Wednesday, September 28, 2011

A Non-Traditional Thanksgiving

Cute cupcakes aren't they?

Over the past three years, my hubby and I have opted for alternative Thanksgiving celebrations. For many years I was the typical Mom, preparing a huge feast of Turkey, ham, sweet potato pudding, corn pudding, green beans, mashed potatoes, gravy and all the wonderful fixings that go with that particular feast. But, after one particularly difficult Thanksgiving, I decided that it was time for a change!

The first year our alternative Thanksgiving was a trip to the Imperial Fez, a Moroccan Restaurant in Atlanta. My husband's birthday falls during Thanksgiving week, and when I asked him what he would like to do, he wanted to go and see the belly dancers! Well, we went to the Fez with my son and a friend and had a marvelously wonderful time. We ate, laughed and were entertained by the dancers. It was a wonderfully different and fun time.
The belly dancers were exciting and the food was different but wonderful.

Last year we opted to spend Thanksgiving on Okaloosa Island, Florida. We walkedthe beach and had marvelous seafood for dinner! It was simple and beautiful and we had a wonderful time.
So began a new Thanksgiving tradition...Okaloosa Island and seafood. We are planning to be there for a few days this year and have a Low Country Boil for our non-traditional Thanksgiving Dinner. We will walk on the beach, and watch the dolphins play and be very thankful for our family, our health and the many blessings we share.

We will still share our family Christmas Traditions at home in Georgia, but my sweetheart and I have begun a new tradition for Thanksgiving, and we are thoroughly enjoying the change of routine.

So if you are tired of the same Thanksgiving Dinner, maybe it is time to make a change. Go to a restaurant, go out of town, have fish instead of turkey...shake it up! Have Fun!


Corn Pudding

* 3 cups frozen whole-kernel corn kernels, thawed and divided
* 1 cup half n half
* 1/2 teaspoon salt
* 1/8 teaspoon white pepper
* Dash of freshly ground nutmeg
* 2 large eggs
* 3 tablespoons stone-ground cornmeal
* Cooking spray
* 2 TBSP sugar
* 4 TBSP butter, melted


* 1. Preheat oven to 350°.
* 2. Combine 1 cup corn, and 1/2 cup half-and-half in a blender; process until smooth. Combine remaining 1/2 cup half n half, salt, pepper, nutmeg, butter and eggs in a large bowl. Stir in pureed corn mixture, remaining 2 cups corn, and cornmeal.
* 3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until golden brown. Serve warm.

Note: You can substitute store-bought frozen corn in this custardy baked side dish. When it's done, the edges should be a little crusty and the center still slightly soft. If time is an issue, make the dish ahead, refrigerate, and then reheat before serving.

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