Thanksgiving isn’t the same without the details - I’m speaking of the cranberry sauce and the gravy. While some people go for canned, ridges in the jelly and all, these extras - homemade, that is - can be so much more than extras. They can star.

Getting the gravy

I love gravy, but until recently I was afraid to make it. Afraid to screw it up, I should say. I left the task to my husband and he did a spectacular job. In fact, he remains a much better gravy maker than me.

A few years ago, however, I realized I needed to conquer my fear. I needed to master the technique of gravy making. So I did a little research and did just that. The turning point was learning how to work with a roux.

What’s a roux? A roux is a thickening agent made from butter and flour. Cooked together in the right proportions a few days in advance and stored, roux can be your secret ingredient for perfectly smooth, thick gravy. In addition to thickening the gravy, the roux adds a bit of richness, too.

Then once you master the basics of gravy, you can start getting creative. With herbs and wine and stock, you can add amazing flavor to your Thanksgiving table. Splash in a little Port or Calvados, for example. With a little creativity, you can turn an already good part of the meal into a great part of the meal.

Creative cranberry sauce

I never used to eat cranberry sauce. The sauce from the can always tasted a little tinny to me, so I avoided it. It wasn’t until I moved to cranberry country that I started to really like it. A couple of years into my newfound enjoyment of cranberry sauce, we happened to have a pomegranate on hand on Thanksgiving day. Purely on whim, I asked the boys to extract the seeds (doing it in a bowl of water is best) and added them to the cranberry sauce.

This was such a hit! This sauce has become my boys’ favorite part of Thanksgiving, aside from dessert.

There are plenty of other ways you could add a twist to the traditional cranberry sauce. You could make it more savory and add thyme, for example.

The point is to go beyond the expected. Try something new and different, and maybe create a new tradition. Just because it’s what your family has always done doesn’t mean you have to do it the same way!

Roux

4 tbsp unsalted butter
6 tbsp flour

Melt the butter over medium-high heat. Whisk in the flour all at once and, stirring constantly, cook until the mixture starts to give off a nutty aroma. The mixture will also thin a bit. Cool, cover tightly, and refrigerate until ready to use.

The more you cook a roux - the more golden brown in becomes - the less its thickening ability. Keep this in mind as you plan for the relative thickness of your resulting gravies.

Really Good Gravy

Drippings from a roast
1 c good red wine
2 c stock
Herbs - bay leaves, peppercorns, sage, other herbs you used for roasting the turkey

Pour off the drippings from roasting and skim off any fat. Place the roasting pan over high heat, and deglaze the pan with the wine and stock. Dissolve as much of the caramelization as possible. Pour the resulting liquid into a saucepan. Add the herbs and reduce by one third.

Reduce the heat and whisk in a couple tablespoons of the roux. You will see the gravy thicken. Continue to whisk and cook for a couple more minutes, then allow to cool slightly before serving.

Cranberry Sauce with Port, Orange and Pomegranate

12 oz fresh cranberries, the fresher the better
2 tbsp grated orange peel
3/4 c orange juice
Splash of orange liqueur (optional)
3/4 c sugar
1/4 c Port
1/2 to 3/4 c pomegranate arils

In a saucepan over medium heat, combine the cranberries, orange peel, orange juice, orange liqueur and sugar. Bring to a boil, then reduce heat and let simmer until the berries have all burst, about 10 minutes. Add the Port and cook another 2 to 3 minutes. Cool completely. Covered tightly, the sauce stores well for about a week.

Just before serving, bring the sauce to room temperature and stir in the pomegranate arils.

The holiday season - from Thanksgiving to New Year’s Day - is a time for family gatherings, holiday parties and festive feasts. Though there are many reasons to celebrate, the holidays often also bring on especially busy schedules, lack of sleep, too much food and drink, and varying degrees of stress. To maintain your holiday cheer and keep your stress levels to a minimum, here are some healthy ways to take care of yourself.

Be prepared

Stress is often caused by last-minute panic. Instead of cluttering your mind with all the gifts you have to buy, the grocery list, appointments and your kids’ vacation schedule, get a pad and write lists - starting today! Get your to-do’s on paper so you can clear your head, stay prepared and stress less.

Don’t procrastinate

Putting important things on the back burner for “later” is setting you up for that dreaded last-minute panic. It’s helpful to write things down, but it’s essential that you start doing things on your list, too. Commit to doing one or two to-do’s every day and enjoy a relaxed and happy holiday season.

Sleep

It’s cliché, but it’s one of the most health-benefiting things you can do for yourself (and your loved ones). Lack of sleep raises your cortisol (stress hormone) levels, makes you a scatter brain, darkens your mood and compromises your mental and physical health. Aim for seven hours a night or at least adding an extra hour to your current sleep schedule. You’ll feel infinitely better and much more capable of handling the usual holiday debacles.

Eat and drink - but not too much

The holidays are known for lavish meals and spirited drinks - and you shouldn’t deprive yourself at the festive feasts or holiday parties. But you shouldn’t overdo it, either. The extra calories you consume will near inevitably lead to weight gain and most likely to digestive upset and feeling sluggish. Before you dive in or drink up, ask yourself “Is a large serving necessary, and does this really taste that good?” If not, don’t eat it! Here a few more diet strategies.

• Eat a small healthy meal every four hours to keep your energy up and avoid binging caused by being too hungry.
• Stay hydrated with at least 64 ounces of water to stay refreshed and to sidestep false hunger signals often caused from dehydration.
• Have a snack before heading to holiday parties or shopping excursions so you don’t arrive at the party or mall ravenous and ready to eat whatever you see.
• Eat slowly and savoringly. Pleasure in your meal with all of your senses, chewing slowly and truly tasting what is in your mouth. (And if it doesn’t taste that good, stop eating it - and be sure to tune in to your body so you can stop eating when you are full.)
• Limit your alcohol to one or two drinks at gatherings or make spritzers by cutting your wine or liquor with club soda. Too much alcohol will lead to a hangover as well as loosen your inhibitions around food.
• Start your meal with a green salad - experts say it may reduce your total caloric intake for that meal because you are filling up with a lower-calorie dish before the entrée.
• Watch your portions. Have a couple of bites - as opposed to large servings - of each offering at the holiday table. You’ll get to taste each and every dish and avoid feeling deprived.

Move it

Despite the holiday mayhem, fit exercise into your schedule. Not only will physical activity reduce your holiday stress, it will help you stay healthy and burn off the extra holiday helpings of food and drink. Commit to 20 to 30 minutes a day - break it up, if necessary. Go for a walk with your family, hit the gym for a spin class, take Fido for a jog or check out the plethora of free exercise videos on the Internet (Try ExerciseTV.tv, WomensHealthMag.com or newcomer SlimTree.com).

Pamper yourself

Like most women, you may have the “helper syndrome” and think you don’t have time for a manicure, pedicure, massage or even bubble bath, but the truth is you need to take care of yourself as well. At least one day a week, schedule an appointment with your local salon or spa or simply sink into a candlelit warm bath of bubbles and relax. If you are worried about that guilty niggle that happens whenever you decide to do something for yourself, just remember that in order for you to succeed in helping others, you absolutely have to help yourself first.

Cheers to happy healthy holidays!

Gathering around the Thanksgiving meal is a culinary pleasure, but is also a meaningful family tradition. Holidays - particularly Thanksgiving and Christmas - are quintessential times for relatives to join together to celebrate love, life and delicious food. Setting the table with mouthwateringly memorable meals will keep everyone looking forward to the holiday feasts. Here are a few Thanksgiving recipes that will leave an edible mark on your family’s holiday memories.

Dishes to serve with the Thanksgiving main course

Even though roasted turkey is the centerpiece associated with Thanksgiving, lamb, veal, ham or seafood are also the holiday stars for some families. The following dishes can be partnered with whatever succulent main dish your family prefers.

Winter Salad with Apples, Blue Cheese and Candied Walnuts

Serves 8

Ingredients:
1 French baguette, cut diagonally into 1/2-inch slices, discard ends
1/4 cup melted butter
1 large red or green apple, halved, cored, thinly sliced
3 heads of Belgian endive, root ends trimmed, leaves separated
1 medium-sized head of radicchio, root end trimmed, leaves separated
Salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil (or walnut oil)
2 tablespoons sherry vinegar
1/3 cup crumbled blue cheese
1 cup candied walnuts (purchase or make your own)

Directions:
1. Preheat oven to 400 degrees F. Place bread slices in a single layer on a large baking sheet and brush lightly with melted butter. Flip and brush the second side. Bake until toasted and crisp. Set aside.

2. Combine apple, endive and radicchio in a large bowl. Season with a little salt and pepper. In a small bowl, whisk together olive oil and sherry vinegar. Pour vinaigrette over salad and toss to coat.

3. When ready to serve, add blue cheese and walnuts, toss to coat, and divide among 8 chilled salad plates.

Vanilla Cinnamon Sweet Potatoes

Serves 8

Ingredients:
6 sweet potatoes, washed, scrubbed, pierced with a sharp knife
1 vanilla bean, split in half lengthwise
1 cup heavy cream
2 cinnamon sticks
1/4 cup (1/2 stick) unsalted butter, softened at room temperature
Salt and freshly ground pepper to taste

Directions:
1. Preheat oven to 400 degrees F. Place potatoes on a large baking sheet and roast for 1 hour or until soft and a knife easily glides through the center. Remove from oven and set aside.

2. Meanwhile, use a sharp knife to scrape the seeds out of the vanilla bean and into a large saucepan. Add vanilla pod, cream and cinnamon sticks and stir to combine. Turn burner to medium-high heat. Bring cream mixture to a boil then quickly reduce heat to medium-low and simmer for 3 to 4 minutes. Remove from heat, cover and set aside.

3. Peel sweet potatoes, discarding peel, and place in a large bowl. Add butter and use a masher (for mashed potatoes) or an electric hand mixer (for whipped potatoes) to slightly mash or whip potatoes.

4. Remove vanilla bean pod and cinnamon sticks from cream and add cream to potatoes. Continue to mash or whip until cream is incorporated and potatoes reach your desired consistency. Serve warm.

Winter Squash Risotto

Serves 8

Ingredients:
2 tablespoons olive oil
1-3/4 cups Arborio rice
1-1/2 cups finely diced acorn or butternut squash or sugar pumpkin
1/2 cup medium-dry sherry (my favorite is Williams & Humbert Dry Sack Medium)
8 cups vegetables broth
1 cup finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage leaves
1 tablespoon maple syrup
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
Shaved Parmesan cheese

Directions:
1. Heat oil in a large saucepan over medium-high heat. Add rice and squash and cook, stirring, until rice is slightly toasted, about 4 minutes. Add sherry and cook, stirring often, until sherry is just absorbed.

2. Add 3 cups of vegetable broth and bring to a simmer. Lower heat to medium and cook, stirring occasionally, for 10 minutes or until bottom of the saucepan is almost dry. Add more broth, 1/2-cup at a time, and continue to cook, stirring occasionally, until grains of rice are cooked through (you may not use all the broth).

3. Stir in parsley, sage, maple syrup and nutmeg. Taste and adjust seasoning with salt and pepper. Serve warm topped with Parmesan. You may also drizzle a little cream on top before adding the Parmesan.

Bourbon Pecan Pie

Serves 8

Ingredients:
6 eggs
1 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
1/4 cup evaporated milk
1 cup dark corn syrup
1/2 cup honey or agave nectar
1/3 cup bourbon
1 pound pecan halves
1 (9-inch) deep-dish pie crust fitted in a pie plate

Directions:
1. Preheat oven to 350 degrees F. In a large bowl, beat eggs and brown sugar until well combined. Stir in butter, evaporated milk, corn syrup, honey or agave, and bourbon until well combined.

2. Arrange half of the pecan halves on the bottom of the pie crust and cover with filling. Top with remaining pecans and shake pie plate to settle the pecans. Bake for 50 to 60 minutes or until pie is set in the center. If crust begins to brown before pie is done, cover the edges with strips of foil.

More Thanksgiving articles with delectable recipes!

Twists on Thanksgiving desserts
Thanksgiving recipes featuring superfoods
Elegant holiday appetizers for easy entertaining
Recipe for All American Apple Pie
A succulent Thanksgiving menu

Can you imagine your Thanksgiving pumpkin pie without the flavors of cinnamon and nutmeg? Didn’t think so. But if you have had the same little jar or spice in your pantry for a year or more, you may not be getting the full spice bang that you expect. It might be time for a good long look at your spice rack.

A primer on herbs and spices

The difference between an herb and a spice is where the flavor is obtained from a plant. While herbs such as basil, rosemary and thyme are the fresh, dried or ground leaves of a plant, spices are derived from seeds, roots, bark or some other part of the plant. Nutmeg, for example, is the seed of an evergreen tree, and mace is the dried covering of that nutmeg seed.

While herbs and spices technically do not spoil, they do lose their potency over time. And in this season when flavors are so important for significant family-focused meals, old herbs and spices can mean dishes that are missing “something.” Not quite bland, but not quite what they should be either.

How do you tell if your herbs and spices need replacing?

(more…)