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Sweet Potato Casserole With Marshmallows

November 20, 2010 by Post Team 

Sweet Potato Casserole With Marshmallows, Back when Earth Day was still in diapers, cheese fondue was considered an elegant appetizer and people thought they looked hot in bell bottoms, there were no heritage turkeys from custody or fancy-pants sweet potatoes on the table for Thanksgiving.

No, our birds are frozen from the farm nearest factory. And cranberry sauce? He slipped on a box with a schlurp who made the children laugh.

The average American, we celebrated Thanksgiving 30 to 40 years has been, for the most part, processed, convenient and cheap. And, not knowing better, we loved it.

Here’s a look back at some classic Thanksgiving, as well as suggestions on how you can freshen your party with delicious versions kicked-up with local ingredients that are not out of a can or box.

TURKEY

THEN: When you were a kid, did not always look like Turkey took a week to thaw and your mother always had to get up to, oh, 3 hours to put it in the oven?

At the time, our turkeys were almost always frozen as hard as the head of a politician. A fresh turkey seemed kind of exotic species, like Ricardo Montalban.

NOW: Oh, options. If you want to save endangered, buy a turkey heritage. It can cost as much as your grocery bill every week, depending on the breed and where you buy it, but you’ll feel less guilty pour sauce over it. And these costs, turkeys outdoors? They are everywhere.

Aurora Provisions offer local free-range turkeys for a pound and 3.89, if you want to cook your own. If they do the cooking for you is $ 16.95 & pound for a turkey breast and sage-glazed or cider and 10.95 & pound for a “lemon and herb butter Roast whole boneless, heat & Serve Turkey.”

Rosemont Market offers outdoor bird poultry Maine-tion for a pound and 3.79 and outdoors, birds grazing Serendipity Acres for $ 4.99 a pound.

Whole Foods is a virtual turkey farm itself. They offer birds are free range, medicinal plants and rubbed with brine, organic free-range smoked whole, smoked or without bone-chest, heritage bronze biological heritage and cooked together. Phew.

Stuffing

THEN: The joke is that people either your creativity or a stick to the tradition that has proven itself. I tried playing pranks fancy over the years for my family, but we always seem to return to cornbread dressing my mother.

The classic, of course, is the essence box that costs far less than $ 2 for a packet of croutons and diced some dried herbs. Really? Is it so hard cube of bread and chop fresh herbs? If you’re still using the canned stuff on Thanksgiving Day, shame on you.

NOW: If you go with a stuffing mix, at least at the outset Rosemont market, where the cut-up bread is homemade ($ 2.99 for 1 lb bag) and has not been sitting on a shelf for months.

Whole Foods Traditional New England joke (and 10.99 for four), cornbread stuffing with sausage and spinach ($ 13.99, serves four) and vegan sprouted grain bread stuffing (and 12.99 , serves four).

Aurora Provisions is selling a corn bread, apple and fennel sausage stuffing ($ 8.95 per pound) and so-called “Mommy Marika’s farce”, a traditional bread stuffing with onion, garlic , parsley, turkey broth, dill and apricots (also $ 8.95 per pound).

If your menu includes sweet potatoes, you can kill two birds with one stone with the fat of the sweet potato stuffing ($ 5.99 per pound) of Leavitt & Sons at Falmouth.

SAUCE

THEN: house has always been preferred, but let’s faces it, the sauce is a crapshoot. Sometimes it turns out that mind-blowingly good. But if you do not pass your mojo sauce, it can be inedible. That’s why they came with ready-made sauce in jars and stuff powder in sachets.

My mother has always been home, but kept some of the commercial spray handy, just in case a disaster occurred. Once the juices have been used, there is no turning back, and you can not use a turkey without some sort of sauce.

NOW: If you do not want to make your own sauce, or you are worried, you may not be enough, you should really get takeout from a local market rather than using the substance in pot and powder. Yes, it’s more expensive, but – good sauce! – It’s Thanksgiving.

Aurora has provisions Riesling sauce (and 12.99 for fourth) for those who think we need more wine with your meal. Rosemont has the traditional sauce for a liter and 5.99. Whole Foods and sauces, made in their kitchens, Massachusetts, are a pint and 4.99 for the traditional sauce or vegan turkey with wild mushroom sauce. If you host a large crowd, check out Trader Joe’s “All-Natural Gravy” and to 1.49 per carton 17.6 ounces

Cranberry sauce

THEN: Kids always wanted to open the cranberry sauce on Thanksgiving, but they prefer to die than eat that. The challenge was to get out of the box in one piece if you could see the crests of the box printed in the block of cranberry jelly substance. And, oh yes, there was that cool noise it makes out.

NOW: A return to fresh cranberry relishes home is one of the major improvements in the Thanksgiving over the years. I always make my own cranberry relish and orange, but if you do not want to bother you, there are many shops have purchased options that will bring pizazz to your holiday table. Trader Joe’s has a taste of fresh cranberries, orange and 3.49. Whole Foods is the version to 4.99. Version Rosemont market is a cranberry sauce with ginger and orange for $ 3.29, and Aurora has a taste for wine cranberry-port for $ 6.99.

The stew of green beans

THEN: This classic celebrates its 55th anniversary this year. It is easiest recipes – green beans, mushroom soup, milk, fried onions and a touch of soy sauce – but still people support it. The French or regular green beans? Canned, frozen or fresh? If you add the water chestnuts, or is it a kind of culinary communist plot?

NOW: After 55 years, green bean casserole has become one of those things that people love or hate. I asked people on Facebook and Twitter what they do to try to improve the dish, and the answers are nothing if not creative. A family adds sautéed fresh mushrooms, shallots and onions and sour cream substitutes for part of the soup to reduce sodium. Another uses shiitake mushrooms and shallots, and tops off the pot home with onion rings panko.

Most local substitutes for GBC seem to be different versions of green bean almandine, although Leavitt & Sons has a pot of beans and cheese for 7.99 a pound. Trader Joe’s at least made an attempt at classic version contains blanched green beans, wild mushroom sauce, cream, butter and chunks of fried onions Gourmet, 16 ounces, $ 3.99.

Sweet potatoes

THEN: My older brother is in his 50s, but always insists on having his sweet potatoes served with marshmallows on top. This seems to be a guy thing, so at first I thought that maybe there’s just one kind of mutation of sweet potato, on chromosome Y.

Then it dawned on me that perhaps the golden, crispy-on-the-outside, gooey marshmallows-on-the-inside brought back memories of our family camping trips where we roasted marshmallows on a fire open. All I know is that no matter how fabulous my sweet potatoes with cinnamon, nutmeg and pecans are in the lead, marshmallows always win.

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