What Else is for Dinner on Thursday?

Yesterday I waxed poetic about the similarities between the Super Bowl and Thanksgiving.  And as much as I would really love to create another analogy for my Thanksgiving feast, I really just want to get on the road.

We’re taking Madison to Knott’s Berry Farm for her first time today.

But, I also don’t want to leave my faithful readers hanging.  (I know, right?  “She totally said she’d tell us what was for dessert on Thursday and then she took off – so rude.)  So here is the second half of my Thanksgiving Day Menu:

Cranberry Sauce – I was never really a fan of cranberry sauce at Thanksgiving until six years ago when I finally had sauce not from a can.  One of my mom’s family traditions was to serve cranberry sauce in a can, (really, like, not mashed up or anything just jellified sauce in the shape of a can on a plate.  I have no idea why – this from a family of cooks who mastered food on a gourmet level) so when she finally made it from scratch I was thrilled.  I made it last year and it’s shockingly simple.  I jut follow the recipe on a package of fresh Ocean Spray Cranberries.

Black Olives – nothing fancy here.  Seriously.  I open a can of black olives and put them in a bowl.  I think it’s really so that Madison can put the olives on her fingers and then eat them off said fingers.  Actually, come to think of it – that’s EXACTLY why I do it.  Why?  Well, there’s a really funny story which involves me eating a lot of olives, barfing through some second story floorboards (which were right over the kitchen) and my brother running around downstairs screaming, pointing and laughing.  I was only eight, cut me some slack please.

Stuffed Celery – another “play with your food” food which had provided years of fun for everyone at the kiddie table.  As kids we would just lick the cream cheese off the celery and then put the celery back on the platter.  When we got caught, though we were forced to eat the celery plain.  Just plain.  Boring.

Persimmon Pudding – I first discovered persimmons four years ago at a little organic market.  I had read about them and instantly fell in love with their vibrant color and silky insides.  It took me three years to find a recipe that really showcased them, but last year when I was combing cookbooks for the “perfect holiday dessert” I found it in Deborah Madison’s Local Flavors.  The pudding tastes almost like dark chocolate and the three-part recipe is for the pudding, puree and brandied whipped cream which I will also use for the…..

Pumpkin Pie – not to brag, but I really do make an awesome pie crust.  I will share more details in future posts, promise.  I usually make my pumpkin pies from a can of Libby’s Pumpkin, (and this year is no different) but I’m making Paula Deen’s version.  (What is it with her?  She kinda drives me crazy, but lately every single new recipe I try seems to be hers.)

Mulled Cranberry Juice – last year I found these wonderful mulling spices at Whole Foods and have since used them for wine and juice.  I pour ½ gallon of cranberry juice into a pot and simmer with the spices – either in a tea infuser or strain them out after the juice is done warming.  They also make the house smell really yummy.

Tom & Jerry – I’ve never made this winter cocktail before (which is like eggnog) but my mom mentioned the other day that her dad/my grandpa used to make them at holiday time.  We went on to discuss how ironic it was that my grandpa didn’t really drink a lot but he did make awesome cocktails.  So in honor of his recent passing I’ll be making them this year.