plain or graham cracker)

*if you do not have all of these spices readily available, feel free to substitute the cinnamon, cloves, ginger combination with 2 tsps of pumpkin pie spice (available from McCormick)

Preheat your oven to 425'F. Combine the dry ingredients in a small bowl. In another, larger bowl, whisk together the eggs and the pumpkin purée, then add the dry ingredients. Slowly add the evaporated milk, whisking after each addition. Place the pie crusts on a cookie sheet to avoid any spillage or leaking. Fill the pie crusts, so that they are 3/4 full and place them on the center rack of the oven. Bake at 425 for 15 minutes, and then reduce the heat to 350'F, baking for 40-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours, serve with whipped cream.

The Buzz : Cocktails for a Toasty Thanksgiving

With Thanksgiving right around the corner, entertaining is probably on your mind. Even if you're not hosting the big family dinner, it's a day that will most likely be filled with food, friends, family, and a great deal of careful preparation.

If you're having people over and are in need of some holiday concoctions to keep your guests' bellies warm until the big dinner, take a look at these Thanksgiving and winter cocktails. These cocktails, taken from Martha Stewart's holiday cocktail collection, are sure to tingle taste buds. And, even better, most are non-alcoholic to keep feisty relatives under control.

Apple Pie Spiced Cider

Enjoy the flavor of a favorite fall dessert while the pie is still in the oven. This cider combines the spices found in apple pie for a hearty and warming beverage that can be served with or without brandy.

Serves six

1 1/4 quarts apple cider
3 tbsps firmly packed light-brown sugar
7 whole cinnamon sticks, (6 sticks for garnish)
1 tsp ground allspice
1/2 tsp ground ginger
Ground cloves
Freshly grated nutmeg
Salt
1/2 cup brandy (optional)

In a medium saucepan over medium heat, whisk together the cider and spices. Bring to a simmer, remove from heat, and add brandy (if desired). Serve in mugs, garnished with cinnamon sticks.

Apple Ginger Sparklers

This drink unites classic fall flavors of ginger and apple into a sparkling, non-alcoholic concoction. For extra flavor, make the ginger syrup the day before.

Serves six

2 cups sugar
1 six-inch piece fresh ginger, finely diced

4 1/2 cups sparkling apple cider
6 cinnamon sticks
6 pieces crystallized ginger

To make the ginger syrup, combine sugar, ginger, and 2 cups water in a medium saucepan. bring to a boil, reduce to a simmer, and cook for about an hour. Let cool and strain before using.

For the sparklers, place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.

Cranberry Cider

Cranberries are a Thanksgiving standard. In addition to enjoying them in sauces and garnishes, try this recipe for hot cranberry cider.

Serves six to eight

2 oranges
2 quarts cranberry juice
4 three-inch cinnamon sticks
2 two-inch pieces fresh ginger, peeled and sliced lengthwise
Sugar, to taste

With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice the orange and remove the pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Then, reduce heat to low and simmer 20 minutes. Strain, and discard solids. Serve hot.

Yellow Tail Thanksgiving Commercial

Love this ad for Thanksgiving!

Yellowtail Turkey Spot from San Charoenchai on Vimeo.