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A really American Thanksgiving.

A really American Thanksgiving Making good use of the produce and game they found in the New World, the Pilgrims celebrated the first Thanksgiving with a menu based on indigenous ingredients. Americans still use this menu as the basis for their own holiday meals. This year we expand on nearly 370 years of tradition by including a broader range of native ingredients, from both North and South America.

These foods, mainstays of dishes to go with the turkey (cook it the way your family likes best), include corn, cranberries with chilies, green beans and jicama, sunflower seed, quinoa with wild rice, and two kinds of potatoes.

For dessert, rich ice cream parfaits blend native flavors of pumpkin or vanilla with chocolate, caramel, or caramelized goat's milk. They're eaten with sugar-dusted pine nut cookies. A prickly pear fruit punch is served as an aperitif or throughout the meal.

Native Thanksgiving for 12

Green Bean and Jicama Salad Sunflowr Flatbread Roast Turkey Giblet Gravy Wild Rice and Quinoa Dressing Roasted Sweet and White Potatoes Scorched Corn Pudding Cranberry Chili Relish Pumpkin or Vanilla Ice Cream Parfaits Pine Nut Cookies Prickly Pear Punch

If you only have one oven, you'll need to juggle a bit to have all foods ready to serve at once. To help, most dishes have steps that can be done 1 to 2 days ahead. On Thanksgiving, bake the bread and partially bake the potatoes early in the morning. When the turkey comes from the oven (buy a 12-to 14-lb. bird, larger if you want leftovers), drape it with foil and keep it in a warm place for 30 minutes to 1 hour; juices will have time to settle into the meat while you make the gravy.

Meanwhile, bake the dressing and corn pudding (which were assembled ahead), and finish baking the potatoes. If you want the bread warm, reheat it for just a few minutes in the oven.

The ice cream parfaits come straight from the freezer, and the made-ahead cookies still taste fresh 2 days after baking.

Green Bean and Jicama Salad

3/4 pound green beans, ends and strings removed 1 pound jicama, peeled and rinsed 6 tablespoons white wine vinegar 1/3 cup olive oil or salad oil 1 tablespoon Dijon mustard 1 teaspoon dry oregano leaves 2/3 cup thinly slivered red onion Salt and pepper Watercress springs, rinsed and crisped

Rinse beans and cut into julienne strips with a food processor, French bean cutter (the grate found on the end of many vegetable peelers), or a knife. Bring about 2 quarts water to boiling in a 3- to 4-quart pan on high heat. Immerse beans in water and cook, uncovered, just until tender-crisp to bite, about 1 minute. Drain and at once immerse beans in ice water. When cool, drain.

Meanwhile, cut jicama into very thin matchstick-size strips.

In a small bowl or jar, mix 5 tablespoons of the vinegar, oil, mustard, and oregano. If made ahead, wrap beans and jicama airtight separately and cover dressing. Chill vegetables and dressing up to 2 days. Mix onion, remaining 1 tablespoon vinegar, and 1-1/2 cups cold water; let stand at least 20 minutes or up until next day. Drain onions and mix with beans, jicama, and dressing; add salt and pepper to taste. Mound in a serving bowl; if made ahead, cover and chill up to 2 hours. Garnish with watercress. Makes 12 servings.

Per serving: 80 cal.; 1 g protein; 6.1 fat; 6 g carbo.; 41 mg sodium; 0 mg chol.

Sunflower Flatbread

1-1/2 pounds thawed frozen white bread dough 2 tablespoons olive oil 1/2 cup crumbled cotija cheese or freshly grated parmesan cheese 1/2 cup packed coarsely chopped fresh cilantro (coriander) 1/4 cup salted toasted sunflower seed Coarse salt

Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into a 7-to 8-inch round. Lightly coat 3 baking sheets, 12- by 15-inch size, with some of the olive oil. Place 2 rounds of dough well apart on each pan, then brush dough with remaining oil.

Sprinkle rounds equally with cheese, then cilantro and sunflower seed. Also sprinkle lightly with salt. Cover lightly with plastic wrap and let rise in a warm place until puffy, about 20 minutes.

Bake in a 475[degrees] oven until deep golden brown, 8 to 10 minutes. Serve warm. If made ahead, let cool on racks, wrap airtight, and freeze up to 5 days. To reheat, thaw wrapped, then return to unoiled pans and bake, uncovered, in a 350[degrees] oven until crust is crisp, 3 to 5 minutes. Makes 6 rounds, 12 servings.

Per serving: 201 cal.; 5.6 g protein; 7.5 g fat; 28 g carbo.; 349 mg sodium; 5.5 mg chol.

Wild Rice and Quinoa Dressing

1-1/2 cups wild rice 3/4 cup quinoa or 1/2 cup long-grain white rice 2 pounds hot or mild bulk pork sausage 1/4 cup chili powder 1/4 cup distilled white vinegar 1/3 cup packed chopped fresh cilantro (coriander) Salt

Pour wild rise into a fine strainer and rinse well under running water; put into a small bowl and set aside. In the same strainer, rinse quinoa under running water; rub grain with your hand to wash well and remove any of the slightly bitter natural residue that may be present.

In a 6- to 8-quart pan, bring 5-1/2 cups water to boiling on high heat. Add wild rice; cover and simmer 30 minutes. Add quinoa. Cook, covered, until grains are just tender to bite, 10 to 15 minutes longer; drain well.

Meanwhile, break sausage into about 1/2-inch chunks into a 10- to 12-inch frying pan; sprinkle with chili powder. Cook on high heat, stirring often, until meat is lightly browned and no longer pink in center (break apart a chunk to test), about 7 minutes. Add vinegar, stirring to free browned bits in pan.

Add sausage mixture and cilantro to grains; mix lightly with a fork and add salt to taste. Spoon dressing into a buttered shallow 3-quart casserole. If made ahead, cover and chill up to 2 days. Bake, uncovered, in a 350[degrees] oven until hot in center and lightly browned on top, about 25 minutes (40 minutes if chilled). Makes 12 servings.

Per serving: 435 cal.; 13 protein; 32 g fat; 25 g carbo.; 538 mg sodium; 52 mg chol.

Roasted Sweet and White Potatoes

1/4 cup (1/8 lb.) each butter or margarine and olive oil 2 pounds each sweet potatoes and russet potatoes, peeled and cut into 1-inch chunks 1 large onion, cut into eighths 8 cloves garlic, cut into halves 1/2 cup hazelnuts, coarsely chopped Salt

Put butter, oil, sweet potatoes, russet potatoes, onion, and garlic in a 10- by 15-inch baking pan at least 2 inches deep; spread vegetables evenly.

Bake on bottom rack of a 475[degrees] oven for 30 minutes; stir with a wide spatula after 15 minutes--vegetables near rim of pan begin to brown quickly. If made ahead, remove from oven and let stand, uncovered, up to 4 hours. Mix nuts with potatoes; continue to bake and stir occasionally until potatoes are very tender when pierced and are tinged with brown, about 15 minutes (20 minutes if cooled). Add salt to taste. Makes 12 servings.

Per serving: 224 cal.; 3.1 g protein; 12 g fat; 28 g carbo.; 52 mg sodium; 10 mg chol.

Scorched Corn Pudding

For an attractive presentation, you can line the casserole with cornhusks, tips rising above the rim. First, select enough dry husks (available in 1-lb. bags in some supermarkets and Mexican markets; leftovers keep indefinitely) to line the casserole. Discard silks, cover husks with boiling water, and let stand about 30 minutes to soften. Drain and pat dry. 3 packages (10 oz. each, 7 cups total) frozen corn kernels 3 tablespoons butter or margarine 1/4 cup all-purpose flour 2-1/4 cups milk 5 teaspoons sugar 1/4 teaspoon pepper 1/4 teaspoon cavenne Salt 3 large eggs

In a 12- to 14-inch nonstick frying pan on high heat, stir corn frequently until about 1/4 of the kernels are tinged with brown, about 15 minutes. Add butter; when melted, stir in flour. Remove from heat and stir in milk, sugar, pepper, cayenne, and salt to taste. In a small bowl, beat eggs to blend, then stir into corn misture. If made ahead, cover and chill up until next day. Pour pudding into a buttered shallow 2-1/2-quart casserole (if desired, line with husks in a single layer, as described above). Bake, uncovered, in a 350[degrees] oven until center feels firms when lightly pressed, about 40 minutes (50 minutes if chilled). Makes 12 serving

Per serving: 151 cal.; 5.5 protein; 6.2 g fat; 21 g carbo.; 70 mg sodium; 67 mg chol.

Cranberry Chili Relish

2 cups fresh or thawed frozen cranberries 1 large (about 8 oz.) tart apple, peeled, cored, and minced 3 tablespoons sugar 2 tablespoons minced fresh cilantro (coriander) 2 tablespoons lime juice 1 fresh small hot chili (such as jalapeno or serrano), stemmed, seeded, and minced Salt

Whirl cranberries in a food processor until finely chopped, or grind through a food chopper with a fine blade. In a bowl, combine cranberries, apple, sugar, cilantro, lime juice, chili, and salt to taste. Serve, or cover and chill up to 3 days. Makes 2 cups, 12 servings.

Per serving: 31 cal.; 0.1 g protein; 0.1 g fat; 7.9 g carbo.; 0.7 mg sodium; 0 mg chol.

Pumpkin or Vanilla Ice Crream Parfaits

Alternate in tall stemmed glasses (such as parfait, champagne, or pilsner) layers of pumpkin or vanilla bean ice cream, and cajeta (Mexican caramelized goat's milk, found in Mexican markets and some supermarkets) or your favorite caramel sauce or chocolate sauce (homemade or purchased). Repeat until glasses are filled as you like. To decorate (optional), tuck a long cinnamon stick into each glass. If made ahead, cover and put in the freezer up to 2 days. Remove from freezer about 10 minutes before serving.

Per serving of 2/3 cup ice cream and 3 tablespoons sauce: 447 cal.; 7.4 g protein; 18 g fat; 64 g carbo.; 175 mg sodium; 67 mg chol.

Pine Nut Cookies

1 cup (1/2 lb.) butter or margarine, at room temperature 1 cup powdered sugar 2 teaspoons vanilla 2 teaspoons anise seed 2 cups all-purpose flour 1 cup pine nuts

In a bowl, cream together butter, 1/3 cup of the sugar, vanilla, and anise seed. Mix in flour and pine nuts. Shape dough into 1 tablespoon-size balls, pressing firmly so balls hold their shape.

Place balls about 1 inch apart on 2 ungreased 10- by 15-inch baking pans. Bake in a 275[degrees] oven until edges are light golden brown, 35 to 40 minutes. Switch pan positions halfway through baking.

While cookies are still warm, transfer all to 1 pan and place close together without touching. Evenly sift remaining sugar over them.

Serve cool; if made ahead, cover airtight and hold at room temperature up to 3 days; freeze to store longer. Makes about 3-1/2 dozen, 12 servings.

Per cooky: 90 cal.; 1.4 protein; 6.3g fat; 8 g carbo.; 45 mg sodium; 12 mg chol.

Prickly Pear Punch

Prickly pear puree (directions follow) or 1 quart chilled cranberry juice cocktail 2 bottles (750 ml. each) chilled brut champagne or sparkling wine 1 to 2 quarts chilled sparkling water

Pour fruit puree into a pitcher. Present with chilled wine and water. Mix by the glass, filling each about 1/3 full of puree. Then slowly add enough wine or water to fill glass to rim. Makes about 12 servings.

Per 1/3 cup puree and 2/3 cup brut champagne: 149 cal.; 1.2 g protein; 0.7 g fat; 17 g carbo.; 14 mg sodium; 0 mg chol.

Prickly pear puree. Cut in half leghthwise 5 pounds despined green or red prickly pear fruit (also called cactus pears or tunas); there may be hidden stickers, so wear rubber gloves.

With a small knife, pull outer layer including peel from soft fruit (they separate easily); discard outer layer. In a food professor, puree fruit, then pour into a fine strainer over a bowl. Firmly rub pulp into bowl and discard seeds (or rub pulp through a food mill and discard seeds; don't use a blender, which pulverizes seeds). Blend puree with 1/3 cup lemon juice and 2 tablespoons sugar. Cover and chill at least 2 hours or up until next day. Makes 1 quart.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1989
Words:2113
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