Wednesday , November 26 2014
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Thanks and giving equals Thanksgiving

CHEF’S TABLE
Chef Anne Feinman 
thechefsexpress@aol.com

The pictures of Pilgrims and Indians may not be based on historical truths, but there are memories of this holiday that thread its way from the past to the present. It’s a holiday that brings all Americans together… and that’s something worthy of our thanks and our giving.

In 1863, our modern Thanksgiving came into being. Sarah Josepha Hale, a writer whose work is the children’s poem “Mary Had a Little Lamb,” decided to promote Thanksgiving in her magazine, “Boston Ladies’ Magazine.” From the book “Plymouth Plantation,” in which the author writes of wild turkeys in the autumn, Hale concluded the Pilgrims ate turkey at the first harvest celebration.

Herein, her articles included roasted turkeys, stuffing, pumpkin pies — the foods today’s holiday meals share with the original feast in 1621. Hale is said to have persuaded Abraham Lincoln in 1863 to make Thanksgiving a national holiday in the United States.

“For the 75 years which followed, each President in office formally proclaimed that Thanksgiving Day should be celebrated on that last Thursday in November until 1939, when President Franklin D. Roosevelt moved it up one week earlier. The President’s reason for this change was to help businesses by lengthening the shopping period prior to Christmas.

Public uproar against this decision returned the celebration of Thanksgiving back to its original date two years later when congress over-ruled the President and declared the fourth Thursday of November would be deemed an observation of Thanksgiving Day and a legal federal holiday.”

To make your Thanksgiving breakfast a meal to share, I invite you to prepare these delicious Bacon and Pumpkin Pancakes. The aroma coming from your kitchen will have the neighbors knocking on your door.

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 3/4 c buttermilk
• 2 eggs
• 1/2 c pumpkin puree
• 2 tbsp honey
• 1 tbsp vegetable oil
• 8 crumbled cooked bacon strips
• butter for cooking

Mix together, the flours, baking powder, baking soda, salt, pumpkin spice in one bowl. In a separate bowl, whisk your wet ingredients. Gently stir buttermilk mixture into flour mixture. Heat your griddle to medium heat, about 350 degrees, and coat with butter.

Drop spoonfuls of mixture onto griddle and cook about two minutes, until bottoms are golden. Sprinkle crumbled bacon pieces on top and flip over. When the other side is golden remove from griddle. Drizzle with maple syrup….now say Thanks and enjoy.

Happy Thanksgiving to ALL! Enjoy your family and friends, toast to good health, and share your blessings with others.

Chef Annie and Family Mangos Dockside Bistro at The Esplanade.


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