A Simple Thanksgivi

A few shortcuts with the side dishes takes a lot of work out of the meal.

a saucepan over medium-high heat. Bring to a
boil, reduce heat and simmer, stirring constantly
for 30 minutes. Add the grated zest and cook for
5 minutes more. Let cool and chill before serv-
ing. Serve at room temperature. Makes 20 serv-
ings. This recipe may be made up to one week
ahead.

ANNABEL COHEN

Special to the Jewish News

0

kay, you're serving the turkey. What
else? Some things just shouldn't be
changed. Turkey dinners are so warm
and comforting, it's surprising we
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don't serve them more often.
After all, roasting turkey is easy. Just think of
your 21-pound bird as a big chicken.
The creativity and opportunity for culinary
excitement comes from what you serve with this
year's turkey. And the effects of side dishes on
eaters can be palpable. In fact, there are some
who prefer side dishes to the turkey itself.
But preparation of side dishes can be time
consuming — more work than preparing the
turkey. Some recipes for hard winter squashes
such as acorn and butternut require peeling, cut-
ting and cubing squash while it's raw. The
squashes can be so hard, you'd practically need
Hercules to cut them. And just try to find fresh
peas in November.
How about simplifying? Many side dish
recipes can be easily made utilizing frozen or
canned vegetables and just a few extra ingredi-
ents. Other side dishes are simple to begin with,
but often include more ingredients to transform
them into fancy or unique food statements.
This Thanksgiving, it's all about simple. Sure
you want the fall squash, but isn't there an easier
way? A recipe for mashed potatoes can be embel-
lished with Dijon mustard and roasted garlic to
give an upscale flavor. With garlic that's already
chopped, prepared mustard and premade spuds
(yes, you can buy already cooked and frozen
mashed potatoes or even the instant kind —
with all the extra stuff you put in it, you'll prob-
ably be the only one who knows — you'll barely
make a mess.
You can still make the following recipes the
long way, by substituting from-scratch ingredi-
ents, such as real homemade mashed potatoes
and fresh sugar snap peas and peas in the pod.
More power to you. If you're in a hurry, these
shortcuts will give you more time to think about
everything you have to be thankful for.

WINTER SQUASH CUSTARD WITH
PECAN CRUMB TOPPING

CHERRY, CRANBERRY AND
APRICOT CHUTNEY

A tasty addition or alternative to traditional
cranberry sauce. It's made with dried cherries,
dried cranberries and apricot preserves — it
tastes great the next day on turkey sandwiches.

1 c. dried cherries
1 c. dried cranberries
1 c. apricot preserves or jam
c. chopped onions
1 bell pepper, any color, chopped
1 c. orange juice
2 T. red wine vinegar
1 t. cayenne pepper
1 T. fresh grated ginger (use fresh only)
1 T. grated orange zest or peel

Combine all ingredients, except orange zest, in

It takes minutes to prepare this simple yet ele-
gant dish that's equally appropriate served as a
side dish or dessert. It's even easier when you
make it using frozen cooked squash. Make up to
two days before and serve at room temperature
with whipped cream on the side if you wish.
And because you serve this in it's own baking
dish, there's nothing to unmold. You can also
make this recipe using canned pumpkin.
Custard:
1 package (10 oz.) frozen winter squash,
thawed
3 eggs
1 c. evaporated milk (fat free is fine) or
non-dairy creamer
1/2 c. orange juice
1/2 c. sugar
2 t. pumpkin pie spice
2 T. light or dark rum
Topping:
3 T. butter or margarine, melted
1/4 c. flour
1/4 c. chopped walnuts or pecans
1/4 c. brown sugar
1/2 t. cinnamon
Preheat oven to 325E You'll need a 6 to 8 c.
baking dish (attractive) and a pan with sides
that's bigger than the baking dish.
Place all the custard ingredients in the bowl of
a food processor and process for 10 seconds (you
may also make this in the mixer and mix until
well combined).
Pour this mixture into the baking dish and
place the dish in the larger pan. Place the dish
and pan in the oven on the middle shelf. Pour
enough very hot water into the larger pan to fill
to about one inch depth. Bake uncovered for 45

"TN

11/16

2001

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