When my grandson needed some help with his American history homework, we began by reviewing the colonization of Jamestown, Massachusetts, Rhode Island, and of course the landing of the Pilgrims.
What an opportunity for me to get to know once again, those mostly nameless souls who sacrificed much in order to settle this vast, and wild land. It is hard to believe that almost 400 years have passed since the landing at Plymouth Rock, and harder still to understand what occurred for the 102 intrepid Pilgrims, following that inauspicious landing.
In an era of air-conditioning, central heat, insulated homes, grocery stores and farmer’s markets, I tried to imagine the first New England winter; biting cold, little food, make-shift houses that did little to stifle the wind, rain and snow, and sickness and death that decimated the little colony almost by half. I wondered if there was any regret in leaving England, family, home; or if like most pioneers, they dug into vast reservoirs of faith and courage in order to practice a freedom heretofore unknown.
After the first winter of malnutrition, disease and death, two American Indians, Squanto and Samoset approached what was left of the Pilgrim band. They taught the pioneers where to hunt and fish, and how to plant corn, beans and pumpkins. Spring and summer were spent learning how to live and work and survive in a foreign land that was now “home”. It is supposed that sometime in the fall of 1621, between September and November, the first Thanksgiving occurred. In attendance were the fifty Pilgrims, and around ninety Wampanoag American Indians. The celebration lasted for 3 days and was dedicated to peace between the two peoples, prosperity for all, and thanksgiving to God for His benevolence.
It is said that when we plant a tree, it is our grandchildren who will one day sit in the shade of its branches. Could those first pioneers have possibly understood the monumental significance of Plymouth Rock, and the figurative shade tree they planted as their feet first touched a new world? I think not. However, during this season of Thanksgiving, let it be noted that I thank them for their sacrifice, as well as the sacrifice of so many others, whose dedication to the cause of freedom, allows me—and my posterity—the benefit of the shade tree.
Canned Cranberries and Fruit
Paula Deen
Serves 6-8
1 (8-ounce) can whole berry cranberry sauce
1 (6-ounce) can mandarin oranges, drained
1 cup walnut pieces
1 cup pecan pieces
In a medium size bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Chill and serve
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Roasted Potatoes
Serves 6
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
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Brie En Croute
Paula Deen
Serves 8
1 sheet frozen puff pastry, pre-packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
To give a special look, cut extra pastry into heart or flower shapes and bake until golden.
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