The concept of cooking a Thanksgiving meal can be very intimidating. During the past few years, I’ve been attempting to teach myself to cook through trial and error, and I promised myself that this would be the year that I finally made my favorite component of the Thanksgiving meal myself: a pumpkin roll. I’ve also been craving a REAL turkey sandwich (blog with recipe to follow), so I figured I would conquer another fear: roasting a whole fresh turkey. And I had to make mashed potatoes to go along with it! Gravy would’ve been pushing it – that will be next year. So here we go …

Whenever I have a question about the proper way to do something, I usually ask my family, do some Google research and I turn to two cooking bibles that have really helped me through a lot. The first is Martha Stewart’s Cooking School, a book which details through instructions and step by step photographs how to do everything from roasting a turkey, making a pie crust, preparing a souffle, etc. The second is a book which was a gift from my grandfather, called James Beard’s Theory and Practice of Good Cooking. He is a chef and swears by this book, so I don’t take his advice lightly. And you can’t go wrong with James Beard.

For Thanksgiving disasters, the New York Times also has a wonderful column called the Help Line where you can submit your own questions. http://dinersjournal.blogs.nytimes.com/2011/11/17/whats-a-good-entree-for-a-veganvegetarian-thanksgiving/?ref=dining So basically, this meal is a pretty big deal. And I wanted to prove I could do it.

So after I did some research, I began the process of roasting my first turkey. Right from the start, it was almost a near disaster. Holding a fresh fifteen pound turkey in my hands made me so uncomfortable, and I almost quit before I even got started. I genuinely felt sad for the turkey and I briefly contemplated becoming a vegetarian. (Removing the frozen neck from the “cavity” really put me over the edge. Why include the neck of the animal? I know they include the giblets, etc to make turkey stock and gravy but the NECK? I nearly gagged.)

The good news is that if you can get through the cleaning step, and maneuvering the little turkey legs so that it is in the proper position for roasting, the rest of the process is pretty simple. My advice is to just suck it up, do it, and move on. The way the house smelled while the turkey was roasting was amazing and how I imagine Donna Reed’s home smelled everyday. Plus, the leftover turkey I had to make sandwiches made it all so worth it. I was so happy I did it!

One slight problem: while the flavor was delicious, it was slightly dry because I left it in too long. Why? Because I followed the package instructions instead of trusting my gut!The package instructions on my turkey said to take it out at 170 degrees and other recipes I consulted said 180, so I went with 170. It was still too long. I should have taken the turkey out at 160!  So remember to keep checking your turkey, use a thermometer and KNOW your oven.

FAIRYTALE ROAST TURKEY

13-15 lb fresh turkey
2 tbl poultry seasoning
1 tbl salt
1 tbl pepper
2-3 large lemons, halved (plus more for garnish)
A few springs of fresh rosemary (plus more for garnish)
1 stick of melted butter
2-3 cups of chicken broth

Preheat the oven to 400 degrees. Remove the giblet package (and neck) from the turkey. Rinse the turkey with cold water. Pat dry. Tuck in the turkey legs under the turkey so they don’t stick up. (There’s a great illustration on how to do this in Martha Stewart’s Cooking School.) Combine the poultry seasoning, salt and pepper in a small bowl. Sprinkle the mixture over the turkey. Put the lemons and sprigs of rosemary in the cavity of the turkey. Pour the melted butter over the whole turkey. Add the chicken broth to the pan.

Cook the turkey, uncovered for an hour at 400 degrees until it is browned. Then lower the temperature to 325 degrees and cover with a sheet of tin foil for the remainder of the cooking time. Roast for about three more hours, or until the temperature reaches between 160-170 degrees. (You can baste with the chicken broth every hour, but experts from the NYT swear that the best way to roast a turkey does NOT include basting. So, baste at your own risk!)

Let the turkey sit in it’s juices for at least 30 minutes before carving. Serve!

FAIRYTALE MASHED POTATOES
I am not a fan of making mashed potatoes, but I am a fan of eating them. They are so simple to make yet so easy to mess up. No one wants lumpy or goey or cold mashed potatoes, but it happens. I’m not going to pretend I am the guru of mashed potatoes, I’m not, or that I know how to solve these problems (yet). Still, I fumbled my way through making them a handful of times and this recipe seems to work for me. I like to add Parmesan cheese instead of salt to give the potatoes a kick. The leftovers are also great for making potato pancakes. (Dredge lightly in flour and fry in oil and voila, potato pancakes!)

Ingredients:
2 lbs of Yukon gold potatoes
1 cup of light sour cream
1 stick of light butter
1/4 cup of grated Parmesan cheese
1/4 cup of reserved liquid
1 tbl of chopped fresh dill
1 tbl of chopped fresh flat leaf parsley (plus more for garnish)

Directions:
Peel the potatoes and boil them until you can stick a fork through them easily. Drain the potatoes, reserving some of the cooking liquid. Let cool slightly. Return the potatoes to the pot and add the butter, sour cream, and cheese. Mix well. Add the reserved cooking liquid as needed to bring the potatoes to your desired consistency. Mash by hand or use an electric mixer to puree the potato mixture. Lastly, stir in the dill and parsley. Garnish with more flat leaf parsley. Serve.

FAIRYTALE FAVORITE:
LIBBY’S PUMPKIN ROLL

The Pumpkin Roll is the Pippa of Thanksgiving, stealing the spotlight from the traditional, beloved pumpkin pie. The Pumpkin Roll is superb in every way and perfection. Yes, you can buy a pumpkin roll in the supermarket – but they’re EXPENSIVE! And the store bought ones will never compare to the fresh, homemade roll. My Aunt Phyllis made me my first pumpkin roll and it was love at first bite. For years, I was too afraid to make one myself and instead enlisted a friend to graciously give me one of hers! I always envisioned a disaster at the point where you roll the cake up. But surprisingly, it’s easy if you just follow the instructions and the cake doesn’t crumble, if you’re careful. I promise! Follow this traditional Libby’s recipe, and you will have a hit dessert at your Thanksgiving dinner, courtesy of Libby’s Pure Pumpkin!
Ingredients
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’SĀ® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)*
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (optional)

*I substitued chopped pecans for the walnuts because they’re my favorite and I think they are perfect for this recipe.

Directions

  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Enjoy! But be warned – this pumpkin roll is addictive.
Happy Thanksgiving! šŸ™‚ 

This soup is a really great Thanksgiving starter course. Like my Fairytale Butternut Squash Soup, this soup is made by pureeing the pulp of two kinds winter squash (pumpkin and acorn squash) with some chicken broth and onions. This soup has a bit of a spicy bite to it though thanks to the thyme!  I highly recommend making the whole wheat croutons. They’re just delicious in the soup.

If you want to get REALLY festive, try using mini hollowed out roasted pumpkins as soup dishes. Or just roast a large pumpkin and put the soup in there and ladle it out to your guests right from the pumpkin.

Fairytale Pumpkin and Acorn Squash Soup

Ingredients:

1 medium pumpkin (about 3.5 lbs)
1 medium acorn squash (2 lbs)
4 tablespoons of butter, divided
2 tablespoons of honey, divided
1/2 teaspoon salt, divided
1 medium size sweet onion, chopped
4 teaspoons chopped fresh thyme
1 teaspoon chopped fresh sage
5 cups chicken broth
1/4 cup of 2% milk (or half and half)
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
 1/2 teaspoon of pumpkin spice
Fresh ground pepper

Optional:
Whole wheat croutons (recipe below)
Toasted pumpkin seeds

Directions:
Preheat oven to 400 degrees. Cut and clean pumpkin and squash.  Place the pumpkin and squash pieces on an aluminum foil lined baking sheet.

Heat 2 tablespoons of butter in the microwave until melted. Stir in 1 tablespoon of honey and 1/4 teaspoon of salt.  Brush the sides of the pumpkin and squash with the mixture.

Bake the pumpkin and squash pieces in the oven for 45 minutes or until the pulp is tender.  Let cool completely (this is important!) for about 20 minutes.  Scoop out the pulp with a large spoon and discard the shells.

Cooked Squash

Melt 2 tablespoons of butter in a Dutch oven over medium heat.  Add onion, saute for about 5 minutes until tender. Add thyme and sage; saute 1 minute.

Add the broth and pumpkin and squash pulp. Increase the heat to medium-high and bring to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let cool another 10 minutes before adding it to a food processor or blender in batches to puree.  After pureed, return the soup to the Dutch oven.  Stir in milk, cider vinegar, ginger, nutmeg, pumpkin spice and freshly ground pepper.  Stir in 1 tablespoon of honey and 1/3 teaspoon of salt. Cook over low heat and stir often.

Ladle into serving bowls and garnish with pumpkin seeds or whole wheat croutons or both. Serve immediately.

Fairytale Whole Wheat Garlic Thyme Croutons

Ingredients:
6 slices of good crusty whole wheat bread
3 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of dried thyme
1 teaspoon of garlic powder
Salt and pepper to taste


Directions:
Preheat oven to 350 degrees. Chop the bread into large chunks and add to a mixing bowl.  Melt the butter in the microwave. Pour the butter and olive oil over the croutons and immediately mix well.  Sprinkle the thyme and garlic powder over the top. Spread the croutons on an aluminum foil lined pan. Bake for 15-20 minutes or until browned.  

Enjoy!

An Autumn Greeting 

“Come,” said the Wind to the Leaves one day. “Come over the meadow and we will play. Put on your dresses of red and gold. For summer is gone and the days grow cold.” 

~ Anonymous 

Burning bright hues of amber, orange and yellow are symbolic with the autumn season but these colors aren’t only found in the changing leaves. Squash is also in season and this butternut squash soup recipe is the perfect remedy for those cold days when your body and your spirit need a little touch of warmth.

The word squash is derived from the Native American Narragansett word askutasquash, which means “thing eaten raw.” It was documented by Rhode Island founder Roger Williams in 1643 in his book, “A Key into the Language of America.”

Though squash is commonly considered to be a vegetable for culinary purposes, it’s actually a fruit. The rule of thumb is that any part of a plant that contains seeds is a fruit. Vegetables are leafy parts of the plant or roots, like spinach or carrots. Thus, the exterior of the squash is known as the flesh and the interior is known as the pulp. Squash has many culinary uses but is also grown competitively. (See my photos of the giant pumpkins from the Bloomsburg Fair!) Squash was also made into pottery by people of the ancient Moche culture in Peru.

In North America, there are generally two groups of squash: summer squash (immature fruit) or autumn/winter squash (mature fruit).  The most popular type of summer squash is zuchinni. It is easy to grow and requires little cooking time or preparation.  Winter squash, like acorn squash or butternut squash, is a bit more heartier and requires a lengthy cooking time. (But oooohhh is it worth the wait!) Pumpkins and gourds are also winter squash.

Lady loves to lay next to the winter squash (pumpkins and gourds)!

Butternut squash, a large vibrant yellowish/orange fruit, is at it’s peak during the fall season. It’s known in Australia and New Zealand as a butternut pumpkin. It is thought to have originated in Mexico and is very popular in Mexican cuisine. Grown on a vine, butternut squash has a yellow flesh and bright orange pulp. The ripper it is, the sweeter the flavor.

Butternut squash can be used in both sweet and savory dishes. It is used in soups, salads, casseroles, breads, muffins, etc. It’s firm texture also makes it easy to grill and it is commonly found in South America as a side dish to barbecues. 

Butternut squash is a good source of fiber, Vitamin C, Vitamin A, magnessium and potassium. The best part about it is that it’s cheap and lasts for days. You can buy it and use it weeks later, at your own convenience.  Here is a classic recipe for a thick, velvety, flavorful butternut squash soup. It’s healthy, easy to make and guilt-free because it’s made without any cream.

Enjoy!
A large butternut squash cut in half.  When using, make sure to wash and discard the seeds.
Fairytale Butternut Squash Soup


Ingredients:
3 tablespoons of extra virgin olive oil
1 tablespoon of butter (or butter substitute to save calories)
1 large butternut squash, halved lengthwise, washed, with the seeds discarded (about 3 lbs)
1 large yellow cooking onion, chopped
3 stalks of celery, chopped
2 tablespoons of fresh sage, chopped (a bunch of large leaves)
6 cups of chicken broth

Directions:
Preheat the oven to 400 degrees. Rub the olive oil on the cut side of the squash and season with salt and pepper. Place on a baking sheet and roast about 45 minutes until tender. Remove from the oven and let cool.

In a dutch oven over medium-high heat, add 2 tablespoons of olive oil and butter.  Add onion and celery. Sprinkle some salt. Saute about 10 minutes until tender.

Scoop out the butternut squash flesh (discarding the skin) into the pot. Add the chicken broth and a little salt to pot and bring to a boil. Turn heat down to low and let simmer for 30 minutes.

Remove from the heat and use a food processor or hand immersion blender to puree the soup.  You can also use a blender to puree the soup but make sure you work in batches!  Return to the pot and keep the soup warm.

Optional: You can give this soup a mexican flare by  adding some toasted pumpkin seeds (pepitas) and a drizzle of sour cream. For a hearty Italian flare, try dipping in some crusty bread, or hearty pumpernickel croutons and a sprinkle of Parmesan cheese. But it’s equally as good on its own! šŸ™‚



It’s the most wonderful time of the year for lovers of all things fall: mums, scarecrows, tractors, haystacks, pumpkins, crunchy leaves, fairytale feasts, and of course, the Bloomsburg Fair! 



  


The 156th Annual Bloomsburg Fair is taking place this week in Columbia County, Pennsylvania. The first fair was held in 1855 after Dr. John Taggart visited a county fair in upstate New York and brought the idea home to Columbia County.  Five other gentleman then got together and decided to hold an agricultural fair if they could find enough people to exhibit fruits, vegetables and other products found on a farm.  After personally searching for exhibitors, the men organized a one day event and the first fair was held.  Admission cost a mere ten cents per person and the fair garnered a whopping thousand visitors the first year alone. The event gradually increased in size and by 1892, the event was operating for a full five days.


Now, over a hundred years later, the Fair still draws thousands of people from all over the country in any weather conditions.  Originally held late October of each year, the fair is now traditionally held in September, the third Monday after Labor Day. The fair will take place this year from Saturday, September 25th through Saturday, October 2nd.  Over 75,000 people attended on opening day alone and my guess is that 99% of these individuals had something to eat there.

The Bloomsburg Fair is like a huge playground for food lovers, interweaving different ethnic foods from around the globe with signature Pennsylvania specialties. Caramel candy apples, pumpkin rolls, apple and peach dumplings, hearty soups, hot apple cider, church sponsored barbecue dinners, beef brisket sandwiches from hundreds of vendors are all sold at the festival.  Here are some highlights of noteworthy fairytale feasts that can be found at the festival: 

We’ll start with the cheesesteaks. Yes, cheesesteaks are a dime a dozen all over Eastern and Central Pennsylvania and at the Bloomsburg Fair.  But Vince’s Steaks have the longest lines at the fair for good reason – their cheesesteaks are amazing. And unlike in Philly, you’re allowed to ask for peppers or marinara sauce and other toppinon your steak sandwiches here.


The fish and chips were really delicious. The meal was wrapped in newspaper – such an authentic, lovely touch to compliment the food. The fish was not too oily and was perfectly done. With little sprinkle of salt and vinegar and a drizzle of lemon juice, the flaky fish and the roasted potatoes were absolute perfection.  In fact, this was the freshest bite I had at the fair. Loved it!



Another favorite Fair treat is the Grotto Pizza. Grotto Pizza is a chain restaurant with locations in Northeastern Pennsylvania and Delaware. While I can technically have this pizza anytime, it’s just too hard to say no to that gooey cheese and sweet sauce so I had to have it. Other people must feel the same way, because the Grotto stand is always crowded every year. And for $2.50 for this single tiny slice of pizza, it better be good! 


You can’t visit the Bloomsburg Fair without having some Old Fashioned Birch Beer poured from a barrel! 
The Fair features hundreds of different vendors selling food items, home goods, and more.  I came across this little stand selling an asortment of gourmet dips and instantly fell in love.  There was a sample of each dip displayed in its own wicker basket cooling container ($33). The dips (3 packets for $14) are 100% natural, containing no preservatives. They’re really just dried spice mixes that you can add to cream cheese, mayonaise, sour cream, greek yogurt, etc.  (And yes, you can substitute fat free yogurt, etc. to make the dips healthy!) I took home the Excellent Crab, Irish Cheddar & Ale, and Rockin’ Ranch. To visit the website and try these delicious dips for yourself, click here.

The Bloomsburg Fair offers plenty of soup options to warm up the soul.  One stand that I enjoy is Nana’s Nook, which serves homemade New England Clam Chowder, Maryland Crab Soup and Cheddar Ale.  If you want to try a sample, just ask and they are more than happy to help you.


Another option for soup is the “pot pie” stand.  In Pennsylvania Dutch cooking, what they label “pot pies” are really delicious cups of a broth based soup with vegetables, ham or chicken, and homemade pieces of pasta that are similar to dumplings.  



One of my longtime standing favorite stands at the Fair is the Baked Potato stand. They do sell complete dinners there, but all I have eyes for are the baked potatoes there. You can order one with your choice of toppings.  This one was served with cheese, broccoli and bacon bits.



One of the most prominent offerings at the fair are the many ham/beef dinner stands which serve up hundreds of blue plate like dinner specials and sandwiches.    



 

Anyone from Pennsylvania knows that one of best fall desserts to have is a Pumpkin Roll. I literally die for Pumpkin Rolls – and will blog about them at some point this season. If you are at the fair, you have to try the Pumpkin Roll ($8.75) from the Pennsylvania Dutch Stand near the Grandstand.


You can’t go to the Bloomsburg Fair without getting an apple dumpling. These little bundles of joy are admittedly the main reason why I keep coming here every year. The marriage between autumn and apples is most beautifully exemplified in this distinct dish. 



Lastly, if by some miracle you’re still hungry as you’re leaving the fair or you need a little something to bring home, stop by the apple stand near Gate 3. It’s easy to spot – it’s a booth literally carved into the shape of an apple.  You can get cider, lemonade and other gluttonous fair-essential treats like fried oreo cookies and or the famous fried apple rings. 



Yes, there are other things to do at the fair besides eat – like see the agricultural exhibits that showcase the biggest and best produce and baked goods from the county and beyond.  Since I was a little girl, my favorite part of the fair (besides the apple dumplings) has always been seeing the “great pumpkin” (think Charlie Brown) exhibits on display. I just love them and used to think they were the pumpkins that were used to make Cinderella style carriages. They still haven’t lost their magic.



There are still TWO more days to visit the fair this year! Here is some important info to know if you go:

Admission gates are open daily from 7 AM to 9 PM.

Admission is $5.00 per person, with free daily admission for children 12 years old and under.

High school students are admitted free of charge on Friday October 1st.

Parking is $5.00 per car, including free tram/bus service to and from the parking lot and admission gate.



Enjoy! šŸ™‚