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Thanksgiving Dinner with the Burke’s of New England As far back as I can remember, Thanksgiving was the absolute best holiday in our family. My mother was the matriarch of her family of 12 brother and sisters and all lived within 20 minutes of each other. We had all the holidays and always involved great joy, fun and anticipation. Dinner at our house was usually around 4 p.m. but everyone started arriving around Noon. All would help put up extra tables with linens and silverware, while the older children entertained the younger children in the family. I was the oldest of all my female cousins so I got to help in the kitchen. There was a table set up with stuffed celery, a big bowl of mixed nuts, some stuffed dates and a relish tray to pick on while getting ready for dinner. Dinner would consist of: two large turkeys, a huge pot of whipped potatoes with sour cream and butter, French and bread stuffing, gravy, cranberry sauce, mashed turnips with butter and brown sugar, baked squash, onions and garlic casserole, cornbread (for my father, who was a Southerner). These holidays were the only times I can remember that we had wine and beer in the house. Dinner took a long time because there was so much to talk about with that many people. After dinner everyone would help clean up and settle back in their seats and start telling family stories. Then (my favorite part) they would all start singing and harmonizing all the old songs. Afterwards, we would all break up into groups of four and start playing Parcheesi all over the house. We played for money, $1 per person. You wouldn’t believe what monsters my family turned into when we played this game. They would cheat, argue, plot against each other, laugh, yell, get mad and have a great old time. At the end of the game playing there would be some that would be really upset about losing one or two dollars. During this time the turkey had been boned, the carrots, celery, onions, have been chopped and a large pot of turkey soup had been started for the following day when everyone would stop by at different times for a bowl of turkey soup and rolls. After a couple hours of singing, stories, lots of laughter and Parcheesi playing one of my uncles would stretch back and say, “Well, I think it’s time for dessert.” Meanwhile, my mother had set up the dessert table, which consisted of apple pie, mincemeat pie, pumpkin pie and pumpkin pudding brought by my aunt. By the time the evening came to a close it was about Midnight and another year of memories had been made and set in our minds to be talked about long after we started losing our cherished family members. Now there is only one of the 12 left and the family dynamic has changed. We don’t get together as much as we would like, but we have our great memories. Believe me, when we do get together we carry on most of the old traditions, telling the stories with just as much love and affection as they did. But we don’t have the harmonizing any more but we never forget to mention how we all loved that part of our Thanksgivings all together. Gary and I wish you all a thankful Thanksgiving with those wonderful family members that drive you crazy but do make the most wonderful stories and memories for many years to come. We hope you enjoy these three recipes from our capital kitchen. A New England transplant Rose Burke owns and operates Frankfort’s The Meeting House Bed and Breakfast, Café and Gift Shop with her husband Gary. The café is a favorite stop for breakfast and lunch, where you can enjoy her made-from-scratch specials and desserts. The Meeting House is also a hit for holiday dinners and other special events. Rose can be reached at 502.226.3226. Start with a 15 to 18 pound Turkey (For larger Turkeys just add more of French Stuffing Ingredients) French Dressing – I stuff one end of the turkey with whatever your favorite bread stuffing recipe may be and the other end with French Stuffing, recipe follows. 1 ½ lb. ground beef In a large skillet, add ground beef, ground pork, potatoes cut up. Cover with water, Cook until potatoes are done and meat is cooked. Drain water off, transfer meat and Potatoes to large bowl, mash potatoes in meat mixture, take bread, run under water, Squeeze excess out, mix in bowl with meats and potatoes, eggs, poultry seasoning (2 Lg. Teaspoons), salt, pepper and onions cut up, mix all together, stuff turkey. I have a wonderful dough recipe that I keep on hand for piecrusts. I make up a bag and keep it in refrigerator so it is always there when I need it. In a food processor, mix PUMPKIN PUDDING WITH CANDIED GINGER WHIP CREAM
(Serves 12) Make the day
before 4 Lg. Egg Yolks Mix egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt with electric mixer until mixture is thickened and light yellow (about 4 minutes). In medium saucepan, heat milk and half-and-half until small bubbles appear around rim. Gradually beat 1 cup hot milk mixture into egg yolks, then add egg yolk mixture to the saucepan. Cook over medium heat, stirring constantly with spatula, until the pudding is gently boiling ad as thick as mayonnaise, (6 to 7 minutes). Remove from heat. In small saucepan cook pumpkin puree and 2 tablespoons butterscotch schnapps over high heat, stirring constantly until slightly dry (about 3 minutes). Add puree to the pudding along with the butter and Vanilla and stir until butter melts. Transfer the pudding mixture to a large bowl and press sheet of plastic wrap directly onto the surface. Refrigerate all night or at least 4 hours. WHIP TOPPING Using electric mixture beat the heavy cream with confectioner’s sugar and minced crystallized ginger and 1 Tbs. Butterscotch Schnapps at high speed until firm peaks form. Spoon the pudding into wine glasses with a dollop of whip cream and truly enjoy. This recipe takes a little time but is well worth it. ENJOY THIS WONDERFUL RECIPE!!!1 crisco (2)
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