The best pecan pie recipe (no corn syrup added)

pecan pie without corn syrup | pamela salzma

I’m taking a quick break from Friday Favorites so that I can focus on sharing Thanksgiving recipes until the big day arrives!

pecans!

Want to know my favorite moment of Thanksgiving day?  When I get to relax with a cup of tea and sink my teeth into a slice or two (OMG, am I serious?) of homemade pie.  It’s my reward for the cooking marathon that leads up to that point and I enjoy every bite.  I make three different pies on Thanksgiving, including apple, pumpkin and pecan, all of which I absolutely love, and this pecan pie is absolutely perfection.

pecan pie base

Bourbon and brown rice syrup

I taught this pecan pie in my classes last year and everyone went bonkers for it.  It has been a staple on my personal Thanksgiving menu for 20 years, but I have changed the recipe a bit every  few years.  Admittedly, the first 12 years of pecan pie baking, I did use the dreaded, over-processed, GMO corn syrup.  It’s one of the two traditional sweeteners in pecan pie.  But in my defense, did I know in 1998 that brown rice syrup existed?  No, I did not.  Since I discovered brown rice syrup I have used it in my granola, granola bars and rice crispy treats.  It’s a terrific sticky, caramel-y, minimally-processed sweetener that works really well in place of corn syrup.  Itp is made by breaking down the starch in cooked rice, turning it into easily digestible sugars.  The good news is that there is no fructose in rice syrup, so it shouldn’t have the same negative effects on liver function and metabolic health as regular sugar.  The bad news is that rice syrup is still a concentrated sweetener with few nutrients, so I don’t consider it health food, just a higher quality sweetener.  The other bummer is that arsenic has been found in rice syrups and products sweetened with them. For this reason, I would use rice syrup in moderation and not start adding it to your daily tea.

ready to get poured into pie crust

From the original recipe, I have also swapped coconut sugar for brown sugar and added a little bourbon for boozy depth.  This pecan pie is still rich and sweet, but not cloyingly so, and I don’t feel ill after eating a piece on Thanksgiving.  Just don’t look at the calorie count for a piece of nut pie — you’ll just pass out.  I only eat pecan pie on Thanksgiving, so I don’t worry about the calories too much.  Eating it for breakfast the next day, that’s a different story.  And that is why I have take-out boxes for my guests.  Because I am weak and cowardly in the presence of this pecan pie.

pecan pie without corn syrup or refined sugar | pamela salzman

I know many of you can’t deal with making pie crust, and that is fine.  There are plenty of perfectly good pre-made crusts that you can find in the freezer section of the grocery store.  However, if you are interested in making the crust from scratch, yay!  Come with me over to this post where I show you the step-by-step on how to do it.  I will also be posting a pie crust video any day now.  By the way, you can actually make your Thanksgiving pie crusts today and freeze them.  Just a thought.  I make pecan pie the day before Thanksgiving and leave it in the dining room until the next day.  Leftovers should be store in the fridge.

pecan pie without corn syrup or refined sugar | pamela salzman

Since pecan pie is rich enough, I eat it plain.  But whipped cream and ice cream would not be a terrible accompaniment, believe me.  I mean, if you’re going to go for it, just go big.  I cannot wait for Thanksgiving!

pecan pie without corn syrup or refined sugar | pamela salzman

Pecan Pie

Pamela
5 from 4 votes
Print Recipe Pin Recipe

Ingredients
  

  • 1 recipe for single pie crust see below
  • all purpose flour for dusting the counter
  • 3 large eggs
  • ¾ cup coconut palm sugar or brown sugar
  • ¼ teaspoon sea salt
  • ¾ cup brown rice syrup
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon bourbon or dark rum I prefer bourbon
  • 3 Tablespoons unsalted butter melted
  • 1 cup chopped pecans*
  • 1 cup pecan halves**

Instructions
 

  • Roll disk of pie dough on a lightly floured countertop, regularly checking to make sure disk is not sticking to counter. Roll into a 12-inch round. Fit pastry into a 9-inch pie plate. Tuck the overhanging pastry under itself and crimp the edges or use a fork to make a decorative border. Refrigerate pie shell until ready to fill pie.
  • Preheat oven to 350 degrees.
  • Place the eggs, sugar, salt, brown rice syrup, vanilla, bourbon and butter in a bowl and mix to combine. Stir in the chopped pecans.
  • Pour the filling into your pie plate (it will only look half full) and arrange pecan halves in decorative pattern on top. Bake for 45 minutes or until filling is just set. If you use a frozen pie crust, it will take an extra 10-15 minutes to bake.
  • Allow the pie to cool completely before serving.

Notes

*For a richer flavor, toast pecans in a 350 degree oven for about 8 minutes or until fragrant, then chop coarsely.
**Or use all chopped pecans and skip the decorative top.
Single Pie Crust
1 ¼ cups all-purpose flour or white spelt flour
½ teaspoon cane sugar
½ teaspoon sea salt
1 stick (8 Tablespoons) unsalted butter, cut into pieces
2-4 Tablespoons ice water
Place the flour, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
Add the butter to the flour and pulse until the mixture resembles small peas.
Pour 2 Tablespoons of ice water on top of the flour mixture and pulse about 10 times.  Avoiding the blade, carefully grab a small handful of dough and squeeze together.  If the dough holds together without crumbling, it’s ready to be formed into a disc.  If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
Transfer dough to a piece of parchment and bring dough together to form a ball. Wrap in parchment and refrigerate at least 30 minutes at which point it will be ready to roll out.  Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.
Tried this recipe?Let us know how it was!

 

Planning a happy thanksgiving 2014: 2 weeks and counting!

This post was originally published on November 10, 2011.

Thanksgiving is 2 weeks away!  Is the exclamation point there to emphasize panic or joy?  I’m excited!  I’ve been teaching quite a few Thanksgiving-themed classes as of late and I’m feeling spirited.  Don’t let these Thursday posts stress you out.  The whole point is to show you what you can do in advance, not what you must do in advance.  All these tips and strategies are most relevant to the hosts and hostesses who are preparing most or all of the meal themselves and who have a busy schedule leading up to the holiday.  If I didn’t get a lot of these tasks completed early, I don’t see how I could pull off this meal without tons of stress.

Here’s what you can get done this week:

  • Get your knives sharpened Especially your carving knife.  A razor-sharp knife is the most important tool in your kitchen.  In my area, you can get your knives sharpened at Sur La Table, the farmer’s market and at the local cutlery store at the mall.  I think Sur La Table charges $1/inch.
  • Make your grocery lists  I make three lists:
  1. Non-perishables (e.g., flour, spices, wine, nuts, dried fruit)  I buy these now.
  2. Perishables to buy one-week ahead (e.g., winter squashes, butter, hard cheeses, potatoes)
  3. Perishables to buy two days before (e.g., turkey, dairy, bread for stuffing, all other fruits and vegetables)
  • Buy to-go containers  I always make too much food and I like sending care packages home with my guests to enjoy the day after, especially our single friends.  This year I am definitely packing up all the extra desserts so that they aren’t tempting me the next afternoon when I’m shopping for holiday gifts online.  I love the idea of having people bring their own reusable containers, but for me it’s easier to get these disposables from my local Smart & Final.  I also saw some brown paper to-go boxes on amazon.

  • Clean out the refrigerator  I’ll get to this over the weekend.  Now is a great time to get rid of food past its prime or to get creative with the last spoonful of nut butter or those four olives just to make more space in the fridge.  I have a second, inexpensive refrigerator in the garage which really comes in handy for big dinners.  If you don’t have the extra space, see if one of your neighbors is going away for the holiday and can store your chutney and jam collections for a few days.

  • Check your instant read thermometer   This tool the only way you’ll be able to tell if your turkey is cooked properly, so it’s important that it’s accurate.  If you’re unsure, stick the tip of the thermometer into boiling water.  If the temperature reads 212 degrees Farenheit, you’re good to go.

Brussels sprout hash with capers, lemon and hazelnuts recipe

brussels sprout hash with lemon, hazelnuts and capers | pamela salzman

There are things I have to make for Thanksgiving and things I want to make for Thanksgiving.  Even though I don’t eat turkey, everyone else that shows up does, so that’s non-negotiable. As are stuffing and mashed potatoes.  Thank heavens for Pinterest boards.  So even if I don’t get to indulge my fantasy of an all-veggie, every-color-of-the-rainbow-Thanksgiving, I can look at it on my computer screen.

brussels sprouts

I might be alone here, but I actually think turkey is totally boring, and the veggie side dishes are where all the fun happens.  I like color, texture and freshness!  This Brussels sprout hash is my idea of a good time on Thanksgiving.  It’s green, bright, a little crunchy and a little acidic.  Compared to turkey, this hash is a party!

prepping hazelnuts

Unlike some Thanksgiving side dishes (sweet potato casserole,) this Brussels sprout hash is no one-hit wonder.  It is incredibly complementary with turkey and mashed potatoes, but it is equally delicious mixed with whole grain pasta (my favorite) or as a side to fish or chicken.  This Brussels sprout dish has become one of my favorite comfort foods and my kids actually like it, too!  Plus, it’s incredibly easy and fast to fix up.  Not that I am all that concerned with nutrition on Thanksgiving, this is also a pretty healthful dish.

capers

brussels sprout hash with lemon, hazelnuts and capers | pamela salzman

The difficult part of Thanksgiving menu-planning for me is how to include Brussels sprouts on the menu.  I have so many favorite recipes that all work beautifully, it’s difficult to choose!  Although it’s a tad more work than just cutting them in half, I love the texture of the sprouts when they are cut thinly like this.  If you have a food processor with a slicing blade, you can prep this in seconds.  Here’s how I would tackle this for Thanksgiving:

Day before:

  • slice the sprouts and refrigerate in a covered container or zippered bag
  • squeeze the lemon juice and refrigerate
  • toast the hazelnuts, rub with a towel to remove skins and chop.  Keep in a covered container at room temp.

Day of Thanksgiving:

Cook sprouts right before serving dinner.

brussels sprout hash with lemon, hazelnuts and capers | pamela salzman

Look out for my Thursday posts to help you get ahead and be organized for Thanksgiving!

brussels sprout hash with lemon, hazelnuts and capers | pamela salzman

Brussels Sprout Hash with Capers, Lemon and Hazelnuts

Pamela, adapted from thekitchn.com
5 from 1 vote
Print Recipe Pin Recipe
Servings 4 -6

Ingredients
  

  • ½ cup hazelnuts if you can get them already skinned, skip step 1
  • 3 Tablespoons unrefined cold pressed, extra virgin olive oil or coconut oil
  • 1 Tablespoon unsalted butter or just use more oil
  • ¼ cup capers well drained
  • 1 pound Brussels sprouts washed and trimmed, and shredded*
  • the juice of 1 lemon about 2 ½ Tablespoons
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 350°. In a pie plate or baking sheet, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. If you don’t mind hazelnut skins, you don’t need to remove them. Coarsely chop the nuts.
  • In a large heavy skillet, heat the olive oil and butter over medium heat. When the oil is hot, but not smoking, add the capers (be careful since they will probably splatter!) Sauté the capers for about one minute, or until they start opening like little flowerbuds.
  • Add the Brussels sprouts and hazelnuts to the pan and stir to coat with the oil and caper mixture. Pour in the lemon juice and cook, stirring frequently, for about 5 minutes or until the sprouts are tender but still a little crisp.
  • Remove from the heat and add salt and pepper to taste. Serve immediately.

Notes

*You can do this by hand by cutting them in half and thinly slicing them with a sharp knife.  Or you can slice them with the slicing disc in your food processor.  If you use the food processor, remember to push down on the sprouts with the attachment while you are slicing them.
You can also add some cooked, diced bacon and/or some fried sage leaves.
Tried this recipe?Let us know how it was!

Five friday favorites for making a turkey 11.7.14

I am in full Thanksgiving mode, cooking friends!  This is the time I check all my equipment so I don’t have to fight the crowds in Williams-Sonoma the night before Thanksgiving because I can’t find my meat thermometer.  Today I’m sharing my favorite essentials for cooking and serving a turkey!

Roasting Pan

favorite roaster for thanksgiving turkey | pamela salzman

A good roasting pan will properly cook your turkey and not allow the juices to burn.  I highly recommend a stainless steel pan, as opposed to nonstick or aluminum.  The bottom should be thick so you can put it on your burner to make gravy.  I also prefer straight-sided roasters and not flared which take up more oven space.  The roaster should have sturdy handles so you can carry the bird safely out of the oven.

Williams-Sonoma has a great selection of roasters here.  If your oven is small, do not assume every roasted will fit.  You may want to take measurements.  This is the All-clad roaster I have and love.  You will also need a v-shaped rack, but you do not need turkey lifters.  I just use rubber gloves to flip the turkey and to carve.

 

Baster

stainless turkey baster | pamela salzman

I’m into basting the turkey every 20-30 minutes because I think it helps keep the bird moist.  I do not, however, like to use plastic with hot foods.  So I recommend a stainless steel turkey baster.  Try and buy one that comes with a brush so you can clean the inside easily.  I like this one by Aroma.

 

Meat Thermometer

thermometer

The only way to determine whether the turkey is done is to test the temperature of the bird with a meat thermometer.  You cannot go by a chart on the packaging of the turkey or even a recipe.  Those provide good estimates, but there are too many variables that can affect how the turkey cooks.  If you are not sure if your meat thermometer works, place the tip into boiling water (wear an oven mitt to protect your hand).  If the temp reads 212 degrees (although not every thermometer goes that high,) your meat thermometer is accurate.  If it’s off by a lot, you need a new one.  I have had this inexpensive thermometer for many years and it’s great.  Although I was so intrigued by this one from provisions.com that hooks up to my iPhone that I bought it.  You get an alert when the turkey reaches the right temp.   So no more trying to guesstimate.  I’m going to try it out this week!

 

Cutting Board with Deep Grooves

boards for carving a turkey | pamela salzman

It is not ideal to carve a turkey on a cutting board that is straight across with no grooves to catch the turkey juices which end up spilling onto your countertop, or worse, on you and your new shoes.  Get yourself a nice big wood board with deep grooves so the juices stay put.  I have one similar to this one by John Boos and I’ve had it for years.  It is perfect for the job.  This Boos board I found on amazon is a similar size and style, but also has hand grips on the side (for $20 more.)  If you want a carving board that looks beautiful too, I love this one from provisions.com.  It doesn’t have grooves, but instead slopes on an angle and collects run-off that way.

 

Carving Knife

carving set |pamela salzman

I like a good sharp knife for carving the turkey that is about 8-10 inches long with a pointy tip, not a round one.  You also want a straight edged blade and not a serrated blade which will tear the meat.  This Wustof set is what I have been using for many, many years, and I think it does a great job.  All knives, even very high quality ones, have to be sharpened regularly, though.  If you haven’t taken yours to be sharpened in a while, now is a great time to do that because everyone else will want to do that the weekend before Thanksgiving.  Your best bet is to go to a local cutlery store.  If you don’t have one of those where you live, try a cooking store.  Sharp knives are safer and much more enjoyable to use than dull!

Until next week!

Planning a happy thanksgiving 2014: 3 weeks and counting!

thanksgiving decor ideas | pamela salzman

This post has been edited from the one originally published on Thursday, November 3, 2011.

If you followed the advice in my post last Thursday, perhaps you now have a general idea of how many guests you will be hosting on Thanksgiving.  If not, it’s time to get on the phone and do some inviting!  Do you have a good, balanced menu and have you taken guests up on their offers to bring something?   This week we have a few more tasks that we can check off the list.

3 weeks before thanksgiving

  • Order the Turkey  If you eat turkey on Thanksgiving, it’s a good idea to order it now.  I have always ordered a fresh, free-range, organic turkey, because in my opinion it has a tasty turkey flavor and is better for you than most other alternatives.  The only thing that may be better is a heritage turkey, which has a much stronger turkey flavor and supposed to be more moist.  It will have less breast meat though and will be more expensive.  If you want a heritage bird, you need to order this ASAP since they sell out fast.  Avoid “self-basting” turkeys which are injected with anything from chicken fat to salt to chemicals.  True, they are easier to cook, but I think they taste more like salt than turkey and they are just full of stuff you don’t want to feed your family.

Here are some questions that will help you decide what size to order:

How many ovens do you have?  If you have one large oven that can accommodate two turkeys side by side and an extra oven to spare (you’re so lucky!), then you have the option of cooking two smaller birds versus one large one.  But with two small ovens, you may not want them both being monopolized by turkeys.

Are your guests dark meat-eaters or white meat-eaters?  You will get more white meat by weight from one large bird than from two smaller.  Likewise, you will get more dark meat from two smaller birds than from one large one.

How big a turkey should you buy?  The rule of thumb is one pound of turkey per person.  So if you are expecting 16 guests, you should order a 16 pound turkey.  That doesn’t mean that you will have 1 pound of meat per person, though.  Personally, I think this is only a good rule if you don’t want leftovers, if your guests are not big eaters, and/or you have a good number of dark meat eaters versus all-white meat eaters.   Two years ago I cooked two 17-pound turkeys for 20 adults and 5 kids and I had just enough leftovers for the five of us for dinner the next day.  Last year I cooked two 18-pound turkeys for 24 adults and 5 kids and we had the same amount of leftovers.   My point is that I think 1 1/4 pounds per person is a safer bet.

Do you have a bad back?  What does this have to do with anything?  A very large turkey is mighty challenging to keep pulling out of the oven to baste.  I find two smaller turkeys much more manageable, if you have the oven space.

 

  • Planning Your Table Decor  I don’t do anything fancy for my table decorations, but it’s nice to make the table look special.  Now’s the time to check your linens for stains and make sure you have enough napkins, plates and glassware.  I generally like to do something simple with fresh flowers in autumnal colors and add in a few of the kids’ Thanksgiving art projects from years past.   The top image is a collection of pins from my Thanksgiving Pinterest board.  I just adore Jenni Kayne’s table setting which is the largest image at the top of the post and below.  Check out all her lovely holiday photos and ideas on her ripplustan.com blog — beautiful!  But you can put out bowls of apples and pears or gourds and nuts, add in a few votive candles and it will look lovely.  If tablescape isn’t your thing, you can always order from your local florist or full service market.  Just get on it this week.  The succulents glued onto pumpkin arrangements last quite a while, so why not enjoy them this month and not have to worry about doing it in two weeks!

succulents in pumpkins via Ripplustan.com Screen Shot 2013-11-06 at 3.57.35 PM

succulents in pumpkins via Ripplustan.com

 

  • Make your pie crusts and freeze them  You can freeze them in disc form or roll them out, fit them into pie plates and freeze them, well wrapped.
  • Make your homemade stock and freeze it  I use over a gallon of chicken stock on Thanksgiving for soup, stuffing and gravy.

  • Make your dry mixes for pie fillings, cornbread and other baked goods.  Not only are there never enough ovens on Thanksgiving day, but there are never enough measuring cups and spoons either.  I measure out the dry ingredients, store them in a glass jar and label each jar, e.g. “Dry Mix for 2 Pumpkin Pies.”  I didn’t label them the first year I did this and let me tell you — pumpkin pie spices smell A LOT like apple pie spices.
  • Check your inventory of helpful tools and appliances  Here’s my list of Thanksgiving essentials:
  1. Instant-read thermometer — the only way to know if your turkey is ready.
  2. Roasting pan(s) and rack(s)
  3. Fat separator
  4. Twine for trussing
  5. Baster
  6. Potato Ricer — for making the best mashed potatoes
Lots of options!
More recipes to come, but look here for my Thanksgiving recipes.  And also check out my Foodily page and Pinterest boards for more recipes and table decor ideas.  Last but not least, I’ll be sharing lots of tips every day on Instagram so be sure to follow me there!

Endive leaves with grapes, hazelnuts and roquefort

endive leaves with grapes, hazelnuts and roquefort | pamela salzman

What’s your feeling about hors d’oeuvres on Thanksgiving?  I know most people (like me) spend so much time cooking so much food for arguably the biggest meal of the year.  No one wants his or her guests to fill up before they’ve even had one bite of turkey.  I get that.  But I also like a little time to mingle and visit over a drink before sitting down.  I like to stretch this dinner out a bit.  It’s a little disheartening to cook for hours and hours, even days, only to have your guests inhale the food in 20 minutes.

prepping the endive | pamelasalzman.com

So I like to have a one hour cocktail hour before Thanksgiving dinner.  Nothing fancy, just some wine and sparkling water, possibly a fun mixed drink, but I do make a few nibbles.  I really don’t want to offer a mini meal here, just a bite to whet the appetite and prevent any alcohol from going straight to anyone’s head.  At the very least, a seasonal crudites platter with a dip or two is nice, as is a small cheeseboard.

chopped hazelnuts

For 20 years I have made this zucchini-gruyere tart.  Delicious, delicious, delicious, but I’m over it.  Don’t tell my husband, but I think it’s off this year’s menu in favor of what I think is the perfect light bite before Thanksgiving dinner.  Look at these endive leaves with just a lovely little flavor party of grape, hazelnut and roquefort (a blue cheese made from sheep’s milk.)  It’s like a perfect salad bite and these are beyond easy to make.  I love, love, love them!  Plus, you can substitute like crazy here — diced fig, pear or apple for the grape; almonds or pistachios for the hazelnuts; goat cheese, Pecorino or Manchego for the roquefort.

endive leaves with grapes, hazelnuts and roquefort | pamelasalzman.com

Wash your endive leaves the night before and keep them in a container or bag in the fridge.  Make your dressing several days in advance.  All that’s left to do here is ASSEMBLE.  We love that word when we’re talking Thanksgiving.

endive leaves with grapes, hazelnuts and roquefort | pamela salzman

I adore these hors d’oeuvres for any dinner party, not just Thanksgiving.  I hate to say it, but December is right around the corner and that means holiday parties.  Gasp!  First things first, though.  Let’s get those Thanksgiving menus figured out.  More tips and helpful hints coming this Thursday, which to remind, is 3 weeks from Thanksgiving!

endive leaves with grapes, hazelnuts and roquefort | pamelasalzman.com

Endive Leaves with Grapes, Hazelnuts and Roquefort

Pamela
Print Recipe Pin Recipe

Ingredients
  

  • 3 firm fresh heads of Belgian endive
  • Dressing optional
  • 1 small shallot minced (about 2 teaspoons)
  • 3/4 -1 teaspoon fine grain sea salt
  • freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • 2 teaspoons raw honey or 100% pure maple syrup
  • 2 Tablespoons unpasteurized apple cider vinegar or red wine vinegar
  • 2 Tablespoons unseasoned rice vinegar
  • 3/4 cup unrefined cold-pressed extra-virgin olive oil
  • 1/3 pound of crumbled blue cheese such as Roquefort
  • 12 grapes halved or quartered, depending on size
  • ½ cup chopped hazelnuts toasted and salted if desired or sliced almonds

Instructions
 

  • Cut ½ inch off the bottom (root end) of each head of endive.  Separate the leaves and keep under a damp paper towel in the refrigerator until ready to use, up to 4 hours.
  • Make the dressing if using.  Whisk all ingredients together in a small bowl or a glass jar with a lid.  This will make too much dressing for the hors d’oeuvre.  Save what you don’t use for a salad.
  • Fill the white part of each endive leaf with a bite size crumble of blue cheese, a half of a grape and a pinch of chopped nuts.  Drizzle with a touch of dressing if desired.
Tried this recipe?Let us know how it was!

 

Planning a happy thanksgiving 2014: 4 weeks and counting!

This post has been edited from the original, which was published on October 27, 2011.  

I adore Thanksgiving.  I love the traditions, the food, the Macy’s parade on television while I am making my pies, the football games.   I love moving the family room furniture after the last football game is over to extend the dining room table.   I love hearing everyone share why he or she is grateful.  I have cooked every Thanksgiving for the last 19 years, as well as dozens of Thanksgiving-themed cooking classes.   I have made lots of mistakes and in the process learned a thing or two about how to execute and enjoy  a very happy Thanksgiving.  The key is being organized.  Every Thursday from today until the big day, I will share my best tips, strategies and a few good recipes to set you up for a successful holiday.  Let’s get started!

4 Weeks Before Thanksgiving

  • Guest list  Now is a good time to invite family and friends for the holiday, even if they are regulars.  I send an email out to all our guests with the schedule for the day, especially when we will sit down for dinner.  We live on the West Coast, which means the second football game is over at 4:00.  Anyone that wants to come for the earlier game is welcome to do so.  There’s coffeecake, fruit and coffee in the morning.  A mugful of soup and cornbread around noon; hors d’oeuvres at 3:00 pm and dinner is at 4:00 or whenever the game is over.  You know that I pray for no overtime!
  • Plan your menu Planning the Thanksgiving menu requires a bit of strategy and balance.   Make sure you have a balance of cooked and raw food (one thing I have learned is no matter how big your kitchen or how many ovens you have, it’s never enough on Thanksgiving!); protein, starches and vegetables (I find most Thanksgiving menus to be too starchy;) and ingredients (make sure not every recipe has dried fruit and nuts in it.)  Know what dishes need an oven and when because if you’re making turkey and you have one oven, you won’t be baking too much in the hours before dinner.

Also, know your audience.  I love trying new recipes, but my family looks forward to the same traditional standbys every year.  There was almost a revolution when I took Breaded Cauliflower off the menu in 2007 ( I now serve it as an hors d’oeuvre.)  So I compromise by making the classics (traditional roast turkey with gravy and cranberry sauce, mashed potatoes, stuffing, and pumpkin pie), but I also try out a new salad or vegetable side dish every year.

Also, just because you’re cooking overtime for Thanksgiving dinner, doesn’t mean your household won’t be needing dinner the night before and breakfast the morning of.  Instead of ordering takeout pizza on Wednesday night, make and freeze a casserole in the weeks ahead or plan for your easiest 20-minute meal.  The same goes for Thanksgiving day, especially if you have young children in the house.  You can save your appetite and get by on a piece of fruit for the day, but your four-year-old cannot.  I always make a pot of butternut squash soup the day before and a pan of cornbread to be served around noon to tide anyone over until the big meal.

Photocopy your recipes from books and magazines I remember my first Thanksgiving with a stack of cookbooks and magazines taking up valuable counter space and my wasting so much time looking up each recipe multiple times.  Ugh!  Put your photocopied recipes in sheet protectors and create a dedicated Thanksgiving or holiday binder organized by category.  This just might be the most useful tip I give you.
Here’s what I am probably making this year:
Breakfast:
Coffeecake, fruit, coffee and tea
Lunch:
Butternut Squash Soup or Sweet Potato-Coconut Soup and Cornbread
Hors D’oeuvres:
Breaded Cauliflower with Tomato Dipping Sauce
Endive Leaves with Grapes, Roquefort and Hazelnuts (recipe coming)
Dinner:
Mashed Yukon Gold Potatoes
Non-dairy Green Bean Casserole with Shiitake Bacon (teaching this in my classes this month)
Dessert:
Chocolate Coconut Tart from Coco Bakes LA (I preordered this already)
Homemade Vanilla Ice Cream
Freshly Whipped Cream
Click here for loads of Thanksgiving recipe ideas!

Sweet potato-apple-ginger juice recipe

sweet potato-apple-ginger juice | pamela salzman

I have been in a bit of a juice rut lately, making the same ones over and over again.  The bad news is that this boredom with my juice caused me to be less motivated to actually juice, and therefore I have been missing out on of the things that puts a spring in my step and makes me feel healthy.  My typical juice consists of greens (romaine, spinach, kale, or parsley or a combo), celery, apple, carrot, ginger and/or fresh turmeric.  Very good, but the same formula day in and day out was making me bored.

sweet potato=apple-ginger juice | pamela salzman

My friend and holistic nutritionist, Elissa Goodman, who is also a juicing queen, mentioned that she juices sweet potatoes.  I honestly never considered juicing sweet potatoes.  Roasting them and blending them into a smoothie is as close as I have come.  But I was curious about how they would juice, so I went for it and was just pleased as punch.  Sweet potatoes are JUICY!

ready to be juiced

It’s kind of like juicing a carrot, with a lovely mild sweetness.  So I started playing around and created a new, very different juice, one more seasonal  for fall.  Sweet potatoes and apple go hand in hand, so I put those together.  But I personally don’t care for overly sweet juices, so I added some celery to create some more liquid without sugar.  And then I boosted the flavor some more with fresh ginger and a small nub of turmeric.  The first time around I made the juice fairly spicy, which I loved, but the hubby thought was too gingery.  The second time, it was total perfection.

The cinnamon is a really fun addition.  You can add a pinch of ground cinnamon, but I don’t love the powderiness since it doesn’t dissolve.  I had great results steeping a cinnamon stick in the juice.  SO, so yummy.

juice in progress

I made a huge pitcher of this juice for a breakfast meeting and I served it over ice  with a cinnamon stick in each glass.  It was such a huge hit and I was so happy to share something so healthful.  Everything in this juice is super anti-inflammatory, especially the sweet potatoes, ginger and turmeric.  Sweet potatoes are also very rich in Vitamin C, E, B6 and Beta-carotene, which is amazing for your skin, eyes and hair.

I am going to keep playing with this base.  I had a juice recently at Sage Organic Bistro in Culver City with grapefruit in it that was outstanding and I’m thinking it might work nicely here, too.  I’m also considering making a huge batch for Thanksgiving and adding a drop of alcohol to make a fun cocktail.

freshly pressed sweet potato-apple-ginger juice | pamela salzman

I haven’t had a ton of experience working with different juicers, so I can’t make a good recommendation as to which to buy if you’re in the market for one.  I have an Omega, which is very nice, but the feed tube is so small that it’s a little too much work cutting everything into small enough pieces.  I have the Breville at our house in Park City and that is a breeze to use.  There’s a lot of controversy about juicers that juice slowly versus fast and the vitamins being compromised, but as Kris Carr, the doyenne of juicing, says, “the best juicer is the one you’ll use.”  Williams-Sonoma has a nice selection of juicers here if you’re thinking about buying one.

I’d love to hear what juicer you have and what you love or hate about it.  I’d also be curious if you have a favorite fall juice.  I’m motivated again!

sweet potato-apple-ginger juice | pamela salzman

 

 

Sweet Potato-Apple-Ginger Juice

Pamela
5 from 11 votes
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Ingredients
  

  • 1 large sweet potato peeled (about 10-12 ounces) -- you don't have to peel the sweet potato, but the skin darkens the color of the juice
  • 1 ” piece of fresh ginger or more if you like it spicy
  • 4 ” piece of fresh turmeric if you can find it
  • 1 medium apple or Fuyu persimmon
  • 2 stalks celery
  • cinnamon stick

Instructions
 

  • Juice all ingredients except cinnamon stick.  Be sure to juice the ginger and turmeric early on so you can flush out those juices with something high water like the celery.
  • Place the cinnamon stick in a glass and pour juice on top.  Allow to steep for a few minutes or refrigerate the juice with the cinnamon stick until you want to consume it.
  • Always store juice in the smallest container possible with little or no air at the top so that the juice stays fresher for longer.  Store up to 2 days in the refrigerator.  Separation will occur, so shake before serving.
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