Our Thanksgiving Gift:
The 17th Annual Virtual Feast

About the Virtual Feast

As longtime readers of our newsletter know, our year-end newsletter comes with a “virtual feast” of recipes from our staff. The feast was inspired by our annual December pot luck lunch, a long-standing Barnes & Conti tradition.

This year, we decided to move our virtual feast up to Thanksgiving just to remind ourselves and you of all that we’re grateful for. Everyone contributed not just a recipe, but an expression of gratitude; in short a virtual feast not just of food, but of giving thanks.

As our expression of gratitude to you—our readers, clients, friends, and associates—we hope you enjoy these recipes.

As Barnes & Conti President, Eric Beckman said in his giving thanks: “Gratitude expressed even silently can turn a simple meal into a feast, a shelter from the elements into a real place, a stranger into a friend. It changes adversity into opportunity, and can leave us with a lasting positive impact. It has been said that opportunities for learning in life never end. Be grateful for the lessons.”

 

This food is the gift of the whole universe—the earth, the sky, and much hard work.

May we live in a way that makes us worthy to receive it.

May we transform our unskillful states of mind, especially our greed.

May we take only foods that nourish us and prevent illness.

We accept this food so that we may realize the path of practice.

—Traditional, via Thich Naht Hanh

 

From The Thanksgiving Reader, compiled by Seth Godin

Cranberry Orange Walnut Bread
Elaine Turcotte, Operations Manager

“I am thankful for the many and varied gifts I have been given. I am thankful for the humor and camaraderie, the faith, fellowship, and love that enrich my life every day. I am thankful for the opportunities and ability to share life’s joys and sorrows along the way. As I like to keep in mind, ‘No mayonnaise in Ireland…’”

Elaine says, “I love cranberry orange nut bread, especially when it is still warm! It is a small but important part of Thanksgiving for me (and not limited to dinner). I was fortunate that my mom loved baking; she was good at it and she taught me well. I have never enjoyed cooking, but I’ve always loved to bake. Baking is special; it is for celebrating, and for giving the gift of a taste from home.”

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1-1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 cup butter or margarine
• 1 egg
• 3/4 cup orange juice
• 1 tbsp grated (or ground) fresh Navel orange peel
• 1-1/2 cups fresh or frozen cranberries
• 1/2 cup chopped walnuts

Method:

1. In a bowl, combine flour, sugar, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs.
2. In another bowl beat egg, orange juice and peel; stir into dry ingredients just until blended. Add the cranberries and walnuts.
3. Spoon into either one greased and floured 9-in. x 5-in. loaf pan or into four greased and floured 5-in. x 3-in. miniature loaf pans.
4. Bake large loaf at 350 degrees for 65 - 70 minutes (45-50 minutes if using the miniature pans) or until a wooden toothpick inserted near the center comes out clean.
5. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Yield: 1 loaf or 4 miniature loaves. Original recipe by Dawn Lowenstein, from Taste of Home

Roasted Celery and Fennel Soup
Lauren Powers, SVP Business Development

“I feel so very fortunate to be surrounded by wonderful family including my 93-year old mom, my kids, Emma and Liv who are thriving in NYC, my husband, Bob, who still puts up with me, extended family that also puts up with me, friends far and near, dedicated and supportive work buddies and awesome clients. This year, we welcomed our black lab puppy, Bula; we are grateful for the laughter and distraction she brings. And I feel comforted to know we have the fortitude and resilience to persevere through trying times, learn from one another and become a better democratic society.”

Lauren says, “Soup is my favorite way to kick off the Thanksgiving meal. Not only is it warm and comforting like a heartfelt embrace, it blends together a concoction of random ingredients each designed to complement without overpowering one another, For me, that describes the perfect gathering of family and friends at Thanksgiving; we sustain and enhance one another collectively.

Each year, our family has a hard time agreeing on what type of soup should be the starter: Butternut Squash, Roasted Fennel and Celery or Wild Mushroom Soup. The kids lobby hard for Butternut Squash, my husband makes the case for Wild Mushroom with each side building powerful coalitions of stakeholders. I personally think the Celery and Fennel often gets overlooked. Mushroom usually wins out (see this recipe from our 2008 Holiday Newsletter).

I discovered this recipe when I was trying to dig up something for dinner one night at the beach. I googled the ingredients that I had in my vegetable bin. It was pretty slim pickings: three potatoes, one fennel bulb, a package of celery and a head of garlic. When I typed in these ingredients, I came across a wonderful soup recipe thanks to a food blogger named, Inpatskitchen and gave it a try. We decided it was definitely a ‘keeper’ and worthy contender for Thanksgiving. It is a lighter soup than potato soup and the roasted celery and fennel add a very special flavor.”

Ingredients:

• 8 large celery stalks, cut into 2 inch pieces
• 1/2 bulb fresh fennel, cut into 2 inch chunks
• 2 large whole garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium redskin or Yukon gold potatoes, peeled and diced
• 6 cups chicken broth
• 1/2 cup light cream (you can also use milk)
• 2 tsp fresh lemon juice
• Salt and pepper to taste
• Celery leaves and fennel fronds for garnishing

Method:

1. Preheat oven to 350 degrees.
2. Place celery, fennel and whole cloves of garlic on a roasting pan. Add salt, pepper and olive oil and toss to evenly coat. Roast for 40–45 minutes, stirring occasionally, until the edges of the vegetables begin to brown.
3. While the vegetables are cooking, cook potatoes in chicken broth until tender about 10–12 minutes.
4. When vegetables are done roasting, add them to the potatoes and broth. Let it cool a bit.
5. In a food processor or blender, puree the soup. You may have to remove some of the more fibrous pieces.
6. Once pureed, bring soup to a boil and add cream and lemon juice. Add salt and pepper if needed.
7. Serve by garnishing each bowl with celery leaves and fennel fronds.
8. If you want more celery flavor, you can add a pinch of celery seed or celery salt.

Serves 6 – 8

Thanksgiving Dinner for Two: Pasta with Greek Meat Sauce
Joel Kleinbaum, Internet and Web Consultant (and bassoonist)

“I’m always grateful for my wife, Barbie, for abundant good food and farmers/producers in the Pacific Northwest, and for both my co-workers and the flexibility that Barnes & Conti gives me to pursue my music performance and teaching opportunities during off hours. I’m especially grateful over the past year for the musical friends and collaborators with whom I’ve been able to perform.”

Joel says, “I hate to travel during the holidays, and Barbie and I have no family—extended or otherwise—in the Pacific Northwest. We’ve found ourselves with neither guests nor invitations on many Thanksgiving Days. A couple times, we’ve made the traditional dinner on Friday, when friends were available to join us. I am not inclined to cook two big meals on two consecutive days, so on Thanksgiving Day I often prepare simple meal of our favorite winter pasta with a salad. For the traditionalists among you, I make the sauce with ground turkey.” Joel uses half turkey and half beef, but you can use whatever proportion you like. This sauce can also be used for moussaka, pastitsio, or any number of more complicated Greek dishes.

Ingredients:

• 1 – 2 tbsp olive oil
• 1 medium onion, diced
• 4 medium sized cloves of garlic, minced
• 1/2 lb. ground turkey, dark meat
• 1/2 lb. lean ground beef
• 1/2 cup or more decent red wine
• 3/4 cup organic tomato concentrate, or 1/2 can Italian tomatoes with their juice
• Water, as needed
• 1/2 tsp sea salt
• 1 tsp ground cinnamon or to taste
• Scant 1/4 tsp each ground allspice and ground cloves
• 1 or 2 bay leaves
• 6 oz or so dried penne pasta or spaghetti (there’s a gluten free variety made with lentil flour and quinoa that works well, too)
• For serving: chopped red onion and myzithra* or pecorino romano cheese for grating.

Method:

1. Over medium high heat, saute the onion in the olive oil until the onion starts to caramelize a bit. Add the garlic and continue to saute until the garlic turns golden and the onion is caramelized.
2. Add the meat and the salt, and brown the meat well.
3. Add the wine, and let it boil and bubble for a minute or two. You might want to scrape up any residue from the pan into the wine
4. Add the tomatoes, spices, and bay leaves. If the sauce is too thick, add a bit of water. Bring to a boil, and let the sauce simmer for at least 45 minutes (longer is better).
5. When the sauce is almost done, cook the penne in lots of salted water until it’s al dente. If the sauce is too thick for your liking, add a bit more water. You might want to taste for salt too.
6. Drain the pasta, and immediately serve in pasta bowls with a generous ladleful or two of sauce on top. Pass the chopped onion and the cheese.

This recipe serves two, with enough sauce left over for another meal for two. The sauce is even better reheated a day later. Joel likes to precede this with a wilted red cabbage salad topped with feta cheese and Greek olives (See our 2011 Holiday Newsletter for the recipe). Serve with a sturdy red wine, zinfandel, syrah, or something from Greece, Spain, or the south of France.

*Note: Myzithra is a hard, salty Greek cheese made from sheep’s milk. Pecorino romano is an excellent substitute. The chopped onions probably aren’t authentic, but are a nod to Cincinnati “chili” which is an Americanized version of this very Greek sauce served over spaghetti with chopped onions and grated cheese (and sometimes kidney beans).

Apple-Noodle Pudding
Kim Barnes, Barnes & Conti CEO

“I’m thankful this year for the love of family and friends, for being part of a wonderful and creative team, for good care for my husband who suffers from Parkinson’s disease, for the fact that I can still travel for business and pleasure, and for good work with people who are eager to learn and lead.”

Kim contributed this recipe, an Eastern European Jewish Classic (called Lokshen Kugel in Yiddish) that was a favorite of her mother’s. Kugel—usually translated as “pudding”— is a side dish for special occasions, and it is almost always sweet. Kim says: “We always had it instead of potatoes—when I first served it to my in-laws, I later found a note they wrote to one another wondering why anyone would serve dessert with the turkey!”

Ingredients:

• 12 oz. wide noodles or farfalle*
• 1 egg
• 1/2 cup sugar
• 1/2 cup egg shell water*
• 3 large apples, peeled and sliced
• 1/2 cup raisins
• 1 tbsp lemon juice
• 3 tbsp butter plus some for the top

Method:

1. Cook and drain noodles.
2. Add other ingredients.
3. Place in greased casserole and dot with more butter.
4. Refrigerate overnight, if possible.
5. Bake at 350 degrees covered 30 minutes, 400 degrees uncovered for 30 minutes.

Serves 6 – 8.

*Editor's note: Egg shell water is made when eggshells are crushed and steeped in almost boiling water. Let the eggshells steep until the water cools, and strain out the shells. It turns out that eggshells and their membranes are full of nutrients. Also, the editor wants to comment that egg noodles make the best kugel.

Thanksgiving Ideas for 2017
Heller Rathbone, Finance Manager

“Every year, the thing I am most thankful for is the same: old friends and new.”

Heller says that she doesn’t really use recipes, but had this to say about Thanksgiving Dinner:

Well, this year, I was very happy to discover that The Local Butcher Shop in Berkeley was offering heritage turkeys in six size-ranges. That meant that I was able to get a bird that would be appropriate for 6 people—the maximum I ever invite for that day.

I have started slow roasting all meats now and the turkey is no exception, Even though I love stuffing that has been cooked in the bird, since I am cooking at such low temperature, I think it is safer to cook the dressing outside.*

I like lots of different kinds of dressing, so some years it may have chestnuts and apples, other years oysters, maybe wild rice, maybe with orange zest to freshen a heavy dish.

I LOVE gravy, but not what I consider the usual insipid turkey gravy, so the day before I will roast a couple of wings along with lots of whole garlic and other herbs and then use that to make the gravy. I always make tons, so I can have hot sandwiches in the following days.

Last year, I was on a Hasselback potato binge, and this year I am planning to make yams in that style. There are lots of recipes on-line to read. They are crispy and soft and buttery and cheesy. So good!

Pumpkin pie, of course, or my husband would be desolate. I go back and forth on whether it is necessary to start the pumpkin from scratch, but I think this year I think it just might have to start from canned pulp. Always made with my own pie dough. I made one this year using some sorghum flour (no toughness from gluten) and it was awesome! I think I’ll use that idea for Thanksgiving.”

*Editor’s Note: Slow roasting is a technique with which you roast meat a long time at a low temperature, 175 – 250 degrees, with no liquid. Although the technique works best with meats that have some fat, the best suggestions for turkey that I’ve seen involved seasoning the bird the way you like, roasting at 400-450 degrees for an hour to kill any surface bacteria and to brown the skin, and then to add liquid (white wine or apple cider), and roast at 170 or 175 degrees one hour per pound of turkey, or until your meat thermometer registers 170 degrees. Heritage turkeys would seem especially good for this treatment. And as Heller said, cook the stuffing outside the turkey.

Side Dish: Horseradish Mashed Potatoes
Nelson Soken, Chief Innovation Strategist

“I am grateful for the love and support of my wonderful wife, Leslie, my two children, Emmaline and Evan, and son-in-law, Chris. This past year’s highlight was a family trip to my childhood home in Hawaii to celebrate my mother’s 90th birthday and to see five siblings. I’m also thankful that I get to work with the Barnes and Conti team to help client companies achieve their organizational goals and transform their culture.”

Here’s a zippy, innovative take on the traditional mashed potatoes, given zing not just with horseradish, but with fresh grated ginger and red pepper flakes too!

Ingredients:

• 8 baking potatoes—peeled
• 6 oz of room temperature milk or heavy cream
• 5 tbsp of butter
• 4 tbsp of horseradish* (more or less depending on your taste)
• 1 1/2 tsp grated fresh ginger
• Sea salt, freshly ground pepper, red pepper flakes, and paprika to taste

Method:

1. Boil large cut potatoes in boiling water for 20 minutes or until potatoes are soft but firm
2. Put potatoes in large mixing bowl with butter, milk, horseradish, and grated ginger.
3. Using electric mixer beat potatoes until smooth and creamy without lumps.
4. Season to taste with salt, pepper, red pepper flakes, and paprika to taste.
5. You can prepare potatoes 2-3 hours in advance. Let stand at room temperature and covered.
6. When time to eat re-warm potatoes at low heat while stirring constantly. If necessary, add a little more milk and butter to make to creamy.
7. Serve immediately after potatoes are warmed up.

Enjoy with your beverage of choice with your meal! Serves 8 – 12

Note: Unless you want to grate fresh horseradish root, use bottled white grated horseradish. If you grate your own, you might want to wear rubber gloves and eye protection. Fresh horseradish root is very strong and can be irritating.

Ginger Lemon Walnut Apple Pie
Nermin Soyalp, Project Manager/Curriculum Designer

“I am grateful for my health, yummy meals my husband, Jef Stott, cooks at home, my work and all of my colleagues at Barnes & Conti. I am about to mark my first year here! A nice way of celebrating is with a slice of toasty apple pie.”

This recipe is based on an ingredient list (and photo) that Nermin plied from her husband, Jef. Nermin says, “He doesn’t know the exact measurements” so we gave it our best shot. If you don’ have a favorite pie crust recipe, our food editor favors a flaky, buttery crust such as the recipe found here. Nermin says, “The key is the lemon and the salt which makes for a very interesting taste!”

Ingredients:

• One recipe of your favorite pie crust dough. You'll need enough for a double crusted pie
• 4-5 large baking apples (Pippin or Granny Smith are recommended)
• 1 rounded tsp cinnamon
• 3/4 tsp ground coriander or allspice
• 1/2 tsp salt
• 1 inch piece of fresh ginger (or larger), peeled and minced
• Juice of 1 large lemon
• 1/2 stick butter, melted
• 1/2 cup sugar
• 1/2 cup (or more) crushed walnuts

Method:

1. Slice the apples into 1/4 inch and cut into 1-inch pieces. In a mixing bowl, combine apple slices with lemon juice
2. Add the spices and remaining ingredients and combine well.
3. Preheat the oven to 400 degrees.
4. Divide the pie dough into two balls, with one a bit larger than the other. Roll out the larger ball of dough into a large circle. It should be about 1/8 inch thick. Place the circle of dough in your pie pan so that it hangs just hangs over the rim. Use generous sprinklings of flour to keep things from sticking.
5. Roll out the smaller ball of dough into a circle that will fit over the top of the pie.
6. Spoon the apple walnut mixture over the bottom crust fairly evenly. Cover the filling with the other circle of dough
7. Seal the dough by folding the overlap of the two crusts and crimping the dough, or just pinch the two crusts together at the edges. You'll want to cut steam holes in the top crust too. You can be creative with this part. Use any leftover scraps of dough to decorate the top, if you like.
8. Optional: you can glaze the top crust with a beaten egg yolk mixed with a tablespoon or two of sugar.
9. Place the pie on a cookie sheet and bake for 45 minutes or so, until the crust is brown, the apples are tender, and the juices are slightly caramelized.

Vegetable: Roasted Brussels Sprouts and Onions

Eric Beckman, President

Eric’s expression of gratitude is right at the top of the newsletter. Eric actually submitted an amazing recipe for Apple Egg Rolls with Ginger Mascarpone Cream Sauce, which we decided to save for our end-of-year holiday newsletter.

Eric does wonders in the kitchen with vegetables, and Brussels sprouts are the perfect accompaniment to Thanksgiving dinner. So with the promise of the apple egg rolls for next month, Eric’s classic Brussels sprout recipe is making a comeback appearance.

According to Eric: “This recipe is so simple, and yet totally surprises even brussels sprouts haters with how delicious and different the sprouts come out compared to more conventional cooking methods.”

Ingredients:

• 1/2 pounds fresh brussels sprouts, trimmed and halved
• 1 large purple onion or 2 medium onions, cut in large oblong dice
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• Optional: 1-2 tbsp of plain yogurt to top each serving.

Method:

1. Preheat oven to 350 degrees.
2. Cut up brussels sprouts and onions, and spread evenly in mostly single layer across large baking pan.
3. Drizzle the olive oil across the sprouts and onions as evenly as possible, and then sprinkle the salt evenly across.
4. Bake for 50-60 minutes or until sprouts are dark browned and crispy at the edges, stirring and turning ingredients every 15 minutes.
5. Remove from oven and serve as a side to your main course, with or without the yogurt on top.
6. Try not to eat too many as snacks while plating the food.

Serves 4-6

Salad: Original 5th Avenue Waldorf Salad
Dineen Digiacomo, Account Coordinator

“I’m thankful for my little family, our home and our neighborhood that is filled with good, hard working people who genuinely care for each other. It has been the best place for my husband and I to raise our three children, and we look forward to spending many more years here. I’m also so grateful for my supportive work family. I just celebrated my 10 year work anniversary at Barnes & Conti and look forward to many more!”

Dineen Digiacomo, our Account Coordinator on the East Coast, contributed this sweet and festive variation on an East Coast classic. Dineen says, “This recipe for Waldorf Salad was a side dish my grandmother used to make every Thanksgiving when I was a child. It’s still a family favorite today!”

Ingredients:

• 6-8 apples (peeled and chopped)
• 1 cup chopped walnuts
• 2 cups chopped celery
• 1 cup raisins  

Dressing:

• 1/2 cup mayonnaise
• 2 tbsp sugar
• 1 tsp lemon juice
• Dash of salt 1 cup of whipping cream, whipped  

Method:

1. In a medium sized bowl, whisk together the mayonnaise, sugar and lemon juice. 
2. Add a dash of salt. 
3. Fold in the whipped cream.
4. Mix in the apples, walnuts, celery and raisins.