"Pumpkin pies" news and stories

The first time that I cooked Thanksgiving dinner for my family, it was a harrowing experience. Barely able to sleep the night before, terrified that I was going to forget some important detail or dish, I went over all the potential pitfalls in my mind, hoping that, if I worried enough, everything would go well.

The next morning, I woke up at 6, staggered downstairs, and began what would end up becoming one of the longest days in my life. Nine hours, three trips to the store, and one or two terrifying mishaps later, my Bataan death march of culinary misery was over. Dinner was on the table, everything was more or less in order, and I was completely exhausted. By the time the meal finished, about a half-hour later, I was having a hard time keeping my eyes open. Luckily, my family took mercy on me and let me nap while they cleaned, cleared, and packed away the leftovers.

Having gone through one difficult Thanksgiving, I realized that the key was timing. Although many of the dishes were somewhat work-intensive, none of them was particularly challenging. Basically, I just needed to plan carefully, buy wisely, and make up a reasonable schedule for my assault on the kitchen. I vowed to do exactly that.

The following year, I began by making a list of everything that I was going to cook. Since my sister was bringing the string bean casserole and I had a friend who was taking charge of the apple pie, I needed to provided the following:

Roast turkey with chestnut stuffing and gravy
Roast Virginia ham with honey mustard
Mashed potatoes
Sweet potatoes
Traditional (candied) yams
Salad
Canned cranberry sauce
Homemade cranberry sauce
Bread
Pumpkin pies (four) with whipped cream

I then found recipes for everything and made a shopping list of all ingredients. I fudged on some items, like the pumpkin pie crust and the bread, trusting that Pet-ritz and my local bakery could do a better job than I. Also, recognizing the eating habits of my family, I was careful to pick up an extra pound of butter, an extra half pint of cream, and one package each of salt and pepper.

The next few pages cover some of the recipes that I have since gathered for Thanksgiving dinner. Given that the meal has endless regional and familial variations, you will probably want to add your own items and omit a couple of the ones that I mention. The key, however, is timing, an issue that we'll deal with in the wrap up.

Enjoy!

Last week I picked up a small pumpkin at a local Fair Food Farmstand. They were mounded in a wooden crate with a handwritten sign above them that said, "Pumpkins--for pies, not carving." I bought one that weighed in at just over two pounds and it's been sitting on my kitchen counter for the last few days, winking at me and daring me to do something interesting with it.

I feel some pressure to perform because I've never actually cooked anything with fresh pumpkin. Many a can of pumpkin puree has passed through my kitchen and I'm an old hand at preparing acorn, hubbard and butternut squashes. But the fresh pumpkin is a new frontier. Any recipes, suggestions, tips or tricks on how to tackle this little orange monster? Leave them in the comments, even if it's just to say that I should feel no trepidation and should just hack into it like I would any other winter squash.

photo by Marisa McClellan