The season of eating is about to begin. What HAS to be at your Thanksgiving table? Do you have any unique recipes to share?
Here's what we heard
Pete from East Nary has to have lutefisk, lefse, and rutabagas. He added, "Oyster on the half-shell appetizer!"
KAXE volunteer Brandon Chase said, "The only staple I look forward to at Thanksgiving in mincemeat pie and then fried mashed potatoes and eggs the morning after."
Another KAXE volunteer, Jim Gallagher, has some cranberry advice: "Get a cup or two of local wild-grown low bush cranberries, put them in a pot, and cover them with maple syrup (preferably made with locally made syrup). Bring the pot of cranberries and syrup to a simmer. After a bit the cranberries get soft. Use a potato masher and crush the berries. Mix well with the syrup. The mix sets up like a jam full of cranberry maple goodness!"
Many folks mentioned pumpkin pie (with real whipped cream, of course!). Pat from Zerkel makes hers from home-canned pumpkin. She also makes a "blue-barb" pie, made with blueberries and rhubarb.
Former KAXE Morning Show host Scott Hall loves the spinach souffle that his wife Frieda makes.
For KAXE Development Director Chris Walker, cheese rolls are a must! He said, "For years, my mom and I have made cheese rolls on Thanksgiving morning while watching the Macy's Thanksgiving Day parade. The rolls are really nothing special, as it's just bread, butter, and cheese, but it's become such a fond tradition of mine (and now one that my girls participate in with their Baba) that I enjoy Thanksgiving morning more than Christmas morning."
Two KAXE staff members, Steve Neu and Larissa Donovan, incorporate Greek food into their Thanksgivings. Spanikopita is a spinach and feta pastry pie. Larissa said, "I haven’t used a recipe in years, but I use frozen spinach, fresh leeks, frozen phyllo, and a pound of butter."
What are your Thanksgivings must-haves? Let us know!
