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Tradition and turkey
Published: 11/18/2007 8:46 PM
Last Modified: 11/18/2007 8:46 PM

This is such a fun time of year for cooks.

About a month ago, I pulled out all of my favorite Christmas cookbooks and started menu planning. Some of these menus will never see the light of day, but it’s fun to dream.

One menu that doesn’t require much thought is Thanksgiving’s.

Every now and then someone will bring something new. One year my uncle made a homemade pumpkin ice cream, another year my mother made a cranberry chutney and this year I’m trying some pancetta-stuffed cremini mushrooms.

All of that is fine, but the foods that will go first will be the staples – mashed potatoes, stuffing, green bean casserole, pecan pie.

A friend told me a story about her family’s Thanksgiving dinner. The aunt in charge of dessert had decided to skip pie in favor of pumpkin cheesecake. The pumpkin cheesecake was fine, but it left everyone asking, “Where’s the pie?” My friend’s mother pulled out her homemade pecan pie, and totally saved the day.

When I see magazine articles with headlines like “Tired of Turkey?” I know my answer: No! We’re not tired of turkey. Most of us eat a big roasted turkey only a couple of times a year. So, embrace the turkey, the sweet potatoes and the whole big mess. You have the rest of the year for risotto.

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Stefanie (5 years ago)

Natalie, I experienced the same disappointed reaction from my family the year I fixed a delicious pumpkin cheesecake instead of my popular pumpkin pie. It just proves that people want the traditional foods for that once-a-year event so filled with memories.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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