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Nov. 15th, 2006 09:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
prosodicLance and I were mentioned in The Columbus Dispatch food section today!!
Since you need an account to read the articles, I'll post it here...
Feast for a few
Tips, recipes help downsize Thanksgiving for small gathering
Wednesday, November 15, 2006
Robin Davis
THE COLUMBUS DISPATCH
Not every Thanksgiving includes more people than there are chairs in the dining room. Some are downright cozy.
Karen Kitts of Pataskala celebrates turkey day with only her grown son.
"We have had Thanksgivings with friends in the past and enjoyed it," she said.
But because she did all the cooking and usually ended up waiting for guests to arrive, she decided smaller was better.
"I enjoy the small Thanksgiving: getting up early, getting the bird in the oven, watching Macy’s Thanksgiving Day Parade on TV, and everything else that goes with it."
Columbus native Karyn Johnson celebrates a tiny Thanksgiving out of necessity: She and her husband, Lance, are stationed at Geilenkirchen NATO Air Base in Germany.
"I’ve gone from traditionally huge Thanksgiving feasts with everyone in my family to a pared-down meal for my husband and I, and sometimes one of his single friends."
While many celebrate the holiday with enormous gatherings of friends and kin, others opt for smaller affairs out of desire or circumstances.
But a smaller Thanksgiving presents challenges, too.
For Dwayne Scott, the biggest drawback to his small celebration is the massive amount of leftovers.
Scott, who lives near Pataskala, enjoys Thanksgiving with his partner, John Mingus, both of their mothers and Scott’s grandmother — and likes to make all the favorites.
"We keep pretty traditional," he said, making turkey, stuffing, mashed potatoes, sweet potatoes, green bean casserole, pumpkin pie and cherry pie.
But most recipes in cookbooks and food magazines make enough for 12 to 15. Even the smallest turkey feeds 8 to 10.
One option for fewer leftovers is turkey parts instead of the whole bird.
While boneless rolled turkey breasts are widely available, Jerry Bullock of North Market Poultry and Game said buying a whole turkey breast on the bone with skin yields the besttasting turkey and richest drippings for gravy. He says the shop, in Columbus’ North Market, gets about 10 percent of its Thanksgiving business by selling just breasts.
Jill Moorhead of the Hills Market in Worthington Hills said another option is to buy everything prepared.
"We have the entire Thanksgiving available by the pound," she said, noting that customers can buy just as much as they need of the roasted turkey or ham and all the fixings.
But for those who like to cook for Thanksgiving, no matter the number of people they’re serving, Food has developed recipes for a small feast that’s easily expandable to feed more.
We created a honey-roasted turkey breast, cooked on the bone with a whole head of garlic alongside. When the turkey is done, the drippings and soft roasted garlic are turned into delicious gravy.
To go with the poultry, we developed a traditional stuffing of sourdough bread and sage. We’ve also given tips for making just the right amount of mashed potatoes, green beans or brussels sprouts and sweet potatoes.
For a sweet finale, we turned pumpkin pie — which easily feeds 8 — into tartlets. Everyone gets their own small pie, and nothing is left.
Since you need an account to read the articles, I'll post it here...
Feast for a few
Tips, recipes help downsize Thanksgiving for small gathering
Wednesday, November 15, 2006
Robin Davis
THE COLUMBUS DISPATCH
Not every Thanksgiving includes more people than there are chairs in the dining room. Some are downright cozy.
Karen Kitts of Pataskala celebrates turkey day with only her grown son.
"We have had Thanksgivings with friends in the past and enjoyed it," she said.
But because she did all the cooking and usually ended up waiting for guests to arrive, she decided smaller was better.
"I enjoy the small Thanksgiving: getting up early, getting the bird in the oven, watching Macy’s Thanksgiving Day Parade on TV, and everything else that goes with it."
Columbus native Karyn Johnson celebrates a tiny Thanksgiving out of necessity: She and her husband, Lance, are stationed at Geilenkirchen NATO Air Base in Germany.
"I’ve gone from traditionally huge Thanksgiving feasts with everyone in my family to a pared-down meal for my husband and I, and sometimes one of his single friends."
While many celebrate the holiday with enormous gatherings of friends and kin, others opt for smaller affairs out of desire or circumstances.
But a smaller Thanksgiving presents challenges, too.
For Dwayne Scott, the biggest drawback to his small celebration is the massive amount of leftovers.
Scott, who lives near Pataskala, enjoys Thanksgiving with his partner, John Mingus, both of their mothers and Scott’s grandmother — and likes to make all the favorites.
"We keep pretty traditional," he said, making turkey, stuffing, mashed potatoes, sweet potatoes, green bean casserole, pumpkin pie and cherry pie.
But most recipes in cookbooks and food magazines make enough for 12 to 15. Even the smallest turkey feeds 8 to 10.
One option for fewer leftovers is turkey parts instead of the whole bird.
While boneless rolled turkey breasts are widely available, Jerry Bullock of North Market Poultry and Game said buying a whole turkey breast on the bone with skin yields the besttasting turkey and richest drippings for gravy. He says the shop, in Columbus’ North Market, gets about 10 percent of its Thanksgiving business by selling just breasts.
Jill Moorhead of the Hills Market in Worthington Hills said another option is to buy everything prepared.
"We have the entire Thanksgiving available by the pound," she said, noting that customers can buy just as much as they need of the roasted turkey or ham and all the fixings.
But for those who like to cook for Thanksgiving, no matter the number of people they’re serving, Food has developed recipes for a small feast that’s easily expandable to feed more.
We created a honey-roasted turkey breast, cooked on the bone with a whole head of garlic alongside. When the turkey is done, the drippings and soft roasted garlic are turned into delicious gravy.
To go with the poultry, we developed a traditional stuffing of sourdough bread and sage. We’ve also given tips for making just the right amount of mashed potatoes, green beans or brussels sprouts and sweet potatoes.
For a sweet finale, we turned pumpkin pie — which easily feeds 8 — into tartlets. Everyone gets their own small pie, and nothing is left.