Remembering Thanksgiving Day

A Dad, Chef, Vet | Nov 1 2002 | Carlo3b

[carlo3b]

Many families choose Ham over Turkey, or as in our family we served both. Here is our recipe passed down over the years. It is unknown where we picked up using Sorghum, but my aunt says it may have come from Grandpa. He was a cook while serving in WWI, and his befriending an Army buddy named Clyde who came from Kentucky, also a cook, and a friend that served with him in the Philippines, they stayed in touch with one another for years, and exchange recipes. They said they planned to open a restaurant whose name is abbreviated "SOS"....LOL

Old Fashioned Home baked Country Ham

• 1 Country Ham, 15-20 pounds
• 2 Cups Dark Sorghum Molasses
• 1 Cup Vinegar (Apple Cider)

Scrub country ham with stiff brush.  Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.   Add 1 cup molasses and vinegar.
Allow to soak overnight.  Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat.  Allow to come to a rolling boil and boil for 30 minutes.  Remove lard stand from heat.  Do Not remove lid!
Cover pot or lard stand with newspapers and blankets and allow to stand overnight.  Remove from water.  You can make a glaze from brown sugar, fruit juice and plain flour.  Coat ham and bake
(probably at 350; the recipe doesn't specify) till brown.

[carlo3b]

Holiday Eggnog

• 1 dozen eggs
• 1 lb. sugar superfine, bar sugar
• 1 pint brandy
• 1 pint rum Meyers, Dark
• 1 pint brandy (Flavored, as in triple sec, or peach) or vodka
• 1 qt light cream
• 1/2 gallon vanilla ice cream
• whipped cream

1. Whip eggs and superfine bar sugar together until sugar is dissolved.
2. Add liquor. Whip well.
3. Add light cream. Whip again.
4. Break up ice cream small and add 1/2 ice cream and 1/2 whipped cream and stir in well.
5. Float remaining ice cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.
Yield: about a gallon

Whipped Cream

• 1 qt cream heavy, to make 3 qt
• 4 oz sugar 10 X  sifted
• 1/2 fl oz vanilla extract
• 1 cup Gran Marnier

Chill bowl and beater.
1) Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted l0x sugar.
3) Add 1/2 oz Vanilla Extract. Continue beating, add Gran Marnier slowly while beating if you are adding it.
4) Whip to medium soft peaks. Makes the 3 quartss required.

Chocolate Version. Use Double dark chocolate ice cream.
Add 6 to 8 oz (about a cup) of Grand Marnier to the whipped cream with the vanilla slowly.
Add a pint of Gran Marnier or Orange Chocolate liqueur instead of the vodka.
Garnish with chocolate curls or grated dark chocolate.

[Hatteras]

NOW THAT'S NOT FAIR!!!

[Rocko]

Thanks again!

[Ditter]

I love Thanksgiving & you are really getting me in the spirit.

[rockfish59]

Trying to get me fat? =0)

[Miss Marple]

I am bookmarking this thread, as there are so many recipes I need to have them saved!

Thank you so much for the stories about Thanksgiving! My family is midwestern and of Scandinavian heritage, so we have persimmon pudding, mince and pumpkin pies, sweet potatoes, two kinds of dressing (onion and oyster) and assorted vegetables, relish trays, and of course, turkey!

The best part of Thanksgiving is the enjoyment of traditional foods with family, and remembering why we are all here, and how thankful we are. Happy Thanksgiving, carlo!

[Libloather]

3. Rinse the turkey with cold running water and pat dry with paper towels.

Try a brine soak for at least twelve hours the night before. It seasons and moistens the bird prior to cooking. Works every time...

[Eagle9]

WOW!

Carlo, that eggnog sounds downright dangerous !

Naturally, I'll just have to try it. Thanks for posting it.

[RnMomof7]

non drinker here ..how's the egg nog without the kick??

[katze]

Carlo, that eggnog sounds so good, I'm yearning for a big cup. I just may make a half-gallon around the holidays.

[spectre]

Carlo..My absolute favorite dish in this world..Gnocchi! Lazagna, a close second.

My Grandmother and Mom swore the "potato" they used made the difference in the texture.

Instead of the crinkle marks..we put a "thumb print" on each piece..

I'm gaining weight just reading this wonderful thread!

sw

[southernnorthcarolina]

Carlo, I note that you linked me to the nog recipe as opposed to the food recipes, and quite appropriately too, as I'm a much better bartender than I am a cook.

Thanksgiving in our family is most definitely not a time for creativity. The menu at Christmas differs every year -- the centerpiece might be a beef filet, or prime rib, or a roast turkey; the Easter menu might feature lamb, pork, or turkey; but the Thanksgiving menu is cast in stone, and any deviation therefrom would cause an uproar. Not that I'm complaining, mind you, 'cause it's good stuff, but it's the same every year:

country ham biscuits
oysters au gratin
roast turkey with pecan dressing
homemade mashed potatoes with an ungodly amount of butter and cream (my job)
sauerkraut (because we're part German, and it tastes good with the mashed potatoes)
turkey gravy (no clue how it's made)
homemade cranberry-orange relish (no canned sauce allowed)
a green vegetable (about the only thing that is variable)
Pinot Noir
chocolate pound cake (non-traditional, but Grandmom, who wasn't a good cook, made this dessert really well)
coffee

So I already know what awaits in a few weeks.

Now, with respect to that eggnog -- it seems a mite heavy, given the other things on the menu. I recommend something a bit lighter, not that I can claim nutritional benefits:

Salty Dog

For each serving, rub the rim of a highball glass with a cut grapefruit, then invert the glass in a dish of salt to form a salted rim. Fill the glass 3/4 or so with ice, add 1.5 to 2 oz. vodka, a dash of Angostra Bitters, and FRESH grapefruit juice. Excellent with the aforementioned country ham biscuits.

Happy Thanksgiving!

[carlo3b]

"thumb print" on each piece..

Where they Italian, because making pasta noodles that way is very old fashioned! Believe it or not our family called that noodle, Priest's ears, as in "We're having Priest's ears tonight"! LOL ....It wasn't exactly Gnocchi, because it had more of something else in the recipe, I never thought about it but I think it was called Cavitilli.

[carlo3b]

Trying to get me fat? =0)

....er...a...YES!

[carlo3b]

Persimmon Pudding.......!!!

OHMYGAWD, do you have a recipe for that. I have looked at persimmons for years and haven't found anyone to give me a hint of what to do with them!

[carlo3b]

Try a brine soak...

I promise to do it this year, if not this Thanksgiving, then Christmas! I have heard this for years and I always put it off...NOT THIS TIME!!...LOL

[carlo3b]

Naturally, I'll just have to try it....

Naturally, I'll join you!!! Bottoms up!

[Miss Marple]

Just for you, I will go get the recipe and post it. Give me a few minutes...

[mombonn]

Yummy bookmark thanks! I have a favorite mince chiffon pie I'll share at later date.