Scott the Host
Thanksgiving Dinner - Mainer Style
How does one eat a Thanksgiving feast like a true Mainer? Well, I'll share a few tidbits of info.....a slight warning - this will involve calories. Lots of calories.
Now I was raised in New England, but my parents are from the south. What that translates to in terms of food is that my mother from rural Georgia cooked numerous southern dishes at all times of the year, with Thanksgiving being no exception. I may live in Maine, but I know the proper difference between stuffing and dressing, and no, dressing is not mentioned in terms of a liquid poured on a salad.
In short, a "traditional" Maine Thanksgiving like the one listed here is a great start to a fantastic meal plan. After a quick review, I have had all of the items in the article, with the exception of the beer-braised onions....though I think those will be coming to a Thanksgiving near me. Another note - it has been brought to my attention that some people do not like Brussel sprouts. I am not sure why, but if you don't, you certainly will after cooking them as mentioned in the article. Everything is better with bacon.
Thanksgiving in my house is somewhat of an eclectic mix now of dishes from all over the country. My wife is from the mid-west, home of very straight, flat roads and "sunshine jello." If you don't know what that is, I recommend against an internet search. That said, several years ago she added something to the menu that is truly glorious: lobster pie. Imagine the heaviest thing you have ever eaten - a homemade crust, filled with fresh Maine lobster (prices permitting) and a cream sauce that might stop your heart after a few bites. I did say there would be calories......
Oh, and I guess I haven't tried this specific cranberry relish recipe. When we were kids, my sister and I always made the fresh ground relish. Cranberries, oranges, a littel sugar. That's it. I am not a food snob by any means, but if your idea of cranberry relish has ring marks on from the can.......I will send the social media food police after you.
What interesting dishes will be on your table this year?