FEEDS: 3-4

WHAT YOU’LL NEED:

• 2 T. butter
• 2 apples, peeled, seeded and sliced thin
• 1 pear, peeled, seeded and sliced thin
• pinch of ground nutmeg
• pinch of ground cinnamon
• ¼ C. pecan pieces
• ¼ C. raisins, plumped in hot water and drained
• ¾ C. real maple syrup
• rum raisin ice cream

LET'S COOK

Melt the butter in a saute pan. Add the sliced apples and pear, season with a pinch of both the nutmeg and cinnamon and cook over a medium high burner just until the fruits are tender.

Add the pecans, the drained raisins and then the maple syrup. Stir it all together and cook just until the maple syrup begins to boil and foam. Turn off the burner and allow it to sit a few minutes. To serve, spoon the warm fruits and some of the sauce into attractive serving bowls. Top each one with a small scoop of the ice cream and serve right away.

MORE IDEAS:

It’s best to slice the apples and pear in advance and drop them into a bowl of water mixed with a tablespoon or so of lemon juice. Just before cooking, drain the fruits and gently dry them in a towel to remove the excess moisture. You can substitute vanilla ice cream for the rum raisin, or use your favorite flavor. For extra flavor, soak the raisins in rum instead of water.

If you’re a meat lover, it’s hard to beat a great steak. I’ve got a couple of tips for you.

A New York Strip is a great choice for dinner and once you get it home, here’s how to insure full flavors.

Begin with a drizzle of olive oil. Dust it liberally with your favorite seasoning. I really like Montreal Steak Seasoning by McCormick.

Poke the steak with a sharp fork to distribute the seasonings into the meat. Do this on both sides.

It’s okay to leave the steak on the counter for 45 minutes before cooking so it comes up to room temperature.

When it’s time to broil, preheat your pan so it’s good and hot. This takes about 6-8 minutes. Slap the steak on the hot pan and broil on both sides until it’s cooked the way you like it. Normal cooking time for a medium steak is 5 minutes per side under the broiler.

Remove it and let it sit for 3-5 minutes so the juices set. Now, it’s time to eat.

Probably the most challenging meal to pair wine with is a Thanksgiving dinner. When you consider the mountains of food and the variety of textures and flavors, the sheer scope of it all can be daunting. Through years of trying to accentuate the meal with wine and pay attention to the palates gathered for the repast, I’ve found that a collection of wines assembled on the holiday table, buffet style, best serves the varied personalities that require a libation to wash down the feast with.

Here are my suggestions. A sparkling wine is just about perfect with a Thanksgiving meal. The bubbles compliment almost any edible component of the feast and are a certain guarantee of gaiety at the table. Just for fun, search out sparkling Vouvray from the Loire Valley of France and let the celebrations begin. Gewürztraminer is complex and full of flavors, a perfect pairing with the myriad flavors at the festive table. California produces several great ones. Big Chardonnays from California are also a serious consideration. The Finger Lakes region of New York State has been consistently producing delicious Dry Riesling and I’d be sure to have a bottle on the table, chilled and ready for the glass. Even a Sauvignon Blanc will work well. For a palate that enjoys a bit more fruit and a touch of sweetness in their wine, a California White Zinfandel is a sensible choice to include on the table. Or, go French and serve up a bottle of Rose’, sophisticated and perfect with the collection of festive foods.

The time is absolutely perfect for a Beaujolais Nouveau, a palate pleaser for sure this day. And finally, if a red wine suits your thirst quenching desires, score a bottle of Pinot noir from Washington State or even California. Regardless of the choices you make for your Thanksgiving table, please remember to drink responsibly and to toast the good fortune you and yours partake of.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 pumpkin, pie type, 3-4 pounds
• 2 T, brown sugar
• 1 t. ground cinnamon

Filling:

• 3 large eggs
• 2 C. milk
• 3/4 C. sugar
• pinch of salt
• 3 T. Quick Cooking tapioca
• 1 T. vanilla extract

LET'S COOK

Cut the top of the pumpkin as you would for a jack-o-lantern and scoop out the seeds. Mix the 2 T. of brown sugar and the cinnamon in a bowl, drop into the pumpkin and turn it to coat the inside. Put the pumpkin on a pie plate and bake, with the lid on, in a 350-degree oven for 40-45 minutes.

Whip the eggs in a saucepot, add the sugar, milk, salt and the tapioca. Blend it all up with a whip and set aside for 10 minutes. Next, over a medium high burner, cook the tapioca mix, stirring constantly with a spatula, until it thickens. Take the cooked pumpkin out of the oven, remove the lid and pour in the tapioca. Sprinkle it with some cinnamon, put the whole thing back in the oven, uncovered, with the lid on the side of the dish and bake another 30 minutes. Remove from the oven, allow to cool for 10 minutes or so, then serve on a tray with the lid propped on the side of the pumpkin.

MORE IDEAS:

Scrape some of the interior of the pumpkin as you serve it since the earthy flavors nicely compliment the tapioca. A small scoop of vanilla ice cream on the side is also tasty.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. canola oil
• 1/2 red onion, diced fine
• 1 celery stalk, diced fine
• 1 carrot, diced fine
• 3 garlic cloves, crushed
• 5-6 grinds black pepper
• 1 1/2 C. green split peas
• 4 C. chicken broth
• 4 C. water
• 2-3 smoked turkey necks

LET'S COOK

Heat the oil in a soup pot of appropriate size. Add the onions, celery and the carrots and sweat them down for 5-6 minutes. Add the garlic, stir it in and then grind in the black pepper. Stir in the green split peas, and then add the chicken broth, the water and the smoked turkey necks. Bring the pot to a boil, partially cover the pot, and then lower the burner so the soup rolls at a gentle boil. Allow to cook for 1 hour and 15 minutes. Stir it up occasionally. At this point, the soup is done.

You can now remove the smoked turkey necks and either discard them, (a sin), pick out the meat and enjoy it or chop the meat you’ve cleaned fine and throw it into the soup. Also keep in mind that the soup is fine in texture just the way it is. Or, if you’d like a smoother texture, before adding the cleaned and diced smoked turkey neck meat, puree the soup in a blender.

MORE IDEAS:

Smoked turkey necks add just the right salt content. You can also use a smoked pork hock or even a bone from a ham you’re had at a previous meal.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 T. oil
• 1 bunch fresh scallions, cleaned and chopped
• 1 cooked chicken breast, meat pulled
• 4 oz. sliced black olives, drained
• 2 oz. chopped green chilies
• 8 oz. sharp cheddar cheese, grated
• 1 T. fresh chopped cilantro (optional)
• 10 oz. can enchilada sauce
• 6 small corn tortillas

LET'S COOK

Heat the oil in a small sauté pan, add the scallions, season with a bit of salt and pepper and cook until they’re soft. Place the pulled chicken meat in a mixing bowl along with the olives, green chilies, most of the grated cheddar cheese and the fresh cilantro, add the cooked scallions and toss the mix together.

In the same sauté pan, gently heat the enchilada sauce. Spoon a little in a glass-baking dish to barely cover the bottom. Individually dip the corn tortillas, on both sides, to lightly cover them in the warm sauce and lay them on a cutting board. Evenly divide and spread the mix across the center of each tortilla and roll them up gently. Place them, side by side, in the baking dish. Cover with the rest of the sauce and the rest of the cheese. Bake, uncovered, in a preheated 350-degree oven for 25-30 minutes and serve.

MORE IDEAS:

Casa Fiesta makes a great Enchilada Sauce and is usually in the Organic section of supermarkets.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/3 C. flour seasoned with salt and pepper
• 1 egg whipped with 1 t. water
• 1/3 C. flavored breadcrumbs
• 1/3 C. Panko, (Japanese breadcrumbs)
• 2-3 filets fresh fish such as sole or tilapia
• 1/3 C. canola oil (approx.)

LET'S COOK

Place the seasoned flour in a shallow dish, like a pie plate. Whip the egg and water in a shallow bowl. In yet another shallow dish, mix the breadcrumbs and the Panko. Slice the skinless fish into fish stick shapes. One by one dip each into the seasoned flour, the egg and then the breadcrumb mix. Be sure to coat them evenly on all sides.

Heat the oil in a sauté pan over a medium high burner. Slide in the breaded fish sticks and cook on both sides until they’re beautifully browned. Dab them on paper towels to remove any excess oil, then arrange on a serving plate and present with tartar or Remoulade sauce.

MORE IDEAS:

Panko is a form of Japanese breadcrumbs that’s usually available in the Asian section of supermarkets. This is also very tasty made with salmon or haddock.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 small dill pickles
• 2 T. capers
• ½ t. Dijon mustard
• 2 T. fresh tarragon or 2 t. dried
• 1 C. mayonnaise

LET'S COOK

Place all the ingredients in a food processor with the mayonnaise on top, which will help it, blend easier. Whip the mix just until it has an evenly chopped consistency. Refrigerate for at least a day so the flavors of the tarragon can grow. Serve with Crispy Fish Stix or any cold seafood cocktail combination.

MORE IDEAS:

This sauce is great served as a dipping sauce with steamed, fresh artichokes.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 T. canola oil
• 1/2 lb. pork cutlets, cut into strips
• 2 T. hoisin sauce
• 1 C. broccoli buds
• 1/2 - 3/4 C. sliced carrots
• 1/2 C. sliced celery
• 1 T. canola oil
• 1 small onion, sliced
• 5 cloves garlic, sliced
• 1 T. soy sauce
• 1- 2 C. cooked rice or wheat pilaf

LET'S COOK

Heat the tablespoon of oil in a sauté pan over a high burner. Add the pork strips and cook just until they’re done, then mix in the hoisin sauce. Remove to a plate and rinse the pan. Steam or blanch the broccoli buds, carrot slices and celery slices just until they’re tender. Drain and set aside.

Heat the second tablespoon of oil in the sauté pan over a medium high burner and drop in the sliced onion. Season with some salt and pepper and cook until the onion is lightly browned. Add the garlic, toss to combine and then add the cooked broccoli, carrots and celery. Stir it up and pour in the soy sauce. Next, toss in the cooked pork and then stir in the cooked grain. Toss together until it’s all heated through and serve.

MORE IDEAS:

You can use pork chops are even pork tenderloin cut into thin strips. Or, try some chicken in the recipe in place of the pork for tasty results.

Here’s a bit of trivia for you. What snack food has a 5000 year history and accounts for over $2 billion in sales annually? It’s popcorn, a snack food that appeals to all ages. Historical references tell of documented discoveries of popping corn found in ancient caves in New Mexico. The American debut of this popular finger food is credited to the Wampanoag Indians who treated the Pilgrims to some popped corn on the very first Thanksgiving. Legend goes on to claim that the Pilgrims served the popped corn the next day with cream and sugar and voila, the first puffed cereal was born.

Popped corn has gone through several transitions since then, most notably, in the 20th century. The creation of movie theatres fueled the craze for popped corn, not to mention the addition of melted butter, which served to bolster the popularity of the snack food. By the 1950’s, television brought popped corn into the home in a big way. Then, the 60’s and 70’s saw the rise of the microwave oven, and popping corn almost immediately became one of the main uses for the magic cooking box on almost all kitchen counters. To this day, popcorn has remained one of the most popular American snack foods and each of us eats about 60 quarts of the stuff a year.

Through all the transitions of actual cooking methods for good popcorn, I find the stovetop method to be my favorite. And, my current favorite apparatus for making a big bowl of corn is The Whirley.Pop. My son gave us a Whirley.Pop for Christmas last year, and the thing is a blessing. Constructed of aluminum with a simple crank that circulates the kernels in the pot, it’s fool proof and has consistently offered the most complete pop ratio of anything I’ve ever used to make the puffy white snackable. Check out their web site at www.popcornpopper.com for the basics for home as well as a full line of gift ideas for the popcorn lover in your world. This year the company is offering a red Whirly.Pop.

Oh, one more thing. I love real, melted butter on my popcorn. And, instead of salt, I sprinkle ours with Lawry’s Seasoned Salt, which seems to bolster the flavors and make this addictive munchy even more desirable. Whip up a batch, settle in and enjoy a simple treat that’s sure to satisfy.

FEEDS: 4

WHAT YOU’LL NEED:

• ¼ C. mayonnaise
• 5 cloves crushed garlic
• ½ t. salt
• ¼ t. paprika
• 2 T. chopped fresh parsley
• freshly ground black pepper
• 1 chicken, quartered

LET'S COOK

Mix all the ingredients, save for the chicken pieces, in a bowl. Drop in the quartered chicken and smear it evenly with the mayo mix. Cover and refrigerate for at least2 hours. Overnight is always best.

Preheat your oven to 375 degrees. Place the chicken, skin side up, on a shallow baking pan. Scrape any remaining sauce from the bowl and distribute evenly over the chicken. Bake, uncovered, for 55 minutes. For additional color, broil for a few minutes to give the chicken a golden brown coating.

MORE IDEAS:

This is a great recipe for skinless chicken as well. Use the mayo as a base for any combination of herbs and spices that interest you. The mayo guarantees a moist final dish.