Although this week’s highlight is a little more modern in terms of its publication date, it is certainly historic in content. While digging around for something Thanksgiving-oriented, I was pleased to find this little gem. And of course, since two of the things I LOVE about working with the culinary history collection are old advertisements/ pamphlets and recipes—voilà! Enter Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie (2005). The first third of this book is all about the history of the holiday, including regional favorites, modern additions (can I interest you in turducken or tofurkey?), turkeys and presidental pardons, war-time changes, and everything in between.
The rest of the book, not surprising, is devoted to recipes: appetizers and salads (gelatin, of course!), turkeys (including alternatives like brining, marinading, stewing, and stuffing with rice & beans), sides, and desserts. There are a lot of great recipes and images in this book, but I stuck with a few standards: stuffing, cranberry sauce/relish, and perhaps only slightly-less-common, pecan pie. (Sorry, the pumpkin pie recipe didn’t have a picture!)
Whatever you’re eating this holiday, whether it’s turkey or tofu, stuffing or dressing, sweet potatoes or mashed, and pumpkin or pecan, have a little extra. It all tastes so good it’s hard to resist. C’mon, we won’t tell. Enjoy your food and company. And have a Happy Thanksgiving!